Head Bartender (TAVOLA Restaurant)

• Always search for new cocktail recipes, create and review drinks menu when needed.

• Implement control procedures to minimize errors, fraud and waste

• Review staffing, schedules and vacations.

• Coach and train on policies and procedures

• Train employees in the performance of their duties.

• Maintain contacts with cashiers to ensure correct policies and procedures for check handling/closing are maintained by service staff.

• Delegate responsibilities to employees and supervise tasks to completion, correctly and on time.

• Perform employee evaluations and manage all issues related to attendance records and Workday in general.

• Discipline or commend employees following the company rules

• Maintain communication with all the other department manager

• Prepare purchase requisitions for any outlets from the warehouse or support departments.

• Keep inventory form and stocking area updated.

• Analyze financial reports on a daily, monthly, and yearly basis.

• Identify and implement cost-cutting measures and initiatives.

• Able to contact engineering department or other vendors to repair equipment.

• Conduct weekly checklists to maintain furniture, fixtures and equipment.

• Anticipate the guests' needs and respond appropriately with guest complaints.

• Communicate, train and support the bar department

• Attend meeting as required with all department

• Develop relationships with wine, spirit vendors.

• Train the supervisor, assistant manager to ensure this person has sufficient knowledge and skills to perform the duties assigned.

• To well control cost of food, beverage, wine and labor at the minimum level

• Recommend/implement incentive programs within the outlets in conjunction with the Operation Director to address reducing costs and/or increasing revenues.

• Keeps senior management informed of significant problems that may jeopardize the achievement of the property’s objectives.

• Proficient in MS Word, Excel, PowerPoint, Exchange and Outlook.

• Working knowledge of (POS) systems and operations.

• Maintain a professional, neat and well-groomed appearance adhering to Company standards

• Working knowledge of all Food and Beverage products, menu items and equipment.

• Ability to communicate fluently in Vietnamese and English both verbally and nonverbally.

• Advanced wine, spirit and cocktail knowledge with the ability to train others.

• Strong attention to detail and customer focus.

• Must be able to work self-directed, handle a fast-paced, busy, and somewhat stressful environment, and work under pressure and meet deadlines with particular attention to detail.

• Excellent guest service skills. Must have the ability to respond to handle difficult or stressful situations with tact and diplomacy.