HEAD BARTENDER

at  CAREERS COMPASS CONSULTANTS PTE LTD

Responsibilities:

• Bartending Excellence: Lead by example in providing exceptional bartending service, including crafting high-quality cocktails, recommending beverages, and ensuring prompt and friendly service to guests.
• Team Leadership: Supervise and train bar staff, including bartenders, barbacks, and beverage servers. Set performance expectations, provide ongoing feedback, and facilitate professional development opportunities for team members.
• Menu Development: Collaborate with the Bar Manager and culinary team to develop creative and innovative beverage menus that align with the restaurant’s concept and appeal to guests. Stay informed about industry trends and incorporate new ingredients, techniques, and flavors into the beverage program.
• Inventory Management: Manage bar inventory, including ordering supplies, conducting regular stock counts, and monitoring product usage to minimize waste and optimize profitability. Ensure accurate record-keeping of inventory levels and costs.
• Customer Service: Foster a welcoming and hospitable atmosphere at the bar, greeting guests warmly, and ensuring their needs are met promptly and courteously. Address any customer concerns or complaints effectively to ensure a positive dining experience.
• Quality Control: Maintain high standards of beverage quality, presentation, and consistency. Train staff on proper techniques for preparing and serving beverages, including garnishing and glassware presentation.
• Compliance: Ensure compliance with all applicable health, safety, and alcohol service regulations. Maintain up-to-date knowledge of local liquor laws and ensure that all staff members adhere to responsible alcohol service practices.
• Sales and Promotion: Actively promote beverage sales through suggestive selling techniques, seasonal promotions, and special events. Monitor sales trends and adjust inventory levels and pricing strategies to maximize revenue.
• Bar Maintenance: Oversee the cleanliness and organization of the bar area, including bar equipment, storage areas, and workstations. Coordinate maintenance and repairs as needed to ensure a safe and sanitary environment for staff and guests.
• Financial Management: Assist in budget planning and cost control measures to achieve financial targets. Monitor bar expenses, analyze financial reports, and identify opportunities for cost savings and revenue enhancement.

• Bartending Excellence: Lead by example in providing exceptional bartending service, including crafting high-quality cocktails, recommending beverages, and ensuring prompt and friendly service to guests.
• Team Leadership: Supervise and train bar staff, including bartenders, barbacks, and beverage servers. Set performance expectations, provide ongoing feedback, and facilitate professional development opportunities for team members.
• Menu Development: Collaborate with the Bar Manager and culinary team to develop creative and innovative beverage menus that align with the restaurant’s concept and appeal to guests. Stay informed about industry trends and incorporate new ingredients, techniques, and flavors into the beverage program.
• Inventory Management: Manage bar inventory, including ordering supplies, conducting regular stock counts, and monitoring product usage to minimize waste and optimize profitability. Ensure accurate record-keeping of inventory levels and costs.
• Customer Service: Foster a welcoming and hospitable atmosphere at the bar, greeting guests warmly, and ensuring their needs are met promptly and courteously. Address any customer concerns or complaints effectively to ensure a positive dining experience.
• Quality Control: Maintain high standards of beverage quality, presentation, and consistency. Train staff on proper techniques for preparing and serving beverages, including garnishing and glassware presentation.
• Compliance: Ensure compliance with all applicable health, safety, and alcohol service regulations. Maintain up-to-date knowledge of local liquor laws and ensure that all staff members adhere to responsible alcohol service practices.
• Sales and Promotion: Actively promote beverage sales through suggestive selling techniques, seasonal promotions, and special events. Monitor sales trends and adjust inventory levels and pricing strategies to maximize revenue.
• Bar Maintenance: Oversee the cleanliness and organization of the bar area, including bar equipment, storage areas, and workstations. Coordinate maintenance and repairs as needed to ensure a safe and sanitary environment for staff and guests.
• Financial Management: Assist in budget planning and cost control measures to achieve financial targets. Monitor bar expenses, analyze financial reports, and identify opportunities for cost savings and revenue enhancement