Bar manager/group cocktail lead

Arthur; Sydney; On-site; AUD 90,000 - 120,000; Full time

Job summary

Arthur is a small, independently run Sydney hospitality group known for its cosy, produce‑driven venues. We are seeking a Group Bar Manager/Cocktail lead to steer bar programs across three venues, with a dedicated weekly R&D day and monthly focus on a venue with the team and our chefs to create new, seasonal cocktails built on produce and sales data.

You’ll train teams, ensure high standards, and maintain a smooth rotation schedule so drinks stay strong from launch day to peak busy times.

Qualifications

• Proven experience managing a bar (multi-venue is a bonus)
• Creativity with techniques and processes to craft unique drinks
• Well travelled with awareness of trends in Sydney and beyond
• Track record of achieving strong GP for drinks
• Great trainer who brings teams along and shares skills
• Organised, proactive and reliable with deadlines

Responsibilities

• Develop at least three fully finished, costed cocktails each month for the focus venue
• Maintain an ongoing pipeline of concepts and long‑lead preparations
• Work with chefs on seasonal ingredients, surplus and by‑products
• Run workshops and tastings with venue teams to grow skills
• Own recipe specs, pre‑ batching and quality control across all three bars
• Review cost of goods and stock results, cut waste and hit GP targets
• Source glassware and presentation that suits each venue
• Present progress and finished drinks to the Directors and gain sign‑off on time

Skills

Bar management

Cocktail development

Staff training

Costing & GP targets

Sourcing & presentation

Team leadership

Job description

About us

We’re a small, independently run Sydney hospitality group with three very different venues. Arthur is a cosy, produce driven neighbourhood restaurant in Surry Hills. Jane is a wine bar and restaurant, also in Surry Hills. FIOR is Italian-Australian dining in Gymea. Each venue has its own personality, and its drinks should too. More venues are on the horizon.

The role

We’re looking for a Group Bar Manager/Cocktail lead to lead the bar programs across all three venues. This is a creative role first. We want drinks no one else in Sydney is making, the kind guests talk about after they leave.

You’ll get one dedicated R&D day every week. Each month you’ll focus on one venue, working with its team and our chefs to develop new cocktails built on seasonal produce, kitchen ingredients and what our sales data tells us. The rest of the week you’ll be in the venues on a rotating roster: training teams, keeping standards high and making sure every drink is as good on a busy Saturday as it was on launch day.

What you’ll do

• Develop at least three fully finished, costed cocktails each month for the focus venue
• Maintain an ongoing pipeline of concepts and long-lead preparations
• Work closely with our chefs on seasonal ingredients, surplus and by-products
• Run workshops and tastings with venue teams, and help staff grow their skills
• Own recipe specs, pre-batching and quality control across all three bars
• Review cost of goods and stock results, cut waste and hit GP targets
• Source glassware and presentation that suits each venue
• Present progress and finished drinks to the Directors each fortnight, and drive sign-off on time

About you

• Proven experience managing a bar (multi-venue is a bonus, not essential)
• A deep toolkit of techniques and processes, and the creativity to use them in new ways
• Well researched and well travelled, with a close eye on what’s happening in Sydney and beyond
• A track record of getting drinks to strong GPs
• A great trainer who brings teams along
• Organised, proactive and reliable with deadlines