Bar Manager & Deputy General Manager
Reporting to: General Manager
Role Overview
The Bar Manager & Deputy General Manager is one of the most influential leadership positions within Bonne Santé Plymouth.
This role carries full responsibility for the performance, standards, profitability and development of the bar department while also acting as one of two Deputy General Managers, taking overall operational responsibility for the venue whenever the General Manager is absent.
The successful candidate will be expected to think and perform as a Head of Department; taking genuine ownership of the business, leading from the front, making commercial decisions and continuously striving to improve service standards, profitability and team performance.
Working closely alongside the General Manager, Directors, Kitchen Team and Events Manager, you will help deliver exceptional guest experiences whilst driving operational excellence across the venue.
This is a hands-on management role requiring an individual who thrives under pressure, enjoys developing people, leads by example and takes pride in maintaining exceptionally high standards.
Core ResponsibilitiesLeadership & Management
- Lead, motivate and inspire the bar team to consistently deliver exceptional service.
- Lead by example through professionalism, work ethic, appearance and attitude.
- Build a culture of accountability, consistency and attention to detail.
- Develop, coach and mentor bar staff to maximise individual performance.
- Conduct regular one-to-one meetings and performance reviews.
- Assist with recruitment, interviewing, onboarding and induction of new team members.
- Identify future supervisors and support succession planning within the business.
- Manage disciplinary, capability and attendance matters in line with company procedures.
- Deliver structured training programmes for all new starters and existing staff.
- Ensure all floor staff are competent in fundamental bar operations, including drink preparation, glassware selection, garnishes and presentation.
Operational Responsibilities
- Execute the drinks menu with precision and consistency.
- Ensure every drink leaves the bar exactly to specification.
- Maintain exceptional presentation standards throughout all bar areas.
- Ensure bars remain fully stocked, organised and operationally ready at all times.
- Establish and maintain stock par levels.
- Complete supplier ordering in accordance with forecast sales.
- Manage invoice procedures accurately.
- Complete regular stocktakes and investigate stock variances.
- Monitor wastage and implement strategies to minimise losses.
- Record and report breakages, equipment damage and maintenance requirements.
- Maintain cellar standards, line cleaning and draught quality where applicable.
- Ensure all refrigeration and bar equipment is maintained and functioning correctly.
- Review and maintain daily, weekly and monthly cleaning schedules.
- Ensure all opening and closing procedures are completed correctly.
- Allocate staff to the strongest stations during service to maximise efficiency.
- Communicate stock shortages promptly and implement suitable alternatives where necessary.
Financial Responsibilities
- Attend weekly budget meetings with the General Manager.
- Understand weekly sales forecasts and prepare the department accordingly.
- Deliver agreed beverage gross profit targets.
- Monitor labour costs against forecast.
- Reduce unnecessary expenditure and wastage.
- Analyse weekly trading performance and recommend improvements.
- Maximise beverage revenue through premium upselling and menu knowledge.
- Review product mix and recommend seasonal cocktails, wines and premium products.
- Support menu development in collaboration with management.
- Ensure accurate cash handling, till reconciliation and banking procedures.
Customer Experience
- Deliver exceptional hospitality and lead by example during every service.
- Build relationships with regular guests.
- Resolve customer complaints professionally and positively.
- Drive guest satisfaction through consistent service excellence.
- Monitor guest feedback and online reviews, implementing improvements where appropriate.
- Ensure every guest receives a premium experience consistent with the Bonne Santé brand.
Compliance & Safety
- Ensure compliance with Licensing Act requirements and Challenge 25 procedures.
- Maintain excellent food hygiene and health & safety standards.
- Ensure compliance with COSHH, fire safety and accident reporting procedures.
- Complete and maintain all relevant compliance documentation.
- Ensure all staff understand and follow company policies and procedures.
Deputy General Manager Responsibilities
In the absence of the General Manager you will assume full operational responsibility for the venue.
This includes:
- Managing the daily operation of the business.
- Leading all departments throughout service.
- Making commercial staffing decisions.
- Managing labour deployment throughout the day.
- Supporting both Front of House and Kitchen teams.
- Liaising with the Head Chef to ensure smooth service.
- Managing customer complaints and service recovery.
- Ensuring legal compliance across the business.
- Completing end-of-day reporting.
- Maintaining cleanliness and presentation standards throughout the venue.
- Supporting recruitment and staff development across all departments.
- Contributing to operational planning and business strategy meetings.
Key Performance Indicators
Performance within this role will be measured against agreed KPIs, including but not limited to:
- Beverage Gross Profit achievement.
- Labour cost control.
- Wastage reduction.
- Sales growth.
- Premium beverage sales.
- Customer satisfaction.
- Online review scores.
- Staff retention.
- Training completion.
- Department cleanliness and presentation.
- Service consistency.
Person SpecificationEssential
- Minimum two years' management experience within a quality bar, restaurant or hospitality venue.
- Excellent cocktail, wine, beer and spirits knowledge.
- Outstanding leadership and communication skills.
- Commercial awareness with strong financial understanding.
- Excellent organisational and time management skills.
- Ability to perform under pressure in a fast-paced environment.
- Flexible to work evenings, weekends and public holidays.
- Right to work in the UK.
Desirable
- Personal Licence Holder.
- WSET or equivalent beverage qualification.
- Cellar management experience.
- First Aid qualification.
- Experience using EPOS and stock management systems.
- Experience within premium hospitality environments.
Behavioural Expectations
The successful candidate will:
- Take ownership rather than waiting for instruction.
- Be solutions-focused.
- Demonstrate professionalism and integrity at all times.
- Lead with confidence while remaining approachable.
- Maintain high personal standards.
- Encourage teamwork across all departments.
- Hold themselves and others accountable.
- Continuously seek opportunities for improvement.
- Protect the reputation and values of Bonne Santé.
Accountability
This position requires the mindset and commitment of a Head of Department.
You will be expected to take full ownership of the standards, profitability and performance of the bar operation.
Where standards fall below expectation, targets are missed or operational issues arise, you will be expected to provide clear explanations together with proactive action plans to resolve them.
Success within this role will be measured not only by financial performance but also by the development of your team, consistency of service and contribution towards the continued growth of Bonne Santé.
What We Offer
In return, Bonne Santé offers a genuine opportunity to take ownership of one of Plymouth's most exciting premium hospitality venues.
You will have significant autonomy, direct involvement in the future development of the business and the opportunity to shape the culture, standards and success of the bar operation.
Rate of pay: starting £14 per hour
Extra pay: Tips up to £2,000 per annum
Hours: Mininum 36 per week contract
Work pattern: Based over four to five days. Flexibilty to work over weekend and evening periods, is essential.
Further Benefits:
- Further training and qualification potential
- Limited number of health related appointments, ie, chiropractor, physiotherapy.
Pay: £14.00-£15.00 per hour
Benefits:
- Company pension
- Discounted or free food
- Employee discount
Application question(s):
- If you were to be successful with this application. Would you require a notice for your current employer? If yes, what period of time would this be?
Experience:
- Hospitality : 7 years (preferred)
- Bar management: 3 years (preferred)
- Cocktail bartender: 3 years (preferred)
- Duty manager or venue supervisor : 2 years (preferred)
- Table waiting : 2 years (preferred)
Licence/Certification:
- Personal Licence (preferred)
- First Aid Certification (preferred)
Work Location: In person
