Middleton Lodge is a country retreat tuckedaway in the North Yorkshire countryside. Here at the estate we have The CoachHouse, a relaxed restaurant with rooms, serving an all-day kitchen gardeninspired menu and the super unwinding Treatment Rooms.
As the estate grows we’re always looking forfriendly, hardworking perfectionists to join us! Our team will teach you allthe tricks of the trade making sure you deliver the tip top service to our eachof our clients! We make sure there’s plenty of support, training and opportunityfor everyone so you’re always working towards something!
We are currently looking to recruit a Bar Supervisorto join the team within the Coach House Restaurant, working alongside the RestaurantManager ensuring a smooth running Restaurant.
JobDescription: Bar Supervisor
Job Title:
BarSupervisor
Department: Food & Beverage / Bar Operations
Reports To: Assistant Banqueting Manager / Restaurant Manager / Bar Manager
Job Purpose
The Bar Supervisor is responsible foroverseeing the daily operations of the bar, ensuring exceptional beverageservice, maintaining high standards of cleanliness and presentation, andsupervising the bar team to deliver an outstanding guest experience.
The role involves coordinating bar operations,monitoring stock and beverage quality, supporting team training, controllingcosts, and ensuring compliance with health, safety, hygiene, and licensingrequirements. The Bar Supervisor leads by example, promotes teamwork, andensures the bar operates efficiently in line with the establishment’s servicestandards.
KeyResponsibilities
1. BarOperations
- Supervise the daily operations of the bar, ensuring efficient and professional service.
- Oversee bar opening and closing procedures, including preparation,cleaning, and equipment checks.
- Ensure the bar is fully stocked, organised, and ready for service.
- Monitor service flow and coordinate with restaurant, kitchen, and Food & Beverage teams.
- Ensure beverages are prepared and served according to recipes, presentation guidelines, and company standards.
- Maintain the cleanliness, organisation, and appearance of the bar and surrounding areas.
- Ensure bar equipment is used correctly and report maintenanceissues promptly.
2. GuestService and Experience
- Welcome guests warmly and provide attentive, professional service.
- Recommend cocktails, wines, spirits, beers, and other beveragesaccording to guest preferences.
- Maintain strong product knowledge and communicate beverageinformation confidently.
- Handle guest enquiries and resolve complaints professionally.
- Ensure service is prompt, accurate, and consistent.
- Promote a welcoming atmosphere while maintaining appropriateprofessional boundaries.
- Identify opportunities to enhance guest satisfaction and encouragerepeat business.
3. TeamSupervision and Training
- Supervise, motivate, and support bartenders, barbacks, and otherbar team members.
- Allocate duties and coordinate staff activities during each shift.
- Conduct pre-shift briefings to communicate promotions,reservations, events, and operational priorities.
- Train team members in cocktail preparation, beverage knowledge,service standards, and equipment handling.
- Monitor staff performance, punctuality, grooming, and compliancewith procedures.
- Provide constructive feedback and support ongoing professionaldevelopment.
- Promote teamwork, accountability, and a positive workingenvironment.
4. BeverageKnowledge and Quality Control
- Maintain comprehensive knowledge of the beverage menu, includingcocktails, wines, spirits, beers, and non-alcoholic options.
- Ensure cocktails and other beverages are prepared consistentlyaccording to standard recipes.
- Monitor beverage presentation, portion sizes, and product quality.
- Assist with menu development, cocktail creation, and beveragetastings where required.
- Ensure garnishes, mixers, glassware, and other service items areprepared correctly.
- Keep up to date with beverage trends and suitable recommendationsfor guests.
5. StockControl and Cost Management
- Monitor stock levels and ensure appropriate replenishmentofbeverages and supplies.
- Assist with stocktaking, inventory control, ordering, anddeliveries.
- Follow correct stock rotation and storage procedures.
- Monitor wastage, breakages, spillage, and over-pouring.
- Ensure accurate recording of complimentary drinks, wastage, andstock transfers.
- Support cost-control initiatives and minimise unnecessaryexpenditure.
- Identify discrepancies and report them to the Bar Manager orRestaurant Manager.
6. CashHandling and Sales
- Ensure accurate order entry, billing, and payment processing.
- Follow cash-handling and point-of-sale procedures.
- Assist with end-of-shift cash reconciliation and sales reporting.
- Encourage responsible upselling and suggestive selling to increasebeverage revenue.
- Support promotional activities and initiatives to achieve salestargets.
- Maintain accurate records in accordance with company procedures.
7. Health,Safety, and Legal Compliance
- Ensure compliance with food hygiene, health and safety, andcleaning procedures.
- Follow applicable alcohol licensing laws and the establishment’sresponsible alcohol service policy.
- Verify age where required and refuse alcohol service appropriatelywhen necessary.
- Ensure glassware, ice, garnishes, and beverage equipment arehandled hygienically.
- Maintain safe storage and handling of cleaning chemicals.
- Report accidents, incidents, hazards, and equipment defectspromptly.
- Ensure the bar team follows company policies and operationalprocedures.
8.Communication and Administration
- Communicate effectively with the Bar Manager, Restaurant Manager,kitchen, and wider Food & Beverage team.
- Report operational issues, guest feedback, stock discrepancies, andstaffing concerns.
- Assist with staff rotas, daily reports, stock records, and trainingdocumentation where required.
- Participate in departmental meetings and service briefings.
- Support special events, private functions, and promotionalactivities.
Qualificationsand Experience
- Previous experience in a bar, restaurant, hotel, or hospitalityenvironment.
- Experience supervising or leading a bar team is desirable.
- Strong knowledge of cocktails, spirits, wines, beers, and beverageservice.
- Experience with stock control, cash handling, and point-of-salesystems.
- Good communication and customer service skills.
- Ability to lead a team and maintain service standards during busyperiods.
- Relevant food safety training is beneficial.
- A recognised responsible alcohol service or licensing qualificationis desirable, where applicable.
Skills andCompetencies
- Leadership and team supervision.
- Excellent customer service and communication.
- Strong organisational skills and attention to detail.
- Beverage knowledge and cocktail preparation skills.
- Commercial awareness and sales ability.
- Stock management and cost-control awareness.
- Problem-solving and decision-making.
- Ability to work under pressure in a fast-paced environment.
- Professional appearance, reliability, and a positive attitude.
- Flexibility to work evenings, weekends, public holidays, andspecial events.
KeyPerformance Indicators (KPIs)
Performance may be measured against:
- Guest satisfaction and customer feedback.
- Beverage sales and achievement of sales targets.
- Beverage cost percentage and stock variance.
- Reduction of wastage, spillage, and breakages.
- Compliance with service, hygiene, and licensing standards.
- Cocktail consistency and beverage quality.
- Staff training, productivity, and performance.
- Accuracy of cash handling and end-of-shift reporting.
WorkingRelationships
The Bar Supervisor works closely with the BarManager, Assistant Restaurant Manager, Restaurant Manager, bartenders,barbacks, restaurant service team, kitchen brigade, and wider Food & Beverage department.
OverallObjective
To ensure the smooth and profitable operationof the bar by delivering exceptional beverage service, maintaining highstandards of quality and hygiene, supervising and developing the bar team, andcreating a memorable experience for every guest.
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