A few things I'd do:
Include staff on pour cost incentives. Why should the GM be the only one
reaping the rewards on keeping pour cost at 18% or below? The staff is the
group who controls the pouring, get them involved (and make it clear that
short pouring isn't tolerated, obviously), and I'll bet inventory becomes
twice as accurate.
Incorporate a drink menu that reflects the staff's tastes. I don't give a
damn about the Presidente Margarita - I want to inspire my staff to come up
with unique creations to then present to our clientele. Obviously, this will
be dependant on the atmosphere of the venue itself, but it's still an idea
worth pursuing. Bonus for the staff member who creates the highest ringing
signature drink each month, maybe?
But the biggest thing I'd like to implement, and this goes beyond just the
service industry, is an environment where employee input at all levels is
appreciated and promoted. Have a better idea for how to organize liquor
behind the bar? Bring it. Think you can cut costs on fruit or elsewhere?
Let's try it. Foster a workplace where all employees are empowered to make it
better, and I think you'll be doing things right from day one.