OPENING
2019

Bar Manager

Job Title: Bar Manager 
Location: Paradise Theatre, 1006 Bloor Street West, Toronto, ON
Term: Full-Time
Salary: $50K, based on experience, plus health benefits, allowable expenses and gratuities
Application Deadline and Hire Dates: October 14, 2019
Expected Opening Date: TBD, expected to be by the end of the year

Paradise is an equal opportunity employer and prohibits discrimination and harassment of any kind. Paradise is committed to the principle of equal employment opportunity for all and to providing employees with a work environment free of discrimination and harassment. 

Job Description

Paradise is hiring a Bar Manager (BM) who will report to the General Manager daily and Bar Director weekly. The BM is responsible for assisting in the overseeing of the day-to-day operations of Osteria Rialto, Bar Biltmore and Paradise Theatre. The BM will receive daily/weekly/monthly tasks that will assist in the development of front-of-house culture and high quality standards. In addition, the BM will develop and maintain a safe, welcoming and professional environment for staff, guests, and trade partners. Working closely with Paradise management, the BM will provide leadership, direction, and best-in-class hospitality. The BM is an integral piece of the Paradise management team, therefore, the BM must exemplify and exude a professional and courteous demeanor to all guests, staff, management and trade partners. 

We're looking for passionate, knowledgeable and skilled BMs with the aptitude to grow professionally and demonstrate a team-first mindset to help bring the vibrant and exciting atmosphere of the century-old landmark to life.

Responsibilities (include but are not limited to the following)

Vision, Values, Culture and Industry:

  • Continually provide exceptional hospitality to all guests, staff, and partners in trade

  • Offer thoughtful, humble and engaging service while actively contributing to Paradise’s day-to-day operations

  • Trust – Continually offer a comfortable workplace for colleagues, and take tremendous pride in Paradise’s food, beverage, programming and hospitality provided

  • Inspire – Strive to inspire and educate hospitality professionals by using genuine and continuous growth-driven learning techniques

  • Progress – Discover impactful opportunities for self-expression and initiatives within hospitality

  • Welcome – Practice radical empathy and care while rewarding, recognizing, and saturating yourself in the love for people, food, wine, and performance  

  • Delight – Commit to unexpected delight. Go out of your way to create memorable and everlasting positive experiences

Guest Commitment, Relations and Records:

  • Provide kind and genuine hospitality to all guests entering and leaving the concepts

  • Maintain a record of regular guests, industry guests, and public figures. Keep note of general preferences, dietary restrictions, and historical dining records using data recording systems (such as RESY)

  • Develop personal relationships with regular guests, VIP’s and Public Figures by offering your business card for further communication and additional personal services moving forward

  • Documents, investigates and resolves employee and guest incidents.

Leadership and Communication:

  • Demonstrate unbiased leadership to front-of-house service staff to continually keep morale high before, throughout and after service 

  • Maintain an emotionally athletic demeanor, and exude a calming, peaceful communication backbone throughout service to assist in mitigating potential service stresses

  • Speak with intellect, direction and professionalism to all guests and colleagues

  • Alongside the General Manager, create and execute inspirational team-based leadership initiatives that assist in the growth of staff and colleagues alike

  • Establish and maintain clear lines of communication between front-of-house and back-of-house hourly and management employees alike

  • Working alongside the team of Sous Chefs to discuss staff opportunities before and after each service

  • Use an invigorating entrepreneurial spirit by having a presence ‘on the floor’ and within the community

  • Build long-lasting valuable relationships with food and beverage suppliers.

Staff Recognition, Training and Development:

  • Commit to recognizing colleagues on victories, whether they are service-related or personal.

  • Take note of all service opportunities and work with Paradise Management to develop actionable initiatives to develop both business and team

  • Actively seek new, innovative and rewarding ways to enhance training measures within the business

  • Assists in the development and action of performance reviews for all staff, in the accompaniment of the General Manager.

  • Creates value-based knowledge-driven training exercises for implementation within the business

  • Continually challenge staff using food testing, wine tastings, food and wine supplier visits to enhance staff experience and inherently positively affect hospitality provided

  • Promote a culture filled with dialogue, and continue to role-model the visions and values of Paradise

  • Recruit, interview, and hire team members; conduct performance appraisals, take disciplinary action, motivate and train

  • Provides in-the-moment coaching and feedback to team members, actively facilitating their growth

Management of Restaurant and Bar Operations:

  • Oversee operations of selected outlets as directed by the General Manager

  • Report and relay pertinent information regarding the operations to the management team in a swift and timely manner

  • Be a champion of hospitality, food quality and consistency, and team growth

  • Note all needs for repairs and maintenance and communicate these items to the Management team

  • Consistently strive to find actively innovative ways to enhance guest experiences at each seat

  • Positively direct staff, where needed, and ensure there is a level of accountability on the floor at all times

  • Work directly with our Concierge team to develop a professional and courteous front door team that strives for supreme communication

  • Monitors adherence to health, safety and hygiene standards within location, ensure compliance with restaurant security procedures, inclusive of alcohol regulations, ensure a safe working environment by facilitating safe work behaviors of the team and guests

  • Ensure all facilities are maintained to the maximum extent to ensure limited deterioration of assets

  • Implement corrective actions, like developing and implementing strategies to increase average checks, as necessary to help assure that financial goals are met

  • Evaluates changes in guest needs, guest mix and industry competitive set, to recommend appropriate product/service and operational changes necessary to ensure guest and employee satisfaction, while maintaining financial performance

  • Maintain adequate pars, ensuring to both eliminate outages or shorts 

  • Responsible for all guest and unit front-of-house services provided at cocktail and concession bar

  • Ensures all policies, procedures and practices are consistent with the company’s core service standards and brand attributes

  • Assist operation managers as requested in areas such as service leadership and special function planning and execution

Reservation and POS systems champion:

  • Have advanced knowledge of our reservations system to ensure accurate updates of guest’s profiles and service flow tracking

  • Demonstrate management of reservations systems, when needed, throughout service (status updates, coursing, communication of VIP’s and special occasions)

  • Have enhanced knowledge of Silverware POS in order to give feedback and insight to staff throughout service

  • Develop quantifiable systems using reporting features of the POS to find active trends within the business and share these insights with the Management team

Administrative Duties:

  • Accountable for key financials (Sales, EBITDA, COGS, Inventory valuations, Labour output, and variable cost management) – in partnership with the management team

  • Seek opportunities to increase bar revenue and maximize departmental productivity without compromising our guests’ satisfaction 

  • Participate in any opportunities to minimize inventory levels, minimizing capital while ensuring guests expectations are exceeded

  • Liaise with Operations team in aiding the revenue and cost forecasting models; set and control budget for beverage for Paradise 

  • Works with General Manager and Bar Director in analyzing current business and industry trends, project future expectations and needs and develop long term budgets and capital improvement plans for units

  • Accountable for KPI’s (Guest experience, guest engagement, staff engagement, staff turnover) – in partnership with the management team

  • Prepare and implement standard operating procedures and co-ordinate restaurant operations during each shift alongside the General Manager

  • Assess staffing requirements on a continuous basis, to identify current and future needs

  • Joining Paradise management for weekly meetings in which there are discussions regarding growth opportunities, the current state of affairs, upcoming initiatives

  • Compile guest service and food feedback notes to present to Paradise Management and the Chef Team

  • Collaborate with the Marketing team to give insight and provide valuable promotional activities

  • Creation of the bi-weekly staff schedule. Submitted to staff well in advance of the scheduled shift date

  • Assist General Manager in the coordination of private events and special events within the spaces

  • Participate in an educated dialogue between the front-of-house and back-of-house management teams regarding profit/loss, revenue management, labor control, marketing initiatives and staff engagement.

  • Liaise closely with the Chef de Cuisine and Sous Chefs to control costs by reviewing portion control and waste management.

  • Assist General Manager with inventory analysis and stock take using systems set forth by Paradise. This will include but is not limited to wine, beer, liquor/spirits, smallwares, and dry goods

  • Perform other duties as required or assigned, within a certain delegated scope

Requirements

Work Environment:

  • The work environment can be loud and busy

  • There are many kitchen hazards such as hot surfaces, liquids, sharp knives and slippery floors

  • This position regularly requires long hours and weekend work

Physical Demands:

  • The employee is required to stand for up to 12 hours at a time as well as walk, bend, stoop, climb, balance, kneel, and crawl

  • The position requires working taste buds, ability to smell, feel with fingers and visually inspect, including close and distance vision

  • Lifting and/or moving up to 20 lbs. regularly; occasionally lifting and/or moving up to 50 lbs.

  • Manual dexterity required to use computer and peripherals

Experience:

  • A combination of 2-4 years of managerial experience in high-standard restaurant and/or 3-5 year of experience in high-volume bartender position 

  • Knowledge of safety, sanitation and food handling procedures


Skills:

  • Ability to manage one’s self calmly and effectively under pressure

  • High energy, personable, and team-oriented collaborator

  • Fast-paced independent worker

  • Seeks new demanding challenges

  • Passionate about the food service sector

  • Knowledge of the F&B world, both at home and abroad

  • Proficient in Google Apps, Skype, Excel, Word, Outlook and PowerPoint

How to Apply

Please email your cover letter and resume to the Paradise Hiring Committee at keegan.ferguson@paradiseonbloor.com with the subject line: Job application: Operations Manager, Osteria Rialto + Bar Biltmore