ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.
Job Description

QUALIFICATIONS:

• 1 years in Bar manager role
• Minimum 3 years as Head Mixologist
• Experience in Asia or World 50 best bar is a must.
• Leadership / People management
• Knowledge in Financial and Marketing Area
• Able to work under pressure and independently
• Service oriented with an eye for details
• Strong computer skills and proficient in Microsoft Office-Words & Excel
• Strong problem solving and decision making skills
• Effective conflict management skills, respecting a diverse, multi-cultural environment
• Can use sensitivity and discretion in supporting guest needs
• Leads to constantly improve the guest service experience and team performance
• Leadership skills developed – collaborative, enabling, and entrepreneurial
• Career focused, wanting to grow and develop, self-driven

The main responsibilities and tasks of this position are as listed below, but not limited to these:

• Oversee and coordinate daily Front of the House and Heart of the House operations, ensuring effective delegation and operational efficiency.
• Manage guest service, the beverage program, and overall financial performance.
• Collaborate with mixologists to develop a cocktail menu based on current trends and market research.
• Conduct research to enhance the outlet’s reputation, aiming for inclusion in the top 50 bars in Asia.
• Partner with regional bars to increase the commercial visibility of Antidote.
• Lead marketing and public relations efforts to promote the outlet and support the goal of top industry recognition.
• Design and implement comprehensive training programs to ensure the team remains knowledgeable and competitive.
• Facilitate ongoing training and re-training as needed.
• Develop and execute long-term strategies to advance the outlet’s objectives.
• Identify and capitalize on opportunities for expansion or strategic realignment based on market trends.
• Analyze and manage outlet budgets to reduce expenses and enhance profitability.
• Oversee the control of outsourced labor, casual staffing, and overtime in line with budgetary constraints.
• Identify and address potential issues to improve operational efficiency and revenue generation.
• Monitor reservation status and coordinate with the culinary team to ensure seamless service.
• Plan and manage staffing levels to meet business needs and adhere to budgetary guidelines.
• Collaborate with Talent & Culture to recruit and onboard qualified team members.
• Conduct daily briefings and monthly department meetings to ensure clear communication and team alignment.
• Maintain and enforce service standards and procedures.

Ensure compliance with hygiene and food safety regulations in line with Fairmont and corporate guidelines