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Bar Manager

BAR MANAGER

JOB DESCRIPTION

(updated October 2018)

OVERVIEW: 

This is a position appointed by the Board of Directors of Powerhouse Theatrical Society.

This position is the responsibility of a designated Director At Large.

The bar manager will manage the foyer wine bar, foyer concession and green room concession.

SKILL SET:

The bar manager should have:

  • Knowledge of bartending
  • Serving It Right Certificate
  • Basic bookkeeping skills

DUTIES:

FOYER WINE BAR

  1. Research Liquor Licensing Board requirements regarding live theatre operations.
  2. Obtain liquor licenses for performance nights or other public events.
  3. Purchase bottled red and white wine, glasses and any other accessories.
  4. Maintain list of volunteers, train if necessary, organize schedule.
  • All servers must have the Serving-It-Right Certificate
  • All servers to set up and close cash bar each night
  • Drinks to be sold for 1 hour pre-show and during intermission.
  • Red wine and cash-box to be stored in locked cupboard in the downstairs kitchen, white wine in locked bar fridge.
  • On closing nights for each production any unused wine needs is to be taken to the green room.
  1. Give purchase receipts to bookkeeper for reimbursement.
  2. Obtain and maintain float and make regular revenue deposits to bank.
  3. Maintain accounts and supply details to treasurer and bookkeeper.
  4. At year-end the float to be included with final cash deposit.
  5. At year-end inventory unopened wine and provide details to the treasurer and bookkeeper.

FOYER CONCESSION

  1. Purchase canned pop and bottled water and keep in locked concession fridge. FOH Manager will advise when additional pop and water is required for the Foyer concession. Bar Manager will move additional pop and water from the Green Room.
  2. Obtain and maintain float and make regular revenue deposits to bank. Keep cash-box in locked concession fridge.
  3. Maintain accounts and provide details to treasurer and bookkeeper.
  4. At year-end the float is to be included with final cash deposit.
  5. At year-end all stock should be returned to Green Room fridge to be included in the inventory.

NOTE:  The Front of House Manager for each production is responsible for providing the coffee, filters, cream, sugar and coffee cups.  They will also create the volunteer schedule for Front of House.

GREEN ROOM CONCESSION

  1. Purchase canned pop and bottled water and keep in locked fridge.
  2. Organize volunteer schedule for socials, launches, openings, closings.
  • Production stage managers may operate the concession after rehearsal sessions
  1. Obtain and maintain float and make regular revenue deposits to bank. Keep cash-box in locked fridge.
  2. Maintain accounts and provide details to treasurer and bookkeeper.
  3. When necessary supply pop and water to Foyer concession.
  4. At year-end the float is to be included with final cash deposit.
  5. At year-end an inventory, which includes product from the foyer, should be provided to the treasurer and bookkeeper.

The Bar Manager will ensure that there is a current list of duties to be performed by the server volunteers each night.  This list will be kept at the back of the Front of House binder in the concession.

NOTE:  All items for recycling will be stored in the furnace room in the appropriate receptacles.

While recycling is the responsibility of the bar manager the job can be delegated to another member.

LIAISE AS NEEDED WITH:

  • Current Administrative Producer
  • Treasurer
  • Bookkeeper