Bar Manager – Premier Dining & Beverage Leadership

SmartRecruiters, Inc.; Toronto; On-site; CAD 50,000 - 55,000; Full time

Benefits offered by this job

Paid vacation

Gratuity sharing

Health benefits

Dental & Vision benefits

Mental health coverage

Gym discount

Employee assistance program

RRSP matching

Tuition reimbursement

Dining allowance

Dining discount

Clothing reimbursement

Job summary

Oliver & Bonacini is seeking a Bar Manager to oversee the bar program, maintaining standards and driving sales through innovative promotions. The role includes staffing, cost controls, budgeting, and active floor management during service.

You will lead cocktail list development, cost-conscious product sourcing, and relationship-building with guests and suppliers. A passion for beverage, food, and service is essential in a fast-paced, high-volume setting.

Qualifications

• Post-secondary diploma/degree in Business or Hospitality is asset.
• Minimum 3 years’ experience in a high volume, fast paced hospitality environment.
• WSET Intermediate Wine Certificate or comparable an asset.
• Experience in both fine dining and casual restaurant bar environments is preferred.
• Extensive beverage knowledge including traditional cocktails and new, on-trend beverages.

Responsibilities

• Oversee bar program by creating and maintaining standards and driving sales through creative promotions.
• Manage day-to-day operations of the restaurant bar including staffing, cost controls and budgeting.
• Lead creation and maintenance of cocktail lists with cost and speed considerations.
• Liaise with beverage suppliers to source new products and promotions.
• Build relationships with guests, team members and senior management; uphold company values.

Skills

3 years experience

Education

Post-secondary diploma/degree in Business or Hospitality

Tools

Microsoft Office Suite

Job description

Oliver & Bonacini is seeking a Bar Manager to oversee the bar program, maintaining standards and driving sales through innovative promotions. The role includes staffing, cost controls, budgeting, and active floor management during service.

You will lead cocktail list development, cost-conscious product sourcing, and relationship-building with guests and suppliers. A passion for beverage, food, and service is essential in a fast-paced, high-volume setting.