HEAD BAR

MAIN DUTIES - RESPONSIBILITIES:

I/ OPERATION:

1. Quality Assurance:

• Checking all areas and equipment, to ensure cleaning: shelves, refrigerator, fruit
• machine, trash, sink, towel, counter, ceiling, floor…
• Makes sure every drink gets tasted before sending it out to guest
• Makes sure all guest get their orders and serves on time without unnecessary delay
• Supervision maintenance of the venue and checking service standards, policies, procedures, and systems
• Ensures high standards of personal presentation and grooming of all staff
• Check Guest feedback for continuous improvement

2. Customer Service:

• Presents menu/ drinks list, answers inquiries, and makes suggestions regarding food, beverage, and service to guests.
• Ensures the delivery of Firkin’s promise and provides exceptional guest service at all times.
• Handles all guest complaints and inquiries in a courteous and efficient manner.
• Establishes a rapport with guests maintaining good customer relationships.

3. Events – Catering:

• Assists in setting up/ decorating the Outlet according to the theme during special promotions or occasions
• Menu – Cocktail Recipe Costing

II/ MANAGEMENT:

1. Team assessment

• Maintains positive colleague interactions with good working relationships.
• Operating equipment.
• Arrange shift assignments for bar staff. Creating effective schedules to ensure that bar is well staffed during peak hours.
• Recruitment: Interview, hire, and train new bar staff employees (work with HR)
• Learning - Development: Appraisal for staff (work with HR)

2. Revenue Assurance

• Up-sells beverages to increase revenue.
• Responsible for checking and recording items has sold
• Report the revenue, and cashier system.
• Strictly adheres to all policies and cashier procedures issued by Finance with regard to cashiering and cash handling.

3. Purchasing - Cost Control

• Controlling in Bar stock inventory and maintaining an accurate inventory record.
• Ensures all beverage items, equipment, and other facilities in the outlet are maintained
• Submits a request for replenishing the beverage items in the Bar
• Taking inventory and reordering supplies, managing budgets, and setting goals.

Breakage control

III/ADMINISTRATION:

• Report daily report, cash report, cashier procedure, staff managing, maintenance,…
• Report any difficulties or problems to B.O.M for solution or follow-up actions

IV/ TRAINING:

• Modern bar techniques (bespoke and mixology)
• Educational modules on spirits & cocktail history.
• Soft skills – Communication & Customer Service – Beyond Expectation
• Menu strategy implementation
• Other training requested by Board of Management

Working in a professional environment, often trained in skills and professional skills.

Many promotion opportunities ..

Enjoy the full range of holidays, New Year holidays, annual leave...

Basic salary increase according to seniority.

Fully have the social insurance - health insurance - Private insurance under the provisions of the State.

Enjoy other preferential regimes: Visiting annual vacation, birthday, ...

Tiếng Anh giao tiếp

Sạch sẽ, quản lý sắp xếp tốt khu vực quầy làm việc

Có định hướng phát triển trong ngành F&B

- Bản sao hộ khẩu, CMND / Copy of Personal ID

- Văn bằng, chứng chỉ có liên quan / Related diplomas and certificates

- Giấy khám sức khỏe / Heath certification

- Hình 3x4 (2 tấm) mới nhất / 3x4 images x 2