Barbaard

• Leadership: Provide strong leadership to the bar team, including bartenders, waitstaff, and support staff. Train, supervise, and motivate employees to deliver excellent customer service and achieve performance targets.
• Operations Management: Oversee the day-to-day operation of the bar, including opening and closing procedures, staff scheduling, and inventory management. Ensure efficient workflow and adherence to operational standards and procedures.
• Guest Experience: Ensure a high level of guest satisfaction by maintaining a welcoming atmosphere, promptly addressing guest concerns, and consistently delivering high-quality service. Monitor guest feedback and implement improvements as needed.
• Financial Management: Develop and manage budgets, sales targets, and cost-control measures to maximize profitability while maintaining quality standards. Monitor revenue and expenses, analyze financial reports, and implement strategies to optimize performance.
• Beverage Program: Develop and maintain a comprehensive beverage program, including crafting menus, selecting suppliers, and pricing products competitively. Stay informed about industry trends and customer preferences to ensure a diverse and appealing beverage selection.
• Marketing and Promotion: Develop and execute marketing strategies and promotional activities to attract guests and drive sales. Collaborate with the hotel's marketing team to create enticing promotions, special events, and loyalty programs.
• Compliance: Ensure compliance with all relevant regulations, including health and safety standards, liquor licensing laws, and employment regulations. Maintain accurate records and documentation as required by law and company policies.
• Training and Development: Provide ongoing training and development opportunities for staff to enhance their skills and knowledge. Conduct regular performance evaluations and provide feedback to support employee growth and career advancement.
• Relationship Management: Build and maintain positive relationships with suppliers, vendors, and other hotel departments to ensure smooth operations and effective collaboration. Negotiate contracts and agreements to secure favorable terms and pricing.

Benefit

• 20 days of paid leave per year.
• Meal allowance: 40,000 VND per working day.
• 20% discount on company products and 50% staff discount on all F&B services for your personal consumption.

• Experience: 2-4 years
• Skills: Fluent English, Great leadership, Great people management, Excellent Guest service, Good project & organization, Financial management, High Beverage knowledge