Bar Manager SALT. Upscale Dining

SALT.

Bar Manager

Full-Time  |  On-Site in Rockford, Illinois  |  Reports to Ownership or Designee

About SALT

SALT. is an upscale restaurant in Rockford, Illinois, and a portfolio company of Rock Oak Capital Partners. The restaurant brings together seasonal, ingredient-driven cuisine, a curated wine and cocktail program, and attentive, polished service. We value preparation, product knowledge, teamwork, and warm hospitality that makes guests feel welcome and well cared for.

The Opportunity

We are seeking a hands-on Bar Manager to lead SALT's bar operations and develop a beverage experience that gives guests a reason to return. This role combines daily service leadership with responsibility for beverage selection, purchasing, inventory, pricing, and financial performance.

The Bar Manager will lead approximately 10 bartenders, most of whom work part-time, and oversee a bar and lounge with 44 seats, including 14 seats at the bar. This is a working leadership role: the manager will spend time behind the bar, serve guests alongside the team, and model the standards expected of every bartender.

Working with restaurant leadership and the kitchen team, this person will bring fresh ideas to the cocktail and wine programs, improve consistency, and help make the guest experience memorable. Success requires both beverage expertise and the practical discipline to translate ideas into training, reliable service, and profitable execution.

The Ideal Candidate

The strongest candidate combines hospitality leadership with a working knowledge of craft cocktails, wine selection and service, and food pairings. This person can engage guests, coach bartenders, manage supplier relationships, and understand how purchasing and menu decisions affect profitability.

Upscale or fine dining experience is strongly preferred. We will also consider candidates from hotels, country clubs, restaurant groups, and comparable hospitality settings who can demonstrate polished service, sound operating judgment, and readiness to lead a beverage program. A current Bar Manager title is less important than demonstrated leadership and ownership of results.

Key Responsibilities:

Bar Operations and Hands On Service

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  • Lead daily bar operations, including opening and closing readiness, station setup, product availability, cleanliness, and coordination with the dining room and kitchen.
  
  
  • Work alongside bartenders and personally serve guests as needed, modeling consistent recipes, polished presentation, efficient service, and warm hospitality.
  
  
  • Anticipate service needs and resolve operational issues while maintaining quality during both quieter periods and busy shifts.
  
  
  
  

Beverage Program and Guest Experience

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  • Develop and refine cocktail, wine, beer, and nonalcoholic offerings that complement the food menu and reflect SALT's upscale setting.
  
  
  • Partner with the kitchen on food and beverage pairings; introduce thoughtful recommendations and experiences that deepen guest engagement.
  
  
  • Establish clear recipes, preparation methods, presentation standards, and wine-service practices; use guest feedback to improve the program.
  
  
  
  

Team Leadership and Training

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  • Supervise and coach the bartending team, communicate expectations, address performance concerns, and coordinate coverage with restaurant leadership.
  
  
  • Train staff on recipes, wine knowledge, pairings, service technique, responsible alcohol service, and confident guest recommendations.
  
  
  • Use preshift communication and practical training tools to build consistency, accountability, and teamwork across the bar and service teams.
  
  
  
  

Purchasing Inventory and Supplier Relationships

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  • Select vendors, maintain supplier relationships, negotiate pricing, and place orders within agreed budgets and purchasing guidelines.
  
  
  • Maintain appropriate stock levels, conduct inventory counts, verify deliveries, and investigate waste, breakage, shortages, and other discrepancies.
  
  
  • Organize storage and product rotation, maintain accurate purchasing and inventory records, and coordinate equipment and supply needs.
  
  
  
  

Financial Performance and Cost Control

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  • Cost recipes and set beverage menu prices within agreed business goals; monitor product costs, margins, sales mix, and waste.
  
  
  • Review beverage performance with restaurant leadership and accounting support, recommend improvements, and follow through on agreed actions.
  
  
  • Maintain accurate point-of-sale entries and sound cash-handling, payment, and closing procedures.
  
  
  
  

Safety Service Standards and Continuous Improvement

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  • Maintain sanitation, safe storage, responsible alcohol service, and workplace safety standards in line with applicable requirements and company policy.
  
  
  • Keep bar areas and equipment clean and ready for service, communicate maintenance needs, and address guest concerns promptly.
  
  
  • Bring forward practical ideas to strengthen service, improve the beverage program, and support sustainable sales growth.
  
  
  
  

Required Experience and Capabilities

• Bar or beverage leadership experience, with demonstrated responsibility for supervising staff and executing daily service.


• Strong bartending skills and practical knowledge of craft cocktails, wine selection and service, and food and beverage pairings.


• Experience with beverage purchasing, supplier relationships, recipe costing, menu pricing, inventory, and waste control.


• Ability to train and coach staff, communicate clear expectations, and maintain consistent product and service standards.


• Strong guest-service judgment, including the ability to make approachable recommendations, resolve concerns, and stay composed during busy service.


• Ability to organize competing priorities, work independently, and communicate effectively with restaurant leadership and the kitchen team.


• Comfort using restaurant point-of-sale, inventory, and reporting tools, along with common office software.


• Knowledge of sanitation and responsible alcohol service, with the ability to obtain and maintain applicable training and certifications.

Relevant and Preferred Background

• Upscale or fine dining experience in a restaurant, hotel, country club, or comparable hospitality setting.


• Experience developing or improving a cocktail menu or wine program, including staff education and measurable operating improvements.


• Formal wine, spirits, or hospitality education or credentials are helpful; demonstrated expertise and practical results are valued.


• Familiarity with Toast or comparable restaurant systems.

Why Join SALT

• Shape the beverage experience. Bring ideas to the cocktail and wine programs and see their impact on guests and the business.


• Lead a team through hands-on coaching. Build product knowledge, confidence, and consistent execution across the bar.


• Work closely with restaurant leadership. Help set priorities and develop a beverage program that complements SALT's cuisine and hospitality.

Location and Work Environment

This full-time, on-site role is based at SALT., 6860 Spring Creek Road, Rockford, Illinois. Regular presence during service includes evenings, weekends, and holiday or special-event coverage as needed. The workweek also includes purchasing, inventory, planning, and staff training. A minimum of 40 hours of actual work per week is expected, with additional time as needed to fulfill the role.

The role involves extended periods standing and walking throughout the restaurant, hands-on support during service, and occasional lifting of up to 25 pounds, with reasonable accommodation as applicable.

Compensation and Benefits

Benefits include healthcare, vacation time, and a retirement plan. Actual compensation and bonus terms will be established with the successful candidate.