Bar Manager

Job Summary 

Bar Manager expertise in manage bar operations across weddings, corporate functions, galas, outside catering and social gatherings for both BOH and FOH Bar. This role involves to coordinate with event-specific bar setups, supervise staff, and ensure seamless service that enhances the overall guest experience. With a focus on operational efficiency, inventory control, customer satisfaction, ensure compliance with health, safety and licensing regulations. The Bar Manager also plays a key role to train team members, handle customer concerns, drive sales by promote beverages and special drinks offers, create new beverage menu, contribute to revenue growth through efficient management and staff development.

Key Responsibilities

• Plan and executes bar operations for weddings, corporate functions, galas, and private events, ensuring smooth coordination with banquet and catering operation team, event organizers and clients.
• Supervise, train, and motivate bar staff to maintain professional service standards and improve overall team efficiency.
• Review event BEOs and ensure beverage, bar setup, and special drink requirements match client preferences and event theme.
• Lead drink taste session for weddings, special projects and all other events, present beverages to clients, and document feedback reports.
• Manage stock control, inventory management, and coordinate with procurement team, storekeeper to ensure timely availability of beverages and minimize wastage.
• Contribute to menu plan and beverage promotions that enhance guest experience and increased revenue opportunities.
• Maintain compliance with license laws, health and safety regulations, and hygiene standards, ensuring risk-free and professional operations.
• Review and sign internal bar checklists, maintain records, and submit soft copies to the Operations Manager on a monthly basis.
• Record event consumption costs regularly and submit a monthly consumption report to the Operations Manager.
• Regularly check booking journals, cross-department transfers, and purchase invoices for verification, and take necessary action.
• Check EFs (Event Forecasts), plan the manage allocation, work assignments for bar team for all events.
• Manage final beverage recipe creation in the Inventory and Recipe Control Platform, ensure accurate cost and waste data, coordinate with Sales Team to boost beverage sales and menu development.
• Review monthly food safety audit reports, resolve all flags issues, and lead the bar team to improve future scores.
• Work in coordination with Operations Managers to prepare the yearly Bar budget for tools, equipment, glassware, and renovation projects.

Qualifications

• High School Diploma required.
• Degree or Diploma in Hospitality, Event Management, or a related field from an accredited institution is preferred.
• Certifications in Beverage Knowledge, Mixology, and Modern Beverage Trends will be considered an advantage.
• Proficiency with standard office software (Microsoft Office Suite, Adobe Reader X, etc.), previous experience with PMSs (Property Management Systems) is required.
• Fluency in English is mandatory; Arabic language skills are an advantage.
• A valid driving license is required.

Experience

• 3+ years experience managing bar operations across weddings, corporate events, galas, outside catering, and social gatherings.
• Minimum 1 year of relevant experience in a similar capacity.
• Experience in event management, wedding planning or guests relationship can be beneficial.
• Inventory & Recipe Control platforms and POS system proficiency.

Preferred Skills

• Strong leadership, communication, team supervision, and organization skills.

• Specialize in events.

• Strong beverages knowledge and drinks preparation.

• Ability to manage staff effectively in fast-paced and high-pressure environments.

• Proficiency with Inventory and Recipe Control platforms.

• Flexible to work late hours, weekends, and off-site events.

• Professional appearance and conduct for high-profile occasions.

• Strong teamwork skills.

• Ability to work collaboratively with the Banquet and Operations Managers.

• Should be able to cope with the physical demand of the job, which includes but is not limited to:

  • Standing

  • Walking

  • Driving around a region

  • Manually being involved in operations