JOB SCOPE

• Prior to opening, to establish standards and ensure that training results in a group of team members that are certified in all key aspects of their job-related duties, to ensure a high quality of service from the day of opening of the KOMA.
• Develop distinctive cocktail and mocktail programs for KOMA Bar / Lounge and Restaurant, with regular refreshes.
• Develop training program, with a focus on mixology, drink-making techniques, garnishing & glassware etc.
• Direct operations of the Bar/Lounge, Satellite Bars, and all other beverage service areas according to established standards, provide excellent guest service and maximize satisfaction. Ensure that the operation complies with current operating criteria.
• Maintain complete knowledge of all liquor brands, wine, beers, and non-alcoholic selections available in the lounge and bars.
• Develop interesting and balanced beverage menus and selections on a timely basis that are appropriate and responsive to the market.
• Taste wine or drinks regularly and express informed and constructive suggestions regarding beverage preparation and presentation.
• Develop promotional activities which generate increased revenue and stimulate increased activity.
• Control beverage costs, operating expenses, inventory levels, payroll, etc. effectively.
• Ensure that all beverage operations support KOMA’s marketing efforts by providing outstanding service to VIP guests and during special events.
• Monitor direct report performance, standards and hold TMs accountable for performance.
• Develop financial and business operating plans and capital expenditures plans that are consistent with the overall strategic positioning of the property.
• Ensure enforcement of high standards of hygiene and sanitation throughout the bar areas.
• Maintain close liaison with all KOMA TMs as well as support departments to have a good understanding of other Departments’ operational flows.
• Recommend appointment, promotion, and development of all team members.
• Support the objectives of the Director of Food and Beverage through diligent and proactive management of the outlet.
• Work with team members in service and beverage preparation to minimize wastage and increase productivity and efficiency. Review operating results with the team and identify opportunities to improve performance.
• Ensure all cashiering procedures are processed in compliance with accounting standards.
• Monitor and minimize wastage of consumables and maintain labor productivity ratios.
• Maintain prescribed profit margins.
• On a regular basis, inspect beverage service areas; check for cleanliness, neatness of the service environment ensuring compliance with standards of cleanliness and order.
• Monitor guest reactions and confer frequently with service staff or captains to ensure guest satisfaction.
• Respond to guest comments, requests, and complaints in a timely and professional manner. Take personal responsibility to resolve issues.
• Manage Human Resources responsibilities for Beverage Service Team to include creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity commitment; compliance with company policies and legal requirements.
• Responsible for maintaining and coordinating reviews, discipline, Team Member awards, flex days, payroll, SRFs, etc.
• Responsible for coordinating training of all staff as needed.
• Coordinates inventories and orders food and beverage products, supplies and equipment as needed.
• Holds daily pre-shift meetings and departmental meetings as needed.

Job Requirements

• Certificate or Diploma in Restaurant/Bar Management or extensive F&B experience.
• A minimum of 7 years’ experience at a managerial level in a successful / renowned Bar establishment. a 5-star hotel or a deluxe restaurant.
• International Beverage Competition experience is preferred.
• Fluent in English, knowledge of additional languages is a plus.
• Strong knowledge of beverages and their preparation and service.
• Be willing to work any day and any shift.
• Have a well-groomed and professional appearance.
• Able to perform under pressure.