About the role
Don Padrino is looking for a Bar Development Manager & Floor Supervisor to take genuine ownership of our bar while also operating as a senior supervisor across the restaurant floor.
This is not a standard bartending or bar-supervisor position. We want somebody who can develop the Don Padrino bar into a destination in its own right — somewhere guests deliberately choose for cocktails, premium drinks, pre-dinner drinks and after-dinner drinks, whether or not they are dining with us.
The bar should feel unmistakably Don Padrino: intimate, polished, atmospheric and premium, but relaxed and welcoming rather than pretentious. We want a strong identity, excellent drinks, knowledgeable hospitality and an environment that makes people want to stay.
You will have significant responsibility for the direction and day-to-day performance of the bar. That includes the drinks programme, cocktail development, product selection, presentation, stock, suppliers, training, controls, atmosphere, commercial performance and development ideas. We want somebody who brings proposals to management, understands the implications of their ideas and can then implement agreed changes properly.
Alongside the bar, you will be a Floor Supervisor during service. You must be able to step away from the bar when required, lead front-of-house, support sections, coordinate with the kitchen, resolve guest issues, delegate effectively and maintain standards across the whole restaurant.
The objective is not simply to make the bar look better. It is to create a stronger guest experience and a commercially successful bar operation that complements the restaurant.
KEY RESPONSIBILITIES
• Take ownership of the development and daily standards of the Don Padrino bar.
• Develop a clear bar identity that fits the existing Don Padrino brand.
• Create, test, cost and maintain cocktails and seasonal drinks.
• Review the current drinks range and recommend what should stay, change or be removed.
• Improve pre-dinner, after-dinner and bar-only trade.
• Manage stock levels, ordering, wastage, breakages, portion control and dead stock.
• Work with suppliers while keeping purchasing commercially disciplined.
• Consider storage, refrigeration, ice, glassware, prep, service flow and equipment before introducing changes.
• Maintain drink specifications so quality and cost are consistent regardless of who makes the drink.
• Monitor bar sales, product mix, gross profit, average drinks spend, stock variance and wastage.
• Train the wider front-of-house team in cocktails, spirits, wine, recommendations, service and upselling.
• Develop appropriate events, collaborations and reasons for guests to visit specifically for drinks.
• Maintain excellent opening, closing, cleaning and preparation standards.
• Supervise the restaurant floor during service and support the wider management team.
• Lead calmly during busy services and make commercially sensible decisions.
The right person will be given room to influence the bar, but with that freedom comes responsibility. Ideas need to work operationally, financially and logistically — not only look good on paper.
This is not a standard bartending or bar-supervisor position. We want somebody who can develop the Don Padrino bar into a destination in its own right — somewhere guests deliberately choose for cocktails, premium drinks, pre-dinner drinks and after-dinner drinks, whether or not they are dining with us.
The bar should feel unmistakably Don Padrino: intimate, polished, atmospheric and premium, but relaxed and welcoming rather than pretentious. We want a strong identity, excellent drinks, knowledgeable hospitality and an environment that makes people want to stay.
You will have significant responsibility for the direction and day-to-day performance of the bar. That includes the drinks programme, cocktail development, product selection, presentation, stock, suppliers, training, controls, atmosphere, commercial performance and development ideas. We want somebody who brings proposals to management, understands the implications of their ideas and can then implement agreed changes properly.
Alongside the bar, you will be a Floor Supervisor during service. You must be able to step away from the bar when required, lead front-of-house, support sections, coordinate with the kitchen, resolve guest issues, delegate effectively and maintain standards across the whole restaurant.
The objective is not simply to make the bar look better. It is to create a stronger guest experience and a commercially successful bar operation that complements the restaurant.
KEY RESPONSIBILITIES
• Take ownership of the development and daily standards of the Don Padrino bar.
• Develop a clear bar identity that fits the existing Don Padrino brand.
• Create, test, cost and maintain cocktails and seasonal drinks.
• Review the current drinks range and recommend what should stay, change or be removed.
• Improve pre-dinner, after-dinner and bar-only trade.
• Manage stock levels, ordering, wastage, breakages, portion control and dead stock.
• Work with suppliers while keeping purchasing commercially disciplined.
• Consider storage, refrigeration, ice, glassware, prep, service flow and equipment before introducing changes.
• Maintain drink specifications so quality and cost are consistent regardless of who makes the drink.
• Monitor bar sales, product mix, gross profit, average drinks spend, stock variance and wastage.
• Train the wider front-of-house team in cocktails, spirits, wine, recommendations, service and upselling.
• Develop appropriate events, collaborations and reasons for guests to visit specifically for drinks.
• Maintain excellent opening, closing, cleaning and preparation standards.
• Supervise the restaurant floor during service and support the wider management team.
• Lead calmly during busy services and make commercially sensible decisions.
The right person will be given room to influence the bar, but with that freedom comes responsibility. Ideas need to work operationally, financially and logistically — not only look good on paper.