Description

Restaurant and Bar Manager Job Description

Four Birds Distilling, Havertown

As Restaurant & Bar Manager, you are an important part of the Four Birds/Sophie’s leadership structure and have a direct influence on the success of your department and your team. In a lead role, you are responsible for implementing company policies, managing daily operations, and providing guidance and support to your team. This role reports to Four Birds’ Director of Retail Operations and the Owner of Sophie’s BBQ.

This role oversees daily operations of the restaurant and bar, including employee management, kitchen and bar ordering, reservation management, and catering. This role also serves as the communication bridge between Sophie’s & Four Birds, ensuring that everyone on the team is aware of pertinent operational information. The main areas of responsibility are as follows, with room for growth and expansion of these tasks over time.

Employee Management

• Supervise, schedule, and mentor taproom employees
• Communicate with Human Resources regarding staffing needs 
• Facilitate onboarding and training of new staff per company policies
• Maintain staff schedules 1 month out at all times
• Ensure accurate and timely completion of bi-weekly payroll 
• Communicate company policies to all staff and enforce those policies with consistency
• Provide leadership and guidance to employees while creating a positive working culture
• Promote brand and product education among staff and visitors
• Participate in the interview and hiring process for staff as needed
• Communicate weekly with staff to provide updates and address concerns or opportunities for improvement

Kitchen & Bar Management

• Manage restaurant cash flow by maintaining a daily cash log and handling cash deposits
• Keep menus current in all POS and online ordering platforms (Square, DoorDash, etc.)
• Handle reservation scheduling 
• Oversee the execution of daily opening and closing procedures in both the bar and kitchen
• Be present on the floor during weekend service to ensure customer satisfaction and smooth operations; address any services issues as they arise
• Assist in coordination of all catering operations, including customer communication and follow-up, event scheduling, and staffing 
• Maintain cleanliness standards for FOH, outside seating areas, and other visible areas of the property
• Communicate professionally and proactively on behalf of the business with customers, vendors, and partners as needed
• Maintain accurate FOH inventory counts at all times and place orders weekly on a cadence assigned by managers
• Maintain all current licensure, employee certifications, and other relevant compliance documents
• Collaborate with managers to create happy hour specials, seasonal cocktail and food menus, and promotions
• Collect photos of cocktails and food specials for social media & other marketing
• Execute additional duties and assignments delegated by senior management

Requirements

 Education and Experience

• 3-5 years managing a high-volume taproom, bar, or restaurant
• High school diploma
• Strong understanding of business management and accounting principles

Role Expectations

• Willingness to work during peak hours, including nights, weekends, and holidays
• Ability to walk, stand, and occasionally carry up to 50lbs in a fast-paced, stressful environment

Qualities

The ideal Restaurant & Bar Manager is:

• Dependable
• Organized, with great attention to detail
• Trustworthy
• An excellent written and verbal communicator with strong interpersonal skills
• Decisive, able to make decisions in the best interest of the business
• Able to effectively delegate responsibilities and maximize resources
• Willing to professionally diffuse tense situations and resolve conflicts