Head Bar/Trưởng Quầy Bar

SCOPE OF WORK:

To ensure a professionally run Bar service operation and maintain high standards of all drinks that are served, preparing drinks as per recipe card, ensuring customer satisfaction is guaranteed maximizing profit through suggestive up-selling behind the Bar.

DUTIES AND RESPONSIBILITIES:

General:

• To adhere to all fire and safety regulations.

• Represent the restaurant positively on and off duty.

• Adhered to all regulations and procedures as laid down by the company.

• To attend training, meetings, and briefings as required.

• Communicate by following the proper Channel of reporting/ proper manner.

• To liaise with other departments on related issues.

• To complete all given tasks promptly to adhere to operational hours as needed.

• To contribute to the total guest satisfaction of the Belgo.

Bar & Beer Systems Management:

• Master and Maintain all draft beer systems to keep consistent beer quality, minimize wastage, ensure correct hygiene, and serve the perfect Belgo beer every time.

• Wastage target Maximum 3% on liters sold

• Hygiene- ensure a high standard of hygiene is always kept, with systems in place to track by outlet.

• Ensure correct use and maintenance of bar equipment

• Working with other bartenders to coordinate all aspects of stock deliveries and keep accurate and up-to-date records.

• To ensure the monthly of all beverage deliveries are up to-date & accurate.

• Stock control- ordering, stock rotation, establishing par levels, forecasting, monthly inventory, receiving, and keg tracking.

• Menu engineering recipes and cost control.

• To liaise with the other bartenders & supervisors to ensure tight stock control and budgeted margins are achieved

• Staff management-

• To organize the work of staff, control the cost of labor, Hiring, training, scheduling, and staff development programs

• Ensure the highest level of service standards from the bar team.

• With a focus on guest service at the bar counter

• Support in the design and development of new store openings

Training:

• Develop training programs for bar and service teams

• Monthly/Weekly training plans

• Beer Knowledge Certification program for all staff (with certification)

• Beer and food pairing

• Hygiene

• Cost management

• Guest relations and interaction- magic trick training

• Beer Cicerone program for selected staff

Guest Relations- Beer Sommelier:

• Working on the floor 5-6 nights per week (Wednesday, Thursday, Friday, Saturday)

• Interacting with our guest

• Recommending beers and food pairings

• Sharing Knowledge and passion for beers

• Develop a rapport with regular guests.

• Supporting bar and service teams

• Assist in resolving any guest complaints and feedback.

Events:

• Develop and host Belgo Beer Events

o Private beer tasting- An introduction to Belgo.

o Belgo Masterclass.

o Beer pairing dinners.

o Corporate Beer tasting programs.

o Develop events packages together with operations and marketing teams.

o Outside events- such as beer festivals and others

o Brewery tours

SOP-Systems Development and Implementation:

• Bar operations

• Forecast system.

• Keg tracking

• Cost control

Marketing, R&D:

• Study and analyze current market trends and advise the company on potential promotions, products, and pricing structure.

• Involved with marketing and promotions planning.

• Work with bar and kitchen teams for new menu development

Personal development

• Become a master of Belgian beer- Bible of Belgian beer.

SPECIFICATIONS / EXPERIENCE

• Level of Education: Intermediate Qualification of Bartender.

• Good English Communication.

• At least two experiences in Head Bar or related position in 4, 5 stars restaurants.

• Outstanding leadership, and communication skills.

OTHER SKILL REQUIREMENTS

• Skills: Team word, foster a friendly working.

• Strong administration, planning & organizational skills.

• Proactive and anticipating problems.