Bar Supervisor

ABOUT THE POSITION

Pigeonhole 17th is looking for a Bar Supervisor to join their team on a part-time permanent basis. The Bar Supervisor contributes to the oversight of front of house operations. This position is responsible for several functions including but not limited to coordination of sales, training, employee and guest service, opening and/or closing, and service recovery where needed. The Bar Supervisor must ensure a positive company image is always maintained through client and employee interactions through consistent delivery of remarkable service. This will be a dual role with serving opportunities as well. Must have availability in the mornings as well as on weekends.

WHO WE ARE

Recognized as Canada's Best New Restaurant of 2015 by Air Canada's enRoute magazine, Pigeonhole Beltline was first dreamed up in the back of a London taxi. It was conceptualized as a place for spontaneity; a place you'd discover on your way to dinner and never leave. A place that could evolve and adapt with time that wasn't beholden to a specific culinary focus and includes a small but deliberate wine, beer and cocktail list. Focused on warm and intentional hospitality and ever-changing dishes, the menu will give customers a culinary experience like no other in Calgary.

WHAT WE OFFER

• Hourly Wage: $16.00 to $17.00/hour
• Extended health benefits after 90 days for all full-time employees
• Paid leave for sick and bereavement
• Professional development financial support 
• 25% Company-wide food & beverage discount & access to frequent local business discounts/specials

WHAT YOU'LL DO

• Ensure that department goals are communicated, understood, and met by hourly staff
• Work with management to ensure that newly hired hourly staff receive orientation training
• Counsel hourly staff on work related concerns and issues to ensure satisfaction and productivity enlisting the support of management as needed
• Listen to hourly staff's suggestions for improving how work is done and guests are served. Gain management support as needed to act upon suggestions
• Work with management to ensure that hourly staff have the necessary resources to effectively perform their jobs (e.g., supplies, equipment, and inventory)
• Ensure that hourly staff are trained on technical and service aspects of the job (e.g., food, customer service)
• Work with management to ensure that hourly staff clearly understand their job roles, responsibilities, and performance expectations
• Address guest concerns, requests, or issues either individually or by enlisting the help of others (i.e., management and staff)
• Give constructive feedback to hourly staff to help them improve
• Create, educate, mix, pour, garnish, and serve alcoholic and non-alcoholic beverages for the bar and restaurant guests.
• Consistently execute drink production principles and practices, ensuring that all recipes and practices are followed.
• Adapt to different personalities of clients, vendors, and coworkers to maintain high service levels and efficient operations.
• Ensure all services and orders delivered within the bar operation are charged for correctly.
• Maintain effective cost and portion controls to meet profit goals.
• Ensure all surfaces and equipment are kept clean and in excellent condition through personal inspection and by following the restaurant's preventative maintenance programs.
• Ensure drink times are in line with the restaurant guidelines.
• Assist in placing product orders and ensure fresh product through a detailed and updated order guide.
• Act as a "bridge" between management and hourly staff to facilitate department operation (e.g., keep managers appraised of hourly staff activities, issues, challenges, etc.)
• Collaborate with management to develop and carry-out ideas and procedures to continuously improve
• Enforce compliance with all regulatory governing agencies (e.g., AGLC, safety, OHS, department-specific procedures such as food standards)
• Collaborate with management to recognize and celebrate hourly staff performance contributions (e.g., department-specific recognition programs)
• Manage basic human resource issues/concerns of hourly staff enlisting the support of management as needed
• Have a desire to be mentored by your peers and take initiative on furthering your job functions and duties
• Attend meetings as required
• Ensure every guest is handled with the highest level of professionalism and complaints are dealt with quickly and efficiently
• Adapt to different personalities of clients, vendors and coworkers without losing focus
• Possess high professional ethics and avoid extreme familiarity or conflicts with others
• Delegate appropriate tasks and manage staff workloads
• Recognize problems and be able to appropriately resolve using good judgment, negotiation, tact and initiative according to company policy and procedure
• Occasionally perform physical activities in a variety of environmental conditions that require moderate to maximum strength including sitting, climbing, lifting, balancing, walking and handling of materials
• Work overtime when needed and assist the workload of others
• Execute ad-hoc administrative and operational duties are required

WHAT YOU HAVE

• Previous experience with demonstrated success in a comparable role for an establishment of similar guest capacity, staff number, and affected by seasonality (at least 2 years preferred)
• Advanced knowledge of industry best practices, guest services and food and beverage
• Strong communication skills with ability to establish and develop relationships with employees, partners, vendors, and customers
• Ability to maintain professionalism, control, and composure in difficult and stressful situations
• Demonstrated ability to organize efficient work schedules, delegate tasks and work effectively under pressure to achieve objectives
• Working knowledge of applicable employment related legislation 
• Experience handling employee issues/concerns and executing performance management procedures including performance reviews, disciplinary actions, and terminations
• Strong team player that leads by example and has demonstrated the ability to reliably execute or delegate work to meet objectives
• Experience and knowledge of budget analysis methods, general accounting skills and ability to operate a cash register or POS system
• Ability to fluently communicate in both written and verbal English
• ProServe Certification is required
• Ability to stand for extended periods of time and lift 50lbs
• Comfortable using Microsoft Office Suite
• Possess high professional ethics and avoid extreme familiarity or conflicts with other