Café Bar Manager

Extraction theory, strength-extraction compromise, pre-infusion cycles, refractometer readings, particle size distribution, agtron readings.

Did we get your attention?

If so, you may be who we’re looking for

We consider coffee a quality product, we pay respect and appreciate the craft behind creating balanced cup.

We go beyond traditional ways of thinking about coffee, and elevate the experience for our unconscious guests by using coffee as a medium for that dialogue

We don’t stop there, we take every beverage to the next level.

We are a bespoke florist and café located in the heart of Toronto’s Little Italy.

**The Café**

The café is found in our idyllic retail space, offering beautiful and playfully handcrafted beverages that focus entirely on quality and presentation.

**Philosophy**

Our philosophy about working with ingredients is all about paying respect and using every component, to give each piece a different, new life.

When research and developing new drinks, there is no wrong or right answer for us, only:
How is it different? and How can we make it better?

Our approach to using ingredients goes hand in hand with bar efficiency.

Can we make 10 of these at once?

Can we keep the Mise En Place?

Did we make the best use out of a single ingredient?

**Bar**

We take new third wave and fourth wave coffee research and put it into practice in our bar. We always question our findings and try to go one step further.

As a multi-roaster cafe, we want to share nothing but the sweetest, juiciest, and most interesting coffees from around the world with you from the highest quality roasters.

We make all of our syrups in house, and all of our drinks use no artificial colours, no artificial flavours and are made with seasonality in mind.

We care about details and our coffee offerings are decided upon seasonally to deliver the best experience.

Everything from where our coffee is sourced, to their relationship with the roaster is valued.

We never sacrifice quality, and strive to improve on experiences whenever possible.

We have an extensive tea-list, and source tea from various suppliers to ensure the origin is of the highest quality.

In addition to coffee and tea, we value every beverage, including wine and beer. We have a collection of craft beers, and biodynamic organic natural wines.

**The Culture**

We are a small team at Olivia’s Garden, every effort we put into the drinks, and the experience we create is marked by our names.

Our team works closely together, our florists and baristas collaborate to ensure the style and theme is translated to our guests.

We are fast-paced on high volume on the weekends, but during the week we take a break from all that.

**The Role**

You need to be working in speciality coffee to understand what’s going on in our bar, and you must be open to new ideas.

The Bar Manager will work closely with the Food & Beverage Director to ensure the cafe is progressing efficiently and effectively.

**Prerequisites**
- Has experiencing using a semi-automatic espresso machine, and is proficient in the process of dosing by weight, pulling shots by volume/weight and is aware of how to make various espresso-based beverages.
- Steaming milk, and pouring latte art.
- Coffee Origin and processing methods affects its taste and experience.
- Can handle a high-pressure workload, and can always put on a friendly smile with great customer service for our guests.

**Responsibilities**
As Bar Manager, your responsibilities will include:

- Working closely with the Food & Beverage Director to ensure the best practices and proper working habits are being translated to our baristas.
- Working closely alongside our baristas to make coffee, and provide first-hand examples and experience to continue the ongoing training with our team.
- Dialing-in espresso using our standards.
- Setting achievable goals for our team.
- Upholding the Olivia’s Garden standard with our way of specialty coffee in mind.
- Ensuring café downtime tasks are being completed, and equipment is being well maintained.
- Completing schedules for our team, and taking their availability into account.
- Research and Developing seasonal and signature drinks that align with our philosophy.
- Passing along order lists to our Food & Beverage Director.
- Searching for new coffee roasters to feature.
- Searching for more people like you and me.

**Salary**: $19.00-$25.00 per hour

**Benefits**:

- Flexible schedule
- Store discount

Flexible Language Requirement:

- French not required

Schedule:

- 4 hour shift
- 8 hour shift
- Weekend availability

Supplemental pay types:

- Bonus pay
- Tips