DUTIES AND RESPONSIBILITIES:

1. Beverage Costing and Control

• Maintain, applies corrections on ETAC recipes that will cause variances.
• Raises new recipes requests.
• Weekly check on transfers as per input into system by Purchasing.
• Maintenance of POS keys.
• Overseeing month end inventory closing.
• Identify variance and request for reconciliation.
• Coach and guide team members on reconciliation of variances.

2. Daily Stock Variance Reconciliation

• Daily checks on inventory of beverage stocks.
• Verify, countercheck and access daily variance - Based on daily submission by the Bar Executive(s).
  

3. Employee Engagement

• Planning and scheduling of employee’s duties and shifts’ roster.
• Attend scheduled training, line up and meetings.
• Foster and promote a cooperative working environment to maximize productivity and increase department/team morale.
• Foster healthy working relationship of team with all other departments.
• Carries one self well and at all times represent the company positively to guest and subordinates.
• Sets example for excellences and productivity to the Team through work ethics and deliveries.
• Assist in developing of training programs to improve skill sets of Team.
• Drives sales and up keeping of service standards.
• Maintain regular appraisal session with team members.

4. Guest Engagement

• Anticipate and meet the needs and unexpected wishes of every guest.
• Respond in a timely manner to guest reactions whenever required.
• Handle and resolving guest opportunities as soon as possible (within a 24 hour period if not solved immediately).
• Understand all guests’ needs and requirements.
• Collect and analyze guest preferences and guest comments.
  

5. Operations

• Assist in controls and plans the activities of a bar operations.
• Develop and constantly review work flows to attain effective operations.
• Supervise the team of mixologists and their performance.
• Ensuring Team member’s attendance, performance, deliveries, conduct, development, safety and well-being.
• Ensure that all standards and procedures for the operations are followed in the front and heart of the house set up before, during and after operations.
• Ensure cleanliness and Hygiene of all work areas at all times in the front and heart of the house.
• Identify and eliminate defects which compromise standards & procedures.
• Ensure the Team complies with CLV’s grooming standards.
• Ensure work & side duties, opening & closing tasks for an effective bar operations.
• Ensure all Beverages made and served are of standards.
• Understand requirements and procedures for all operations periods to meet demand and maximize revenue and profit.
• Assist to ensure the safety of employees and guests and the protection of company assets.
• Organize and implement training to team members on areas and skill sets required.
• Monitoring team and individual work performance.
• Conduct briefings to disseminate information relating to daily operations.
• Liaise with various departments on functionality of the Beverage department.
• Updating of maintenance issues and ensures up keeping of; tools of work, areas of work and means of work.
• Maintain and elevates Service standard, Quality standard of produce and Professional standards of Team.
• Maintain integrity and upkeep of inventory, ensuring effective control of stocks and resources.
• Ensuring that stock is correctly rotated and stored, to maximize revenue and minimize wastage.
• Maintain minimum wastages and spoilages of stock.
• Achieving good Beverage Cost targets and integrity of stocks.
• Ensure orderly storage of bar deliveries ensuring that all goods are stored within Government’s safety and hygiene guidelines.

6. Administration

• Fill the daily log in regards to all inquiries and opportunities.
• Log in & out for every shift worked.
• Up keeping of inventory at all times and providing for the necessary reports. You have to ensure the integrity of your report at all times.
• Up keeping of HR records and be responsible for the HR administrative tasks for the department.
• Replenishing of stock and to ensure all supplies are delivered as per requisite and accounted for at all times.
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• pan>JOB REQUIREMENTS:
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• Diploma in hospitality, degree in any discipline is an advantage.
• At least 3 years in a supervisory position in fine dining / luxury / nightlife.
• Food, Cocktail, Wine & Bar knowledge.
• Proficient in spoken & written English.
• Ability to speak and write in a 2nd language is an advantage.
• Proficient in MS Office, Micros and Respak.
• Leads by example with integrity, a large & diverse team towards a common goal.
• Ability to analyze & improve processes and procedures.
• Ability to resolve and negotiate conflict resolutions

上班地址：黄浦区中山东一路27号