Bar Manager

At Syberg's, we understand that the core of our success is built on our people and the staff we work along side day in and day out. We are committed to providing benefits and resources for our employees that contribute to their quality of life. FOH Managers can expect to work between 45-50 hours per week.

BAR MANAGER

The Bar Manager will focus on ensuring consistency across all beverage menus and service aspects behind the bar. This individual will be well versed in traditional and contemporary cocktails and enjoys experimenting with new ideas, techniques, and pairings. They understand the complexity of the bar and thrive to be an influential leader to develop and mentor their team.

WHAT'S ON YOUR PLATE:

• Execute Syberg's Mission and contribute to a culture of positivity and high standards where all employees strive to be extraordinary in everything we do.
• Create an environment that is warm, welcoming, and filled with positivity for guests and employees
• Uphold our standards at all times and treat everyone with courtesy and respect
• Weekly Inventory: ordering, price updates, accurate par levels, manage over pours
• Bar cleanliness and checklists
• Quality Control: drinks are properly made and garnishes look fresh
• Drink Times: strive for 2 minute drink time standard, identify and suggest improvements for bottlenecks
• Sales Goals: set goals for cocktails, wine, and beer. Think of creative ways to encourage upsells. Bar promotional ideas.
• Staff Education: new item review, confirm that drinks are appropriately priced in POS and modification options are consistent/clear to the bartender
• Extensive knowledge of mixing classic and modern cocktails
• Training and development of the bar team
• Upholding all standards and expectations set out by management and the ownership group
• Manage shift schedule to control labor cost
• Manage bar inventory to control beverage costs
• Conduct and maintain accurate records on beer counts, draft usage, waste, inventory, and bar costs
• Conduct weekly inventories to ensure an adequate supply of beverages and supplies
• Oversee and direct purchasing operations of ingredients and liquor including negotiations with suppliers
• Creating a positive experience for all our guests and for the rest of the team by being professional, focused, and reliable.
• Maintaining a clean, polished, and presentable workspace
• Managing guests and resolving conflict

INGREDIENTS YOU'LL BRING TO THE TABLE:

• 2 years of supervisory experience in an fast paced restaurant preferred
• Superior understanding and hands-on experience in cocktail culture and infusion of drinks
• Having strong attention to detail and the ability to retain and clearly articulate details of both the food and beverage menu
• Having a solid grasp on wine, spirits, and beverages as well as food knowledge
• Ability to manage multiple priorities and meet strict deadlines
• Fully understand and embodies a can-do attitude, demonstrating a level of passion and dedication where no task is beneath you.
• Thrive in a collaborative environment
• A proactive team player that embodies our spirit of entrepreneurship and mutual respect
• Strong interpersonal and problem-solving abilities
• Ability to work well under pressure in a fast-paced environment
• Results-oriented and impeccably organizedAt Twisted Tree, we understand that the core of our success is built on our people and the staff we work along side day in and day out. We are committed to providing benefits and resources for our employees that contribute to their quality of life. FOH Managers can expect to work between 45-50 hours per week.

BAR MANAGER

The Bar Manager will focus on ensuring consistency across all beverage menus and service aspects behind the bar. This individual will be well versed in traditional and contemporary cocktails and enjoys experimenting with new ideas, techniques, and pairings. They understand the complexity of the bar and thrive to be an influential leader to develop and mentor their team.

WHAT'S ON YOUR PLATE:

• Execute Twisted Tree's Mission and contribute to a culture of positivity and high standards where all employees strive to extraordinary in everything we do.
• Create an environment that is warm, welcoming, and filled with positivity for guests and employees
• Uphold our standards at all times and treat everyone with courtesy and respect
• Weekly Inventory: ordering, price updates, accurate par levels, manage overpours
• Bar cleanliness and checklists
• Quality Control: drinks are properly made and garnishes look fresh
• Drink Times: strive for 2 minute drink time standard, identify and suggest improvements for bottlenecks
• Sales Goals: set goals for cocktails, wine, and beer. Think of creative ways to encourage upsells. Bar promotional ideas.
• Staff Education: new item review, pairing discussions, boost wine knowledge/wine service, confirm that drinks are appropriately priced in POS and modification options are consistent/clear to the bartender
• Extensive knowledge of mixing classic and modern cocktails
• Training and development of the bar team
• Upholding all standards and expectations set out by management and the ownership group
• Manage shift schedule to control labor cost
• Manage bar inventory to control beverage costs
• Conduct and maintain accurate records on beer counts, draft usage, waste, inventory, and bar costs
• Conduct weekly inventories to ensure an adequate supply of beverages and supplies
• Oversee and direct purchasing operations of ingredients and liquor including negotiations with suppliers
• Creating a positive experience for all our guests and for the rest of the team by being professional, focused, and reliable.
• Maintaining a clean, polished, and presentable workspace
• Managing guests and resolving conflict

INGREDIENTS YOU'LL BRING TO THE TABLE:

• 2 years of supervisory experience in an upscale fine dining establishment preferred
• Superior understanding and hands-on experience in cocktail culture and infusion of drinks
• Having strong attention to detail and the ability to retain and clearly articulate details of both the food and beverage menu
• Experience in creating syrups, garnishes, and cocktail menu development
• Having a solid grasp on wine, spirits, and beverages as well as food knowledge
• Ability to manage multiple priorities and meet strict deadlines
• Fully understand and embodies a can-do attitude, demonstrating a level of passion and dedication where no task is beneath you.
• Thrive in a collaborative environment
• A proactive team player that embodies our spirit of entrepreneurship and mutual respect
• Strong interpersonal and problem-solving abilities
• Ability to work well under pressure in a fast-paced environment
• Results-oriented and impeccably organized

Job Type: Full-time

Pay: $50,000.00 - $65,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 1 year

Restaurant type:

• Casual dining restaurant

Shift:

• Day shift
• Evening shift
• Night shift

Weekly day range:

• Weekends as needed

Ability to commute/relocate:

• St. Louis, MO 63103: Reliably commute or planning to relocate before starting work (Required)

Work Location: In person

Salary : $50,000 - $65,000