Bar and Concessions Manager

Under Terrie and Bradley Bloom Artistic Director Diane Paulus and Managing Director Anna Fitzloff, the A.R.T. is poised to undertake a transformative opportunity to serve its mission to expand the boundaries of theater with its move to new state-of-the-art Goel Center for Creativity & Performance. The Goel Center, with a bar and kitchen situated at the core of its expansive lobby area, will provide an unprecedented opportunity to expand season and private event programming. The Bar and Concessions Manager will facilitate the creation of an open, welcoming, and high-quality café offering, whether for a midday lunch, at intermission of a musical, or at a private event.
Reporting to the Director of Event Sales and Rentals, the Bar and Concessions Manager will lead the food and beverage operation at the American Repertory Theater, supervising hourly staff and serving as a key contact point for patrons.
Key Responsibilities:
Staff Management
Hire and train staff in bar, kitchen, and event support roles
Lead training and development, workflow and performance management, and the promotion of an innovative work environment
Foster a culture of community, trust, respect, professionalism, and accountability
Assign and direct the work of a team of hourly and temporary staff to ensure the delivery of excellent service; address staff performance and recommend/deliver corrective actions as needed
Administrative Duties
Assist with monitoring menu and inventory management systems, including, but not limited to, ensuring cost control and mitigation of loss prevention; completion of weekly inventory audits; maintenance of appropriate inventory levels based on menu needs, etc.
Ensure equipment, front-of-house, and back-of-house spaces are operational and clean
Design and execute opening and closing procedures
Partner with the Director of Event Sales and Rentals in supporting the food and beverage needs of private events in both planning and execution
Work with the Patron Services, Artistic, and Producing teams to plan concessions and bar services, including for intermission and pre- and post-show, but limited to show schedules
Foster and maintain relationships with external vendors supporting the food and beverage operations at theatrical and private events
Food Service Duties
Ensure high standards are consistently met with regard to quality assurance related to food, sanitation, equipment, facility maintenance and management, and safety
Ensure compliance with University policies and procedures and applicable legal rules and regulations
Maintain TIPS training and food-related training for all staff working in the bar and concessions
Maintain liquor license and food sales licenses for the institution
Working Conditions:
Subject to wet floors, temperature extremes, and excessive noise
Standing and walking for significant amounts of time is necessary
Physical Requirements:
Position frequently involves long hours and widely diverse duties
Must be able to lift (approximately 20 to 30 pounds), bend, stoop and perform other physical exertion
Ability to stand for extended periods of time
Must be able to lift, bend, stoop and perform regular walking and standing
Subject to wet floors, temperature extremes, and excessive noise
Basic Qualifications a candidate must meet to be considered for this role:
Minimum of 2 years’ relevant work experience
Additional Qualifications and Skills:
Supervisory experience
Budgeting and inventory management
Knowledge of Microsoft Office Suite, intermediate Excel skills
Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse constituency
Operational experience with industrial kitchen equipment (dishwasher, oven, ventilation systems, etc.)
Operational experience with food service applications and computerized menu management systems

Skills
Excel, Inventory Management

Employment type
Full-time

Work arrangement
No