Bar Manager

The food and lifestyle division of OUE Limited, OUE Restaurants is on a mission to create genuine and exceptional dining experiences that cater to a diverse range of diners in Singapore and overseas. Its growing portfolio features a distinct host of restaurants and bars - from fine and bespoke, to fast and casual.

Are you ready to take your passion for beverages to the next level We're looking for a Bar Manager to lead our beverage service and create unforgettable experiences for our guests. At HighHouse, we don't just serve drinks we craft extraordinary experiences. Join us in creating incredible nights and leaving lasting impressions in our luxurious and vibrant setting. If you're excited to inspire and create new experiences, this is your chance to shine!

Key Responsibilities

. Arrive on duty punctually in a clean and neat appearance.

. Build an efficient team of staff by controlling, guiding and motivating them in the day-to-day operation, and ensure good communications at all levels are maintained at all times.

. Behave in a sober and orderly manner and co-operate with fellow employees and colleagues to provide efficient work within the company.

. Be responsible for the high standard of service of beverage in the beverage department.

. Ensure all beverage products are prepared and served to the quality standard stipulated in the Operations Manual.

. Establish, maintain, and develop adequate guest relations, including the building of the customer database.

. Be responsible for the training of all staff to maintain and improve the standard of service.

. Observe and enforce all Company regulations as stipulated in the Staff Handbook, as well as all established control procedures, in particular stock and cash.

. Observe and enforce all statutory regulations regarding health, safety, fire, hygiene, licensing, and security, and be familiar with all fire and emergency evacuation procedures.

. Ensure the outlet, equipment and interiors are maintained in a thoroughly clean and fully operational manner at all times to the standards stipulated in the Operations Manual.

. Ensure all bars are properly staffed and their appearance are maintained at all times.

. Be responsible for the daily briefing of all bar staff about new promotions, menu items, functions, internal news etc.

. Handle promptly any guest complaints and report accordingly.

. Implement a cost effective and practical staff work schedule within budget, and administer all HR forms such as over time, part time, meal allowance, timecards etc.

. Recommend changes in methods, equipments or staff to improve service.

. Evaluate staff performances and report to the HR Department.

. Attend the weekly management meeting.

. Work with all outlet managers to ensure the smooth operation of the bars in the complex, and work closely with all departments in the coordination of functions and other matters.

. Monitor and reduce the beverage cost where possible while maintaining the high standards of all beverages served in all outlets to a five-star level, including the monitoring of waste.

. Work with the Cost Controller on the inventory of beverages and equipment every month, as well as conduct spot checks on the inventory.

. Participate in any personal development, training, or other program that the General Manager may ask you to take part in.

. Delegate as appropriate the various aspects of the position of Bar Manager, at the same time ensuring the accurate execution of the tasks.

. Act as Duty Manager according to the work schedule with full responsibility for the running of the shift, including all reporting.

. Carry out any other tasks as reasonably requested by the General Manager.

Requirements and Qualifications

. Ability to communicate effectively verbally and in writing

. Extensive beverage and cocktail bar service operations knowledge

. In-depth working knowledge of alcoholic and non-alcoholic beverages

. In-depth working knowledge of beverage cost control procedures

. Knowledge of relevant computer applications usage

. Basic knowledge of accounting principles and practices

. Tertiary qualification preferred, a combination of practical experience and education will be considered as an alternative

. Ability to perform all functions within the restaurant, when needed