Daniel Humm Hospitality
Overview
The Bar Manager leads operations for both Eleven Madison Park and Clemente Bar: team, schedules, training, inventory/ordering, specs/POS, maintenance, events, and partner relations. Reports to : General Manager, Assistant General Manager & Beverage Director Direct Reports : Head Bartenders, Bartenders, Barbacks Compensation
Base pay range : $90,000.00/yr - $90,000.00/yr This range is provided by Daniel Humm Hospitality. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more. Responsibilities
Leadership, People & Scheduling: Build and publish weekly schedules across EMP and Clemente Bar; balance coverage, labor targets, and development needs. Lead recruitment, hiring, and onboarding for bartenders and barbacks. Conduct quarterly performance reviews and monthly 1:1s; document goals and follow-ups. Model professional standards of appearance, conduct, and hospitality. Floor Presence & Service Excellence: Be floor-present during service across all bar spaces; support pacing and guest experience. Enforce cocktail build accuracy, recipe adherence, and service timing. Coordinate with dining room and kitchen teams to resolve issues in real time. Training, Education & R&D Support: Own a monthly training calendar (product knowledge, technique, menu updates); lead pre-shift lineups and report shift notes for both venues. Support R&D: scout new spirits/techniques (including N/A), organize tastings, log feedback, collaborate with Beverage Director/Head Bartenders to finalize specs and service notes, and manage rollout in POS and training materials. Systems, Specs & Continuous Improvement: Maintain version-controlled specs in POS; identify SOP gaps and implement improvements with Head Bartenders; ensure compliance with company policies for DOH standards. Inventory, Cost Oversight & Procurement: Own inventory accuracy for both venues; drive dead-stock reduction and product rotation; set targets and track performance against COGS, variance, and waste; coordinate ordering and invoicing with Head Bartenders; manage case breaks and menu pricing inputs; maintain strong vendor relationships. Brand Relationships, Partnerships & Events: Serve as primary contact for suppliers and partners; own communications and logistics for guest shifts, Visionary Series, and sponsor activations. Facilities, Equipment & Pars: Ensure upkeep of bar spaces and equipment; escalate issues and follow through to resolution; set and publish weekly juice and produce pars for EMP and Clemente Bar; align purchasing, prep, and service needs. Other: Proven leadership experience managing a high-level bar program (multi-venue experience preferred); strong operational command of scheduling, training, inventory/cost, ordering/invoicing, POS/spec governance; be floor-present and service-oriented while maintaining back-of-house systems; curiosity and proficiency in R&D support: tasting, testing, documentation, and rollout of new menu items (including N/A); excellent communication, organization, and follow-through; calm under pressure; solutions-forward; availability for evenings, weekends, events, and partner activations as needed. Qualifications
Must have a minimum of 3 years of restaurant/bar management experience Strong leadership, communication, and organizational skills Experience managing multi-venue bar programs is preferred Additional Information
New York, NY Avoids excessive boilerplate and irrelevant content; no references to expired postings are included.
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The Bar Manager leads operations for both Eleven Madison Park and Clemente Bar: team, schedules, training, inventory/ordering, specs/POS, maintenance, events, and partner relations. Reports to : General Manager, Assistant General Manager & Beverage Director Direct Reports : Head Bartenders, Bartenders, Barbacks Compensation
Base pay range : $90,000.00/yr - $90,000.00/yr This range is provided by Daniel Humm Hospitality. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more. Responsibilities
Leadership, People & Scheduling: Build and publish weekly schedules across EMP and Clemente Bar; balance coverage, labor targets, and development needs. Lead recruitment, hiring, and onboarding for bartenders and barbacks. Conduct quarterly performance reviews and monthly 1:1s; document goals and follow-ups. Model professional standards of appearance, conduct, and hospitality. Floor Presence & Service Excellence: Be floor-present during service across all bar spaces; support pacing and guest experience. Enforce cocktail build accuracy, recipe adherence, and service timing. Coordinate with dining room and kitchen teams to resolve issues in real time. Training, Education & R&D Support: Own a monthly training calendar (product knowledge, technique, menu updates); lead pre-shift lineups and report shift notes for both venues. Support R&D: scout new spirits/techniques (including N/A), organize tastings, log feedback, collaborate with Beverage Director/Head Bartenders to finalize specs and service notes, and manage rollout in POS and training materials. Systems, Specs & Continuous Improvement: Maintain version-controlled specs in POS; identify SOP gaps and implement improvements with Head Bartenders; ensure compliance with company policies for DOH standards. Inventory, Cost Oversight & Procurement: Own inventory accuracy for both venues; drive dead-stock reduction and product rotation; set targets and track performance against COGS, variance, and waste; coordinate ordering and invoicing with Head Bartenders; manage case breaks and menu pricing inputs; maintain strong vendor relationships. Brand Relationships, Partnerships & Events: Serve as primary contact for suppliers and partners; own communications and logistics for guest shifts, Visionary Series, and sponsor activations. Facilities, Equipment & Pars: Ensure upkeep of bar spaces and equipment; escalate issues and follow through to resolution; set and publish weekly juice and produce pars for EMP and Clemente Bar; align purchasing, prep, and service needs. Other: Proven leadership experience managing a high-level bar program (multi-venue experience preferred); strong operational command of scheduling, training, inventory/cost, ordering/invoicing, POS/spec governance; be floor-present and service-oriented while maintaining back-of-house systems; curiosity and proficiency in R&D support: tasting, testing, documentation, and rollout of new menu items (including N/A); excellent communication, organization, and follow-through; calm under pressure; solutions-forward; availability for evenings, weekends, events, and partner activations as needed. Qualifications
Must have a minimum of 3 years of restaurant/bar management experience Strong leadership, communication, and organizational skills Experience managing multi-venue bar programs is preferred Additional Information
New York, NY Avoids excessive boilerplate and irrelevant content; no references to expired postings are included.
#J-18808-Ljbffr