Bar Manager

To lead and manage all front of house bar operations at Basingstoke Golf Club, delivering exceptional service to members and their guests whilst maximising revenue, controlling costs and ensuring full compliance with all relevant legislation. The Bar Manager will create a welcoming, professional environment that enhances the member experience and supports the club's reputation for excellence. This is a key holding role with alarm call-out responsibility, supported by our alarm monitoring company, and you must be comfortable with opening and closing the buildings.

Key Responsibilities

• Operational Management: Take full responsibility for the day-to-day management of bar operations, ensuring consistent delivery of high-quality service to members and guests. Develop, implement and maintain standard operating procedures for all front of house activities, ensuring consistency and compliance across the team. Maintain impeccable standards of presentation, cleanliness and hygiene throughout all front of house areas. Oversee cellar management including stock rotation, line cleaning, temperature control and quality assurance. Ensure all equipment is properly maintained, reporting faults promptly and arranging repairs as necessary. Manage opening and closing procedures, ensuring security and cash handling protocols are followed.
• Financial Performance: Drive revenue generation through effective promotion of products, upselling techniques and identification of commercial opportunities. Develop and manage the bar budget in conjunction with the General Manager, taking accountability for achieving financial targets. Implement robust cost control measures, monitoring wastage, spillage and portion control. Conduct regular stock takes, maintaining accurate records and investigating discrepancies. Negotiate with suppliers to secure competitive pricing whilst maintaining quality standards. Produce regular financial reports and analysis for management review.
• Team Leadership: Recruit, train and develop a high-performing bar team, fostering a positive and supportive working environment. Create and manage staff rotas to ensure appropriate coverage whilst controlling labour costs. Conduct regular one-to-one meetings, appraisals and team briefings. Address performance issues promptly and constructively, following club policies and procedures. Lead by example, demonstrating professionalism, enthusiasm and commitment to excellence. Promote teamwork and effective communication across all departments.
• Compliance and Legislation: Ensure full compliance with the Licensing Act 2003 and all conditions of the club's premises licence. Act as a Personal Licence Holder and Designated Premises Supervisor as required. Maintain compliance with health and safety legislation, food hygiene regulations and fire safety requirements. Implement and enforce the club's policies on responsible alcohol service, including Challenge 25. Keep accurate records as required by licensing and health and safety legislation. Stay current with changes in relevant legislation and implement necessary updates to procedures.
• Member and Guest Experience: Champion exceptional customer service, ensuring all members and guests receive a warm welcome and attentive service. Handle member feedback and complaints professionally, resolving issues promptly and effectively. Build positive relationships with members, understanding their preferences and anticipating their needs. Support the planning and delivery of club events, functions and social activities. Work collaboratively with the Head Chef and kitchen team to ensure seamless food and beverage service.
• Stock and Supplier Management: Manage all aspects of stock control including ordering, receiving, storage and security. Maintain accurate stock records and conduct regular inventories. Develop and maintain the drinks offering, ensuring an appropriate range that meets member expectations. Research and introduce new products to enhance the bar's appeal. Build strong relationships with suppliers, ensuring reliable service and quality.
• Events Management: Take ownership of the planning and delivery of all hospitality events, ensuring exceptional experiences for members and external guests. Work closely with the Head Chef to develop event menus, coordinate service delivery and ensure seamless front and back of house collaboration. Plan, organise and oversee members' social events, club functions and private hire occasions. Manage external event bookings, liaising with clients to understand requirements and exceed expectations. Oversee the set-up and preparation of the function suite for all events, ensuring the space is presented to the highest standard. Ensure adequate staffing, stock and resources are in place for all events. Conduct post-event reviews to identify improvements and capture feedback.
• Working Relationships: Internal: General Manager, Head Chef and kitchen team, bar team, golf operations, greenkeeping, administration. External: Members, guests, event clients, suppliers, licensing authorities, environmental health.