Bar Manager at Dukes on 7

Craft & Crew Hospitality is seeking a dynamic Full-time Bar Manager who aligns with our core values and promotes a positive culture for guests and crew.

About the Role

This position ensures profitable restaurant operations while overseeing front-of-house staff. Key responsibilities include hiring, training, scheduling, coaching, and developing hourly staff, as well as addressing guest issues, motivating staff, and managing promotions and events.

Responsibilities

• Manage and oversee all restaurant areas, including service floor, host stand, expo line, bar, and kitchen during shifts.
• Work with the team to resolve issues and make decisions on matters of importance.
• Direct and coach staff during high-volume hours to uphold Craft & Crew’s quality and service standards.
• Adhere to company standards to increase sales and minimize costs (food, liquor, labor, supplies, repairs).
• Monitor labor costs and adjust staffing as needed based on business volume.
• Ensure a positive guest experience, respond to complaints, and take action to encourage repeat business.
• Develop assistant managers and supervisors to handle guest issues according to company policies.
• Provide direction, coaching, and mentorship to employees, including interviewing, hiring, and training.
• Conduct quarterly performance evaluations and maintain open communication with staff.
• Schedule all front-of-house positions weekly using labor goals and staffing guidelines.
• Manage shifts, including decision-making, planning, and upholding standards for food, beverage, service, and cleanliness.
• Supervise portion control, minimize waste, and ensure a safe, hazard-free work environment.
• Complete accident investigations and maintain compliance with food safety and operational standards.
• Enforce sanitary practices and ensure compliance with federal, state, and local laws (ServSafe certification required).
• Oversee bar operations, including guest service, cleanliness, profitability, inventory, and maintenance.
• Train bartenders, conduct department meetings, and manage promotions, events, and vendor relations.
• Handle weekly inventory updates, ordering (liquor, glassware, supplies), and bar maintenance (cooler cleaning, draft system upkeep).
• Keep the General Manager informed of all operational issues and take corrective action as needed.
• Foster a cooperative and harmonious working climate to promote high morale and productivity.

Requirements

• 5+ years in the restaurant/hospitality industry with 1+ years of supervisory experience.
• Open and flexible availability, including days, nights, weekends, and on-call support (3–5 hours/week).
• Leadership experience, excellent communication skills, and proficiency with computers (MS Office).
• Experience with training, interviewing, and staff development.
• Ability to stand for long periods, lift up to 50 lbs, and perform physical tasks (bending, stooping, twisting).
• Must be eligible to work in the U.S., pass a background check and drug test, and perform all restaurant functions (host, server, bartender, line cook, etc.).

Qualifications

• Positive attitude, leadership ability, and self-discipline.
• Outgoing, welcoming, and professional demeanor with a neat appearance.
• Ability to motivate staff, work under pressure, and multitask effectively.
• Strong problem-solving skills and ability to coordinate diverse activities while maintaining standards.
• College degree preferred.

Benefits

• Salary + bonus structure.
• Group health insurance (medical, dental, vision).
• 2 weeks of paid time off (PTO) annually.
• Monthly cell phone reimbursement.
• Health and wellness contribution.

Schedule

• 40–45 hours on-site per week, including days, nights, and weekends.
• Must be available for on-call support (3–5 hours/week).
• Hours may vary; must fill in for other managers or emergencies as needed.