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Boulevard Kitchen & Oyster Bar

Bar Manager

Vancouver, BC, Canada

Full-time

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Job details

Job type: Full-time
Apply by: Apr 27, 2027
Posting language: English
Posted: Oct 29, 2026

Original job description

Company Description Boulevard Kitchen & Oyster Bar is a critically acclaimed, multi-award-winning restaurant in Vancouver known for its refined yet playful approach to cuisine, service, and style. Led by Executive Chef Roger Ma, the kitchen showcases a seafood-focused menu grounded in classical techniques, enhanced with West Coast flair and global influences. The front-of-house team, guided by Executive General Manager JP Potters, emphasizes polished hospitality and meticulous attention to detail. The restaurant offers an elegant, high-caliber dining experience that attracts both local guests and visitors who value exceptional food, service, and atmosphere.

Role Description The Bar Manager is a full-time, on-site leadership role based in Vancouver, BC, responsible for overseeing all aspects of bar operations. This role manages daily bar service, including scheduling, supervising, and supporting bar staff to deliver elevated, guest-focused hospitality. The Bar Manager develops and maintains cocktail, beer, and non-alcoholic beverage programs, including menu design, product selection, costing, and inventory control. The role ensures compliance with liquor regulations and health and safety standards, monitors bar financial performance, and implements strategies to increase sales while maintaining quality. The Bar Manager collaborates closely with the culinary and front-of-house teams to support cohesive service, leads ongoing training and development for bar staff, and assists with special events and seasonal promotions.

Qualifications

Strong customer service skills, with a focus on creating welcoming, attentive, and personalized guest experiences.
Extensive food & beverage knowledge, including cocktails, wine, spirits, beer, and non-alcoholic offerings, as well as bar operations and inventory management.
Excellent communication abilities for coordinating with team members, leadership, and guests in a fast-paced, premium dining environment.
Experience in training, mentoring, and coaching bar and front-of-house staff to maintain high standards of service and product knowledge.
Sales skills and an understanding of upselling, menu engineering, and revenue optimization within a bar program.
Previous bar management or supervisory experience in upscale or high-volume restaurants or hotels.
Strong organizational and problem-solving skills, with the ability to stay composed and effective under pressure.
Knowledge of local liquor laws, responsible beverage service practices, and health and safety regulations.
Ability to work flexible hours, including evenings, weekends, and holidays, as required by restaurant operations.
Relevant certification such as Serving It Right (or equivalent) and food safety training; additional wine or spirits certifications are an asset.

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More about this job

Responsibilities

Oversee daily bar operations, including staff scheduling and supervision, beverage program development, menu and product selection, costing, inventory control, regulatory compliance, and financial performance. Train and support bar staff, collaborate with culinary and front-of-house teams, and contribute to sales growth, special events, and seasonal promotions.

Requirements

Requires previous bar management or supervisory experience in an upscale or high-volume restaurant or hotel, extensive food and beverage knowledge, and strong customer service, communication, organizational, and problem-solving skills. Candidates should have staff training experience, sales and revenue optimization skills, knowledge of liquor and safety regulations, flexibility to work evenings, weekends, and holidays, and relevant serving and food safety certifications; wine or spirits certifications are an asset.

Skills

Customer Service
Cocktail Program Development
Beverage Menu Design
Inventory Management
Bar Operations
Staff Scheduling
Staff Training and Coaching
Upselling
Menu Engineering
Revenue Optimization
Financial Performance Monitoring
Liquor Law Compliance
Responsible Beverage Service
Health and Safety Compliance
Communication
Problem-Solving

Visa sponsorship

Not detected in the job text

Keywords

Bar Management
Bar Operations
Cocktails
Wine
Spirits
Beer
Non-Alcoholic Beverages
Beverage Program Development
Menu Design
Product Selection
Costing
Inventory Control
Staff Scheduling
Staff Training
Upselling
Menu Engineering
Revenue Optimization
Liquor Regulations
Responsible Beverage Service
Health and Safety Standards
Special Events
Seasonal Promotions
Serving It Right
Food Safety Training

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