Bar Manager

The Mess Hall at The Presidio; San Francisco (CA); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Competitive salary

Benefits program

401k with employer matching

Performance-based incentives

Employee discounts

Growth opportunities

Job summary

The Mess Hall at The Presidio in San Francisco is seeking a Bar Manager to lead a high-volume bar program. You will supervise the bar team, manage scheduling, and ensure guest experience meets our hospitality standards alongside the Beverage Director.

The ideal candidate brings 4+ years in bar management, deep knowledge of cocktails and wine, and proven ability to coach staff, control labor, and maintain safety and quality during peak service.

Qualifications

• 4+ years of bar management or senior bar leadership experience.

Responsibilities

• Lead bar operations during service, ensuring an efficient, polished, and welcoming guest experience.

Skills

Bar management

High-volume operation

Scheduling

Cocktails & wine

People management

Organizational skills

Communication

Hands-on leadership

RBS certification

Evenings/weekends availability

Problem solving

Job description

Bar Manager

Position Overview

The Bar Manager is a hands-on leadership role responsible for the day-to-day operation of the bar, working closely with the Beverage Director to build and maintain a high-performing, hospitality-driven bar program. This role will lead the bar team during service, oversee scheduling, and maintain operational standards.

We are looking for an experienced leader who thrives in a high-volume environment and is highly organized. A deep understanding of wine, cocktails and strong people management is key! Great operations depend equally on hospitality, efficiency, and communication.

Key Responsibilities

Bar Operations & Service

• Lead bar operations during service, ensuring an efficient, polished, and welcoming guest experience.
• Manage and support bartenders, barbacks, and other FOH team members during high-volume periods as required
• Maintain high standards for cocktails, wine, beer, service, and presentation.
• Ensure proper execution of recipes, prep, opening/closing procedures, and service standards established by the Beverage Director.
• Troubleshoot service issues in real time and keep the team on-task, organized, and focused during busy periods.
• Monitor product levels, communicate inventory needs, and help minimize waste and operational loss.
• Ensure compliance with all applicable health, safety, and alcohol-service regulations.

Scheduling & Team Management

• Own the bar team's scheduling process in partnership with the Beverage Director and leadership team.
• Build schedules that appropriately match staffing levels to business volume, while maintaining labor targets.
• Anticipate staffing needs around weekends, events, holidays, and other high-volume periods in the park.
• Manage shift coverage, breaks, and day-to-day staffing adjustments.
• Lead team execution, communicate priorities, and ensure the team is prepared for service.
• Train, coach, and develop bartenders and barbacks while holding the team accountable to established standards.
• Participate in interviewing, hiring, onboarding, and performance management of bar staff.

FOH Leadership & Collaboration

• Work closely with the Beverage Director on the continued development and execution of the beverage program.
• Serve as a key bridge between the bar, kitchen, market, coffee shop, and leadership team.
• Provide general FOH support when needed, particularly during peak periods.
• Help establish a culture of teamwork, hospitality, accountability, and mutual respect.
• Communicate operational issues, guest feedback, staffing concerns, and opportunities to leadership.

What We're Looking For

• 4+ years of bar management or senior bar leadership experience, preferably in high-volume restaurants, bars, hospitality groups, or similar environments.
• Demonstrated experience managing a high-volume bar operation with significant guest throughput and quality control.
• Strong scheduling experience and a clear understanding of labor management.
• Excellent knowledge of cocktails, spirits, with a passion for wine
• Proven ability to lead a team through busy, high-pressure services while maintaining composure and hospitality.
• Strong organizational skills and attention to detail.
• Excellent communication and people-management skills.
• A hands-on leadership style. Teaching in action. You are comfortable jumping behind the bar, running drinks, or helping with prep when needed.
• Ability to identify operational problems quickly and take ownership of solving them.
• Current California Responsible Beverage Service (RBS) certification, or ability to obtain it.
• Must be available to work evenings, weekends, and other high-volume service periods in the park.

Ideal Candidate

The ideal Bar Manager is an experienced operator rather than simply a beverage enthusiast. You know how to run a busy bar, build a schedule, manage labor, coach a team, and keep service moving when the room is full. You are equally comfortable discussing beverage standards with the Beverage Director as discussing wine regions with guests. Building a schedule, giving a pre-shift meeting, and stepping into service when the team needs you.

This is a leadership position within a high-volume, multi-concept hospitality environment, and the ability to collaborate across departments is essential.

Compensation & Benefits

• Competitive salary commensurate with experience
• Benefits program
• 401k optional program with employer matching
• Performance-based incentives
• Employee discounts
• Opportunities for growth within the organization

Physical Requirements

• Ability to stand and walk for extended periods throughout a shift.
• Ability to lift and carry up to 50 lbs.
• Ability to work in a fast-paced environment with frequent movement and extended periods of service.
• Ability to work around wet floors, temperature fluctuations, loud environments, and other typical restaurant conditions.
• Ability to safely and efficiently handle glassware, bottles, kegs, bar equipment, and other service items.