Staff ManagementManagers act as the primary leaders for the front-of-house team. .Recruitment & Training: Hiring new bartenders, barbacks, and servers, and providing training on drink recipes, service standards, and safety. .Scheduling: Creating weekly shift rosters to ensure adequate coverage during peak hours. .Performance & Motivation: Providing ongoing coaching, resolving interpersonal conflicts, and keeping the team motivated during high-pressure shifts. Operational Oversight This involves the technical and logistical side of keeping the bar running. .Inventory Control: Monitoring stock levels, conducting regular stock-takes, and ordering supplies (alcohol, garnishes, cleaning materials) to prevent shortages. .Menu Development: Designing and updating cocktail and beverage lists to stay current with trends and seasonal ingredients. .Maintenance & Cleanliness: Ensuring all bar equipment is working properly and that the venue meets strict hygiene and sanitization standards. Customer ...