The Head Mixologist oversees and leads all activities within the assigned property to the highest level. He or she will be responsible for leading and directing the bar operations to ensure that the guest experience, beverage quality and departmental revenue and profit goals meet its highest standard. He or she will also ensure adherence to federal, state and local regulations concerning health, safety, and other compliance requirements, as well as brand standards and local policies and procedures. He or she will report directly to the Director Culinary and Beverage.
The job responsibilities include the following:
• Engage with guests regarding their beverage preferences, create memorable experiences. Guest interactions in respect to drinks is essential.
• Create and craft cocktails, alcoholic beverages, non-alcoholic drinks, and other concoctions to ensure that the Hotel has a unique and desirable menu of options for guests.
• Training and development of Mixologist and Service Associates
• Work with team members in service and beverage preparation to minimize wastage and increase productivity and efficiency. Review operating results with the team and identify opportunities to improve performance.
• Maintain a well-stocked bar, including all ingredients needed to prepare signature drinks and standard drink orders.
• Develop promotional activities which generate increased revenue and stimulate increased activity.
• Ensure enforcement of high standards of hygiene and sanitation throughout the bar areas.
• Respond to guest comments, requests, and complaints in a timely and professional manner. Take personal responsibility to resolve issues.
• Be fully conversant with hotel fire & life safety/emergency procedures. Requirements
The candidate should possess the following:
• Diploma in Food and Beverage, Hotel Operations or other related fields, with at least 4 years of related and managerial experience
• Pre-opening experience for Food and Beverage outlets across various concepts and operations
• Experience in menu planning and menu engineering
• Excellent spoken and written English
• Strong interpersonal skills and communication skills, and experience in managing large complex teams
• Creative food and beverage professional with a can-do attitude and always keen to elevate and redefine the food and beverage offerings under his or her charge
• Confident and meticulous
• Ability to work independently and in teams
• Excellent time management and organisational skills
• Excellent analytical and mathematical skills
• Well versed in food and beverage, financial, profit and loss and reporting.
• Well versed in use of Microsoft Word, PowerPoint and Excel
• May be required to work weekends, and/or holidays, depending on business requirements
• Ability to create suitable beverages for various concepts
