Bar Manager Jobs in Virginia (NOW HIRING)

Beaucoup is searching for its next leader!

Beaucoup is a 36 seat Parisian-style bistro with a substantial raw bar program. Located in a historic building on Robinson St., Beaucoup is comprised of basement, dining area, and upstairs prep kitchen.

Beaucoup is in its third year of operation and its staff consists of around ten full-time employees and six part-time employees, split evenly between back and front of house. The management team is a long-tenured group of individuals consisting of our chef du cuisine, sous chef, bar manager, service manager, as well as owners/ managing partners.

Beaucoup is open Tuesday-Sunday with an extended lunch service on Saturday and abbreviated dinner service on Sunday. We keep an ever-rotating seafood-forward food menu, seasonal cocktail menu, along with an Old-World-focused wine list. Our hours of operation are:

-4PM-11PM Tuesday, Wednesday, and Thursday

-4PM-12AM Friday

-2PM-12AM Saturday

-4PM-8PM Sunday

Job duties include (but are not limited to);

• Leading the staff in all things including training, service, education, backend logistics, maintenance requests, maintaining morale, scheduling, manager meetings, hiring and firing of staff, etc.
• Coordinating all decisions with the chef and bar manager to ensure a high quality and consistent product, providing steady leadership for the staff, and promoting a convivial atmosphere for the guests. You are the chief communicator and the glue among the FOH, BOH, and customers
• Running service- This is a “hands on” GM position, not an office manager job. This typically means acting as the Maitre D’, greeting, seating, and keeping the reservation book tightly organized while optimizing room for walk-ins and orchestrating a smooth team effort from all other members of the staff. That said, you should be proficient in all other areas of service and FOH restaurant operations: serving tables, bartending, backwaiting, preparing the restaurant for service, breaking the restaurant down after service, etc.
• Being the primary point of contact for guests with concerns or complaints
• Being able to walk up and down stairs, carry a case of wine or a bag of flour (up to 50 lbs) up one or two flights of steps consistently
• Being available to work nights and weekends

Ideal candidates would;

• Enjoy people- staff, customers, co-workers, purveyors, delivery drivers, the pest management sprayer- you name it. This is a social job, and being happy in a customer forward and hands-on staff management role while bringing energy to work is paramount
• Notice the details- the lights, the music, the thermostat, things of that nature
• Be a confident but diplomatic dissenter when needed- we’re not looking for “yes men”
• Have a comprehensive understanding of food and beverage with extra points for a background in French cuisine or wine (though not necessary)
• Be a proactive problem solver and critical thinker who is comfortable making decisions and “driving the bus” for the restaurant

We are committed to supporting our leaders by not overburdening them and helping share the load, both logistically and mentally. As GM, your in and out of house support team includes;

• Eli Adams (Managing Partner)- Eli has been with the Grisette Hospitality Group since its founding in 2018 and helped conceptualize Beaucoup. He spent the first year of Beaucoup’s existence as the Bar Manager and the past year as the General Manager, and will still be regularly scheduled in the restaurant.
• Donnie Glass (Founder and President of GHG)- Donnie is active in all of the Grisette Family of restaurants on a daily basis, both behind the scenes and to work shifts in the BOH and FOH.
• Dylan Nemetz (Partner and GHG Executive Chef)- Dylan leads the culinary efforts across all of our restaurants and is regularly scheduled at all of them.
• Jess Wilkinson (GHG Human Resources and Administrative Director)- Jess is the key to keeping the backend organized, shouldering the load of Point of Sale operations, payroll, onboarding of new employees, managing PTO, and driving logistics. She was the opening GM of Beaucoup, and is also available to work FOH shifts to cover when needed.
• Andy McClure (Partner and CFO of GHG)- Andy keeps our books tightly balanced and provides detailed monthly and quarterly analytical analysis of restaurant financial performance.

Compensation and Benefits-

Compensation package- total $80,000

• $70,000 base salary
• Bonuses up to $8,000 annually ($2,000/quarter) based on COGS and Labor
• Monthly healthcare stipend
• Financial relocation assistance available if needed

Benefits

• Up to 4 weeks paid time off
• Formal quarterly reviews and feedback opportunities
• 4 day work week (+ admin availability)
• Wine purchases at wholesale cost
• Continued education stipend available
• Travel/study abroad stipend available
• 50% discount on food, 30% discount on beverage when dining at any of the restaurants under our restaurant group umbrella