MAIN DUTIES- RESPONSIBILITIES
OPERATION
Quality Control and Assurance of Bespokes
Check guest feedback for continuous improvement.
Make sure every drink gets tasted before sending it out to guests.
Make sure all guests receive their orders and are served on time without unnecessary delay.
Network with guests and collect database information.
Supervise maintenance of the venue and check service standards, policies, procedures, and systems.
Ensure all Health and Safety Protocols are followed.
Ensure high standards of personal presentation and grooming of all staff.
Customer Service
Establish rapport with guests and maintain good customer relationships.
Present menu and drinks list, answer inquiries, make suggestions regarding food and beverage, and provide exceptional and personal service.
Handle all guest complaints and inquiries in a courteous and efficient manner.
Events and Catering
Assist in setting up or decorating the outlet according to the theme during special promotions or occasions.
Implement menu cocktail promotions and recipe costing.
MANAGEMENT
Team Assessment
Conduct learning and development appraisals for staff in cooperation with HR.
Ensure proper operation of equipment.
Participate in recruitment, interview, hiring, and training new bar staff in cooperation with HR.
Arrange shift assignments for bar staff and create effective schedules to ensure the bar is well staffed during peak hours.
Maintain positive colleague interactions and good working relationships.
Revenue Assurance and Improve Sales
Strictly adhere to all policies and cashier procedures issued by Finance regarding cashiering and cash handling.
Report revenue and monitor the cashier system.
Be responsible for checking and recording items sold.
Upsell to increase revenue.
Purchasing and Cost Control
Replenish beverage items in the bar.
Ensure all beverage items, equipment, and other facilities in the outlet are maintained.
Take inventory, reorder supplies, manage budgets, and set goals.
Control bar stock inventory and maintain accurate inventory records.
Control breakage.
ADMINISTRATION
Prepare daily reports, cash reports, cashier procedures, staff management, and maintenance reports.
Report any difficulties or problems to BOM for solutions or follow up actions.
TRAINING
Other training requested by the Board of Management.
Soft skills, communication and customer service beyond expectation.
Modern bar techniques, bespoke and mixology.
How to upsell with knowledge.
Educational modules on spirits and cocktail history.
Menu strategy implementation.
