Overview The Canteen Bar Manager is responsible for the daily operations, financial integrity, and overall management of the Post canteen. This role balances standard hospitality operations with the unique regulations, veteran-centric culture, and board oversight of a non-profit veterans' organization. The Manager ensures a safe, welcoming, and compliant environment for members, guests, and staff while maintaining transparency with post leadership.

CORE RESPONSIBILITIES 1.

Inventory & Financial Administration Stock & Ordering:

Monitor and maintain inventory for beer, wine, liquor, mixers, food products, kitchen ingredients, and cleaning supplies. Place regular orders with authorized vendors to prevent shortages.

Reporting:

Provide detailed financial records, inventory logs, waste sheets, and profit-and-loss statements directly to the Bar Committee Chair, Adjutant, and Club Officers .

Cash Handling:

Prepare daily shift tills, reconcile and close out cash registers at the shift ends, track weekly sales trends, and prepare secure bank deposits. 2.

Staff & Operations Management Scheduling & Supervision:

Hire, train, and schedule bartenders and support staff to ensure adequate, cost-effective coverage for daily operations and special post events.

Person-in-Charge:

Serve as the primary operational authority on-site, enforcing a safe, respectful, and harassment-free environment for members, guests, and staff.

Rule Enforcement:

Enforce all post house rules, state liquor laws (ABC/ALE compliance), and member conduct policies. Exercise authority to deny service or eject non-compliant patrons when necessary. 3.

Facility & Event Coordination Event Planning:

Coordinate, schedule, and promote social activities, entertainment, or meals tailored for post members and community fundraising.

Hall Rentals:

Manage logistics, staffing, and contracts for private venue rentals and community functions within the post clubroom.

Compliance & Maintenance:

Maintain valid operational permits, health department certificates, and liquor licenses. Coordinate routine maintenance, repairs, and strict cleanliness standards across the bar and kitchen areas.

QUALIFICATIONS & REQUIREMENTS

Experience:

Minimum of 2 years in bar, restaurant, or hospitality management. Experience managing operations within a veteran service organization or private fraternal club is highly preferred.

Compliance:

Comprehensive knowledge of local, state, and federal liquor laws, safety codes, and health department regulations.

Skills:

Strong financial literacy, proficiency with Point-of-Sale (POS) systems, inventory software, and clear interpersonal communication skills. This role is ideal for motivated individuals passionate about serving those who served and delivering outstanding hospitality while leading a lively team in a fast-paced environment. If you thrive on teamwork, have a keen eye for detail in food safety and quality, and enjoy creating memorable guest experiences—this is your opportunity to shine!

Pay:

From $15.00 per hour Expected hours: 30.0 - 40.0 per week

Work Location:

In person