Assistant Bar Manager- The Charles

• Be part of the leadership team of this exciting new precinct, venue and project.
• Put your passion for spirits, wine and food matching into practice.
• Join a team redefining hospitality.

The Company

The Etymon vision to create, curate and manage world class hospitality, lifestyle and leisure businesses within Australia, China, Los Angeles, London and Singapore.

We want to work with people who align with the Etymon values of excellence, Innovation, Integrity and Passion, and who want to be a part of a growing hospitality team with people at its centre.

The Venue

Old world hospitality meets new world sensibility in an opulent dining room —The Charles Brasserie delivers service with style. From the house speciality, whole dry-aged roasted and pressed duck, to an exclusive wine selection and our dessert trolley layered with house-baked cakes, desserts and petit-fours, The Charles is a classic experience with an exuberant attitude.

Next door, The Charles Bar brings a neighbourhood feeling to the centre of the CBD. A chic all-day dining café and bar à vin sitting next to our Grand Brasserie, pop in for a relaxed lunch, an after-work aperitif or dine with us for dinner.

Role Purpose

The Assistant Bar Manager will assist the Bars Manager in the day-to-day operations of the bar or bars in the venue or precinct, and be responsible for the supervision, training and development of junior staff members to ensure consistency of product and guest experience.

The Role

• Welcome staff and ensure their start times correspond to the roster and monitor punctuality. Minimise wage costs by signing staff off when quiet and ensure staff enter correct details in timecards.
• Assign staff to areas and tills. Co-ordinate breaks ensuring staff levels are adequate.
• To inform staff of any issues raised in the managers meetings such as ongoing promotions, events/facilities at other Etymon projects venues, individual sales performances, till discrepancies.
• Motivate staff through positive reinforcement particularly at stressful times.
• Lead opening and closing procedures. Conducting stock checks to ensure bar is sufficiently stocked with all necessary items for service at open and all are packed away at close.
• Delegate tasks at quiet times, refer to weekly cleaning roster, and maintain floor and all areas behind the bar.
• Co-ordinate bar backs when applicable. Liaise with cellar manager regarding any stock required or if additional bar backs are required behind the bar or on the floor.
• Maintain the highest level of cleanliness in all areas behind the bar and particularly workstations and bar tops. Ensure all cleaning tasks are satisfactorily completed to Etymon projects company standards.
• Top tills up and change over tips when required & ensure all tabs are settled at the end of trade.
• Drive the execution of excellent guest experience, product and presentation standards across the venue.
• Monitor staff conduct ensure they are providing the highest level of service that is both courteous and friendly. Also ensuring the pouring, presentation and serving of drinks is consistent with Etymon Projects service standards.
• Immediately rectify any incorrect entries in tills and credit card terminals. Advise staff of their responsibility to report errors immediately. Staff should be shown void/over ring procedures.
• Support the awareness and implementation of Etymon policies and procedures throughout the venue teams.

The Perks

• Competitive Salary ranging from $76,515 - $78,000
• Discount across all Etymon Projects venues
• Opportunity for involvement with future venue openings across our ambitious growth plans
• Training and development from some of the best leaders in Sydney hospitality
• An opportunity to be part of truly landmark venues in the future of the Sydney dining scene

Key Behaviours/Attributes

• Excellent verbal communication, delegation, and time management skills
• Ability to maintain a calm demeanour in a fast-paced, high-intensity environment
• Always leads by example
• Great knowledge of wine, food, and spirits
• The ability to build rapport with guests and staff
• A positive outlook on change and hospitality in general
• A strong understanding of trends in food and beverage offerings