Bar/Restaurant Manager

Bar / Restaurant Manager – Main Duties Summary
Operations & Leadership
– Plan, organize, direct, control, and evaluate daily operations of the restaurant/bar.
– Oversee staff working during service, ensuring smooth operations and adherence to
company standards.
– Determine service standards, implement operational procedures, and continuously
improve processes.
– Establish daily priorities, assign tasks, and follow up on completion.
– Conduct staff meetings/briefings and communicate expectations, goals, and operational
updates.
Staff Management & Training
– Recruit, train, coach, and develop team members.
– Create staff schedules, monitor attendance, and manage labour needs.
– Evaluate staff performance and provide feedback, coaching, and corrective action when
required.
– Ensure employees follow service standards, policies, safety procedures, and regulations.
Guest Experience & Service Standards
– Deliver exceptional guest experiences through strong hospitality and service leadership.
– Resolve guest concerns and complaints professionally while maintaining guest
satisfaction.
– Ensure staff provide knowledgeable, friendly, and efficient service.
– Support suggestive selling and revenue-building initiatives.
Food & Beverage Operations
– Maintain strong knowledge of menu items, beverages, wine, cocktails, and service
procedures.
– Ensure consistent quality, presentation, and preparation standards.
– Oversee beverage programs, promotions, pricing, and menu updates.
– Ensure responsible alcohol service and compliance with liquor regulations.
Inventory, Purchasing & Cost Control
– Control inventory levels, monitor usage, reduce waste, and maintain accurate stock
counts.
– Manage ordering of food, beverages, and supplies.
– Negotiate and maintain supplier relationships.
– Monitor revenues, costs, and implement procedures to improve profitability.
– Review pricing and operational practices as needed.

Health, Safety & Compliance
– Ensure compliance with health regulations, food safety standards, and workplace safety
requirements.
– Maintain required certifications (Food Safe, Serving It Right, Hepatitis A Vaccination
etc.).
– Ensure proper sanitation, cleanliness, and safe equipment operation.
Administration & Financial Controls
– Manage POS systems, cash handling procedures, reports, and daily paperwork.
– Monitor sales performance and operational results.
– Maintain accurate records, logs, inventories, and staff documentation.
Events & Client Relations
– Coordinate private events, catering functions, banquets, and special guest arrangements.
– Work with clients to plan service details and ensure successful events.
– Support facility bookings and special occasions.

One permanent position open at $36.60/hour – fulltime and permanent, minimum 30 hours per
week – ITALIAN KITCHEN at 860 Burrard St. Vancouver, BC V6Z 1X9; Email your resume
to [email protected] . PLEASE DO NOT APPEAR AT THE RESTAURANT WITHOUT
AN APPOINTMENT WITH HR; 3-4 years minimal experience as a professional bartender and
one year in an F&B managerial and/or supervisory experience required; benefits available after 3
months of employment.
English language required.