About The Culpeper:

The Culpeper Family is a small, values-led hospitality group with The Culpeper in Spitalfields at its heart, alongside our sister sites across London. We’re known for warm, genuine hospitality, thoughtful design, and a commitment to doing things properly, creating places people return to because they feel looked after.

Our food and drink are driven by great sourcing and sustainability, including produce grown on our own farm in Deptford, and partnerships with growers, farmers and producers who share our standards. We take pride in the details, and we back our teams to build something they can be proud of.

Role purpose:

To take full ownership of the beverage operation across the entire building, delivering exceptional hospitality, best-in-class product, rigorous standards (bar + cellar), and strong commercial performance. This role leads and develops the bar team, drives drinks sales and wet GP, and ensures consistent execution across all service periods and outlets.

This is a hands-on leadership role for a Bar Manager who can stabilise standards, build a high-performing team, and run the drinks operation like a business.

Reporting line:

Reports to: General Manager (GM)
Key working relationships:

Procurement Consultant (supplier strategy, purchasing discipline, contract/commercial terms, forecasting)
Head of Wine (wine list direction, standards, storage, service, training)
Head Chef + kitchen leadership (menu alignment, pairings, service flow, allergens)
Head of People (recruitment, performance, reviews, development)
Events / Reservations / wider FOH leadership (briefs, planning, service delivery)
Scope:

Responsible for drinks performance and standards across all trading areas (e.g. bar, restaurant service, rooftop/private dining/events where applicable), including cellar and storage areas.

Core responsibilities:

Leadership, culture, and accountability

Be a visible representative of TCFHG and lead in line with the Managers’ Manual and company values.
Set clear non-negotiables for standards, pace, cleanliness, guest interaction, and teamwork.
Create ownership through strong routines: shift leads, checklists, handovers, and “end-of-night” expectations.
Lead from the floor during peak services, coaching in real time and stepping in calmly under pressure.
Hold the line: address underperformance early, fairly, and consistently.
Guest experience and service excellence

Own the beverage guest journey: welcome, speed, accuracy, warmth, product knowledge, and problem resolution.
Ensure every service is “bar ready”: prep, glassware, garnishes, kit, station set-up, and service flow.
Set service standards for drinks delivered by floor teams (restaurant/runners): correct glassware, spec, timing, and communication.
Building-wide drinks strategy and product leadership

Own the beverage direction in partnership with GM, Head of Wine, and Procurement Consultant:
Cocktail list and seasonal features (including key trading moments like Valentine’s, summer rooftop, Christmas)
Beer/cider/softs/low-no strategy aligned to guest profile and venue identity
Spirits and back bar curation, balancing craft, classics, and premium upsell
Wine programme execution in-service (in alignment with Head of Wine)
Implement a disciplined launch process:
Concept → costing → specs → GP sign-off → training → soft launch → feedback loop → full launch
Maintain perfect spec execution through recipe cards, batching controls, and daily quality checks.
Commercial performance (wet sales, wet GP, margin protection)

Take ownership of wet sales performance and wet GP delivery in line with agreed targets.
Drive revenue through menu engineering (bestsellers, margin mix, placement)
Drive revenue through Attachments (aperitif, digestif, sparkling, premium mixers, low/no)
Drive Revenue through events/packages where relevant
Control costs via purchasing discipline and forecasting

Review performance weekly with GM on aales mix, GP, top/low sellers, wastage, voids/comps, variance, and corrective actions.
Recruitment, training, and team development (high-performing bench)Build a training rhythm of weekly/monthly product training (cocktails, spirits, beer, softs; wine training with Head of Wine), technical service skills (classic specs, speed, station discipline), hospitality behaviours (engagement, recommendations, recovery)
Set realistic progression goals, run regular 1:1s, and conduct quarterly reviews with clear targets and support plans.
Standards, cleanliness, and compliance (bar + cellar)

Ensure the bar and cellar are consistently clean, organised, safe, and EHO-ready.
Own cellar excellence end-to-end with correct tools and setup for every job, line cleaning schedule, temperature checks, rotation/FIFO, keg management, deliveries, storage organisation, and hygiene standards (no “unknown liquids,” no neglected equipment)
Implement and audit daily/weekly/monthly cleaning schedules with sign-offs and accountability.
Maintain compliance across the drinks operation through licensing and responsible service (e.g. Challenge 25, refusals log where used, measures), allergen accuracy and communication, food safety basics relevant to drinks (ice, garnishes, glass handling), Health & safety, COSHH
Stock control, ordering, and supplier management

Admin, systems, and controls

Ensure bar admin is complete and accurate: ordering logs, invoices, credits, recipe/spec files, stock data, wastage logs, training records.

Drive POS accuracy: correct buttons/pricing, modifiers, comps/voids discipline, and error reduction.
Daily briefs, communication, and planning rhythm:

Sustainability and responsible operations:

Lead the bar team in sustainability priorities and deliver agreed goals and targets.
Reduce waste through smart prep, batching discipline, thoughtful purchasing, and recycling compliance.
Wider building contribution:

Act as a senior leader in the building, supporting smooth operations and cross-functional standards.
Collaborate with kitchen and FOH leadership to improve service flow and guest experience.
Success measures:

Wet sales performance vs budget.
Wet GP delivered to target; margin mix protected.
Stock variance within agreed tolerance; wastage tracked and reduced.
Cellar and bar standards consistently EHO-ready; checklists completed and audited.
Recruitment delivered to plan; retention stable; training completion high.
Cocktail/seasonal deliverables hit deadlines (no missed trading moments).
Guest feedback and complaint reduction; service pace and consistency improve.
Essential experience:

Proven Bar Manager experience in quality-led, high-volume hospitality.
Demonstrable record of improving standards and implementing controls (cellar, stock, spec discipline).
Strong commercial skill: ordering, GP delivery, pricing awareness, waste reduction.
Strong people leadership: recruitment, training systems, coaching, and performance management.
Calm, organised operator who can lead hands-on during service.
Desirable:

Multi-outlet / whole-building beverage responsibility.
Strong cocktail development (spec writing, batching, costing, training).
Strong cellar and draft operations knowledge.
Experience partnering with procurement and wine leadership.
Behaviours:

High ownership and proactive communication (no silent gaps).
Detail-focused on hygiene, equipment care, storage, and standards.
Consistent, fair, and direct leadership.
Solutions-led and deadline reliable.
Benefits:

Cycle to work scheme
Discounted or free food
Employee discount
Paid volunteer time
 
Experience:

Bar management: 5 years (required)

Work authorisation:

United Kingdom (required)
 
Work Location: In person