Bar Manager

Job Purpose: The Haymaker Bar Manager is responsible for day-to-day operations of the restaurant, with a focus on liquor, wine, N/A beverages, bar consumables and bar related product purchasing and specialty craft cocktail creation. Plan, communicate and execute cocktails and staffing for special events. Cultivate and maintain healthy industry relationships with distributors and reps. Curate liquor, wine, N/A beverage and bar consumable inventory and maintain proper costs set forth by Haymaker. Help troubleshoot facility issues, upkeep and maintenance, with a focus on the bar area and equipment. As a representative of Haymaker, maintain management standards at all times.

Duties and Responsibilities Liquor, Wine, bar related products purchasing and craft cocktail creation: Consistently keep liquor, cocktail and wine selections up to date, fresh, in stock and in season. Maintain accurate pars for all liquor and related product ordering in Specs order guide.

Par to be determined, adjusted and may vary due to time of year and factors which drive business.

Coordinate with GM and Beer Buyer to update specialty craft cocktail and beer menus a minimum of twice a week.

Communicate all liquor and cocktail changes (including price changes and/or contests) to staff and management immediately, and directors and owners in the weekly management meeting.

Provide tasting notes, descriptions, build sheets and pricing to staff for all new cocktails, liquor and wine via the communication board, preshifts,...

Communicate any issues regarding liquor or wine availability and/or delivery to fellow managers and Director of Operations. Have a backup plan to avoid running out of any product.

Pricing of liquor, cocktails and wine:

Follow company pricing procedures

All price changes (including fire sales) require the approval of the GM

Keep Aloha updated with both pricing and products.

Craft cocktail menu

Curation and upkeep of craft cocktail menu. Plan, communicate and execute craft cocktail menu changes seasonally/quarterly, see dates in calendar, start at least 6 weeks ahead of rollout.

Maintain liquor and simple syrup infusions, garnishes, seasonally.

Craft cocktail costs should be between 7% - 14% with an overall average craft Cocktail list cost of 12% or lower.

All liquor and bar related item pars to be determined and may vary due to time of year and factors which drive business. Constant upkeep of pars in Specs order guide.

Events and Staff: Schedule (1) Meet the Distiller night a month; schedule more for special events.

Promote events with the Director of Special Events and Marketing on social media, within the restaurant and get staff and management involved.

Motivate and incentivize staff to attend

Collaborate and leverage distributor sales reps to provide spends, buy backs, discounts, donations, and giveaways to provide specials for events.

Track all spends, buybacks and donations on Google Drive in the LBW Buy Back Spreadsheet.

Barbacks: Bar Manager is to assist the FOH Service Manager in Barback hiring, training/development, scheduling and retention.

Maintain and hold Barbacks accountable for all daily, weekly and monthly cleaning duties.

Bartenders: While the FOH Service Manager is responsible for the bartenders and barback scheduling, the Bar Manager is responsible for bartender training/development and retention.

Maintain and hold bartenders accountable for all daily, weekly and monthly cleaning duties.

Industry Relationships: Cultivate professional and healthy relationships with vendors, sales reps , distributors and brand ambassadors.

Hold reps accountable for all buybacks, spends, donations, allocations and any events in which they commit to.

Create promotions that will help to improve Haymaker and bring in returning customers.

Communicate any issues (including delivery, availability, and quality of product) immediately with the proper representative.

Communicate with reps for all new products becoming available in Austin.

Inventory and Costs: Liquor, wine, N/A Bevs and bar consumables invoice entry to be done daily in order to keep inventory and updated costs in RSI at all times.

Responsible for weekly inventory of all liquor, wine, N/A bevs and bar consumables to be counted at 9 a.m.

Responsible for entry and upkeep of all Aloha liquor, wine, N/A beverage and cocktail buttons.

Maintain the following costs:

Overall Pour Cost (combined with Draft and Package Beer Costs): 26%

Liquor Cost: 17%

Wine Cost: 27%

N/A Bev Cost: 35%

Bar Consumable Cost: 3%

Jointly responsible with the management staff:

Direct Operating Cost: 4.5%

FOH Labor Cost: 4.5%

Engage and be an integral part in all areas of the weekly Monday morning Mgmt. Meetings.

Be prepared to report on all aspects of the Bar Manager position:

Run Aloha Product Mix Report on craft cocktail sales. Be familiar with the Top 10 Craft Cocktails and report on the Top 3 and Bottom 3 Craft Cocktails.

Report on all liquor, cocktail and bar related issues such as bartender and barback performance, bar equipment, cleaning or maintenance, liquor or cocktail proposed promos, industry related news and trends,

Report on liquor, wine, N/A bev and bar consumable costs. What has possibly driven the costs, why high or low.

Facility and Equipment Upkeep and Maintenance: Maintain upkeep, organization, cleanliness, ordering and maintaining pars of all liquor related equipment, including walk-in, coolers, frozen machines, BIB s, bar gun and soda system, bar dish machine, bar mats, and bar tools/supplies, glassware and plasticware.

Delegate and insure organization and daily stocking of all liquor, and facing of all bottles on display.

Delegate and hold bartenders and barbacks accountable for organization and cleanliness of bar as well as bartender and barback daily, weekly and monthly checklists.

Liquor storage: Organization and stocking of all back bar liquor storage and office liquor shelves. All liquor orders to be stocked in proper locations as they are delivered, same day.

Troubleshoot all bar related issues.

Haymaker Management Standards: Opening, closing, day-to-day restaurant duties, administration, accounting, and paperwork.

Enter shift notes of anything that affects the shift, staff or business of that shift such as sports, events, weather, incidents, customer service, regarding both FOH and BOH operations, in Hot Schedules Daily Log as your shift ends, before you leave the building.

Vendor transactions and accountability, RSI invoice input to be done daily, and any other related paperwork.

Ongoing development of the creative vision of Haymaker, our special events, and helping drive sales.

Lead, mentor, delegate, and supervise all staff to perform their job duties and tasks.

Learn to be a listener, communicate, and be a good messenger to your staff, guests and fellow management.

Understand and carry out all policies, procedures, specifications, guidelines, and training as set forth by Haymaker.

Achieve Haymaker objectives in sales, service, quality, upkeep and appearance of facility, sanitation and cleanliness; through proper supervision and delegation in the work environment.

Control cash and other receipts and invoices by adhering to cash handling and reconciliation procedures in accordance with Haymaker s policies and procedures.

Administer prompt, fair, and consistent corrective action in accordance to Haymaker policies, procedures, and guidelines using proper write up protocol and entry in Hot Schedules Staff Journal.

Attend and be an integral participant in mandatory weekly management meetings and mandatory quarterly all staff cleaning meetings (4 per year). Management may be excused from up to 2 mandatory weekly management meetings per year (all staff meetings are mandatory with no exceptions), only with prior authorization from GM and Director of Operations

Special events are all hands-on deck for management. All management must work and assist the Director of Special Events and Marketing in planning, communication and execution of all special events.

Bartend while supervising staff and proper floor operations in a courteous, knowledgeable, and expedient manner.

Develop and maintain speed and accuracy of bar service; beer, liquor, wine knowledge; and mixology skills.

Control costs through proper pouring, ordering, and inventory control.

Assist in helping to keep beer, liquor, and wine selections fresh and menus updated. Communicate changes in liquor and cocktail availability with management team promptly.

Qualifications: Must be at least 21 years of age.

High school graduation or equivalent, higher education a plus

Minimum of 4 years high volume service industry experience with a minimum of 2 years high volume bartending experience

Minimum of 2 years service industry management experience preferred or to have been promoted from within the company.

Ability to multitask and problem solve under high volume sales and high stress environment.

Must have previous Toast/POS knowledge, Google Workplace, and social media awareness.

Must possess basic math and accounting skills

Reliable transportation and cell phone. Must be prepared to be in communication via cell phone (text or voice) and respond to company communication within 30 minutes at all times, unless otherwise authorized.

TABC certified and Texas Food Manager certification a plus.

Light maintenance and upkeep of facility and equipment.

Working Conditions: High volume sales and high stress environment.

Must be self-motivated, able to delegate, and accomplish day to day operations and specific tasks with little supervision and be prepared to communicate progress at all times.

Physical Requirements: Must have the stamina to work standing for up to 8-12 hours and able to work a 45 to 50+ hour workweek.

Able to reach, bend, stoop, and lift up to 50 pounds

Direct Reports: Directly report to General Manager

Owners