Bar Manager

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About Food & Beverage 

At Rosewood Rome, Food and Beverage embody La Dolce Vita, offering three distinctive outlets — a refined Italian bistro, a lively lobby café and bar, and a rooftop destination with sweeping city views — alongside curated events and elevated in room dining. Rooted in Roman heritage yet reimagined with contemporary flair, our culinary experiences celebrate local artisans, seasonal produce, and sustainable practices. The impact we aspire to create is a sense of connection: guests savoring authentic flavors, communities empowered through partnerships, and memorable moments that position Rosewood Rome as a cultural and culinary landmark.

Impact of this role

An enthusiastic, confident, creative and open-minded person. Must have communication skills, be a person close to your team and motivate. This position also requires organizational and analytical skills with strong leadership and training techniques. The member needs to be internationally versatile and multicultural and be on top of market trends and changes.

The Bar Manager must ensure that all their outlets operate successfully, according to the hotel's standard and are individually profitable. The Bar Manager has the financial responsibility of the restaurant through monthly reports on the restaurant's performance. If necessary, he can replace another Departmental Manager or Restaurant Manager in his activities

Key Responsibilities

• Align beverage operations with corporate and F&B Director strategy.
• Prepare, update, and implement departmental operations manuals.
• Conduct regular briefings and monthly departmental meetings, sharing P&L, g uest satisfaction, and performance indicators.
• Deliver monthly P&L reports with justifications to F&B leadership.
• Ensure exceptional guest service, handling complaints efficiently and 
• maintaining interactions.
• Personally verify service standards via Forbes and LQA spot checks.
• Be present during peak periods to oversee point‑of‑sale operations.
• Implement brand standards and ensure compliance with finance procedures.
• Respond to audit results with corrective action plans.
• Collaborate with other managers to ensure seamless cross‑departmental  operations.
• Monitor product quality, service standards, and freshness of ingredients.
• Conduct regular inspections of operations, cleanliness, and inventory (equipment, wines, spirits, glassware).
• Maintain deep knowledge of menu items, upselling combinations where  appropriate.
• Develop and execute annual F&B marketing plans, identifying opportunities to  increase visibility.
• Achieve revenue and cost targets, ensuring profit‑maximizing operations.
• Manage financial compliance: reporting, cash handling, credit card verification,  and account closures.
• Oversee recruitment, selection, and onboarding of associates with  competency‑based, non‑discriminatory practices.
• Drive skills development, training programs, and career planning for associates.
• Prepare weekly work schedules aligned with business needs and KPIs.
• Foster creativity, innovation, and engagement, ensuring adherence to hotel  policies, safety, and security standards.

Critical Skills & Qualification

• Proven Leadership Experience: Minimum of three years in a senior management role within a luxury hotel, fine‑dining restaurant, or high‑end bar. Demonstrated ability to oversee complex operations, lead diverse teams, and deliver exceptional guest experiences in a highly competitive hospitality environment.
• Expertise in Beverage Excellence: Deep knowledge of mixology, wine, and premium spirits, with the ability to design innovative cocktail programs, curate wine lists, and elevate beverage offerings. Skilled in balancing tradition with creativity to meet the expectations of discerning clientele.
• Leadership & Team Development: Strong track record of building, motivating, and mentoring teams. Adept at fostering a culture of service excellence, accountability, and continuous improvement. Experienced in conducting training programs, career development planning, and performance management to maximize associate potential.
• Financial Acumen: solid background in budgeting, forecasting, and cost control. Skilled in analyzing P&L statements, managing inventory, and implementing strategies to optimize profitability while maintaining quality standards. Ability to balance financial objectives with guest satisfaction and brand positioning.
• Multilingual Communication: Fluent in both English and Italian, ensuring seamless communication with international guests, local partners, and team members.
• Additional languages are considered an asset, enhancing the ability to connect with a global clientele and foster inclusivity.