Staff Management Managers act as the primary leaders for the front‑of‑house team.
- Recruitment & Training: Hiring new bartenders, barbacks, and servers, and providing training on drink recipes, service standards, and safety.
- Scheduling: Creating weekly shift rosters to ensure adequate coverage during peak hours.
- Performance & Motivation: Providing ongoing coaching, resolving interpersonal conflicts, and keeping the team motivated during high-pressure shifts.
Operational Oversight This involves the technical and logistical side of keeping the bar running.
- Inventory Control: Monitoring stock levels, conducting regular stock‑takes, and ordering supplies (alcohol, garnishes, cleaning materials) to prevent shortages.
- Menu Development: Designing and updating cocktail and beverage lists to stay current with trends and seasonal ingredients.
- Maintenance & Cleanliness: Ensuring all bar equipment...