Bar Director

Reports To: VP of Ops
Location: 70 Pine StreetJob Responsibilities

• Provide strategic leadership and oversight for all beverage operations within 70 Pine Street, including Crown Shy, SAGA, and Overstory across both interior and exterior service areas.
• Develop, maintain, and evolve beverage programs that align with the company’s culinary vision, financial objectives, and hospitality standards.
• Lead, mentor, and develop Bar Managers, Lead Bartenders, bar prep, and production teams through coaching, training, and performance management.
• Oversee staffing, scheduling, labor management, and team development across all beverage departments.
• Partner with the General Manager, Executive Chef, and leadership team to drive operational excellence and achieve business objectives.
• Manage beverage purchasing, inventory controls, vendor relationships, product sourcing, and cost management to maximize profitability while maintaining quality standards.
• Ensure consistent execution of beverage service standards and guest experience across all venues.
• Collaborate with the dining room leadership team to maintain seamless communication and service execution during all meal periods.
• Address guest concerns and service opportunities with professionalism, ensuring exceptional guest satisfaction and recovery.
• Lead menu development, cocktail innovation, seasonal programming, and staff education initiatives.
• Coordinate special events, activations, and beverage-focused programming in partnership with operations and marketing teams.
• Maintain compliance with all health, safety, sanitation, and liquor licensing regulations.
• Analyze operational and financial performance, identify opportunities for improvement, and implement action plans to achieve departmental goals.
• Uphold Kent Hospitality Group’s culture of excellence by fostering accountability, collaboration, and continuous growth throughout the beverage team.
• Assist with R&D for SAGA, Overstory, PDR, and offsite projects.
• Share and report any issues or possible solutions regarding the facilities of SAGA and Overstory.
• Maintain an “open door policy” with employees by reporting all complaints and issues involving staff to HR.
• Maintain connections with regular guests and foster relationships with new guests.
• Handle cash.
• Open and close the restaurant.
• As a manager, it is also your responsibility to be knowledgeable of, and willing to perform, the job responsibilities of the Bartender and Lead Bartender positions.

Leadership Responsibilities

• Implement company policies and protocols and maintain standards.
• Problem-solve and address any issues in a timely manner.
• Ensure company policies and procedures are followed.
• Nurture positive working relationships with staff.
• Lead by and set a good example for staff.
• Self-manage timelines to achieve goals and daily tasks.

Staffing Responsibilities

• Participate in the recruitment and interview process for potential new hires in coordination with the General Manager and HR.
• Oversee employee candidate trails and relay information to the General Manager for hiring decisions.
• Engage in the promotional decision-making processes in coordination with the General Manager and HR.
• Issue disciplinary action when necessary.
• Engage in the decision-making process for terminations in coordination with the General Manager and HR.
• Create annual staff reviews and one-on-ones for hourly Overstory staff and submit them to the General Managers for review.
• Manage annual review and one-on-one schedules in coordination with the General Managers and HR.
• Maintain the accuracy of bar job descriptions in coordination with the General Managers and HR.
• Oversee new-hire training and facilitate three-month check-ins in coordination with HR.

Administrative Responsibilities

• Scheduling.
• Lead inventory management.
• Participate in the maintenance of training materials for staff.
• Attend and support extracurricular educational programs, such as OBM and leadership training.
• Coordinate staff training opportunities.

Qualifications and Experience

• Minimum of 5–7 years of progressive leadership experience in beverage operations, including management within a high-volume, upscale dining environment.
• Proven experience leading multi-outlet beverage programs and managing high-performing bar teams.
• Extensive knowledge of industry critics, awards, and current beverage trends.
• Expert knowledge of classic and modern cocktails.
• Advanced knowledge of spirits, wine, beer, production methods, brands, and regional distinctions.
• Demonstrated experience with beverage program development, menu creation, costing, and inventory management.
• Strong financial acumen, including budgeting, labor management, purchasing, and P&L accountability.
• Must be able to accept constructive feedback and foster a collaborative team environment.
• Exceptional leadership and people development skills with a hands-on management style.
• Excellent communication and interpersonal skills, with a commitment to delivering world-class hospitality.
• Ability to thrive in a fast-paced, dynamic environment while maintaining composure and professionalism under pressure.
• Detail-oriented with a commitment to operational excellence, consistency, and continuous improvement.

Schedule and Physical Requirements

• Must have full schedule availability.
• Must be able to lift and carry at least 50 pounds.
• Must be able to stand for long periods of time.
• Must be comfortable with repetitive motions, such as walking, bending, and standing.