Bar Manager

NewBo City Market; Cedar Rapids (IA); On-site; USD 21,000 - 30,000; Full time

Job summary

NewBo City Market is seeking a Bar Manager for NewBo Beer & Wine to lead a proactive, hands-on beverage program in a nonprofit setting. You will balance strategic inventory control with day-to-day hospitality execution, grow the beverage business, and manage a bartending team while supporting the market’s diverse programming.

The role reports to the Director of Events and Hospitality, with compensation of $15.00/hour plus tips, and typical hours Wednesday through Sunday with events-based

Responsibilities

• Lead by example on the floor and cover bartending shifts during peak times and events.
• Maintain a fun, vibrant, safe atmosphere and resolve staff or customer conflicts.
• Ensure compliance with local, state, and federal alcohol laws and train staff accordingly.
• Coordinate event logistics, staffing and setup/teardown with Office Directors.
• Source local products and maintain relationships with local breweries, wineries, and distributors.
• Oversee liquor, beer, wine, non-alcoholic beverages and bar supplies; manage inventory and margins.
• Prevent over-purchasing and manage waste; track shrink and security.

Job description

The Bar Manager for NewBo Beer & Wine is a proactive, hands‑on leader who thrives in an evolving nonprofit environment. This role requires a balance between strategic business management (inventory, cost controls, and compliance) and day‑to‑day hospitality execution. The Bar Manager will promote and grow the beverage business, lead and schedule a dedicated bartending team, maintain exceptional service standards, and directly support NewBo City Market’s diverse programming.

• Reports To: Director of Events and Hospitality
• Compensation: $15.00/hour + tips
• Position Expectations: While typical market hours are Wednesday through Sunday, additional days, evenings, holidays, and weekend work will be required based on the event schedule.

Job Summary

The Bar Manager for NewBo Beer & Wine is a proactive, hands‑on leader who thrives in an evolving nonprofit environment. This role requires a balance between strategic business management (inventory, cost controls, and compliance) and day‑to‑day hospitality execution. The Bar Manager will promote and grow the beverage business, lead and schedule a dedicated bartending team, maintain exceptional service standards, and directly support NewBo City Market’s diverse programming.

Position Details

• Reports To: Director of Events and Hospitality
• Compensation: $15.00/hour + tips
• Position Expectations: While typical market hours are Wednesday through Sunday, additional days, evenings, holidays, and weekend work will be required based on the event schedule.

Key Responsibilities

1. Operations

• Floor Leadership: Lead by example on the floor, working active bartending shifts during peak times, large annual events, and specialized programming.
• Atmosphere & Safety: Maintain a fun, vibrant, safe, and clean atmosphere for all patrons. Diffuse tense situations professionally and handle any customer or staff conflicts efficiently.
• Compliance: Help ensure the Market stays strictly in line with local, state, and federal laws, including ensuring all staff are trained in safe alcohol service and food handling.
• Market & Event Collaboration: Coordinate event logistics, staffing, and day‑of setup/tear‑down with Office Directors

2. Inventory, Purchasing & Cost Control

• Local Product Sourcing: Manage product purchasing to align with the Market's Iowa‑produced business focus, fostering relationships with local breweries, wineries, and distributors.
• Inventory Management: Oversee all liquor, beer, wine, non‑alcoholic beverages, and bar supplies. Conduct regular inventory counts, maintain minimum margins of 70%. Maintain adequate volume of sponsored inventory.
• Asset & Capital Optimization: Actively prevent over‑purchasing and the accumulation of excess dead stock.
• Cost Efficiency: Monitor and manage pour costs, minimize product waste, maintain a detailed waste log, and implement security measures against theft or product loss.

3. Menu Development & Quality Control

• Menu Innovation: Collaborate closely with the Director of Events to develop and update beverage menus, featuring creative weekly, seasonal, and special event cocktails.
• Quality Standards: Train staff to ensure the highest level of drink quality, presentation, and consistency across all shifts.
• Facilities & Equipment: Help ensure Market equipment stays clean, organized, and operating correctly. Initiate maintenance requests with the Facilities team as needed.

4. Staff Leadership, Training & Scheduling

• Team Management: Hire, train, and supervise a team of event staff. Clearly communicate and enforce staff rules, steps of service, and operational expectations.
• Staff Scheduling: Create weekly staff schedules that take weekly events and higher traffic days into account.
• Attendance & Call‑Out Management: Establish and enforce a clear, strict protocol for staff absences and last‑minute call‑outs. In the event of a sudden vacancy, the Bar Manager is responsible for actively coordinating emergency coverage, utilizing on‑call staff, or stepping in to cover the shift personally to ensure the bar remains safely and adequately staffed.
• Shift Swap Accountability: Oversee the approval and documentation of all schedule changes. Ensure staff understand that they are responsible for communicating any requested shift swaps through official channels, and that no schedule modification is official until the Bar Manager has reviewed, approved, and updated the master schedule.
• Daily Communication: Implement shift notes or a communication log for smooth change overs and shift reviews.