• Support to prepare beverage revenue budget and financial forecast for all bars with potentials promotions plans to achieve beverage section KPIs.
• Make sure all bars are performing to maximizing beverage revenue and profit potentials. Minimize beverage costs with in the budget guidelines.
• Ensure that potential upselling activities and promotions are on place to drive beverage daily revenue.
• Support Create excellent beverage list with good selections of beverages based on brand guidelines, ensure beverage recipes are manageable, measurable and up to beverage cost metrics.
• Prepare beverage sections (Bars) staffing plan and organization chart, related outlet business plan and strategies.

Operation

• Manage and develop all bars operation daily and long-term goals with in brands standards and instructions.
• Conduct daily team briefing to ensure proper management of beverage inventory, stock on hand, FIFO and waste management. 
• Ensure proper daily beverage inventory process, highlight slow moving items to upsell and manage stock of best selling items.
• Make sure that proper instructions and training provided to all Bartender and Barista to smooth run of the daily bar operation, fulfill guest needs and provide excellent beverage production and services.
• Work hand to hand and coordinate with restaurant and kitchen team to create healthy and friendly working atmosphere.
• Keep effective communication with Director of Food & Beverage and restaurant manager on the matters, which requires their attentions.
• Be present to welcome identified VIPs, take special care of influencers, regular returning guests, difficult guest and special attentions required guests, keep rise a high attention for owners and their guests.
• Ensure all bars and beverage sections represent the brands and its image to the market and competitors.
• Be around the bars during daily peak and busy periods, show active interest and attentions in our colleagues.
• Be around during banquet events and prepare require beverages to support events.
• Follow appropriate protocol in communication with the owner’s representative and general manager, make sure DOFB is informed of such communications.
• Ensure Bar standard operating procedures are properly trained to team and follow daily basis.
• Ensure and keep proper cares on all barware through regular supervision of storage areas, back house areas, side stations and bar operational areas.
• Maintain bar cleanliness, defect if any, proper layout of internal and external bar areas based on standards, and organize operation-supporting stations, bar counters, beverage pick up areas, clearance areas and glass washing areas.
• Ensure Banquet beverage store and event supporting barware arrange well, keep regular supervision and cleaning.
• Work hand to hand with DOFB and project team to set up all bars during preopening periods.
• Keep proper count and record of all equipment provided to set up and support bar operation.

Team Management

• Manage to perform as a leader to solve operational issues, train, develop, coach, conduct performance evaluations and resolve conflicts.
• Time to time Conduct wine, mixology and barista skills training to all bartenders and barista.
• Take part on recruit team members for interviews and recognize potential talents.
• Ensure all team members understand their job descriptions for each position.
• Conduct regular team briefing to ensure that all daily activities and happening details are clearly explained to team.
• Ensure all information’s share to team daily basis regardless working days and hours, training activities, staff related program from HR department.
• Identify and develop team members with potential skills and contributions.
• Continuously keep monitor team members performance, attitude and quality of job. Recognize and encourage potential team members via various motivational programs.
• Act as a role model to inspire team member with professional and caring working atmosphere.
• Take part on all activities from HRD and other department to provide required support.
• Build professional cross department relation with kitchen, housekeeping, front office, resolve conflict and align differences, promote communication and group concerns to help each other to run smooth operation and provide exceptional services.
• Highlight team and operational concerns to DOFB and adding changes if any required.

Main Complexity/Critical issues in the Job

• Make sure all guests and colleagues’ satisfaction, maintain high level of standard provided by brands to perform strictly.
• Must be available to work during Saturday, Sunday and public holidays if required from hotel operation. Flexible on working hours and shift based on outlet reservations, hotel occupancy and F&B events periods.

Knowledge and Experience

• Bachelor’s degree from a reputable hospitality school preferred
• Minimum of 5 years of experience holding same positions from luxurious Hotel & Resorts, Accor hotels experience count as potential.
• High knowledge of beverage professionalism with great understanding of bar operations, international brand and its core standards of beverages.
• Great skills and knowledge of mixology, Barista, Cocktail, Wines, Teas, Coffees.
• Excellent reading, writing and oral proficiency in English language
• Strong working knowledge of restaurant software

Competencies

• Strong leadership, interpersonal and training skills of beverages and its techniques
• Excellent communication customer contact skills
• Result and service oriented with an eye for details
• Ability to multi-task, work well in stressful & high-pressure situations
• A team player and builder
• A motivator and self-starter
• Well-presented and professional groomed at all times
• Flexible in working hours, be present or reachable when necessary