The GOODS from L’Abattoir

Vancouver, BC | L’Abattoir is on the hunt for a Head Bartendeer. The expectations and responsibilities for the position are as follows: a minimum of 40- 55 hours per week; maintenance of the bar program’s high standard; management of guest experiences; expeditious replies to internal emails and texts (1 day max); development of the cocktail program (new drinks and spirits – seasonally or inspirationally); coordination with event coordinator – managing and planning Private Dining Room (PDR) events; managing of the schedule with bar team to ensure all staff members are scheduled adequately; managing cleanliness and upkeep of the bar; maintenance of pre-existing relationships with liquor reps (and fostering new ones); updating syllabus and notifying staff accordingly of changes and/or whenever new product arrives; continuing ongoing training and development off all staff members; creating drink features on a daily basis to meet and or exceed COGS; treating Twitter and Instagram as priorities and coordinating both with PR team on an ongoing basis; maintenance of ongoing dialogue with Chef with respect to ingredients that are mutually ordered; and coordinating with the PDR captain, before, during and after events.

The compensation package is competitive and includes medical benefits and meals. Apply in confidence to ricardo [at] labattoir.ca.

Details

217 Carrall St, Gastown | Vancouver, BC
Telephone: 604-568-1701
Email: [email protected]
Website: www.labattoir.ca
Twitter | Facebook

Gallery

Hours

Open 7 evenings a week.
Sunday – Thursday 5:30pm to 10:00pm
Fridays & Saturdays 5:30pm to 10:30pm, Bar service until midnight.
Happy Hour: 5:30pm to 6:30pm, half-priced appetizers and drink specials.
Brunch: Saturdays and Sundays 10:00am to 2:00pm
Lunch bookings are available for weekdays for groups in our private dining room.

The Team

Paul Grunberg | Owner/General Manager
Lee Cooper | Owner/Chef
Ricardo Ferreira | GM
William Johnson | Head Barman

About

L’Abattoir is located in the center of Gastown between historic Gaoler’s Mews and Blood Alley. The restaurant was built in the 19th century and is the site of Vancouver’s first jail. Originally buttressed to the city’s main butchery and meat packing district, the name L’Abattoir pays homage to the neighbourhood’s colourful past.

Set in a refurbished brick and beam building that combines classic French tile work with industrial fixtures, natural wood, and glass and steel finishes, the restaurant offers a bar and lounge setting, elevated dining room and plush, sun soaked atrium.

Chef Lee Cooper and General Manager Paul Grunberg are dedicated to highlighting the finer points of eating and drinking in L’Abattoir’s informed but informal setting. French influenced West Coast fare is paired with Sommelier Robert Herman’s eclectic wine program and an innovative cocktail list to offer a truly unique dining experience.

L’Abattoir adds to Gastown’s bustling breakfast scene with a menu mixing comforting staples with hearty, unique entrees. Thirsty brunchers can sip on creative cocktails, as well as daily feature vermouth on the rocks. Non-alcoholic options include daily bottled house made iced teas.

Just adjacent to L’Abattoir’s regular dining room is the restaurant’s stunning new private dining facility. The 1,200 sq ft. facility features historical architectural elements complimented by a contemporary design aesthetic. While large enough for 50 people seated or 70 standing, the room retains an intimate ambiance and a noise-reducing barrier blocks out the hustle and bustle of the regular dining room.

Serving seven nights a week. Join us.

Press

“Fresh market-driven flavours, innovative fare, handsome rooms, winsome cocktails and wine list – who could ask for more?” | Alexandra Gill, The Globe & Mail

“L’Abattoir, I gotta say, nails it. I got very excited over the food.” | Mia Stainsby,
Vancouver Sun

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