Bar Supervisor

Middleton Lodge Estate [P]; England; On-site; GBP 22,000 - 28,000; Full time

Job summary

Middleton Lodge Estate in North Yorkshire is seeking a Bar Supervisor for The Coach House Restaurant. You will oversee daily bar operations, maintain high standards, lead the bar team, and ensure exceptional guest service.

Responsibilities include stock control, cost management, training, health and safety compliance, and collaborating with Restaurant and Kitchen teams to deliver a seamless guest experience.

Qualifications

• Previous experience in a bar/restaurant/hotel environment.
• Experience supervising or leading a bar team is desirable.
• Strong knowledge of cocktails, spirits, wines, beers, and beverage service.
• Experience with stock control, cash handling, and POS systems.
• Good communication and customer service skills.

Responsibilities

• Oversee daily bar operations and ensure professional service.
• Manage opening/closing, preparation, cleaning, and equipment checks.
• Keep bar stocked and ready for service.
• Coordinate with restaurant, kitchen, and F&B teams.
• Ensure beverages follow recipes and presentation standards.
• Lead and train bar staff; monitor performance.
• Monitor stock, wastage, and costs; maintain safety and licensing.
• Handle guest enquiries and resolve complaints professionally.

Skills

Leadership

Customer service

Organisation

Beverage knowledge

Sales awareness

Stock control

Problem solving

Work under pressure

Professional appearance

Flexible hours

Tools

POS systems

Cash handling

Job description

Middleton Lodge is a country retreat tucked
away in the North Yorkshire countryside. Here at the estate we have The Coach
House, a relaxed restaurant with rooms, serving an all-day kitchen garden
inspired menu and the super unwinding Treatment Rooms.

As the estate grows we’re always looking for
friendly, hardworking perfectionists to join us! Our team will teach you all
the tricks of the trade making sure you deliver the tip top service to our each
of our clients! We make sure there’s plenty of support, training and opportunity
for everyone so you’re always working towards something!

We are currently looking to recruit a Bar Supervisor
to join the team within the Coach House Restaurant, working alongside the Restaurant
Manager ensuring a smooth running Restaurant.

Job
Description: Bar Supervisor

Job Title: Bar
Supervisor
Department: Food & Beverage / Bar Operations
Reports To: Assistant Banqueting Manager / Restaurant Manager / Bar Manager

Job Purpose

The Bar Supervisor is responsible for
overseeing the daily operations of the bar, ensuring exceptional beverage
service, maintaining high standards of cleanliness and presentation, and
supervising the bar team to deliver an outstanding guest experience.

The role involves coordinating bar operations,
monitoring stock and beverage quality, supporting team training, controlling
costs, and ensuring compliance with health, safety, hygiene, and licensing
requirements. The Bar Supervisor leads by example, promotes teamwork, and
ensures the bar operates efficiently in line with the establishment’s service
standards.

Key
Responsibilities

1. Bar
Operations

• Supervise the daily operations of the bar, ensuring efficient and
  professional service.
• Oversee bar opening and closing procedures, including preparation,
  cleaning, and equipment checks.
• Ensure the bar is fully stocked, organised, and ready for service.
• Monitor service flow and coordinate with restaurant, kitchen, and
  Food & Beverage teams.
• Ensure beverages are prepared and served according to recipes,
  presentation guidelines, and company standards.
• Maintain the cleanliness, organisation, and appearance of the bar
  and surrounding areas.
• Ensure bar equipment is used correctly and report maintenance
  issues promptly.

2. Guest
Service and Experience

• Welcome guests warmly and provide attentive, professional service.
• Recommend cocktails, wines, spirits, beers, and other beverages
  according to guest preferences.
• Maintain strong product knowledge and communicate beverage
  information confidently.
• Handle guest enquiries and resolve complaints professionally.
• Ensure service is prompt, accurate, and consistent.
• Promote a welcoming atmosphere while maintaining appropriate
  professional boundaries.
• Identify opportunities to enhance guest satisfaction and encourage
  repeat business.

3. Team
Supervision and Training

• Supervise, motivate, and support bartenders, barbacks, and other
  bar team members.
• Allocate duties and coordinate staff activities during each shift.
• Conduct pre-shift briefings to communicate promotions,
  reservations, events, and operational priorities.
• Train team members in cocktail preparation, beverage knowledge,
  service standards, and equipment handling.
• Monitor staff performance, punctuality, grooming, and compliance
  with procedures.
• Provide constructive feedback and support ongoing professional
  development.
• Promote teamwork, accountability, and a positive working
  environment.

4. Beverage
Knowledge and Quality Control

• Maintain comprehensive knowledge of the beverage menu, including
  cocktails, wines, spirits, beers, and non-alcoholic options.
• Ensure cocktails and other beverages are prepared consistently
  according to standard recipes.
• Monitor beverage presentation, portion sizes, and product quality.
• Assist with menu development, cocktail creation, and beverage
  tastings where required.
• Ensure garnishes, mixers, glassware, and other service items are
  prepared correctly.
• Keep up to date with beverage trends and suitable recommendations
  for guests.

5. Stock
Control and Cost Management

• Monitor stock levels and ensure appropriate replenishment of
  beverages and supplies.
• Assist with stocktaking, inventory control, ordering, and
  deliveries.
• Follow correct stock rotation and storage procedures.
• Monitor wastage, breakages, spillage, and over-pouring.
• Ensure accurate recording of complimentary drinks, wastage, and
  stock transfers.
• Support cost-control initiatives and minimise unnecessary
  expenditure.
• Identify discrepancies and report them to the Bar Manager or
  Restaurant Manager.

6. Cash
Handling and Sales

• Ensure accurate order entry, billing, and payment processing.
• Follow cash-handling and point-of-sale procedures.
• Assist with end-of-shift cash reconciliation and sales reporting.
• Encourage responsible upselling and suggestive selling to increase
  beverage revenue.
• Support promotional activities and initiatives to achieve sales
  targets.
• Maintain accurate records in accordance with company procedures.

7. Health,
Safety, and Legal Compliance

• Ensure compliance with food hygiene, health and safety, and
  cleaning procedures.
• Follow applicable alcohol licensing laws and the establishment’s
  responsible alcohol service policy.
• Verify age where required and refuse alcohol service appropriately
  when necessary.
• Ensure glassware, ice, garnishes, and beverage equipment are
  handled hygienically.
• Maintain safe storage and handling of cleaning chemicals.
• Report accidents, incidents, hazards, and equipment defects
  promptly.
• Ensure the bar team follows company policies and operational
  procedures.

8.
Communication and Administration

• Communicate effectively with the Bar Manager, Restaurant Manager,
  kitchen, and wider Food & Beverage team.
• Report operational issues, guest feedback, stock discrepancies, and
  staffing concerns.
• Assist with staff rotas, daily reports, stock records, and training
  documentation where required.
• Participate in departmental meetings and service briefings.
• Support special events, private functions, and promotional
  activities.

Qualifications
and Experience

• Previous experience in a bar, restaurant, hotel, or hospitality
  environment.
• Experience supervising or leading a bar team is desirable.
• Strong knowledge of cocktails, spirits, wines, beers, and beverage
  service.
• Experience with stock control, cash handling, and point-of-sale
  systems.
• Good communication and customer service skills.
• Ability to lead a team and maintain service standards during busy
  periods.
• Relevant food safety training is beneficial.
• A recognised responsible alcohol service or licensing qualification
  is desirable, where applicable.

Skills and
Competencies

• Leadership and team supervision.
• Excellent customer service and communication.
• Strong organisational skills and attention to detail.
• Beverage knowledge and cocktail preparation skills.
• Commercial awareness and sales ability.
• Stock management and cost-control awareness.
• Problem-solving and decision-making.
• Ability to work under pressure in a fast-paced environment.
• Professional appearance, reliability, and a positive attitude.
• Flexibility to work evenings, weekends, public holidays, and
  special events.

Key
Performance Indicators (KPIs)

Performance may be measured against:

• Guest satisfaction and customer feedback.
• Beverage sales and achievement of sales targets.
• Beverage cost percentage and stock variance.
• Reduction of wastage, spillage, and breakages.
• Compliance with service, hygiene, and licensing standards.
• Cocktail consistency and beverage quality.
• Staff training, productivity, and performance.
• Accuracy of cash handling and end-of-shift reporting.

Working
Relationships

The Bar Supervisor works closely with the Bar
Manager, Assistant Restaurant Manager, Restaurant Manager, bartenders,
barbacks, restaurant service team, kitchen brigade, and wider Food &
Beverage department.

Overall
Objective

To ensure the smooth and profitable operation
of the bar by delivering exceptional beverage service, maintaining high
standards of quality and hygiene, supervising and developing the bar team, and
creating a memorable experience for every guest.