u/Single-Panic3010

Hey everyone,

I’m looking for some honest advice from people who are already Bar Managers, Beverage Managers, F&B Managers, or anyone who has made the move from bartender/lead bartender into management.

I have 16 years of experience in hospitality, including around 10 years as a bartender and 6 years as a lead bartender. I’ve worked in different countries and cities (Italy-Spain and currently Miami USA), in high-volume and high-end venues, including hotels and cocktail-focused restaurants.

I speak English, Italian, and Spanish, and over the years I’ve been involved in much more than just service behind the bar.

Some of my experience includes:

- Leading bartenders and barbacks during service
- Training staff on specs, technique, consistency, and speed
- Building and improving cocktail specs
- Batching cocktails for consistency and faster service
- Prepping cordials, syrups, infusions, clarifications, garnishes, and other cocktail components
- Working with classic cocktails and modern cocktail techniques
- Helping with menu development and drink ideas
- Organizing bar setup, prep lists, pars, ordering needs, and daily workflow
- Understanding cost control, waste reduction, pour cost, and product usage
- Working with spirits, wine, beer, non-alcoholic options, and premium products
- Supporting events, tastings, and brand activations
- Presenting products and explaining cocktails/spirits to guests and staff
- Helping with scheduling needs and team organization
- Opening / setting up bars and improving systems behind the scenes

At this point in my career, I feel ready to take the next step and join a management team as a Bar Manager or Beverage Manager. I know I still have things to learn, but I feel like I already think beyond just “making drinks.” I care about consistency, training, profitability, organization, guest experience, team culture, and making the bar run better every day.

The one thing I don’t have is a college degree. I only have a high school diploma, but I do have a lot of hands-on experience and operational knowledge.

So my question is:

For those of you already in management, what would you say I’m missing to become a strong candidate for a Bar Manager or Beverage Manager position?

Would it be:

- More knowledge of Excel / spreadsheets? (My knowledge is basic here to be sincere)
- More experience with inventory systems?
- Better understanding of P&L, budgets, and financial reporting?
- More wine knowledge? (Will be taking a WSET liv 2 before fall)
- More leadership experience?
- Certifications?
- Something else entirely?

I’d really appreciate honest feedback, especially from people who hire for these positions or have made this transition themselves.

Thanks in advance.