e-mail: "bjbarhop@aol.com, web page
www.BobTheBarGuy.com
ARE YOU REALLY READY TO OWN AND OPERATETO OWN AND OPERATE A BAR
Part 2:
“The ultimate success or failure of your bar will be determined by those you hire. You must paint a picture for staff to follow so that your policies are consistent and there is no misinterpretation.”
As a bartender, you learned and practiced proficiency in bar terminology, product knowledge, mixology, tools of the trade, bar equipment, dealing with the public, cash controls, cleaning, stocking, bar organization, and the laws related to the responsible service of beverage alcohol. To be a bar manager you must continue your learning process far beyond that of a bartender, and here is where we run into a problem— learning the additional, necessary skills needed to effectively manage a bar.
A bar manager must have the knowledge and ability to directly oversee all bar operations and personnel, which includes the processes of hiring, training, evaluating, disciplining, terminating, and scheduling (human resources), and ordering, receiving, inventory controls, product cost purchasing (beverage control). Additionally, he should have the ability to properly price drinks, execute promotions, and pull a shift or two behind the bar to help out on labor costs as well as stay current with drink trends, maintain efficiency, and stay in closer touch with the staff and customers. I believe a good bar manager should work at least two shifts behind the bar every week (and never the same two days).
