Manager

Vancouver, BC
On-site
Posted Oct 10, 2026
1 position

$50,000–$60,000 / year

Opens LinkedIn

Employment type: Full-time
Experience level: Mid-level · 2+ years
Posting language: English
Working hours: 40 hours per week
Seniority: Mid-Senior level

Job summary

Lead Front of House operations across dining, group sales, catering, events, and beverage programs, while coaching and developing employees and maintaining exceptional guest service. Support financial performance through budgeting, forecasting, inventory management, and operational oversight, while ensuring venue quality, cleanliness, and maintenance.

Job details

Are you passionate about the Food and Beverage industry? Do you thrive in a high-energy environment and enjoy Vancouver's nightlife scene? This is an exciting opportunity to join a dynamic team, advance your career, and play a key leadership role at one of the city's premier rooftop destinations. About D/6 Bar & Lounge Perched above the city, D/6 Bar & Lounge is a vibrant indoor and outdoor rooftop venue offering breathtaking views of the Vancouver skyline. Known for its upscale atmosphere, handcrafted cocktails, premium spirits, carefully curated wines, and exceptional guest experiences, D/6 delivers a sophisticated nightlife destination unlike any other. Position Overview The Restaurant Manager provides leadership for all Front of House operations, including à la carte dining, group sales, catering, and beverage programs. Working closely with the General Manager, Executive Chef, and Operations Manager, this role is responsible for driving operational excellence, delivering exceptional guest experiences, and supporting the financial success of the venue. Key Responsibilities Foster a positive and engaged workplace culture while supporting team morale and development. Lead, coach, train, and develop Front of House employees to maintain high performance standards. Manage staff scheduling, payroll, performance management, and employee relations. Ensure exceptional guest service standards are consistently achieved throughout the operation. Build and maintain strong relationships with guests, partners, and the local community. Monitor restaurant and event operations, ensuring smooth execution of all services and private functions. Support budgeting, forecasting, inventory management, and overall financial performance. Maintain the highest standards of quality, cleanliness, and presentation throughout the venue. Oversee the maintenance of restaurant facilities, furnishings, fixtures, and equipment. Work collaboratively with culinary, beverage, and leadership teams to achieve operational goals. Perform additional duties as assigned by the General Manager or designated representative. Qualifications The ideal candidate will possess: Minimum 3 years of Food and Beverage management experience. Proven leadership experience recruiting, training, coaching, and developing teams. Strong food and beverage knowledge with sound operational judgment. Experience with catering, banquets, or group dining programs considered an asset. Ability to multitask and remain composed in a fast-paced environment. Outstanding guest service skills, including experience working with VIP clientele. Excellent organizational, communication, and interpersonal skills. Serving It Right certification. Proficiency in scheduling, payroll administration, inventory management, ordering, and reporting. Flexibility to work days, evenings, weekends, holidays, and extended shifts as required. What We Offer Comprehensive health, dental, and vision benefits Work-life balance and scheduling flexibility Paid vacation Competitive RRSP matching program Career growth and professional development opportunities Employee recognition programs and company events Annual holiday celebration Employee discounts throughout Parq Join our team and become part of an organization committed to delivering exceptional hospitality experiences.

What you’ll do

Requirements

Candidates need at least three years of food and beverage management experience, proven ability to recruit, train, coach, and develop teams, and strong operational and guest-service skills. Serving It Right certification, proficiency in scheduling, payroll, inventory, ordering, and reporting, and flexibility to work varied shifts are also required; catering, banquets, or group dining experience is an asset.