Title:  Hospitality Executive (Bartending)

Primary Responsibilities

Bar Operation and Beverage Production

• Develop and craft original cocktails using various spirits, syrups, bitters, garnishes, and innovative techniques.
• Customize drinks to suit individual customer preferences, dietary restrictions, or thematic events.
• Experiment with new ingredients and preparation methods to create innovative beverages.
• Maintain a clean, organized bar area, ensuring efficient stock rotation and ingredient replenishment.
• Ensure that the bar is fully stocked with high-quality spirits, ingredients, and equipment.
• Operate advanced bar tools and techniques, such as muddling, shaking, stirring, garnishing, and layering, for superior drink preparation.

Collaboration and Networking

• Foster collaborative working relationships with colleagues and supervisors to maintain a positive working environment.

Inventory Management

• Monitor inventory levels, order supplies as necessary, and maintain a well-stocked bar with high-quality ingredients, spirits, and equipment.
• Perform daily inventory checks, ensuring proper stock levels and managing stock rotation.
• Assist with the disposal of expired or unused stock in accordance with company policies.

Quality Control and Guest Experience

• Ensure beverage production meets outlet standards and recipes, maintaining quality and freshness.
• Identify opportunities to upsell and enhance guest experiences.
• Maintain efficiency in bar counter work, pantry, and service preparations.

Support and Training

• Assist in hosting and floor service duties as needed.
• Perform opening and closing shift responsibilities.
• Participate in daily line-ups and training activities as assigned by superiors.
• Support colleagues in other restaurants and bars as requested.
• Foster collaborative working relationships with colleagues and supervisors.
• Any other duties assigned.

Requirements

• Minimum Diploma in Food & Beverage/Hospitality Management or equivalent
• Preferably 5 years’ experience in bars, restaurants, or luxury establishments is required.
• Possess problem-solving skills, creative with an eye for detail, team-oriented management approach, and capability to build cross-departmental relationships. Must be well-organized with excellent communication and interpersonal skills.
• Administrative knowledge of F&B operations and proficiency in Microsoft Office, computer systems, and POS systems.