423 Bar Manager jobs in the United States

Traveling Mercies is seeking an experienced Bar Manager to join our team. This role involves a blend of bartending and managerial responsibilities. 

Bartending/Serving:

• Work three to four bartending/serving shifts per week. 
• Provide excellent guest service and maintain a welcoming atmosphere. Cultivate regular guests from the neighborhood and beyond. Uphold the standard of hospitality and service that we are known for at Annette and Traveling Mercies.
• Maintain cleanliness and organization of the bar area by utilizing opening and closing checklists. 
• Cross train on food preparation - we are a small bar and everyone wears many hats.

Bar Management:

• Oversee daily bar operations.
• Assist in developing and implementing bar policies and procedures and in keeping recipe documents, checklist and prep sheets up to date. 
• Menu development: Develop 2-3 new drinks to rotate onto the menu seasonally, 3-4 times per year, including both alcoholic and spirit free cocktails. 
• Manage wine list. 
• Find creative ways to move through excess/back-stocked liquor by putting special classic cocktails on the menu as needed. 
• Mentor and support less experienced bartenders, helping them expand their knowledge and skills.
• Assist with other tasks that may arise as needed and as time allows.

Administrative Tasks (accomplished during weekly office day):

• Handle weekly bar ordering (including liquor, wine and dry goods), maintain order guide.
• Handle and maintain monthly bar inventory. 
• Make and publish weekly schedule for 4-5 bar employees. 
• Run bi-weekly payroll. 
• Scan invoices and handle other administrative tasks as needed.
• Coordinate with the management team and participate in weekly manager meetings.

Compensation

• $65,000-$75,000 per year earned through a combination of hourly and salary. 
• Health, dental and vision insurance subsidies available after three months.
• Two weeks off per year (60 hours)
• Colorado Secure Savings IRA Program
• Opportunities for bonuses with advancement
• Daily family meal at Annette. 
• Dining discounts.
• Access to bar ownership for mentorship and training on any aspect of business operations you would like to learn.

ABOUT THE COMPANY

Maxime’s is the newest opening from the club owner and entrepreneur Robin Birley; owner of prestigious private member’s clubs 5 Hertford Street and Oswald’s in London.

Maxime’s is located on Madison Avenue, New York on the site of the former Westbury Hotel and will continue the long-established Birley tradition of providing exceptional experiences to our members and guests.

Maxime’s mission is to deliver excellence in service standards with enlightened hospitality. Exhibiting passion for what we do within the values of who we are. Inward looking rather than outward projecting. A club of comfort and discretion where members’ needs are met with personality and humility. An environment of stimulating décor, celebrating outstanding food and extraordinary wine. Our members will feel that they are in a private house, being looked after with the utmost care and professionalism by friendly and attentive staff.  

POSITION SUMMARY

The Zodiac Bar Manager will assist the overseeing of Zodiac Bar operations, providing a level of service that exceeds guest expectations, and ensuring all staff work together as an effective team to deliver exceptional hospitality. 

ESSENTIAL DUTIES & RESPONSIBILITIES

Service & Hospitality

• Ensures exceptional service standards and Member satisfaction across all dining rooms within the Club through collaboration with all departments.
• Promotes a team culture and passion for hospitality, food and beverage.
• Sets an example for impeccable service, maintaining the ability to step into any role in the restaurant in the absence of staff or during moments of high volume.
• Enhances the private club experience by delivering an exceptional guest experience that balances charm, warmth, hospitality, and sophistication - fine-tuned to the individual member/guest.
• Responds swiftly to address employee or Member/guest conflicts and complaints through Company’s complaint handling procedure.

Operations

• Completes accident reports promptly in the event that a guest or employee is injured.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents.
• To ensure a high standard of personal hygiene at all times.

Business & Financial

• In the General Manager’s absence, be responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
• Adhere to company standards and service levels to increase sales and minimize costs.

Leadership

• Promotes an exceptional team spirit, building good morale and trust among the team through hands-on leadership.
• Ensures that all team members are knowledgeable about Company history, food and beverage products, steps of service, and safety protocols.
• Responsible for managing performance of team members by providing continuous feedback (recognition, coaching or documenting infractions when necessary).

MINIMUM QUALIFICATIONS (EDUCATION, EXPERIENCE, SKILLS)

• Minimum 3 years’ experience working in a fine dining restaurant and/or hotel.
• Proficiency in a variety of technology systems, especially Microsoft Office, Microsoft Excel, Google Suite, POS platforms, reservation management platforms, and various business analysis programs.
• Current NYC Food Protection Certificate.
• Willingness to maintain a clean, healthy, and safe working environment.
• Ability to work independently, with minimal supervision.
• Ability to work flexible hours, including evenings, weekends, and holidays, as needed.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

• Ability to be flexible with job demands and open-minded when being asked to complete tasks.
• Ability to operate and use all equipment necessary to run the restaurant.
• Ability to operate with grace under pressure.
• Ability to move or handle equipment throughout the restaurant generally weighing up to 50 pounds.
• Ability to work varied hours/days as business dictates.
• Ability to stand for up to 8-10 hours a day.

EEO STATEMENT   

Maxime’s is proud to be an Equal Opportunity Employer.   We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.

Restaurant Manor Rock is  seeking a talented bar manager join our team! As a Bar Manager, you will oversee bar operations, lead and support the bar team, and ensure guests enjoy an exceptional experience through quality drinks and outstanding hospitality. You will play a key role in maintaining service standards, managing inventory, and fostering a positive and professional environment.

Responsibilities:

• Supervise daily bar operations, ensuring efficiency, consistency, and adherence to service standards

• Lead, train, and motivate bartenders and bar staff to deliver excellent hospitality

• Oversee the preparation and service of cocktails, wine, beer, and non-alcoholic beverages with high quality and presentation standards

• Maintain strong knowledge of wines, spirits, and craft cocktails; support staff in making guest recommendations

• Manage inventory, ordering, and supplier relationships to ensure proper stock levels

• Ensure bar area is clean, safe, and well-organized at all times

• Handle guest inquiries or concerns with professionalism and problem-solving skills

• Collaborate with restaurant management to support overall operations, including setup, breakdown, and special events

Qualifications:

• Previous management experience in a bar or restaurant setting strongly preferred

• Strong knowledge of spirits, wines, and cocktail techniques required

• Excellent leadership, communication, and customer service skills

• Ability to manage scheduling, inventory, and staff development effectively

• Available to work evenings 

If you are passionate about hospitality, thrive in a leadership role, and enjoy creating memorable guest experiences, we’d love to have you lead our bar team.

We’re seeking an experienced and motivated Bar Manager to lead daily bar operations at The Husky Den Bar & Grill. This leadership role is ideal for a hospitality professional with strong management skills, a passion for customer service, and proven experience in overseeing bar teams, controlling costs, and ensuring compliance. The Bar Manager will play a key role in staff development, inventory management, and creating a welcoming, profitable, and efficient bar environment.

Responsibilities:

• Oversee daily bar operations, ensuring smooth, efficient, and profitable service

• Supervise, schedule, and train bar staff to maintain high performance and service standards

• Monitor inventory, control costs, and manage ordering of all bar products and supplies

• Track sales, labor, and beverage costs to meet profitability targets; prepare weekly/monthly reports for ownership

• Develop and manage bar budgets while reducing waste and increasing efficiency

• Ensure strict compliance with Pennsylvania liquor laws and company alcohol service policies

• Educate staff on cost-awareness and portion control to support financial goals

• Resolve customer concerns with professionalism, fostering a positive guest experience

• Maintain a clean, safe, and organized bar area that aligns with health and safety regulations

• Collaborate with all staff to provide seamless service across all areas

Qualifications:

• Minimum 5 years of experience in bar or restaurant management

• Proven track record in financial management, including budgeting, inventory control, and cost analysis

• Proficiency in Microsoft Excel for budgeting, cost tracking, and report preparation

• Strong leadership and team-building skills with the ability to motivate staff

• Deep knowledge of cocktails, beer, wine, and beverage service trends

• Solid understanding of Toast POS systems and financial reporting tools

• Excellent problem-solving, communication, and interpersonal skills

• Ability to work late nights, weekends, and holidays as required

• Must be 21+ with valid RAMP certification (per Pennsylvania law)

What We Offer:

• Competitive base salary with performance-based bonuses

• Opportunity for professional growth and advancement within the company

• Supportive team environment and collaborative workplace culture

• Employee discounts and additional perks

To apply, please send your resume and a brief note highlighting your management experience and availability to the following email:  

About the Role:
We are seeking a motivated and experienced Bar Manager to oversee daily operations, lead our team, and ensure exceptional service and performance. The ideal candidate is organized, proactive, and thrives in a fast-paced environment. This role requires strong leadership skills, attention to detail, and the ability to balance both operational needs and team development.

The Bar Manager oversees the daily operations of the bar, ensuring exceptional guest experiences, smooth service, and efficient beverage operations. This role is responsible for maintaining high standards of quality and service, managing bar staff, controlling inventory, and developing creative beverage programs that align with the brand’s vision and elevate the overall guest experience.

Key Responsibilities

Operations & Service:

• Oversee the daily operations of all bar areas, ensuring smooth and efficient service.

• Maintain high standards of product quality, presentation, and guest service at all times.

• Ensure compliance with all health, safety, and alcohol service regulations.

• Monitor and manage bar cleanliness, equipment functionality, and overall environment.

Team Leadership & Training:

• Recruit, train, schedule, and manage bar team members.

• Foster a positive, team-oriented environment with a focus on hospitality and service excellence.

• Provide ongoing coaching and performance feedback to staff to ensure professional growth and consistency.

Beverage Program & Innovation:

• Develop and update cocktail menus, seasonal offerings, and beverage pairings in collaboration with the culinary team.

• Stay current on industry trends and introduce innovative concepts to enhance the guest experience.

• Conduct regular tastings and training sessions to maintain staff knowledge and enthusiasm.

Financial & Inventory Management:

• Manage beverage cost, control inventory, and minimize waste.

• Oversee purchasing, receiving, and stock rotation of all beverage products.

• Analyze sales reports, forecast beverage needs, and implement strategies to meet revenue goals.

Guest Experience & Brand Representation:

• Engage with guests to ensure satisfaction and resolve issues promptly and professionally.

• Represent the brand’s vision, culture, and standards in all interactions and decisions.

• Collaborate with events and marketing teams to support promotions, private events, and special activations.

Qualifications:

• 2+ years of experience in a bar management or leadership role within a high-volume, full-service restaurant, hotel, or similar environment.

• Strong knowledge of mixology, wine, spirits, and beverage trends.

• Proven ability to lead, train, and motivate a team.

• Excellent organizational, communication, and problem-solving skills.

• Ability to work flexible hours, including evenings, weekends, and holidays.

• Certification in alcohol service (e.g., TIPS, ServSafe) preferred.

Compensation

• Base Pay Range: $86k–$92k (based on experience)
• Competitive bonus structure in addition to base salary
• Healthcare, Vision, and Dental benefits

Golden Ratio, a new cocktail bar from Redwood Hospitality, is seeking a dynamic and experienced Bar Manager to lead our team and oversee operations in Brooklyn. This role isn’t just about daily management; it’s about embodying Redwood’s spirit of hospitality and setting the tone for one of the city’s most exciting new cocktail programs.

We’re a small, driven team. The ideal candidate brings proven leadership, cocktail expertise, and operational rigor—and is eager to grow with us.

• Growth - cultivating resilience, adaptability, and long‑term vision.
• Sustainability - building self‑supporting teams and practices that care for our people and community.
• Accessibility - making excellent cocktails and hospitality experiences approachable and welcoming.
• Excellence - pursuing perfection in every detail, every day.
• Genuine Hospitality - leading with sincerity, warmth, and care for every guest.
• Education - sharing knowledge, providing tools, and investing in people development.
  
  

• Leadership Excellence: Inspire, motivate, and set standards on the floor.
• Beverage‑Driven: Background as a head bartender, bar manager, or at a top‑100 cocktail bar; mastery of cocktail creation and technique.
• Operational Savvy: Inventory, ordering, cost control, vendor relations; labor modeling and scheduling discipline.
• Growth Mindset: Strategic thinker for program development, events, and long‑term success.
• Hospitality Passion: Floor presence that consistently delivers memorable guest experiences.
  
  

• Lead day‑to‑day operations with professionalism before, during, and after service.
  Implement systems for prep, purchasing, par setting, and smooth service flow.
• Manage inventory, procurement, and COGS; ensure accurate monthly bar inventory and beverage COGS reporting.
• Build projections and align staffing to labor models; update as conditions change.
• Recruit, train, and develop the team; maintain clear standards and coaching rhythms.
• Foster a positive, inclusive, education‑forward culture; lead effective pre‑service.
• Prepare and manage budgets, weekly/monthly reporting, and forecasts.
• Drive cost controls (labor and beverage); proactively prevent overtime and burnout.
• Lead from the floor; uphold service standards and cocktail quality.
• Engage guests, resolve issues gracefully, and build loyalty.
  
  

• 2+ years management in a cocktail‑focused bar or restaurant (NYC/Brooklyn or comparable competitive market strongly preferred).
• Proven background as a head bartender, bar manager, or equivalent in top‑tier programs.
• Strength in cocktail creation, inventory/ordering, and COGS management.
• Excellent communication, organization, and problem‑solving.
• Knowledge of Brooklyn’s cocktail/bar scene is a plus.
  
  

The newest business in Redwood Hospitality, Golden Ratio is a single‑room cocktail bar with multiple energy zones: a welcoming lounge at the entrance, a central bar, cozy banquettes/booths, and a lively standing area. We balance design, genuine hospitality, and craft cocktails, creating a place where guests and staff feel the rhythm of great service. Offering a rotating list of zero-waste cocktails with distillates made from foraged and greenmarket ingredients served alongside vegetable-forward snacks.

Equal Opportunity - Golden Ratio and Redwood Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

If you’re a passionate, forward‑thinking leader with a love for cocktails, culture, and hospitality, we’d love to hear from you.

QED Hospitality is a restaurant operations management group, focused on running Food & Beverage operations in boutique hotels and exclusive sites nationally.

We bring our operational acumen to the table, developing and managing restaurants tailored to the hotel, the region and the demands of the market. These are not cookie cutter concepts, but true restaurants born of the region and based on our history.

The Bar Manager will be responsible for overseeing daily operations of the bar including but not limited to guest satisfaction, management of bar team, cocktail batching and production. The manager will work to ensure that QED standards of service are met and create memorable experiences in our bar spaces. The manager will be responsible for hiring, training, and overseeing development of bar team, as well as provide training for all staff on the beverage program(s).

Key Responsibilities :

Operations

• Supervise operation of Hot Tin and Bayou Bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.
• Contribute to R&D for menu development and execute seasonal beverage updates for multiple outlets
• Oversee creation of custom bar menus for Banquets as well as set up and execution
• Work with Director of Food and Beverage and Executive Chef to plan any liquor activations within the spaces.
• Coordinate with Director of Food & Beverage and Executive Chef on tools or items needed for the bar/floor to operate day to day.
• Investigate and resolve complaints concerning beverage/food quality or service.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance for department.
• Ensure all fresh juices and products are being stored properly, labeled, and FIFO procedures are being followed.
• Perform other general floor management duties as assigned.
• Follow and ensure compliance of all QED policies and standard operating procedures as outlined in Employee Handbook.

Administrative and Financial

• Oversee and manage labor vs sales for all staff.
• Work to continuously improve cost control measures relating to the beverage program by monitoring purchasing procedures, ensuring accurate inventory when placing orders and managing deadstock items already in house and review sales of menu items each week.
• Participate in beverage inventory each month and ensure accurate counting and data entry. Coordinate with sommelier to ensure beverage inventory is merged, complete, and turned in on time.
• Coordinate monthly beverage education and training with Director of Food and Beverage.
• Develop Beverage/Food training for staff on menu items, new product and refreshing knowledge.
• Oversee bartender schedule including hiring, training, team meetings and requests off to make sure all operations are appropriately staffed for volume of business.
• Maintain real time tracking of beverage cost via invoice and sales entry into Beverage Trackers

Qualifications :
Required : College degree or equivalent experience is required. Strong communication, supervisory and organizational skills and computer literacy are required. Must have five years experience in the field of food and beverage.
Preferred : Strong background in bar management, including high volume establishments and experience with craft cocktail programs.

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:
Must be able to maneuver to all areas of the restaurant. Must be able to lift up to 50 lbs. Must have a manual dexterity and coordination to operate restaurant and office equipment and machines. Must be able to work at a fast pace and in stressful situations. Must be able to respond to visual and aural cues.

Location :
Pontchartrain Hotel
2031 Saint Charles Ave
New Orleans LA 70130

About Hot Tin:
Once a penthouse, today the space has been converted into an intimate rooftop bar where champagne and bright cocktails complement the 270-degree view of Downtown New Orleans and the Mississippi River. Modeled after a 1940s artist's loft, the interior space is both airy and eclectic, a place where you can lounge on couches or explore the wall of curios and knick-knacks that bring moments past into the present. Glass accordion doors open onto the balcony, showcasing the incomparable view of Downtown, while a second, more secluded terrace offers a bird's-eye view of Saint Charles Avenue.

About The Bayou Bar:
The Bayou Bar, where the New Orleans Saints football franchise was christened in 1966, offers a casual tavern-style ambiance. Once a drinking den for both Sinatra and Capote, the Bayou Bar honors its past with a robust whiskey list, live music on the weekends and excellent bar food. The Bayou Bar is also the service bar for popular dining destination Jack Rose restaurant and its lounge area.

About the Company & Role

The Bar Manager leads operations for both Eleven Madison Park and Clemente Bar: team, schedules, training, inventory/ordering, specs/POS, maintenance, events, and partner relations.

Reports to : General Manager, Assistant General Manager & Beverage Director

Direct Reports: Head Bartenders, Bartenders, Barbacks

Duties & Responsibilities

1) Leadership, People & Scheduling

• Build and publish weekly schedules across EMP and Clemente Bar; balance coverage, labor targets, and development needs.
• Lead recruitment, hiring, and onboarding for bartenders and barbacks.
• Conduct quarterly performance reviews and monthly 1:1s; document goals and follow-ups.
• Model professional standards of appearance, conduct, and hospitality.

2) Floor Presence & Service Excellence

• Be floor-present during service across all bar spaces; support pacing and guest experience.
• Enforce cocktail build accuracy, recipe adherence, and service timing.
• Coordinate with dining room and kitchen teams to resolve issues in real time.

3) Training, Education & R&D Support

• Own a monthly training calendar (product knowledge, technique, menu updates).
• Lead pre-shift lineups and report shift notes for both venues.
• Support R&D: scout new spirits/techniques (including N/A), organize tastings, log feedback, collaborate with Beverage Director/Head Bartenders to finalize specs and service notes, and manage rollout in POS and training materials.

4) Systems, Specs & Continuous Improvement

• Maintain version-controlled specs in POS.
• Identify SOP gaps and implement improvements with Head Bartenders
• Ensure compliance with company policies for DOH standards

5) Inventory, Cost Oversight & Procurement

• Own inventory accuracy for both venues; drive dead-stock reduction and product rotation.
• Set targets and track performance against COGS, variance, and waste.
• Coordinate ordering and invoicing with Head Bartenders; manage case breaks and menu pricing inputs.
• Maintain strong vendor relationships.

6) Brand Relationships, Partnerships & Events

• Serve as primary contact for suppliers and partners
• Own communications and logistics for guest shifts, Visionary Series, and sponsor activations

7) Facilities, Equipment & Pars

• Ensure upkeep of bar spaces and equipment; escalate issues and follow through to resolution.
• Set and publish weekly juice and produce pars for EMP and Clemente Bar; align purchasing, prep, and service needs.

• Proven leadership experience managing a high-level bar program (multi-venue experience preferred).
• Strong operational command: scheduling, training, inventory/cost, ordering/invoicing, POS/spec governance.
• Demonstrated ability to be floor-present and service-oriented while maintaining back-of-house systems.
• Curiosity and proficiency in R&D support: tasting, testing, documentation, and rollout of new menu items (including N/A).
• Excellent communication, organization, and follow-through; calm under pressure; solutions-forward.
• Availability for evenings, weekends, events, and partner activations as needed.
• Must have a minimum of 3 years of restaurant/bar management experience