Marmelo promises an exquisite dining experience that artfully celebrates the culinary traditions of Portugal and coastal Spain, highlighting their shared cooking techniques and communal eating styles. Drawing inspiration from the charming eateries and vibrant bars of the Iberian Peninsula, Marmelo embraces the rich seafaring and fishing heritage of Port Melbourne, offering guests a distinctive gastronomic journey. The adjacent Bar Marmelo, located upstairs, will accommodate 25 patrons, providing an intimate atmosphere for those desiring a more relaxed dining encounter. Mr. Mills , on the other hand, will emerge as an eclectic destination bar and late-night supper club, inviting guests to unwind in cosy booths or enjoy their meals at the bar or open kitchen. The menu will feature an array of small plates showcasing Iberian classics alongside more substantial offerings, all complemented by a diverse cocktail selection and an impressive wine list that highlights both local Victorian wines and European favourites, particularly Vinho Verde and selections from the Douro Valley. With a capacity for around 100 guests, Mr Mills will create a vibrant yet intimate setting that encourages conviviality and exploration of flavours. Both Marmelo and Mr Mills are set to open in spring, nestled within the luxurious Melbourne Place on Russel Street, promising to enrich the city's dynamic culinary landscape. The Role As the Bar Manager, you will lead the daily operations of the bar, ensuring a seamless and exceptional guest experience. Your primary focus will be on maintaining operational systems, fostering team communication, setting service standards, and providing constructive feedback. A commitment to outstanding hospitality will be at the heart of your leadership. Key Responsibilities People Management Team Leadership: Guide and motivate the bar team during service to deliver an exceptional guest experience. Staff Development: Collaborate with the General Manager to design team schedules and ensure comprehensive training for new front-of-house staff. Performance Management: Monitor team performance, recognise achievements, and address any performance issues in line with company standards and policies. Communication: Maintain effective daily communication with management, kitchen staff, and all team members to ensure a cohesive work environment. Day-to-Day Operations Cocktail Program: Develop and implement an innovative cocktail menu that enhances the overall guest experience. Inventory Management: Oversee the cleanliness and organisation of the beverage cool room, ensuring proper stock rotation and compliance with alcohol licensing laws. Service Standards: Monitor and evaluate the bar team's service quality, providing constructive feedback to enhance performance. Shift Management: Run bar shifts, assist staff with guest interactions and resolve any issues to exceed guest expectations. Financial Performance Budget Management: Oversee beverage margins and ensure stock is rotated effectively to minimise waste. Sales Analysis: Conduct regular analyses of beverage sales to identify opportunities for increased profitability and revenue. Reporting: Prepare daily and weekly financial reports, ensuring accurate reconciliation of stock and purchase orders. Supplier Relations Stock Control: Report any stock control issues to the Head Sommelier and General Manager and manage supplier communications regarding deliveries and quality. Order Management: Collaborate with the Head Sommelier and senior chefs to ensure accurate ordering and delivery of beverage items. Equipment Management Training: Ensure all team members are trained on equipment usage, adhering to relevant safety assessments and protocols. Maintenance Reporting: Promptly report any equipment malfunctions to the General