Bar Manager - London Marriott Hotel Canary Wharf

The Bar Manager is responsible for the overall leadership, commercial performance and operational management of the hotel's bar and lounge operations, ensuring exceptional guest experiences, innovative beverage offerings, outstanding service standards and sustainable financial performance.

The role has a strong focus on cocktail creation, mixology, beverage strategy and menu development, including the design and implementation of signature cocktails, seasonal beverage programmes, premium spirits offerings and creative non-alcoholic alternatives. Working closely with the Executive Chef and culinary team, the Bar Manager will also contribute to the development of a commercially successful bar-food menu that complements the beverage offering and enhances the overall guest experience.

The Bar Manager is accountable for revenue generation, beverage and food cost control, labour productivity, purchasing, inventory accuracy, cellar management and operational efficiency. The position also ensures compliance with UK licensing legislation, food safety and hygiene requirements, allergen management, health and safety regulations, Marriott International standards and internal financial controls.

Through effective leadership, coaching and development, the Bar Manager will build a knowledgeable, motivated and commercially aware team. The role requires strong technical beverage expertise, a valid Personal Licence, advanced knowledge of EMC systems and a proactive approach to innovation, guest satisfaction, associate engagement and continuous improvement.

• Education, Qualifications and Experience
• High school diploma or equivalent, with at least four years of relevant experience in Food & Beverage, hospitality, bar operations or a related professional area; or a two-year degree from an accredited university in Hospitality Management, Hotel and Restaurant Management, Business Administration, Food Service Management or a related discipline, with at least two years of relevant experience.
• Proven experience managing bar or lounge operations within a quality-driven hotel, premium restaurant or comparable hospitality environment.
• Personal Licence: Must hold a valid Personal Licence under the Licensing Act 2003, with a sound understanding of alcohol licensing requirements, premises licence conditions and responsible alcohol service.
• WSET Qualification: WSET Level 2 Award in Wines or an equivalent recognised beverage qualification is preferred. A strong understanding of wines, spirits, beers and other beverage categories is expected.
• Demonstrable expertise in cocktail creation, mixology, recipe development, beverage presentation, menu engineering and beverage costing.
• Advanced EMC knowledge: Strong working knowledge of the relevant EMC system and its operational applications, including reporting, stock control, financial monitoring and performance analysis.
• Experience in budgeting, labour management, purchasing, stocktaking, cellar management and departmental financial reporting.
• Strong understanding of UK food safety legislation, food hygiene, allergen management and safe food and beverage handling.
• Demonstrated ability to lead teams, manage guest complaints, improve service standards and deliver measurable commercial results.
• Excellent communication, organisational, analytical and interpersonal skills.
• A creative, guest-focused and commercially minded approach to bar management, with a commitment to professional development and continuous improvement.

• →A. Bar Operations and Service Excellence
• →Lead and manage the daily operations of the bar and lounge, ensuring exceptional service, consistent product quality and efficient operational delivery.
• →Maintain a visible management presence throughout service, setting the standard through professional conduct, attention to detail and leading by example.
• →Ensure compliance with Marriott International brand standards, departmental procedures, service sequences, opening and closing routines and operational checklists.
• →Maintain the highest standards of cleanliness, presentation, atmosphere and organisation throughout the bar, lounge, service areas and storage facilities.
• →Plan operational requirements in line with hotel occupancy, forecast demand, guest profiles, events and business levels.
• →Coordinate closely with the Food & Beverage Services Manager, Restaurant, Kitchen, Events, Purchasing, Finance and other relevant departments.
• →Ensure appropriate staffing, equipment, mise en place, stock availability and service preparation before each shift.
• →Monitor service delivery and resolve operational issues promptly, ensuring minimal impact on the guest experience.
• →Support other Food & Beverage outlets when required to meet operational and business needs

• →Demonstrate Marriott International's core values and leadership expectations.
• →Maintain confidentiality and handle guest, associate and business information appropriately.
• →Participate in departmental meetings, business reviews, operational planning and continuous improvement initiatives.
• →Undertake other reasonable duties consistent with the position and business requirements.
• →Represent the hotel professionally when interacting with guests, associates, suppliers and external partners.
• →Support the hotel's wider objectives relating to sustainability, responsible business practices and efficient resource utilisation.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

• Lead the creative direction and development of the bar's cocktail programme, ensuring a distinctive, innovative and commercially viable beverage offering.
• Design and implement signature cocktails, classic cocktails, seasonal menus, premium serves and contemporary mixology concepts.
• Develop creative low-alcohol and alcohol-free cocktails to meet changing guest preferences and promote an inclusive beverage offering.
• Research emerging beverage trends, spirits, ingredients, preparation techniques, flavour combinations and presentation styles to maintain a competitive offering.
• Establish standardised cocktail recipes, precise measurements, preparation methods, glassware, garnishes, presentation specifications and selling prices.
• Conduct recipe testing, yield assessments, ingredient evaluations and detailed cost calculations before introducing new beverages.
• Ensure all cocktails are consistently prepared and presented in accordance with approved recipes and quality standards.
• Monitor cocktail sales, product popularity, guest feedback, sales mix and contribution margins to assess menu performance.
• Review underperforming products and implement appropriate menu changes to improve profitability and guest appeal.
• Develop relationships with beverage suppliers, brand ambassadors and industry partners to support innovation, product knowledge and commercially beneficial collaborations.
• Train the bar team in mixology, spirits knowledge, wine and beverage service, responsible alcohol service, upselling and product presentation.
• Ensure beverage menus, product descriptions, allergen information and promotional materials are accurate and comply with company standards and applicable legislation.

• Work closely with the Executive Chef and culinary team to develop and maintain a high-quality bar-food menu that complements the beverage programme.
• Identify opportunities for food and beverage pairings, sharing plates, small plates, premium snacks and seasonal offerings.
• Contribute to menu planning, recipe trials, product selection, portion specifications, presentation standards and menu costing.
• Ensure bar-food offerings are commercially viable, operationally practical and aligned with guest expectations.
• Monitor food sales, food costs, contribution margins, waste and guest feedback to identify opportunities for improvement.
• Ensure menu descriptions, ingredient information and allergen details are accurate and readily available.
• Coordinate menu launches and ensure associates are trained to describe, recommend and upsell food items confidently.
• Work with the culinary team to ensure appropriate preparation, storage, temperature control, holding and service procedures.
• Review menu performance regularly and recommend changes that improve profitability, reduce waste and enhance the overall guest experience.

• Take ownership of the bar's financial performance, ensuring delivery against agreed revenue, profitability and departmental expenditure targets.
• Understand and regularly review budgets, operating statements, payroll progress reports, sales forecasts and financial performance reports.
• Monitor beverage and food costs, gross profit margins, average spend, sales mix, stock variance, wastage and operational expenses.
• Ensure all beverage recipes are accurately costed and selling prices are aligned with the hotel's pricing strategy and commercial objectives.
• Develop initiatives to increase revenue, improve average spend, strengthen beverage sales and maximise profitability.
• Monitor labour scheduling, productivity, overtime and payroll expenditure, ensuring staffing levels reflect forecast business demand.
• Identify opportunities to improve operational efficiency without compromising service quality, food safety or brand standards.
• Maintain effective controls over purchasing, stock usage, wastage, breakages and departmental expenditure.
• Use EMC reports and other approved reporting tools to monitor performance, identify discrepancies and support informed business decisions.
• Investigate financial variances and implement corrective action plans in agreement with the Food & Beverage Services Manager.
• Ensure accurate transaction recording, cash handling, billing procedures and compliance with internal financial controls.
• Prepare and communicate relevant operational and financial updates as required.

• Demonstrate advanced working knowledge of EMC and its relevant functions used within the hotel's Food & Beverage operation.
• Use available system reporting to monitor beverage sales, product performance, stock movements, inventory variances and operational compliance.
• Support accurate menu and product configuration, ensuring approved items, recipes, pricing and relevant operational information are maintained correctly within the applicable systems.
• Review system reports to identify unusual transactions, discrepancies, stock issues and opportunities to improve financial performance.
• Ensure associates follow approved procedures for recording sales, processing transactions and maintaining accurate operational information.
• Work with the appropriate internal teams to resolve system-related issues and maintain the accuracy and integrity of operational data.
• Support system training and ensure the bar team understands the relevant procedures and controls.
• Maintain compliance with company requirements relating to system access, authorisation, reporting and record keeping.

• Take responsibility for beverage inventory management, including purchasing, receiving, storage, stock rotation, issuing, replenishment and periodic stocktaking.
• Maintain accurate inventory records and ensure all stock movements are appropriately documented and authorised.
• Establish appropriate stock par levels and ordering requirements in line with forecast business, supplier lead times and budget.
• Monitor beverage consumption, wastage, breakages and discrepancies, investigating variances and implementing corrective action.
• Ensure consistent portion control, standard measures, recipe adherence and responsible dispensing practices.
• Maintain the beverage cellar in excellent condition, ensuring it is clean, organised, secure and suitable for the products stored.
• Monitor and maintain appropriate cellar temperature, humidity, ventilation and other storage conditions according to product requirements and manufacturer guidance.
• Ensure wines, beers, spirits, mixers and other beverages are stored appropriately to protect quality and minimise deterioration.
• Implement effective stock rotation, including first-in, first-out procedures where applicable, and monitor product condition and shelf life.
• Ensure clear product identification, appropriate labelling, organised shelving and the separation of beverages from cleaning chemicals and other unsuitable materials.
• Maintain accurate cellar temperature logs, refrigeration records and required inspection documentation.
• Conduct regular cellar and stockroom inspections, ensuring equipment, refrigeration and storage facilities are maintained in good working order.
• Liaise with Purchasing, Finance and suppliers to address delivery discrepancies, quality concerns, stock availability and commercial opportunities.
• Maintain effective stock security and access controls to minimise losses and protect hotel assets.

• Ensure full compliance with applicable UK food safety and hygiene legislation, Marriott International policies, internal food safety procedures and relevant audit requirements.
• Maintain high standards of personal hygiene, cleaning, sanitisation, food handling and housekeeping throughout all bar and lounge areas.
• Ensure food and beverage products are received, stored, handled, prepared and served safely.
• Maintain accurate temperature records, cleaning schedules, food safety documentation, traceability records and other required operational logs.
• Ensure allergen information is accurate and accessible, and that associates understand the importance of preventing cross-contamination.
• Monitor the safe handling and storage of fresh garnishes, fruit, prepared cocktail ingredients, ice and bar-food products.
• Ensure refrigeration units, ice machines, glasswashers and other equipment are cleaned, maintained and operated according to approved procedures.
• Conduct regular hygiene inspections and ensure identified deficiencies are addressed promptly.
• Ensure all associates complete mandatory food safety, allergen awareness, health and safety and role-specific training.
• Maintain compliance with the Licensing Act 2003, the hotel's premises licence conditions, age-verification requirements and responsible alcohol service procedures.
• Ensure that the Personal Licence and designated premises supervision arrangements are managed in accordance with applicable licensing requirements and the hotel's approved procedures.
• Ensure compliance with applicable weights and measures legislation and the use of approved measures when serving alcoholic beverages.
• Maintain required licensing, training and inspection records and support internal and external audits.
• Take immediate and appropriate action when food safety, hygiene, licensing or guest safety concerns arise, escalating matters where necessary

• Lead, motivate and develop the bar team, promoting accountability, teamwork, professionalism and continuous improvement.
• Support recruitment, selection, onboarding, induction and retention of skilled associates.
• Manage duty rosters and staffing deployment to meet business needs while complying with applicable working-time, rest and company requirements.
• Conduct regular briefings, team meetings, one-to-one discussions and performance reviews.
• Deliver structured training in cocktail creation, mixology, beverage knowledge, menu recommendations, service standards, upselling, stock control and hygiene.
• Coach associates to improve technical skills, confidence, product knowledge, guest engagement and commercial awareness.
• Monitor individual and team performance, recognise achievements and address performance concerns fairly and consistently.
• Ensure mandatory, brand-specific and role-related training is completed within required timeframes.
• Support succession planning, cross-training and development opportunities to build a capable and flexible team.
• Promote an inclusive, respectful and engaging working environment that reflects Marriott International's culture and values.
• Ensure departmental policies, employment procedures and health and safety requirements are consistently applied.

• Lead, motivate and develop the bar team, promoting accountability, teamwork, professionalism and continuous improvement.
• Support recruitment, selection, onboarding, induction and retention of skilled associates.
• Manage duty rosters and staffing deployment to meet business needs while complying with applicable working-time, rest and company requirements.
• Conduct regular briefings, team meetings, one-to-one discussions and performance reviews.
• Deliver structured training in cocktail creation, mixology, beverage knowledge, menu recommendations, service standards, upselling, stock control and hygiene.
• Coach associates to improve technical skills, confidence, product knowledge, guest engagement and commercial awareness.
• Monitor individual and team performance, recognise achievements and address performance concerns fairly and consistently.
• Ensure mandatory, brand-specific and role-related training is completed within required timeframes.
• Support succession planning, cross-training and development opportunities to build a capable and flexible team.
• Promote an inclusive, respectful and engaging working environment that reflects Marriott International's culture and values.
• Ensure departmental policies, employment procedures and health and safety requirements are consistently applied.

• Champion Marriott's service culture and ensure every guest receives a welcoming, personalised and memorable hospitality experience.
• Build positive relationships with guests, understand their preferences and encourage repeat visits and loyalty.
• Maintain a strong presence during busy service periods and proactively engage with guests to assess satisfaction.
• Monitor guest feedback, satisfaction results, online reviews and service recovery trends to identify opportunities for improvement.
• Resolve complaints professionally and promptly, escalating significant issues through the appropriate channels.
• Ensure that the Personal Licence and designated premises supervision arrangements are managed in accordance with applicable licensing requirements and the hotel's approved procedures.
• Ensure compliance with applicable weights and measures legislation and the use of approved measures when serving alcoholic beverages.
• Maintain required licensing, training and inspection records and support internal and external audits.
• Take immediate and appropriate action when food safety, hygiene, licensing or guest safety concerns arise, escalating matters where necessary

• Champion Marriott's service culture and ensure every guest receives a welcoming, personalised and memorable hospitality experience.
• Build positive relationships with guests, understand their preferences and encourage repeat visits and loyalty.
• Maintain a strong presence during busy service periods and proactively engage with guests to assess satisfaction.
• Monitor guest feedback, satisfaction results, online reviews and service recovery trends to identify opportunities for improvement.
• Resolve complaints professionally and promptly, escalating significant issues through the appropriate channels.
• Beverage and bar-food cost performance against agreed targets.
• Improved average spends, cocktail sales, food attachment and promotional results.
• Effective labour productivity and payroll management.

• Successful development and implementation of signature and seasonal cocktail menus.
• Accurate recipe standardisation, costing and contribution-margin management.
• Performance of new beverage and bar-food offerings against agreed sales and profitability targets.
• Positive guest feedback and effective menu optimisation.

• Accuracy of stocktaking and inventory records.
• Effective control of stock variances, wastage and breakages.
• Compliance with cellar storage, temperature, security and organisation standards.

• Achievement of agreed guest satisfaction and service quality targets.
• Effective guest complaint resolution and service recovery.
• Consistency of beverage quality, food presentation and service delivery.

• Compliance with food safety, hygiene, allergen management and licensing requirements.
• Completion of required training, inspections, records and audit actions.
• Compliance with approved financial and EMC procedures.

• Completion of mandatory training and development plans.
• Team engagement, performance and retention.
• Development of product knowledge, cocktail expertise and service capability.