Bar Manager- Full time

We operate 20 hospitality businesses in Central Auckland each with its own unique concept and offering. We have a reputation for originality, the quality of our products and high standards of our service. For each candidate we will discuss the best fit in terms of venue and there are opportunities to move between venues. The Opportunity We are searching for experienced and inspiring Bar Managers to lead the bar teams at our venues. Someone who is passionate about beverages and can develop, train and create world class drinks. Ideally, you will have at least 1 year's experience in a bar management role, sound wine, cocktail and spirit knowledge, costing and financial acumen experience, excellent sales skills, a passion for delivering high levels of customer service and the ability to teach and nurture a team. In this role you will be responsible for: Beverage costing and effective control practices across bar operations Training, mentoring, coaching and capability of building your team Ensuring effective stock management including, ordering, levels, receipting, storage, stock take, rotation and display Development of beverage lists and cocktail program Compliance with Savor guidelines, policies, procedures including health and safety, and the sale of alcohol act. Demonstrating sound understanding of food and beverage offerings and service Curating exceptional customer experiences by meeting and exceeding expectations Rostering and staff costs

Benefits When you join our Group you are joining a company that values you. We offer competitive pay, staff meals, discounts for you, your family or friends, and discounts with friends of ours. From the moment you become part of the our team we are invested in developing and nurturing you, making sure your work is fulfilling, that you are proud of what you do and where you work.

Beverage costing and effective control practices across bar operations Training, mentoring, coaching and capability of building your team Ensuring effective stock management including, ordering, levels, receipting, storage, stock take, rotation and display Development of beverage lists and cocktail program Compliance with guidelines, policies, procedures including health and safety, and the sale of alcohol act. Demonstrating sound understanding of food and beverage offerings and service Curating exceptional customer experiences by meeting and exceeding expectations Rostering and staff costs