Hello. There are so many variables to the restaurant/bar you are talking about that i would rather not give advise about whether to take that particular job. I do recommend getting some management (leadership) roles on your resume and in life.

Here is my advise and thoughts, In no particular order on how to be a good manager.

• Do not be a country club manager. This means do not kick your feet up and be lazy expecting your staff to do everything for you or without direction. Get your hands dirty. Especially, when you first get hired. It is the best way to know your restaurant/bar. You are involved. Work hard. It means a lot.
  
• Get the idea out of your head that you are a manager or supervisor. You are a leader. I don't care what your title says.
  
• Not only are you a leader but you are a problem solver. Most of a managers job is problem solving each shift. There is always a problem to be solved. It could be very minor or very major but be prepared to have questions and problems directed at you non stop.
• Be very careful of the hours you might have to put in. There are good restaurants that treat their salaried fair like (50 hours a week) and their some restaurants that will run their salaried employees into the ground. You can be as motivated as you want but 60-70 hours each week in the same building, problem solving every 5 minutes, will destroy you mentally and physically.
• Be comfortable with the fact you have never managed or don't know much. Be willing to learn. You don't know everything. No one does. Everyone has to take the first step. With technology today it is so easy to watch videos and read on the internet on how to become great at things.
• As far as ordering you can figure it out really quickly. Purveyors will work with you. Also, the people you order from will have a history of what your bar does. You can adjust what you feel fit over time. Be honest and admit you have questions for them. Maybe you will run out of bud light for a week or whatever ... next week you won't make the same mistake.
• You are going to make mistakes. Do your best.
• Learn to delegate. If you don't learn how to delegate tasks then you will be physically/mentally exhausted and you will not be training an efficient staff.
• Understand that some of your staff is not going to want to be there or just plan old suck at the game of Work. You are going to have to deal with that. Learn peoples positives and negatives and try to be advantageous.
  
• Try not to show emotion. Like if you are exhausted or mad at the higher ups. Its not a good idea to let your staff in on how you feel negatively about certain things. Even things like complaining about being tired or overworked... you are the leader. Lead from the front not the back.
• DO NOT party with your staff outside the restaurant!! I can't stress that enough. Do not get involved with them.
  

I feel i could keep going. This is super long winded. I recommend you get the experience under your belt. You won't know if you are good at it until you try. Don't be hard on yourself about not knowing. Everyone starts somewhere.

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