Bar Manager (Sommelier background)Masterise Group

Objective
The Head Sommelier will oversee the pre-opening and ongoing operations of the luxury bar and lounge. This role emphasizes extensive knowledge of wine, sake, and spirits to create an exceptional beverage program and customer experience. The Head Sommelier will manage staff training, guest engagement, and operational excellence to ensure the bar maintains its reputation as a premier destination for discerning clientele.
Key responsibilities
A.Pre-Opening Tasks (5 Months Before Opening)
1. Recruitment & Training:
o Collaborate with HR to recruit and onboard a skilled team of bartenders and servers.
o Develop and implement training programs focusing on wine, sake, and spirit expertise, as well as luxury service standards.
2. Operational Setup:
o Establish and implement Standard Operating Procedures (SOPs) for all bar operations, including service flow and beverage management.
o Collaborate with the project team to finalize the bar layout, storage, and display of premium wine, sake, and spirits.
3. Menu & Beverage Program Development:
4. Work closely with the Head Chef and Head Bartender to finalize the food and drink menus, with heavy focus on Cost control and Profitability
o Design and curate an exclusive wine, sake, and spirit list, featuring rare and premium selections aligned with the luxury positioning.
o Collaborate with Head Bartender (2nd in command) to ensure cost control, profitability, and an innovative beverage program.
5. Procurement & Setup:
o Source premium beverages, including limited-edition wines and spirits, from reputable suppliers.
o Oversee the procurement and setup of OS&E, including: bar tools, glassware, and other essentials to enhance service quality.
i. Day-to-Day Operations
6. Customer Experience Management:
o Deliver a seamless and personalized guest experience, especially for VIP clientele, emphasizing storytelling around wine, sake, and spirits.
o Host tasting events and educate customers about the unique beverage offerings.
7. Team Leadership:
o Lead, train, and motivate the front-of-house team to consistently deliver exceptional service.
o Conduct ongoing training sessions to deepen the team's knowledge of wine, sake, and spirits.
8. Beverage Quality & Innovation:
o Maintain and ensure the quality and presentation of all beverages served.
o Regularly update the beverage program based on market trends and guest preferences.
9. Operational Excellence:
o Monitor and maintain cleanliness, ambiance, and all service operations.
o Monitor inventory, ensuring proper stock levels and storage conditions for premium products.
o Uphold compliance with all health, safety, and hygiene standards.
o Support and Coordinate with the Omakase Restaurant outlet on 1st Floor as per requested by BOM.
10. Financial Performance:
o Manage bar budgets, control costs, and ensure profitability through strategic pricing and upselling.
o Analyze guest feedback and sales data to optimize the beverage program and enhance customer satisfaction
• Line report: F&B General Manager
• Internal Relationship: all departments, Owner.
• External Relationship: Vendors, suppliers, and clientele.