Adorn Bar & Restaurant Operations Manager - PM

Oak Park, IL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,000.00 - $80,000.00

Work Schedule

Flexible

Benefits

Compensation

Energizing employee culture

Comprehensive learning and development programs

Competitive wages and benefits

401(k) Retirement Plan including Employer Matching Program

inclusive and diverse employee engagement and recognition events

Exclusive discount and travel programs

Complimentary Dry Cleaning for Employee Uniforms

Employee Meals

Job Description

Four Seasons Hotels and Resorts is a renowned global luxury hospitality company known for its unparalleled service quality and commitment to excellence. With a presence in major cities and resort destinations worldwide, Four Seasons has consistently set the standard for luxury accommodations, exceptional guest experiences, and innovative hospitality practices. The company emphasizes a culture of growth, respect, and genuine care among its team members, fostering an environment where individuals are encouraged to push their limits and cultivate meaningful connections with guests and colleagues alike.

At the Four Seasons Hotel Chicago, located in the vibrant Gold Coast neighborhood, guests are immersed in a rich blend of culture, style, and energy. The hotel boasts 345 elegantly appointed guest rooms and suites, a luxury spa, and the recently transformed Adorn Bar & Restaurant. This iconic venue reflects the essence of Chicago through inspired culinary creations, craft cocktails, art, and live music. The property’s prime location near the Magnificent Mile and the city’s business district enhances its appeal to a diverse clientele ranging from leisure travelers to business professionals.

The role of Adorn Bar & Restaurant Operations Manager - PM is pivotal within this luxury setting. This position requires a dynamic leader passionate about elevating the bar program to a new standard of innovation and hospitality. The manager will spearhead the development and execution of a world-class beverage program that includes fine wines, spirits, beers, and cocktails, aligning closely with the culinary offerings and overall guest expectations. Collaboration is key, as the manager works alongside the Head Bartender, General Manager, and Restaurant Chef to curate beverage menus and ensure seamless integration with the food service.

In addition to crafting exceptional drink experiences, the manager is responsible for overseeing the profitability of the bar program, including inventory management, cost control, and compliance with all relevant laws and regulations. Leadership duties include recruiting and mentoring sommeliers and bar staff, designing training materials, and fostering ongoing professional development within the team. The role also demands strong operational acumen, with an ability to leverage various management systems for procurement, scheduling, reservations, and financial oversight.

This position caters to individuals with a deep understanding of classic and contemporary cocktails, a discerning palate, and a commitment to delivering top-tier service. The ability to thrive in fast-paced, high-touch environments, coupled with excellent interpersonal skills and a collaborative mindset, will be essential for success. This full-time PM role offers a competitive compensation package ranging from $70,000 to $80,000, comprehensive benefits, and the opportunity to contribute to one of the world’s most respected luxury hotel brands.

Working at Four Seasons Hotel Chicago means being part of a passionate team dedicated to creating lasting impressions through outstanding hospitality and cultural vibrancy. Employees are supported in their career growth through comprehensive learning programs, a diverse and inclusive community, and a work culture that values authenticity and engagement. For professionals seeking to advance their expertise in beverage operations within a luxury hospitality context, this role offers not only a platform to showcase leadership but also to be part of the evolution of an iconic Chicago venue.

Job Requirements

High school diploma or equivalent
Previous experience in bar management or related role
Knowledge of classic and contemporary cocktails
Ability to lead and mentor a team
Strong organizational and communication skills
Familiarity with local, state, and federal alcohol laws
Proficiency in computer systems related to food and beverage operations
Ability to work flexible hours including early mornings, evenings, weekends and holidays
Valid work authorization for the U.S.

Job Qualifications

Excellent personal presentation and interpersonal skills
Previous experience leading a bar program
Knowledge of food and beverage service, cost control, labor control, maintenance, merchandising, and accounting
Working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures
Ability to operate computer equipment and other food and beverage computer systems
Ability to operate and utilize culinary production equipment and tools
Ability to read, write, and speak English
Ability to carry and balance a tray
Ability to accurately process cash and credit card transactions
Must be able to obtain any required food handling or sanitation certifications required by local or state agencies

Job Duties

Coordinate the sourcing of wine, beers and spirits to include working with Purchasing to create requisition policies and procedures
Maintain relationships with distributors and sales reps
Build wine list, beverage menus, and after dinner drink menus
Work closely with culinary team to ensure food menu aligns with guest needs and Adorn bar program
Oversee the profitability of Adorn’s beverage program inclusive of managing inventory of spirits, beers and non-alcoholic beverages
Follow and maintain all local, state, and federal laws relating to alcohol service and consumption
Develop sommeliers and train in organizing wine, updating lists/menus
Oversee bar program in conjunction with head bartender, bar team and management staff serving as a resource for all staff
Manage and restock wine inventory as per the outlined master cellar and list
Support the operational team during service as needed in the capacity of manager or sommelier
Assist in building training materials
create beverage service policies and procedures
Lead on-going training sessions for food and beverage staff on wine and beverage knowledge
Anticipate guest needs, ascertain satisfaction, offer suggestions, and respond urgently and appropriately to guest concerns and requests
Be knowledgeable and savvy in operating systems used in the operation including procurement system, scheduling and payroll, table management/reservations system, forecasting/budgeting/inventory taking etc.
Create weekly beverage reports to track sales
analyze wine lists and bar menus for opportunities in costing and sales
manage the beverage portion of the P&Ls for outlet
Conduct monthly inventory along with the help of sommeliers, head bartender and Purchasing
Maintain appropriate COGS on all beverage items
Organize wine cellars and beverage storage within outlet