Adorn Bar & Restaurant Operations Manager - PM

About the Role We are seeking an experienced and passionate Adorn Bar & Restaurant Operations Manager - PM to lead a bar program reflective of innovation, passion and sense of place in the heart of the Gold Coast of Chicago. We are assembling a talented leadership group within our re‑imagination of Adorn Bar & Restaurant and this role is key to our ambitions. The ideal candidate will bring a deep understanding of classic and contemporary cocktails, a seasoned palate and respect for world‑class service and hospitality. This leader will work closely with our Head Bartender, GM and Restaurant Chef to build a best‑in‑class bar and lounge program – both in product and service – while mentoring a talented team and delivering exceptional guest experiences. If you thrive in fast‑paced, high‑touch environments, and are driven by teamwork, creativity, and great service – this is your stage. What You Will Do Coordinate the sourcing of wine, beers and spirits, creating requisition policies and procedures with Purchasing and maintaining distributor relationships. Build wine lists, beverage menus and after‑dinner drink menus in partnership with the culinary team to ensure alignment with food menus. Oversee the profitability of the beverage program, manage inventory of spirits, beers and non‑alcoholic beverages, and ensure compliance with local, state and federal laws. Develop and train sommelier(s) in organizing wine, updating lists and menus; oversee the bar program in conjunction with the head bartender and staff. Manage wine inventory, restock as per master cellar list and support the operational team during service as needed. Assist in building training materials and create beverage service policies and procedures; lead ongoing training sessions on wine and beverage knowledge. Anticipate guest needs, ensure satisfaction, and respond urgently and appropriately to guest concerns and requests. Operate systems used in the operation, such as procurement, scheduling, payroll, table management/reservations, forecasting, budgeting and inventory taking. Create weekly beverage reports, analyze lists and menus for opportunities in costing and sales, and manage the beverage portion of the P&Ls. Conduct monthly inventory with sommelier(s), head bartender and Purchasing. Maintain appropriate COGS and organize wine cellars and beverage storage. What You Bring 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 and Four Seasons cultural and core standards, policies and SOPs. Operating computer equipment and food & beverage computer systems. Operating culinary production equipment and tools. Reading, writing and speaking English. Carrying and balancing a tray and accurately processing cash and credit card transactions. Ability to obtain required food handling or sanitation certifications as required by local or state agencies. What We Offer Compensation: $70,000-$80,000 Energizing employee culture encouraging authenticity. Comprehensive learning and development programs. Competitive wages and benefits (Medical, Dental, Vision, Retirement) plus PTO & Holiday Pay. 401(k) with employer matching. Inclusive and diverse employee engagement & recognition events. Exclusive discount and travel programs. Complimentary dry cleaning for uniforms and employee meals. And so much more. Schedule & Hours Full time. PM‑operation focused. Flexibility to work early mornings, evenings, weekends and holidays. Other Information Candidates must have valid work authorization for the U.S. Four Seasons is an Equal Opportunity, affirmative action employer. Minorities, women, veterans and individuals with disabilities are encouraged to apply. To access the EEOC is The Law information poster, please visit #J-18808-Ljbffr Four Seasons