About us

Don’t just function, flourish. With EVT Connect Hospitality. The EVT Connect Hospitality team can be relied on for best-in-class insights into how to drive performance for the brand; from local talent development and operations, to driving market leading revenue strategies for third-party loyalty programs, distribution and brand standards.

About the role

The Bars Manager is responsible for the day-to-day operation, performance and leadership. The role is responsible for leading and developing the bartending and floor service teams, delivering exceptional guest experiences, driving revenue and achieving agreed financial targets. The Bar Manager leads by example, fostering a culture built on integrity, transparency, accountability and genuine care for guests and colleagues.

The role has direct accountability for the commercial performance, including revenue, labour costs, beverage inventory, stock loss and beverage margins. Revenue is driven through effective team training, sales initiatives, product knowledge, menu recommendations and consistently outstanding service.

The role has significant responsibility for managing the guest workplace and crowd, particularly during peak trading periods. Strong people management, sound judgement and the ability to manage challenging situations are essential.

The Bars Manager is responsible for operations in accordance with liquor licensing, Responsible Service of Alcohol, Work Health & Safety and all relevant legislative and company requirements.

This is a highly visible, hands-on leadership role, with the Bar Manager expected to set the standard for service, guest engagement, professionalism and operational performance.





The Bar Manager reports to the Venues Manager, with ultimate accountability to the Director of Restaurants & Bars.

Key responsibilities

1. People & Leadership

- Lead, motivate and develop the bartending and floor service teams.
- Set explicit expectations for performance, behaviour, presentation, service and accountability.
- Lead with integrity, transparency and consistency, creating a positive, high-performance team culture.
- Lead by example through a highly visible and hands-on presence during service.
- Recruit, onboard, train and coach team members to continuously improve performance and service standards.
- Build team capability in product knowledge, sales techniques, guest engagement and responsible service of alcohol.
- Conduct pre-shift briefings and ensure the team is prepared for each service.
- Manage staffing levels, rostering and deployment to meet operational and financial requirements.
- Address performance issues promptly and fairly, working with the Venues Manager and People & Culture where required.
- Ensure compliance with payroll, leave and other employment requirements.
- Foster strong communication and teamwork across the wider hotel.

1. Commercial & Financial Performance

- Be accountable for the financial performance, including the venue P&L;,



within the financial parameters and targets set by the Venues Manager and Director of Restaurants & Bars.
- Meet or exceed agreed revenue and profitability targets and take proactive action where performance is below target.
- Drive revenue through team training, upselling, sales initiatives, product knowledge and effective menu recommendations.
- Monitor sales performance and communicate targets, results and opportunities to the team.
- Manage labour costs through effective rostering, staffing and deployment.
- Maintain strong control of beverage inventory, ordering and stock levels.
- Minimise stock loss, wastage and variance through effective controls and team accountability.
- Maintain beverage margins in line with agreed targets.
- Monitor operational expenses and ensure spending is within agreed budgets.
- Ensure all financial and cash-handling procedures are completed accurately and securely.
- Work with the Venues Manager and Director of Restaurants & Bars on commercial initiatives, promotions, pricing and revenue strategies.

1. Guest Experience

- Own the guest experience and ensure consistently high standards of service.
- Lead by example in guest engagement, service delivery and problem resolution.
- Coach the team to anticipate guest needs and exceed expectations.
- Build strong relationships with regular and VIP guests and ensure appropriate VIP recognition.
- Respond to guest feedback and complaints promptly and professionally.
- Maintain service standards and guest experience during high-volume and high-pressure periods.

1. Venue Operations & Crowd Management

- Take responsibility for the effective operation across all tradin

📌 Sommelier - Kimpton Margot Sydney
🏢 EVT Connect Hospitality
📍 Sydney