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F
Falco
Bar Manager
Career Insights for Restaurant / Food Service Manager
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Scorecard
Based on Michigan data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$55,475 / year median in Michigan
+2% projected growth
Job Description
We are seeking a bar director to oversee daily bar operations, including program management, inventory control, budgeting, and bar-related staffing. Key Duties and Responsibilities Develop and price cocktail and beverage menus Train, and supervise bartenders and barbacks Manage inventory, ordering, vendor relationships, and restocking Monitor and control beverage costs, waste, and theft Ensure compliance with liquor laws, RBS/TIPS certification requirements, and health regulations Handle customer complaints and maintain a positive guest experience Required Skills and Qualifications 3-5 years bartending experience; 1-2 years supervisory experience Strong knowledge of spirits, wine, beer, and craft cocktails Leadership, team‑building, and conflict‑resolution skills Financial management and cost‑control abilities POS system and inventory management proficiency Excellent communication and customer service skills