Bar Manager

THE VENUE

Circus Bar is a music-focused, high-energy venue in South Yarra with a rooftop bar and main club level. We regularly host international DJs alongside a strong local lineup. This isn't craft cocktail theatre. This is volume service, managing chaos with precision, and keeping standards high when everything around you is moving at full speed.

We're part of Good Company Bar Group - a collection of venues across Chapel Street and Melbourne CBD. The venue's grown to a point that we need someone dedicated purely to the bar operation.

THE JOB

You'll own the bar operation. Both levels.

That means:

• The ordering (weekly stock order for the venue)
• The stock (counts, controls, and making sure nothing walks out the door)
• The team (input on hiring bar staff, training, and making sure they don't drop standards when it's slammed)
• The money (COGS, wastage, till operations)
• The service (booth service, bottle service, functions, events)
• The standards (cleanliness, speed, consistency, RSA compliance)
• Coordinating the bar operation from the bar during service

You'll report to the Venue Managers and work collaboratively on bar operations

THE REALITY

This is genuinely a late-night venue. You'll regularly finish at 7am or 8am. Your social life will look different. Long weekends and public holidays are peak trading.

But here's what makes it work: you're not constantly firefighting someone else's mess. The venue's established, the systems exist, the team knows what they're doing. You're coming in to elevate and expand on what's already working, not fix what's broken.

If you've been stuck trying to build something from scratch with no support, or fixing operational chaos every shift, you'll have the resources and backing to actually run a tight operation.

WHO THIS WORKS FOR

You need at least 2 years doing this in a comparable environment.

You need to understand:

• How to manage stock without bleeding money (you know what good COGS looks like, if not we'll teach you)
• How to train people to maintain speed without sacrificing standards
• How to handle suppliers, invoices, and ordering portals
• Why small leaks in COGS become big problems fast
• How to keep a team performing when they're tired, stressed, and dealing with difficult customers
• How to manage booth and bottle service. We treat it like a separate revenue stream
• How to coordinate the operation while working the bar at pace

You also need to be the kind of person who:

• Sets the example (your team will mirror your energy and standards)
• Stays composed when everything's moving fast
• Makes decisions in seconds, not minutes
• Can read people (staff and customers) and adjust accordingly
• Gets genuine satisfaction from a well-run operation
• Actually enjoys the energy of late-night service and live music environments
• Leads from the bar

WHAT YOU'LL ACTUALLY DO

On The Bar:

• Coordinate the operation while working service
• Set the pace and standard that everyone else follows
• Coordinate the booth and bottle service staff
• Read the room and adjust quickly when needed
• Fix problems in real-time

Stock & Ordering:

• Own the ordering process for both bars
• Monitor COGS and fix leaks before they become problems
• Know exactly what's moving, what's sitting, and what needs to change

The Team:

• Provide input on hiring bar staff
• Train them to your level
• Give feedback that actually changes behaviour
• Nurture team culture

Standards:

• Keep both bars cleaner than they need to be
• Maintain speed without letting quality slip
• Ensure RSA compliance

The Money:

• Run tills properly (floats, reconciliation, tracking comps and wastage)
• Monitor your numbers and understand what they're telling you
• Reduce waste without compromising experience

THE NON-NEGOTIABLES

• Current Victorian RSA
• Full Australian working rights
• Available Thursday-Sunday nights as a baseline
• Comfortable finishing at 7am+ on a regular basis
• Physical capability to move stock when needed
• Competent with POS systems, basic Excel, ordering platforms

WHAT WE OFFER

Strong salary with Time in Lieu.

Time in lieu that you'll actually use. Work overtime and bank it. We track it properly and you can actually take it.

Real autonomy. Run the bar operation your way. We care about results and standards, not micromanaging how you get there. You won't need approval for every small decision.

Actual career pathways. We'll teach you how to manage a venue

Proper time off. The roster is demanding but sustainable. You'll have consecutive days off and we respect them.

Group benefits. Access to all venues across the group with up to 50% off, industry connections, and the backing of an established hospitality business with proper systems.

IF THIS IS YOU

Send us your CV and answer one question: What's one operational problem you've solved in a bar?

We're not looking for the biggest or most impressive story. We want to understand how you think about operational problems.