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The Metrics Involved In Operating a Profitable Restaurant - Tiago Mira

21/07/2022

Tiago Mira, General Manager at Lounge Bar & Veranda, talks about the metrics and challenges involved in managing a bar.

As a bar and restaurant manager at a hotel, one is responsible for its entire functioning. This involves procuring the wine, spirits and other consumables, monitoring sales and making sure the venue is profitable overall. The best cocktails and wine lists are created after carefully taking various factors into consideration. This includes breaking down the numbers to understand what beverage programs work best in terms of revenue and which resonate with customers. Join Sid Patel, CEO of Beverage Trade Network, as he chats with Tiago Mira, General Manager at Lounge Bar & Veranda for an insightful conversation where Tiago explains the metrics and challenges involved in managing a bar and how he tackles these.

About Tiago Mira

Tiago Mira [General Manager at Lounge Bar & Veranda]

Tiago Mira has worked in luxury bars throughout Portugal and London for more than ten years. After moving to London in 2012 to work for The Mandeville Hotel in Marylebone, Tiago quickly developed a name for himself and took up a position at One Aldwych where he was soon promoted to Head Bartender. In 2016 he moved to The Ritz to work as Head Bartender for The Rivoli Bar, and in 2018 he became Head Creative Mixologist at Mayfair’s esteemed private club, Annabel’s. In 2019 he moved to The Goring as Bar Manager, to develop the cocktails for the relaunch of The Goring Bar. Further to his positions at some of London’s most prestigious bars, Tiago has won competitions such as the Gin Mare Mediterranean Inspirations and The Galvin Cup among others. Currently, Tiago is working as a General Manager at Lounge Bar & Veranda.

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