• Plan, coordinate and control bar organisation and activity.
• Apply and ensure application of standards and procedures as defined in the Bar SOP.
• Establish working hours, and ensure employee discipline and training with the assistance of Bar
Manager.
• Apply and ensure application of procedures and regulations concerning hygiene and safety as well
as alcoholic beverage service.
• Make sure that all material and equipment made available to the Bar is correctly used and
participate in inventory taking.
• Make sure that all rules concerning orders, billing and collection are respected.
• Attends and contributes to the daily Food and Beverage meeting in the absence of the Bar
Manager.
• To ensure correct cash handling procedures are in place and to investigate any discrepancies
whenever they occur.
• To provide excellent customer service by ensuring that the bars run in accordance with the
Standards Operating Procedures.
• To be aware and to ensure product quality range and to ensure that stock are adequate upon
starting shift.
• To lead and motivate staff and to install rules and regulations as well as disciplining staff if need
be.
• To be familiar with basic wine cellar procedure and to carry out basic maintenance of equipment.
• To oversee food production and food service within the outlet along with the Asian Restaurant.
• To train and develop other staff.
• Perform any other duties as assigned.

Qualification:
• Middle or Secondary Education + Additional training or certificates in the relevant field is a plus.

Experience:
• A minimum of 3 years of experience in hotel industry.
• Proven experience working in a top luxury resorts is a plus.
• Experience working in remote island locations is a plus.
• At least 1 year of professional experience on a similar position is a plus.

Technical skills:
• Excellent knowledge about cocktail and beverages
• Great written and verbal communication.
• Ability to tackle a variety of problems.
• Ability to work well in a team environment.
• Attention to detail.