Bar & Restaurant Manager

Role Overview

The Bar & Restaurant Manager leads daily service, manages the bar and dining floor, drives revenue, controls labor and food/beverage costs and fosters a high-energy, hospitable guest culture. This role bridges the gap between ownership, kitchen staff, bartenders and guests.

Core Responsibilities

Operations & Service

· Manage day-to-day front-of-house, dining room and bar floor operations.

· Run pre-service crew briefings and set high-energy service expectations.

· Oversee the restaurant reservation and table management systems.

· Handle guest feedback, resolve complaints gracefully and build relationships with regular patrons.

Bar & Beverage Management

· Collaborate with the bar lead/head bartender on craft cocktail menus, wine lists and beer selections.

· Monitor bar inventory, liquor cost percentages, waste reduction and cellar/storage organization.

· Ensure strict compliance with local liquor laws, age-verification protocols, and licensing conditions.

Staff Hiring

· Recruit, interview, hire, train and schedule bartenders, servers and hosts.

· Coach employees, conduct performance evaluations and handle conflict resolution.

Financial & Administrative

· Drive fiscal responsibility by meeting sales goals and managing budgets for labor, food, and beverage costs.

· Track daily, weekly, and monthly Point-of-Sale (POS) and inventory reports.

· Negotiate pricing and build relationships with food and beverage vendors/suppliers.





Safety, Sanitation & Compliance

· Enforce health, safety and hygiene standards across bar, dining and kitchen areas.

· Coordinate routine equipment maintenance and facility upkeep.

Qualifications & Requirements

· Experience: 3 to 5+ years of restaurant or bar management experience in a fast-paced environment.

· Education: High School Diploma or GED required; Degree in Hospitality Management, Business Administration or Hotel Management preferred.

Technical Skills:

o Proficiency in POS systems, reservation software (e.g., ResDiary) and inventory management tools.

o Solid understanding of P&L; statements, labor cost percentages, and margin calculations.

· Beverage Knowledge: Extensive knowledge of spirits, wine, craft beer and cocktail preparation standards.

· Certifications: Valid Food Handler’s Card and local Alcohol Awareness/Responsible Service certification (where applicable).

· Availability: Must be able to work nights, weekends and holidays as bar and restaurant business demands.

Key Performance Indicators (KPIs)

· Labor cost percentage (typically targeted under 25–30% of sales)

· Beverage and food cost percentages

· Overall guest satisfaction scores and repeat-visitor rates

· Staff retention and turnover reduction

Pay: ₹30,000.00 - ₹35,000.00 per month

Advantages:

- Food provided
- Paid sick time
- Provident Fund

Work Location: In person

📌 Restaurant Manager (Faridabad)
🏢 BTB Marketing
📍 Faridabad