Bar Manager

Description

POSITION: Bar Manager

LOCATION: Bazaar Meat by José Andrés – Ritz-Carlton NoMad, New York City
SALARY RANGE: $75,000 – $85,000 + Bonus + Benefits
REPORTS TO: Assistant General Manager & General Manager
DEPARTMENT: Front of House – Beverage/Bar
EMPLOYMENT TYPE: Salaried, Exempt

About José Andrés Group

José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for exceptional guest experiences, culinary innovation, and a values-driven culture. Our teams bring world-class food, beverage, and hospitality to life across award-winning concepts worldwide.

Position Summary

The Bar Manager is responsible for leading and executing the beverage program at Bazaar Meat by José Andrés, ensuring exceptional cocktail execution, elevated guest experiences, operational excellence, and financial performance. This role serves as the primary leader of the bar team, overseeing daily operations, training, inventory management, beverage cost controls, and service standards while embodying the spirit and hospitality culture of José Andrés Group.

Working closely with the Assistant General Manager, General Manager, Culinary Team, and Corporate Beverage Leadership, the Bar Manager will drive innovation, maintain program integrity, and cultivate a high-performing team that delivers memorable experiences for every guest.

Key Responsibilities

Beverage Program Leadership

• Execute and maintain Bazaar Meat's beverage program, including cocktails, spirits, wine, beer, and non-alcoholic offerings.
• Ensure consistency in recipes, presentation, glassware, garnishes, and service standards.
• Partner with Corporate Beverage Leadership on seasonal menu updates, cocktail development, and special programming.
• Conduct regular tastings, product evaluations, and quality assurance reviews.

Guest Experience & Service Excellence

• Maintain a visible presence on the floor during service, leading by example and ensuring exceptional hospitality.
• Support the team in delivering elevated guest experiences and beverage recommendations.
• Resolve guest concerns professionally and proactively.
• Foster a culture of hospitality, professionalism, and accountability.

Team Leadership & Development

• Recruit, train, coach, and develop bartenders and bar support staff.
• Lead pre-shift meetings, beverage education sessions, and ongoing skills development.
• Conduct performance evaluations and provide continuous feedback.
• Promote a collaborative and positive work environment that reflects JAG's values.

Inventory, Cost Control & Purchasing

• Oversee beverage inventory management, weekly counts, ordering, and variance analysis.
• Maintain beverage cost targets through proper portioning, pricing strategies, waste reduction, and inventory controls.
• Manage vendor relationships and ensure timely and accurate ordering.
• Review invoices, credits, and inventory reports for accuracy.

Compliance, Safety & Sanitation

• Ensure compliance with all local, state, and company alcohol service regulations.
• Maintain Department of Health standards and sanitation practices throughout the bar operation.
• Ensure all team members maintain required certifications and responsible alcohol service practices.
• Uphold workplace safety standards and proper handling of equipment and chemicals.

Events & Revenue Generation

• Collaborate with the Events and Operations teams to execute private dining events, buyouts, and special activations.
• Support beverage-driven promotions and programming that increase revenue and guest engagement.
• Analyze sales trends and identify opportunities to improve beverage performance and profitability.

Administrative & Operational Responsibilities

• Maintain accurate POS programming and beverage database information.
• Monitor labor productivity and scheduling to align with business needs.
• Prepare weekly reports related to beverage sales, inventory performance, and operational KPIs.
• Support restaurant initiatives, new menu rollouts, and special projects as needed.

Requirements

Required Qualifications

• Minimum 3–5 years of bar management or beverage leadership experience in upscale, luxury, or fine dining environments.
• Strong knowledge of cocktails, spirits, wine, beer, and beverage service standards.
• Proven success managing beverage costs, inventory systems, and ordering processes.
• Experience training and developing hospitality teams.
• Strong leadership, organizational, and communication skills.
• Ability to thrive in a fast-paced, high-volume luxury hospitality environment.
• Responsible alcohol service certification and Food Handler certification (or ability to obtain).
• Availability to work nights, weekends, holidays, and special events.

Working Conditions & Physical Requirements

• Ability to stand and walk for extended periods throughout service.
• Ability to lift and carry up to 50 pounds with or without reasonable accommodation.
• Frequent bending, reaching, carrying, and repetitive motion.
• Exposure to varying temperatures, cleaning chemicals, and high-volume service environments.

In Return, We Offer You

• Competitive salary of $75,000–$85,000
• Annual bonus opportunity
• Comprehensive medical, dental, and vision benefits
• 401(k) retirement savings plan
• Employee dining and partner discounts
• Paid time off
• Career growth opportunities within José Andrés Group

Equal Opportunity EmployerJosé Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.