About The Fifty/50 Restaurant Group
Founded in 2008, The Fifty/50 Restaurant Group was the result of the partnership between Scott Weiner and Greg Mohr who met in 2003. With the opening of The Fifty/50 in Wicker Park, they found themselves at the forefront of Chicago's growing restaurant and bar movement.  

Since then, they've invested in growing neighborhoods and communities across Chicago to become fixtures with unique concepts such as Roots Pizza and West Town Bakery. Along with the company's rapid growth, they've worked hard to build a great company culture. Currently, The Fifty/50 Restaurant Group either owns or manages 15 establishments.

The Fifty/50 Restaurant Group has become one of Chicago's fastest growing restaurant groups due to their amazing people. The group continues to focus on new restaurant concepts and locations within Chicago as well as other cities across the US.

About the Second City

The Second City is the premier brand in improv-based sketch comedy and the world’s largest school of improvisation with theatres and training centers in Chicago, Toronto, and Hollywood.  We have full time touring ensembles, the Harold Ramis Film School, and a thriving B2B division focused on hands-on learning, digital content, and consumer insight. Founded in 1959, the company continues to grow rapidly in size and influence. 

Bar Manager Job Description

Job Details

The Bar Manager prioritizes service with a keen oversight on beverage and the bar team. Creative and analytical skills must come together to build focused menus, execute excellent service, and lead the team.   

Responsibilities & Duties

• Create/collaborate on cocktails and bar menu direction with Beverage Director 
• Continuously research and develop new cocktails, bring in new spirits, etc
• Ordering, inventory, and cost control 
• Embodies Core Fifty/50 Core Values: Dedicated to Each Other, Hospitality is Our Honor, Learn- Do-Teach, Run It Like You Own it, Ambition to be the Best
• A Day One responsibility towards growing and evolving the concept
• Have a complete knowledge and display mastery of spirit brands behind the bar, structure of the cocktail menu (ingredients, technique, presentation), classic cocktails, wine, N/A beverages, and allergies
• Mix and serve drinks following standardized recipes for specialty cocktails and classics
• Have full knowledge and can discuss all areas of the bar, concept, and inspiration
• Actively participate in and lead pre-service meetings
• Know and execute the service guidelines with focused hospitality
• Train new bartenders and bar backs  
• Train and help execute prepped items: kegs, batches, syrups, infusions and garnishes
• Collaborate with the team and pro-actively assist all employees in servicing guest needs with a controlled sense of urgency
• Provide other service staff with direction and coaching to ensure proper operation of the bar, concept, and assists when necessary
• Suggest and sell premium and top shelf products as well as specialty cocktails
• Provides food service
• Ring beverages that are poured or served, collect payment, and follow all cash handling and variance procedures, including preparing daily reports and submitting appropriate paperwork
• Clean and maintain all bar related equipment, tools, and supplies in good working order
• Communicate with Managers, Co-Workers and Guests in order to fulfill and address any issues or needs requested by guests and or other employees
• Holding employees accountable, by addressing conduct, behavior, and performance concerns that go against our policies and procedures as they are listed in the employee handbook
• Resolve guest complaints and lead the team in how to address and satisfy our guests' needs and things the guest doesn't know they need
• Perform other restaurant duties as requested by management
• Participates in service/culinary education sessions
• Follow uniform and appearance standards
• Maintain sanitation standards in accordance with New York City Department of Health and Mental Hygiene
• Cultivate and maintain positive partnerships with our vendors

Required Experience

• High school diploma or equivalent
• A minimum of five (5) years of bartending experience 
• Prior Head Bartender, Bar Manager, or Beverage Director experience
• A highly motivated and energetic personality
• Effectively communicate in English, in both written and oral form
• A strong commitment to excellence in hospitality
• Interpersonal skills to effectively communicate with all business contacts and team members
• Working knowledge of health and safety regulations
• Work varied shifts, including weekends and holidays

Required Skills

• Ability To Lift 40+ Pounds
• Cocktail, spirit, beer, and wine knowledge
• Menu development
• Budget/cost analysis
• Batching and prep experience 
• Inventory
• Cellar organization
• Staffing / scheduling 
• Experience in a high volume environment
• Guest services
• Staff education