Bar Manager

Bar Manager – Regina’s Bar \& Restaurant, Birmingham
Location: 11 Newhall Street, Birmingham B3 3NY
Hours: Flexible, including evenings \& weekends

About Regina’s
Regina’s is a stylish Mediterranean\-Italian bar and restaurant that transitions from elegant dining to a vibrant lounge bar with cocktails, live music and DJs.

The Role
We are looking for an experienced Bar Manager, with strong leadership, to lead our bar operations, manage staff and ensure guests receive a top\-tier drinking experience. You’ll create and develop menus, oversee stock, maintain compliance, drive sales and support the front\-of\-house team.

Key Responsibilities

• Manage and motivate bar staff, including training and scheduling


• Maintain stock, place orders and monitor costs


• Ensure compliance with licensing, health \& safety and hygiene regulations


• Create and implement cocktail/menu offerings and specials


• Monitor service quality, efficiency and guest satisfaction


• Drive sales through upselling and promotions


• Handle guest enquiries, complaints, and VIP experiences professionally


• Collaborate with front\-of\-house and kitchen teams for smooth service

• 3\+ years’ experience managing a busy bar, preferably in a restaurant/lounge/hotel, fine dining background.


• Strong leadership, team management and training skills


• Knowledge of cocktails, spirits and bar operations


• Excellent communication and customer service skills


• Organised, proactive and able to thrive under pressure


• Flexible with shifts, including evenings and weekend

• Staff meals, Discounts and Service Charge


• A supportive and sociable team atmosphere


• Competitive pay and flexible shifts


• Plenty of opportunity to learn, grow and develop your skills


• Regular team events and a fun, fast\-moving workplace

Pay: From £35,000\.00 per year

Benefits:

• Discounted or free food


• Employee discount

• Describe your experience managing a bar team. How many staff did you oversee, and how did you ensure high performance?


• How do you handle underperforming staff or repeated mistakes behind the bar?


• On a busy night with multiple VIP guests and high table turnover, how do you prioritise tasks?


• How have you driven bar sales in previous roles? Can you give an example of a successful promotion or upselling strategy?


• Describe your approach to training new bar staff. How do you ensure consistent quality?


• How do you manage stock, prevent wastage, and control costs effectively?

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