A bar manager has a number of responsibilities, the most important of which is overseeing the bar’s overall operations. The majority of bar management jobs entail keeping both customers and employees happy while overseeing the day-to-day operations of the bar. The manager must overcome obstacles while maintaining a calm demeanor and ensuring that the bar runs smoothly in all aspects during each shift.
A large part of the job entails inventory control, counting, and purchasing. The bar manager counts the inventory of the bar’s products, possibly with the help of the assistant bar manager or lead bartender. The bar manager must keep a close eye on drastic drops or increases in inventory, as this could indicate foul play or carelessness behind the bar.
Of course, the most important and expensive products to order are alcoholic beverages. Wine, liquor, and bottled and draft beer should all be counted on a regular basis to ensure adequate stocking. On a regular basis, the bar manager may place orders with one or more alcoholic beverage representatives or merchants.
These orders may be placed daily, weekly, or even monthly, depending on how busy the bar is. Because the bar manager is usually in charge of the bar rather than the entire restaurant, he develops relationships with the liquor, beer, and wine salesmen with whom he interacts frequently. Such relationships can occasionally lead to special deals, which can improve the bar’s inventory levels.
This type of manager is also in charge of the bartending and barbacking staff, as well as those who assist the bartenders. In most cases, he will either train all of the bartenders or the lead bartender to train the new bartenders. Liquor handling, preferred guest interaction, and money-handling policies are usually covered in training.
Bar schedules and performance reviews are usually prepared by the bar manager. He should be well-versed in the policies of both the local and federal governments, as well as the bar, regarding the sale and consumption of alcoholic beverages. Both the bar manager and his employees must adhere to these rules.
The bar manager is one of the “front of the house” (FOH) managers in a restaurant because he directs operations at the physical front of the establishment. Regardless of whether the establishment is a bar, restaurant, nightclub, casino, catering hall, or other, the front-of-house manager must be comfortable dealing with the general public. He should maintain professionalism while being friendly with customers, with the goal of making them want to come back.