The Stefani Restaurant group is launching Tavern on Rush at 1015 N. Rush. We are hiring an energetic and hospitality-focused Bar Manager. This position requires a proactive leader with strong organizational skills, a passion for the hospitality industry, and the ability to thrive in a fast-paced environment. Tavern on Rush will feature 2 floors of upscale steakhouse dining, an energetic bar, an expansive patio, and private dining in addition to providing room service to the Thompson Hotel. The Ideal candidate will have extensive experience in managing an expansive wine program and craft cocktail program. Salary at $75,000 - $80,000 plus benefits Responsibilities: Key Responsibilities: • Display STRONG floor presence during service – Extensive table touches to ensure the guest experience is on track for a flawless experience. • Develop, implement, and drive a quarterly beverage program to build repeat guest business, grow word of mouth, and drive sales. • Develop and implement ongoing updates to steps of service and standard operating procedures for the bar program in conjunction with the approval of the General Manager. • Consistently orders products and other supplies to maintain the craft bar programs and batch system including glassware and bar consumables. • Ensures that all team members are educated on our products and services. Develop and execute regular educational programs and training on wine, cocktails, spirits, and beer for the service team. • Inspection and audit procedures in place to ensure all craft cocktails and batch recipes are followed, maintaining the highest quality and consistent product standards. • Partner with the GM to interview, hire, onboard, train, coach and daily supervision of all hourly teammates. Ability to hold the team accountable for consistent service. • Engage all FOH teammates by hosting pre-shift meetings with a focus on the standards of service, large parties, and VIP guests. • Develop positive guest relationships and address any guest concerns in a timely manner. • Schedule and perform monthly beverage inventory with the ability to troubleshoot shrinkage throughout service. • Hold staff accountable to restaurant policies, service standards, and steps of service; administer fair and consistent corrective action when appropriate. • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. • Understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. Qualifications: Ideal Experience: • 5+ yrs fast-paced, fine-dining and/or upscale management experience • 5+ yrs of managing an extensive 200+ bottle Wine and Craft cocktail program including a batch program. • Strong knowledge of executing multiple private events during restaurant service • Strong knowledge of POS systems (Toast), Opentable (reservation), Schedulefly etc.. • Strong financial acumen with the proven ability to oversee cost control, inventory, labor, management, and profitability • We will be open for Breakfast, Lunch, and Dinner and holiday availability is a must. Compensation: $75,000 - $80,000 yearly

• Key Responsibilities: • Display STRONG floor presence during service – Extensive table touches to ensure the guest experience is on track for a flawless experience. • Develop, implement, and drive a quarterly beverage program to build repeat guest business, grow word of mouth, and drive sales. • Develop and implement ongoing updates to steps of service and standard operating procedures for the bar program in conjunction with the approval of the General Manager. • Consistently orders products and other supplies to maintain the craft bar programs and batch system including glassware and bar consumables.  • Ensures that all team members are educated on our products and services. Develop and execute regular educational programs and training on wine, cocktails, spirits, and beer for the service team. • Inspection and audit procedures in place to ensure all craft cocktails and batch recipes are followed, maintaining the highest quality and consistent product standards. • Partner with the GM to interview, hire, onboard, train, coach and daily supervision of all hourly teammates. Ability to hold the team accountable for consistent service. • Engage all FOH teammates by hosting pre-shift meetings with a focus on the standards of service, large parties, and VIP guests. • Develop positive guest relationships and address any guest concerns in a timely manner. • Schedule and perform monthly beverage inventory with the ability to troubleshoot shrinkage throughout service.  • Hold staff accountable to restaurant policies, service standards, and steps of service; administer fair and consistent corrective action when appropriate. • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. • Understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.