* Title:
Bar Manager of The 58th Street Country Club
* Salary: £40 - £45K pa (
This is made up of a base rate and tronc contribution)
We are looking for a passionate and experienced Bar Manager to lead all on-site operations for our 1930s Jazz Club, including menu development, staff recruitment and training, P&L reporting and on-site delivery of our bespoke, high-end, and high-yield menu.
At The Lost Estate we specialise in
transformational shared experiences
that take our guests on an immersive journey of music, time-travel and old-school hospitality. We believe that the passion and heart we pour into our experiences is the same we pour into our guests' glasses. Our menu is of a Pinnacle Guide level and now we want to build the team that can deliver and develop it.
Our menu is not a themed menu but an accurate, perfected, celebration of the recipes and drinks that would have existed in the made with modern technique and innovation. We look to make the most incredible expressions of these seminal drinks in a way that is both respectful to the source material and iconic within its own self as a drink on a menu in our club.
Our next bar manager at 58th Street Country Club, will bring a rich experience in running high volume cocktail bars, as well as an ability to train and lead a team to deliver the highest standards. Attention to details will be a key attribute to make sure that the quality of the drinks reflects a high maintenance of their bar and financial KPIs. We aim to be the place where talent can grow and expand, therefore this bar will also show their creativity in a constant chase of the most time-accurate, and yet original drinks.
A passion for the history of cocktails and old-school hospitality is a must.
With direct access to our
General Manager
and
Head of Beverage and Bar Experience
you will have the opportunity to build your legacy alongside ours as we look to cement this club as the No1 live experience in the UK.
Reporting Structure
* Menu Development:
This role will report directly to the
Head of Beverage and Bar Experience
on all matters related to drink creativity, menu evolution, concept development, and culinary storytelling.
* Operational Delivery:
Bar operations, budget performance, food safety and systems implementation will be the responsibility of the site-level management team, reporting into the GMs
* Quality Control:
To be managed independently and report back to a combination of
BBE
and
GM
via bi-weekly operation meetings and internal bar sessions.
Role Breakdown
Operations:
* Functional Delivery of a bespoke thematic cocktail list, time-specific club cocktail list and extensive wine list.
* Stock and Operation Support in managing all batching, par-yields, and quality control.
* Line-Management of a curated bar team of 'career' bartenders and wine-waiters and enthusiastic junior support staff.
* Labour budget management for the Bar team(s)
* GP management for all beverage items (including Garnishes, Ice and Glassware)
* Site-Level EPOS management and P&L reporting.
TLE Ambassador:
* You will be required to work within our in-world setting which will includes, but isn't limited to:
* Working in a time-appropriate club uniform
* Working with recipes and 'genuine time travel' to create drinks that belong in our club setting
* Work to a standard that is befitting of our club, prioritsing experience over efficiency.
* Lead regular sessions with the teams to understand the 'world' of the experience - why we do what we do, how their work contributes to storytelling, narrative, themes, and vision behind menus and experiences.
* Our ambition is to be operating at a Pinnacle Guide level - whether or not we seek the accolade formally. This requires daily discipline, innovation, and a relentless focus on excellence.
* This allows us to:
* Build an amazing team from the ground up, and set them to a mission-led goal
* Challenge the team to innovate
* Set the bar for quality
* Embed a high-performance mindset across all sections
Person Specification
Overview:
* We are an
Arts
organisation and so a passion for storytelling is necessary.
* We believe in
Old School Hospitality
and so an understanding and respect for this is a must.
* We want to operate at a
Pinnacle Guide
level and so a professional commitment to excellence is essential.
You will have:
* At least three years of experience managing a high-volume bar
* Exceptional knowledge of classic cocktails
* Experience working to revenue targets and profit margins in particular through stock control and labour budgets
* Proven track record of managing theoretical and actual profit margins
* Good understanding of margin impact on business profitability
* Good understanding of COSHH, H&S and allergen management
* WSET level 2 or equivalent
* Personal licence