F&B - Bar Manager

Bar Operations Management

• Plan, organise, and supervise daily bar operations to ensure smooth and efficient service.
• Ensure beverages are prepared and presented according to established recipes, quality standards, and presentation requirements.
• Monitor bar readiness, mise-en-place, cleanliness, equipment condition, staffing, and service efficiency.
• Ensure appropriate staff allocation and shift arrangements to meet operational requirements.
• Maintain the availability and proper use of bar equipment, tools, and operating supplies.

Guest Experience & Service Standards

• Ensure professional, friendly, and personalised beverage service that meets guest expectations.
• Monitor beverage quality, consistency, presentation, and service delivery across the bars.
• Handle guest complaints and service issues promptly and professionally, implementing appropriate service recovery.
• Identify opportunities to enhance guest satisfaction and improve the overall beverage experience.
• Ensure Associates maintain professional grooming, conduct, and service standards.

Beverage Development & Promotion

• Develop, review, and improve beverage menus, including cocktails, mocktails, wines, spirits, coffee, tea, and other beverages relevant to the outlet concept.
• Research beverage trends and guest preferences to introduce creative and commercially viable products.
• Organise product tastings and ensure new beverages meet quality, consistency, and presentation standards.
• Propose beverage promotions, packages, and special event offerings in coordination with relevant departments.
• Ensure standardised recipes, portion sizes, preparation methods, and presentation across the team.

Revenue & Cost Management

• Develop and monitor the bar operating budget in coordination with the Food & Beverage Manager.
• Monitor sales performance, operating expenses, beverage costs, and relevant business indicators.
• Implement effective cost-control measures to minimise wastage, over-portioning, breakage, and product loss.
• Encourage appropriate upselling and suggestive selling to maximise revenue and enhance the guest experience.
• Review operational results and recommend improvements to support financial objectives.

Inventory & Stock Control

• Monitor beverage inventory, stock levels, consumption, and replenishment requirements.
• Coordinate purchasing and product requisitions in accordance with approved procedures.
• Ensure proper receiving, storage, stock rotation, and handling of beverages and ingredients.
• Conduct and verify regular stock counts, investigate discrepancies, and maintain accurate inventory records.
• Control the use of ingredients, operating supplies, and equipment to minimise loss and unnecessary expenditure.

Team Leadership & Development

• Participate in the recruitment, selection, onboarding, and development of Bar Associates.
• Prepare duty rosters and allocate responsibilities according to business needs and staffing requirements.
• Conduct briefings, on-the-job training, coaching, and performance evaluations.
• Develop Associates’ knowledge of beverages, bartending techniques, service standards, upselling, and guest engagement.
• Promote teamwork, accountability, professional conduct, and a positive working environment.
• Identify training needs and support Associates’ continuous learning and career development.

Hygiene, Safety & Compliance

• Ensure the bars, equipment, tools, and work areas meet the Resort’s cleanliness, hygiene, and food safety standards.
• Ensure beverages and ingredients are handled, stored, and prepared safely and appropriately.
• Ensure compliance with Resort policies, operational procedures, applicable regulations, and responsible beverage service requirements.
• Monitor equipment condition and coordinate maintenance or repairs with the relevant departments.
• Ensure the team understands and follows health, safety, fire prevention, and emergency procedures.

Administration & Cross-functional Coordination

• Prepare and submit regular reports on sales, operating performance, inventory, beverage costs, and other relevant activities.
• Maintain accurate records of stock movement, wastage, requisitions, and operational matters.
• Coordinate with the Kitchen, Restaurant, Events, Purchasing, Finance, and other relevant departments to ensure consistent service delivery.
• Support beverage arrangements for events, promotions, and special guest requirements.
• Communicate operational issues and improvement recommendations to the Food & Beverage Manager and General Manager, as appropriate.
• Perform other duties as assigned by the direct Manager.

• Working 5,5 days per week.
• Full salary and service charge provided during the probation period.
• Competitive salary, with staff accommodation or transportation allowance provided.
• Full benefits including insurance, annual leave, and holiday bonuses.
• Relocation support and annual home visit benefits.
• Annual Leave: 12 days of annual leave, with 1 additional day added each year.
• Employee Birthday: one paid day off and birthday gift.

Education:

• Diploma or degree in Hospitality Management, Food & Beverage Management, or a related discipline is preferred.
• Relevant bartending, mixology, or beverage training is an advantage.

Working experience:

• Minimum 3 years of experience in bar operations or Food & Beverage within a hotel, resort, or comparable hospitality environment.
• Previous supervisory or management experience in bar operations is preferred.
• Experience in an upscale or international hospitality environment is an advantage.

Professional knowledge and skills:

• Strong knowledge of bar operations, beverage preparation, cocktails, mocktails, spirits, wines, coffee, tea, and other beverage categories.
• Knowledge of beverage menu development, standard recipes, presentation, and service standards.
• Understanding of beverage costing, budgeting, inventory management, stock control, and wastage prevention.
• Knowledge of food safety, hygiene, workplace safety, and relevant operational procedures.

Skills & Competencies:

• Strong leadership, team management, coaching, and staff development skills.
• Good communication, interpersonal, and problem-solving abilities.
• Strong planning, organisation, and operational supervision skills.
• Commercial awareness with the ability to monitor performance and control costs.
• Creativity and attention to detail in beverage development and presentation.
• Guest-focused attitude with the ability to handle complaints professionally.
• Good command of English; additional languages are an advantage.
• Honest, responsible, proactive, flexible, and professional in appearance and conduct.
• Willingness to work shifts, weekends, and public holidays according to operational requirements.

Attitude and behaviours:

• Guest-focused and service-oriented.
• Creative, professional, and commercially minded.
• Strong leadership and decision-making abilities.
• Responsible, organized, and attentive to detail.
• Positive attitude and strong teamwork.
• Committed to continuous improvement.

Language proficiency:

• Good command of spoken and written English.
• Additional language skills are an advantage.

Other skills:

• Strong communication and interpersonal skills.
• Able to manage multiple priorities in a fast-paced environment.
• Flexible to work shifts, weekends, and public holidays.
• Professional grooming in accordance with Resort standards.

• Apply now: careers[a còng]worl********************
• Hotline: 0383******
• Address: 152 Tran Hung Dao Street, Cua Lap Duong To Hamlet, Phu Quoc Special Zone, An Giang Province, Vietnam