Sketch is Looking for a Bars Manager Full time permanent role (44 to 50 hours per week) - earnings negotiable depending on experience Sketch has 4 bars on the Ground floor requiring various level of supervision and assistance: - The Gallery Bar opens 7 days per week during the Restaurant Operations & The East Bar opening Friday and Saturday nights (overseed by a Bar Supervisor, team of 6 looking after both) - The Glade Mixology Bar opened 6 nights from Tuesday to Sunday (overseed by the Glade Manager and Head Mixologist + Bar Supervisor + 3 Mixologists, requires minimal involvement) - The Parlour Bar opened 7 nights a week (overseed by the Parlour Manager, Bar Assistant Manager, Bar Supervisor + 3 staff members, requires some supervision) The Role of Bars Manager The Bars Manager is responsible for the cocktail offering in all bars except the Glade Bar. The Bars Manager role is hands-on and requires to be part of the service in one of several venues during the Bars Manager shifts. Menu creations, management of the bar team and development of them, liaising with the Marketing department to create opportunities through the bars during special times of the year as well as participation in the operations constitute the bulk of the tasks and duties, together with managing stock levels and ordering, to stay in line with the company targets. We are looking for a natural leader who wants to work with their team while developing them. Excellent communication skills and a neat 5 star presentation is a must for the role. The candidate will represent the elevated experience offered at Sketch while also showing the ability to be hands-on. The Bars Manager will be able to define the offering of cocktails and raise their profile, as well as develop their expertise in negotiating contracts with suppliers. About Sketch Founded by restaurateur Mourad Mazouz, Sketch has been internationally recognised since 2002 for its exceptional food, drinks, and unique guest experiences. Our culture is innovative and ambitious, dedicated to setting new standards in hospitality and working conditions.

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