Restaurant Manager

Position Type: Full-Time (Nights, Weekends, and Holidays Required)

Reports To: Ownership

Alice s is seeking an energetic, results-driven Manager to oversee daily front-of-house and bar operations. The ideal candidate thrives in a high-volume, fast-paced environment, possesses strong leadership skills, and is passionate about delivering exceptional guest experiences, driving beverage sales, and maintaining high operational standards.

This role requires a balance of floor management, staff development, inventory control, and financial accountability to ensure profitability while keeping the lively, welcoming culture of Alice s intact.

• Active Floor Presence: Maintain high visibility during peak service hours to monitor food/beverage quality, ticket times, and staff efficiency.
  

• Guest Relations: Address guest feedback, resolve complaints swiftly with hospitality-minded solutions, and build long-term local patron loyalty.
  

• Atmosphere Management: Maintain overall venue energy, lighting, music levels, cleanliness, and visual presentation.
  

• Recruitment & Hiring: Source, interview, and onboard high-performing bartenders, servers, and support staff.
  

• Training & Mentorship: Implement structured training programs covering service standards, menu knowledge, upsell techniques, and pour consistency.
  

• Scheduling & Labor Control: Create weekly schedules aligned with sales forecasts to optimize floor coverage while hitting labor cost targets.
  

• Team Accountability: Conduct pre-shift huddles, enforce uniform and attendance standards, and address performance issues directly and constructively.
  

• Bar Operations: Oversee high-volume bar execution, speed of service, and quality control across signature cocktails, draught systems, and promotional items.
  

• Inventory Control: Conduct weekly/monthly liquor, beer, wine, and supply counts. Track yield, variance, spillage, and waste.
  

• Menu Execution: Partner with kitchen and bar teams to execute seasonal menu launches, table-tent promotions, and special drink programs.
  

• Vendor Management: Maintain positive relationships with beverage distributors, track order invoices, and negotiate supplier support for promotions.
  

• Cost Management: Monitor Pour Cost / COGS (Cost of Goods Sold) and labor metrics to maximize margins.
  

• POS & Cash Handling: Manage point-of-sale systems, balance daily cash drawers, perform register audits, and complete end-of-day financial reporting.
  

• Facility Maintenance: Ensure all bar equipment, refrigeration, tap lines, and POS hardware are properly maintained and serviced.
  

• Legal Standards: Enforce local alcohol service laws, ID checks, and over-service prevention protocols.
  

• Health & Sanitation: Maintain strict adherence to health department codes, kitchen safety standards, and general sanitation routines.
  

• Experience: Minimum 3 5 years of management experience in a high-volume bar, pub, or casual dining restaurant.
  

• Beverage Knowledge: Strong background in high-volume bartending, spirit inventory management, draught system maintenance, and cocktail execution.
  

• Leadership Skills: Proven track record of building team morale, resolving workplace conflict, and reducing employee turnover.
  

• Financial Acumen: Basic understanding of restaurant P&L statements, labor formulas, and pour cost management.
  

• Technical Proficiency: Experience with POS software (Toast, Aloha, Clover, etc.), Excel, and scheduling platforms (7shifts, HotSchedules).
  

• Certifications: ServSafe Manager and state-approved Responsible Alcohol Service (TIPS/RAMP or equivalent) required within 30 days of hire.