Come join the Terrain family in our beautiful Westport location! Terrain Cafe was originally inspired by the idea of merging house and garden to create an immersive natural environment where customers can come to unwind, explore, and celebrate.
Our dedicated culinary team works closely with purveyors to ethically source fresh, high-quality ingredients that lay the foundation for our nourishing dishes. Each cafe's unique and deliberately designed environment blurs the line between indoor and outdoor spaces, providing an inspiring dining experience every time
We are looking for a Bar Manager to lead our teams and ensure the best service for our customers in our high-volume restaurant! The Bar Manager’s primary focus is to uphold the hospitality standards and policies of the company. Our ideal candidate will ensure compliance with all food & beverage policies, standards, and procedures by training, supervising, follow-up, and hands-on management.
What we offer:
Who we’re looking for:
· An energetic, seasoned professional with a friendly and welcoming personality.
· Someone with 2+ years of restaurant supervisory or management experience with demonstrated leadership.
· Must be ServSafe certified and able to uphold all ServSafe guidelines.
· Able to stand for prolonged periods of time, bed, stoop, and lift up to 45 lbs.
· Ability to use standard software applications, phones, computers, Point of Sales systems.
· Knowledge of local and national labor laws.
· Able to maintain a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co-workers, and management.
· Able to work well in high pressure situations.
Responsibilities include:
· Keeping the General Manager fully informed of all issues and taking prompt corrective action where necessary.
· Maintaining a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate and culture that emphasizes employee morale and productivity.
· Prepare schedules and ensure that the restaurant is staffed for all shifts.
· Create a yearly budget forecast, review quarterly with Director of Operations.
· Ensures cash control and liquor control procedures are followed by all.
· Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
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