Most commonly reported Work Activities

•   Performing for or Working Directly with the Public Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
•   Getting Information Observing, receiving, and otherwise obtaining information from all relevant sources.
•   Interacting With Computers Using computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.
•   Communicating with Supervisors, Peers, or Subordinates Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
•   Training and Teaching Others Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
•   Monitor Processes, Materials, or Surroundings Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
•   Organising, Planning, and Prioritising Work Developing specific goals and plans to prioritise, organise, and accomplish your work.
•   Monitoring and Controlling Resources Monitoring and controlling resources and overseeing the spending of money.
•   Identifying Objects, Actions, and Events Identifying information by categorising, estimating, recognising differences or similarities, and detecting changes in circumstances or events.
•   Coordinating the Work and Activities of Others Getting members of a group to work together to accomplish tasks.

Working Life

As a Bar manager, tasks you may do on a daily basis include opening and closing the bar, managing staff and you often do the same work as your staff, i.e. serving customers, collecting and washing empty glasses, clearing ashtrays, taking orders for food and waiting on tables.

Many bar staff members work part-time hours, so the rosters have to be carefully worked out so that there are the right number of people on duty at any one time. It is the responsibility of the bar manager to ensure that all staff comply with laws relating to licensing and health and safety. A bar manager is typically also in charge of recruiting new staff and training existing staff.

Many pubs serve food ranging from snacks at lunchtime to high quality, restaurant standard meals. If food is served, additional health and safety policies must be in place and you will also work with the chef and any kitchen staff.

Bar managers do stock control, re-ordering supplies of food and drink before they run out. They supervise beer deliveries, and they may organise activities, entertainment and special offers that will bring in more customers.

A very important part of a bar manager’s job is enforcing the law regarding the sale of alcohol on the premises. The pub must have an age identification policy and the manager should ensure that all staff are fully aware of it.

Every member of staff who deals with customers’ 'personal data', such as names and addresses, or who process payment card transactions, need to have some knowledge of the General Data Protection Regulations (GDPR). It is the responsibility of the employer to give job-specific information on GDPR in their organisation. You can read more about data protection in the workplace here.  

Most commonly reported Work Tasks

• Keep records required by government agencies regarding sanitation or food subsidies.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Maintain food and equipment inventories, and keep inventory records.
• Monitor food preparation methods, portion sises, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
• Count money and make bank deposits.
• Establish standards for personnel performance and customer service.
• Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.

This occupation is typically suited for people with the following Career Interests:

 Enterprising

Enterprising people like situations that involve using resources for personal or corporate economic gain. Such people may have an opportunistic frame of mind, and are drawn to commerce, trade and making deals. Some pursue sales and marketing occupations. Many will eventually end up owning their own business, or in management roles in larger organisations. They tend to be very goal-oriented and work best when focused on a target. Some have an entrepreneurial inclination.

 Administrative

Administrative people are interested in work that offers security and a sense of being part of a larger process. They may be at their most productive under supervisors who give clear guidelines and while performing routine tasks in a methodical and reliable way.

They tend to enjoy clerical and most forms of office work, where they perform essential administrative duties. They often form the backbone of large and small organisations alike. They may enjoy being in charge of office filing systems, and using computers and other office equipment to keep things running smoothly. They usually like routine work hours and prefer comfortable indoor workplaces.

 Realist

Realists are usually interested in 'things' - such as buildings, mechanics, equipment, tools, electronics etc. Their primary focus is dealing with these - as in building, fixing, operating or designing them. Involvement in these areas leads to high manual skills, or a fine aptitude for practical design - as found in the various forms of engineering.

Realists like to find practical solutions to problems using tools, technology and skilled work. Realists usually prefer to be active in their work environment, often do most of their work alone, and enjoy taking decisive action with a minimum amount of discussion and paperwork.

A Bar Manager needs a lot of practical experience from working in pubs and bars and many managers have started out as bar tenders and worked their way up.

Academic qualifications are usually not required, but there are courses offered nationwide in various Institutes of Technology in Hospitality Management and Business Studies which may be useful for managing a bar.

Most employers require any staff handling, storing or serving food to have HACCP/Food safety training completed. HACCP stands for Hazard Analysis & Critical Control Point, and refers to procedures you must put in place to ensure the food you produce and serve is safe to consume. HACCP training is generally part of any chef training, but can also be accessed through some employers or other training providers. See more here

Some employers provide Manual handling training to new employees, but some employers require that you have completed a Manual Handling certificate prior to employment, See here for more information about manual handling training from the Health and Safety Authority.

Training & Development

As a bar manager, you can develop your career further by managing a larger or more prestigious bar, by seeking work abroad, or you may even decide to open your own bar.

Progressing in your career is by building up experience and by undertaking additional qualifications and training. There are both undergraduate and postgraduate degrees in hospitality management.

Sample Education and Training Pathways
A number of courses are available throughout the country that focus on learning and skills that may be useful for this career. The examples and links below may guide you in your research. 

Further Education (FET)
Further Education & Training (FET) Courses are delivered by local ETBs, ranging in duration from several weeks up to 20 months. Courses are designed to meet the labour market needs and often include a large element of work experience.

Example search terms include: food and beverage, barista, supervisory management.

Search for FET Courses

PLC Courses (FET)
PLC courses are full-time courses, one or two years duration, with awards at Level 5 and 6 on the NFQ. They are offered nationally in Schools and Colleges of Further Education.

Example search terms include: business, management, sales, marketing, hospitality, hotel, bar and restaurant studies, restaurant and bar management.

Search for PLC Courses

Apprenticeships: 
Apprenticeships are structured work-based training programs that combine on-the-job training with classroom instruction. They run from 2 – 4 years and are open to individuals of all ages, including school leavers, those seeking a career change, and existing employees who wish to upskill.

Examples: Bar Manager.

Search for Apprenticeships

Higher Education CAO (Undergraduate) 
Higher Education courses at Levels 6 to 8 on the NFQ, delivered in Universities and Technological Universities & Institutes. Courses run from 2 – 5 years and places are allocated on a points-based system, processed by the Central Application Office.

Example search terms include: bar and restaurant, management, culinary entrepreneurship.

Search for CAO Courses

Salary Range (thousands per year)* €35k - €55k

Salaries vary by employer, locations, duties, shift pattern, role, and experience.

Data Source(s):
Excel/ Indeed/ Talent

Last Updated: July, 2024

Note: The following information relates to occupations that include: Bar supervisors; barmaids; bartenders; glass collectors (public houses).

This information has been derived from the Solas National Skills Bulletin (2023).

Although employment grew strongly for both waiters/waitresses and bar staff between 2021 and 2022, with an additional 12,000 persons employed combined, the numbers remained below preCOVID-19 levels. While waiters/waitresses were predominately female, the opposite was the case for bar staff with males accounting for the higher share.

Those aged 15-24 years accounted for the majority of persons employed as waiters/waitresses and bar staff, at 73% and 64% respectively; at least 75% of those employed in these occupations were working part-time. Both occupations had high volumes of recent job hires highlighting that job churn is a particular feature of these roles. Although issues with attracting candidates to the roles are evident, no shortages have been identified.

• Licensed Vintners Association

  • Anglesea House, Anglesea Road, Ballsbridge, Dublin 4
  • (01) 668 0215
  • [email protected]
  • Click Here

• Vintners Federation of Ireland

  • VFI House, Castleside Drive, Rathfarnham, Dublin 14
  • (01) 492 3400
  • [email protected]
  • Click Here