Bar Manager

Job Description

The Bar Manager of PLO will oversee the bar program by creating and maintaining bar standards while driving sales through creative and innovative promotions and building relationships with suppliers and vendors. In addition, the Bar Manager is accountable for the following day-to-day operations: staff training, monthly beverage inventory, ordering product and budgeting, as well as active floor management during service when required.

PRIMARY RESPONSIBILITIES

• Oversee and manage the overall bar and beverage program for the restaurant including cocktails, beers, garnishing and non-alcoholic beverages
• Oversee coffee program ensuring all necessary equipment is functional, calibrated and maintained regularly, as well as ensuring staff is trained on coffee best practices and procedures
• Management of beverage inventory through Optimum Control
• Responsible for ordering product and maintaining par levels in conjunction with weekly budgets
• Lead staff training and development in the areas of wine service, food pairings, and overall service excellence
• Assist guests with beverage selections, by guiding them through our diverse wine program. Always putting the guest first.
• Continue to keep well informed of industry trends and product innovation and develop relationships with suppliers and external networks by attending tastings and industry events
• Create and maintain service and operational standards for the bar, making use of best practices and efficiencies where possible
• Lead the creation and maintenance of cocktail lists including new and innovative products and combinations while keeping in mind costing and speed requirements
• Communicate the vision to all team members and leads by example. Reinforce the PLG values daily and inspires the team with their exciting vision for the future
• Build and maintain relationships with guests, team members and management alike
• Demonstrate high personal integrity, business ethics and takes every opportunity to promote the venue
• Perform opening, mid and closing manager responsibilities when needed

Qualifications

• 5 years’ experience working in the hospitality industry
• Sommelier designation is an asset: Certified Sommelier (Court of Master Sommeliers), CAPS, or DipWSET
• Passion for food, wine and culinary excellence
• Strong organizational skills with the ability to manage a large and variable workload, ensuring timely and accurate completion of assigned work, while managing staff
• Must possess superior verbal and written communication skills
• Proficiency in all Microsoft Office applications including Word, Excel, PowerPoint and Outlook
• Proficiency in Optimum Control
• Proficiency in Silverware POS and Moneris

Additional Information

Salary Range: $55,000 - $60,000 plus gratuities

AI Disclosure
To ensure a fair and efficient recruitment process, some aspects of candidate screening may be conducted using AI software. All assessments and outcomes are reviewed by our hiring team to provide thoughtful, personalized consideration. We are committed to transparency and respect, ensuring a welcoming experience for every candidate.

Accessibility & Accommodation
Oliver & Bonacini is committed to providing an inclusive recruitment process. If you require accommodation or support during any stage of the hiring process, please let us know. We will work with you to ensure your needs are met in a respectful and timely manner.

Equity, Diversity & Inclusion

We value and embrace diversity in all forms and encourage applicants from all backgrounds to apply. Our recruitment practices are designed to ensure fairness, equity, and opportunity for every candidate.

Compensation: 55000 to 60000 (CAD) (YEARLY)