Become a
Bar manager
Key Responsibilities & Duties
• Oversee all aspects of bar operations and building facilities at Doug Fir Lounge.
• Ensure fast, accurate, and high-quality beverage service in a high-volume, concertdriven environment.
• Must work at least 2 bar shifts per week.
• Oversee nightly tip management
• Abide by Monqui’s cash, check, and credit card handling policies and procedures.
• Attend a monthly department head staff meeting.
• Oversee general building maintenance and custodial upkeep.
Staff Leadership & Development
• Hire, train, schedule, and supervise bartenders and barbacks for all 6 wells.
• Manage labor costs by scheduling staff according to event attendance and operational
needs.
• Lead pre-shift meetings to communicate event details, sales goals, and service standards
• Ensure compliance with responsible alcohol service and company policies
• Take the appropriate steps to investigate wrongdoing, fraud, and potential violations.
Document such instances and terminate employment when necessary.
• Oversee cash handling procedures and end-of-night reconciliation.
• Be first point of contact for building landlord.
• Be first point of contact for food vendor.
Guest Experience
- Drive beverage program creativity (specialty cocktails, themed menus tied to
artists/events). - Respond to general inquiry emails and voicemails. Handle guest concerns professionally
and resolve issues quickly
Inventory & Cost Control
- Monitor pour costs, shrinkage, and waste. Implement controls to meet financial targets.
- Conduct regular inventory counts and reconcile discrepancies.
- Optimize product mix based on sales trends and audience demographics.
- Review ongoing opportunities such as cost of sales, inventory par levels, and general
policies and procedures to most effectively implement changes to improve operations
and most efficiently allocate resources.
Compliance & Safety
- Enforce all local, state, and company alcohol regulations
- Ensure ID checks and responsible service practices are consistently followed
- Maintain health and sanitation standards
- Have a thorough understanding of the venue’s Emergency Action Plan and enforce
safety protocols at all times. - Collaborate with food service provider to ensure all events are in compliance with OLCC
regulations
Equipment & Maintenance
- Ensure proper maintenance of draft systems, refrigeration equipment, point-of-sale
systems, bar equipment, bar areas, bathroom facilities, outdoor facilities, greenrooms,
showroom, and offices. - Coordinate repairs and preventative maintenance as needed.
- Maintain cleanliness and sanitation standards throughout all areas.
Requirements
- Familiarity with effective food and beverage service techniques and sales strategies.
- Have detailed knowledge of the ordinances, regulations, laws, policies, and procedures
relating to the standard operation of food and beverage operations in Portland, OR. - Knowledge and experience with operational planning and analysis.
- Managerial experience is required.
- Experience within the music industry is preferred.
- Basic bookkeeping knowledge as it pertains to the service industry.
- Familiarity with POS programming and reporting, specifically TOAST.
- Familiarity with industry standards tip policies and procedures.
- Must be able to lift and carry up to 35 lbs.
- Ability to bend, twist, stoop, climb and stand to perform normal job functions.
- Must be able to work in an environment with loud music and crowds for extended
periods of time. - Must be able to stand for the entire shift.
- Must have all required service permits.
- Knowledge of Microsoft office suite, in particular MS Excel, Word, and Outlook.
- Strong organizational skills are a very high priority, including record keeping and record
management. - Attention to detail and problem-solving skills strongly required.
- Required to work non-traditional hours including weekends and holidays.
- Must be sober during all working hours