Position Type:

Full-Time (Nights, Weekends, and Holidays Required)

Reports To:

Ownership Position OverviewAlice 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.

Key ResponsibilitiesFloor Leadership & Guest ExperienceActive 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.

Staffing, Training & CultureRecruitment & 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.

Beverage Program & Inventory ManagementBar 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.

Financials & AdministrationCost 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.

Compliance & SafetyLegal 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.

Required Qualifications & ExperienceExperience:

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.