Bar Supervisor - Full time

Position Summary

The Bartender Supervisor is a hands-on very visible leadership position responsible for overseeing daily bar operations while supporting overall Food & Beverage service. This position leads and trains bar staff, maintains beverage inventory and cost controls, ensures responsible alcohol service, and helps provide a consistently welcoming and exceptional experience for members and guests.

Essential Duties and Responsibilities

• Supervise daily bar operations, including opening and closing procedures, bar readiness, staffing, cleanliness, organization, and service standards.

• Lead, train, coach, and support bartenders, barbacks, and other assigned staff while holding employees accountable to POA service and performance standards.

• Work scheduled bartending shifts and actively assist the team during high-volume periods.

• Conduct pre-shift communication regarding events, specials, product availability, service expectations, and operational needs.

• Maintain strong knowledge of liquor, beer, wine, cocktails, and beverage offerings and ensure bar staff have appropriate product knowledge.

• Promote suggestive selling, proper service techniques, portion control, and consistent guest service.

• Monitor bartender pour accuracy and beverage practices to help control costs, waste, and over-pouring.

• Assist Management with liquor, beer, and wine ordering, inventory, month-end counts, stock rotation, and appropriate par levels.

• Maintain cleanliness, sanitation, and organization of the bar, beer cooler, storage areas, equipment, and other assigned areas.

• Ensure compliance with applicable alcohol laws, health and safety requirements, POA policies, and responsible beverage service standards.

• Assist with alcohol awareness and responsible beverage service training.

• Monitor guest alcohol consumption and assist staff with refusal of service or other alcohol-related concerns when necessary.

• Interact with members and guests, monitor satisfaction, and promptly address service concerns in a professional manner.

• Assist with restaurant operations as needed, including restaurant readiness, ticket-time monitoring, table visits, and coordination between the bar, dining room, and kitchen.

• Maintain a visible presence throughout service areas using the Figure 8 management approach to monitor operations, support staff, and identify service needs.

• Assist management with controlling front-of-house labor and meeting established departmental budget expectations.

• Help develop and implement beverage promotions, specials, seasonal offerings, and new menu or cocktail additions.

• Assist with the setup and execution of POA events and other Food & Beverage functions as needed.

• Communicate staffing, inventory, guest concerns, maintenance needs, and operational issues to Food & Beverage management.

• Perform other duties as assigned.

Qualifications and Skills

• Must be at least 21 years of age.

• High school diploma or equivalent required.

• Minimum of three years of bartending, Food & Beverage, or hospitality experience, with supervisory experience preferred but will be considered if acted in a Lead position.

• Experience in a mid- to high-volume restaurant, club, resort, or similar hospitality environment preferred.

• Strong knowledge of liquor, beer, wine, cocktails, bar operations, portion control, and beverage inventory.

• Ability to perform restaurant and bar opening and closing procedures.

• ServSafe and responsible alcohol service certification required or ability to obtain within the timeframe established by the POA.

• Strong leadership, communication, organizational, and time-management skills.

• Ability to remain professional and effective in a fast-paced environment.

• Proficiency with point-of-sale (POS) systems and basic Microsoft Word and Excel functions.

• Strong commitment to providing consistent and exceptional guest service.

Physical Requirements and Work Environment

• Ability to stand and walk for extended periods.

• Ability to work extended shifts, including shifts of 10–12 hours when operationally necessary.

• Ability to frequently bend, stoop, reach, push, pull, carry, and perform repetitive movements.

• Ability to lift and carry up to 50 pounds.

• Ability to work around heat, steam, noise, coolers, food preparation areas, and varying temperatures.

• Must have flexible availability, including days, evenings, weekends, holidays, opening shifts, and closing shifts.

• Regular and reliable attendance is an essential function of the position.