Bar Manager

Description

Located in a landmark 1861 building in the Lower Garden District of New Orleans, Hotel Saint Vincent is a 75-room hotel from Austin-based hospitality group McGuire Moorman Lambert Hospitality, founded by industry veterans Larry McGuire, Tom Moorman, and Liz Lambert. Hotel Saint Vincent honors the property's storied history while delivering exceptional hospitality through thoughtful design, genuine service, and memorable guest experiences.

Hotel Saint Vincent is looking for an experienced Bar Manager to lead daily bar operations across our food and beverage outlets. This hands-on leader will oversee bar service, support and develop the team, maintain exceptional beverage and hospitality standards, and create memorable experiences for every guest.

The ideal candidate is a confident and thoughtful leader with a strong bar presence, sound operational judgment, extensive beverage knowledge, and genuine enthusiasm for hospitality. This role works closely with food and beverage, culinary, and hotel leadership to drive service excellence, team engagement, and financial performance.

We take responsibility for outcomes, not excuses.

• Lead daily bar operations, including opening and closing procedures, pre-shift meetings, service execution, preparation, side work, and shift transitions.
• Maintain a visible presence during service, anticipate operational needs, and take ownership of guest concerns and service recovery through resolution.
• Monitor labor, cash handling, comps and voids, beverage inventory, ordering, breakage, waste, and operating supplies to protect quality, accuracy, and profitability.

We treat people, ideas, and commitments with dignity.

• Build thoughtful schedules that align staffing with business levels while remaining fair, predictable, and published on time.
• Provide clear direction and timely feedback, correcting privately, recognizing publicly, and following through on commitments to the team.
• Foster a professional and respectful workplace where team members feel supported, heard, and accountable.

We succeed together.

• Create a seamless partnership among the bar, dining room, host stand, and kitchen, ensuring consistent communication throughout service.
• Collaborate proactively with Culinary, Rooms, Sales, Events, and Engineering on VIPs, groups, special events, and anything affecting the guest experience.
• Step in wherever needed, including welcoming guests, preparing beverages, running drinks, clearing tables, polishing glassware, or supporting the floor.

We grow ourselves and others every day.

• Coach, mentor, and develop bartenders and bar support team members to strengthen service standards, beverage knowledge, performance, and accountability.
• Lead thorough training on cocktails, wine, spirits, beer, non-alcoholic beverages, recipes, preparation standards, point-of-sale procedures, safety, and responsible alcohol service.
• Use guest feedback, financial results, inventory data, and service observations to identify opportunities and continually improve the beverage operation.

We make every interaction meaningful.

• Ensure each bar is impeccably prepared for service, including product, garnishes, glassware, menus, music, uniforms, cleanliness, and overall atmosphere.
• Engage with guests throughout the shift, anticipate their needs, and create thoughtful, personalized moments worth remembering.
• Ensure beverage quality, presentation, timing, and service consistently meet Hotel Saint Vincent standards and reflect what we promise our guests.

• Minimum two years of bar leadership experience in a high-volume, full-service restaurant, hotel, or luxury hospitality environment preferred.
• Strong bar presence with demonstrated experience in service leadership, team development, organization, and problem-solving.
• Extensive beverage knowledge, including wine, spirits, beer, cocktails, and non-alcoholic offerings.
• Excellent communication and interpersonal skills, with the confidence to provide clear direction and timely feedback.
• Working knowledge of beverage costs, labor management, inventory controls, ordering, cash handling, and point-of-sale procedures.
• Ability to balance creativity with consistency, profitability, and operational execution.
• Ability to manage multiple priorities and remain composed in a fast-paced hospitality environment.
• Experience with restaurant point-of-sale, scheduling, inventory, reservation, and guest service platforms preferred.
• Responsible alcohol service certification required or obtainable upon hire.
• Flexible availability, including evenings, weekends, and holidays, based on business needs.