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.