Role Overview The Front of House & Bar Manager is responsible for delivering exceptional front of house service and leading all bar & FOH operations across Funicular Productions' immersive events and hospitality experiences. We have a strong, motivated and accountable culture. This role sits at the heart of the guest journey; ensuring every interaction, from arrival to departure, reflects Funicular's premium, theatrical and detail-driven brand. Reporting to the Head of Operations, the role combines hands-on service leadership, team development, and strong commercial oversight, ensuring all front of house and bar operations are executed to the highest standards while achieving agreed financial targets. Skills & Experience Required FOH Bar Commercial Team Events Compliance KPIs Please email your CV and cover letter to Esther Early applications are encouraged as we will be reviewing these on a rolling basis. Closing date Monday 27th April midday.Job Summary
Job Description
Deliver a world-class, immersive Front of House
Lead and develop a high-performing FOH and Bar team
Maintain tight control of labour, stock and margins
Ensure seamless collaboration between service, bar and kitchen
Protect and elevate the Funicular brand at every touchpoint
Own the full end-to-end guest journey across all events.
Ensure service delivery is engaging, consistent and aligned with immersive storytelling.
Lead from the floor during service, setting tone, energy and standards.
Handle guest feedback and resolve issues promptly and professionally.
Continuously identify ways to enhance the Front of House and Bar.Job Requirements
4-6+ years in hospitality or events, with strong FOH and bar experience
Proven leadership of service teams in high-quality environments
Strong understanding of bar operations and cost control
Experience in events, immersive or premium hospitality preferred
Confident leading teams in fast-paced, live environments
Strong communication and problem-solving skills
Personal Licence (preferred)Job Responsibilities
Oversee hosting, service flow, and guest engagement. Develop/implement SOPs.
Lead bar setup/breakdown, service. Manage stock and wastage. Ensure high quality drinks preparation. Collaborate on beverage menus.
Deliver agreed labour costs. Monitor bar performance; revenue, GP% and stock variance. Identify opportunities to increase revenue. Report performance to the Head of Operations with clear insights.
Recruit, train, and manage. Lead supervisors, build on our culture, increase product knowledge, support career development and conduct performance reviews. Ensure fluid communication.
Plan staffing and service for each event. Ensure readiness, troubleshoot and manage efficient setup/breakdown.
Compliance with licensing laws, H&S, and food hygiene standards. Maintain up to date training for the team.
Guest satisfaction scores, labour % costs vs targets, bar GP%, stock variance (2-3%), event success, team retention and performance.Useful Links
How to Apply
at [email protected]