Job Description

About the Company & Role

The Bar Manager leads operations for both Eleven Madison Park and Clemente Bar: team, schedules, training, inventory/ordering, specs/POS, maintenance, events, and partner relations.

Reports to : General Manager, Assistant General Manager & Beverage Director

Direct Reports:   Head Bartenders, Bartenders, Barbacks

Duties & Responsibilities

1) Leadership, People & Scheduling

• Build and publish weekly schedules across EMP and Clemente Bar; balance coverage, labor targets, and development needs.
• Lead recruitment, hiring, and onboarding for bartenders and barbacks.
• Conduct quarterly performance reviews and monthly 1:1s; document goals and follow-ups.
• Model professional standards of appearance, conduct, and hospitality.

2) Floor Presence & Service Excellence

• Be floor-present during service across all bar spaces; support pacing and guest experience.
• Enforce cocktail build accuracy, recipe adherence, and service timing.
• Coordinate with dining room and kitchen teams to resolve issues in real time.

3) Training, Education & R&D Support

• Own a monthly training calendar (product knowledge, technique, menu updates).
• Lead pre-shift lineups and report shift notes for both venues.
• Support R&D: scout new spirits/techniques (including N/A), organize tastings, log feedback, collaborate with Beverage Director/Head Bartenders to finalize specs and service notes, and manage rollout in POS and training materials.

4) Systems, Specs & Continuous Improvement

• Maintain version-controlled specs in POS.
• Identify SOP gaps and implement improvements with Head Bartenders
• Ensure compliance with company policies for DOH standards

5) Inventory, Cost Oversight & Procurement

• Own inventory accuracy for both venues; drive dead-stock reduction and product rotation.
• Set targets and track performance against COGS, variance, and waste.
• Coordinate ordering and invoicing with Head Bartenders; manage case breaks and menu pricing inputs.
• Maintain strong vendor relationships.

6) Brand Relationships, Partnerships & Events

• Serve as primary contact for suppliers and partners
• Own communications and logistics for guest shifts, Visionary Series, and sponsor activations

7) Facilities, Equipment & Pars

• Ensure upkeep of bar spaces and equipment; escalate issues and follow through to resolution.
• Set and publish weekly juice and produce pars for EMP and Clemente Bar; align purchasing, prep, and service needs.

• Proven leadership experience managing a high-level bar program (multi-venue experience preferred).
• Strong operational command: scheduling, training, inventory/cost, ordering/invoicing, POS/spec governance.
• Demonstrated ability to be floor-present and service-oriented while maintaining back-of-house systems.
• Curiosity and proficiency in R&D support: tasting, testing, documentation, and rollout of new menu items (including N/A).
• Excellent communication, organization, and follow-through; calm under pressure; solutions-forward.
• Availability for evenings, weekends, events, and partner activations as needed.
• Must have a minimum of 3 years of restaurant/bar management experience 

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