BAR MANAGER

OPERATION

1. Quality Control and Assurance of Bespokes

1.1 Ensure all Health and Safety Protocols are followed.

1.2 Make sure every drink gets tasted before sending it out to guests.

1.3 Make sure all guests receive their orders and are served on time without unnecessary delay.

1.4 Supervise maintenance of the venue and check service standards, policies, procedures, and systems.

1.5 Ensure high standards of personal presentation and grooming of all staff.

1.6 Check guest feedback for continuous improvement.

1.7 Network with guests and collect database information.

2. Customer Service

2.1 Present menu and drinks list, answer inquiries, make suggestions regarding food and beverage, and provide exceptional and personal service.

2.2 Handle all guest complaints and inquiries in a courteous and efficient manner.

2.3 Establish rapport with guests and maintain good customer relationships.

3. Events and Catering

3.1 Assist in setting up or decorating the outlet according to the theme during special promotions or occasions.

3.2 Implement menu cocktail promotions and recipe costing.

MANAGEMENT

1. Team Assessment

1.1 Maintain positive colleague interactions and good working relationships.

1.2 Ensure proper operation of equipment.

1.3 Arrange shift assignments for bar staff and create effective schedules to ensure the bar is well staffed during peak hours.

1.4 Participate in recruitment, interview, hiring, and training new bar staff in cooperation with HR.

1.5 Conduct learning and development appraisals for staff in cooperation with HR.

2. Revenue Assurance and Improve Sales

2.1 Upsell to increase revenue.

2.2 Be responsible for checking and recording items sold.

2.3 Report revenue and monitor the cashier system.

2.4 Strictly adhere to all policies and cashier procedures issued by Finance regarding cashiering and cash handling.

3. Purchasing and Cost Control

3.1 Control bar stock inventory and maintain accurate inventory records.

3.2 Ensure all beverage items, equipment, and other facilities in the outlet are maintained.

3.3 Replenish beverage items in the bar.

3.4 Take inventory, reorder supplies, manage budgets, and set goals.

3.5 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

Modern bar techniques, bespoke and mixology.

Educational modules on spirits and cocktail history.

Soft skills, communication and customer service beyond expectation.

Menu strategy implementation.

How to upsell with knowledge.

Other training requested by the 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