Total 8 job vacancies by 33hk Pte. Ltd.

· Research new wholesale food suppliers and negotiate prices

 Calculate future needs in kitchenware and equipment and place orders, as needed

 Manage and store vendors’ contracts and invoices

 Coordinate communication between front of the house and back of the house staff

 Prepare shift schedules

 Supervise kitchen and wait staff and provide assistance, as needed

 Keep detailed records of daily, weekly and monthly costs and revenues

 Arrange for new employees’ proper onboarding (scheduling trainings and ordering uniforms)

 Monitor compliance with safety and hygiene regulations

 Gather guests’ feedback and recommend improvements to our menus

The job description of a Head Bartender in a restaurant typically involves a blend of managerial, customer service, and bartending duties. Here's a comprehensive overview of the responsibilities:

Managerial Responsibilities:

1. Team Leadership: Supervising and leading the bartending staff, including hiring, training, scheduling, and performance management.
2. Inventory Management: Maintaining inventory levels of liquor, mixers, garnishes, and other bar supplies. Ordering supplies as needed and conducting regular inventory checks.
3. Budgeting and Cost Control: Monitoring costs and expenses related to the bar operation, such as labor, inventory, and equipment maintenance, to ensure profitability.
4. Menu Development: Collaborating with management to develop and update cocktail menus, including selecting new drinks, pricing, and promoting specials.
5. Compliance: Ensuring compliance with all relevant health, safety, and alcohol service regulations and standards.
6. Vendor Relations: Building and maintaining relationships with liquor suppliers and other vendors to ensure quality products and favorable terms.

Bartending Duties:

1. Drink Preparation: Mixing and serving a variety of alcoholic and non-alcoholic beverages according to standard recipes and customer preferences.
2. Bar Setup and Breakdown: Setting up the bar area before service, including stocking supplies, organizing garnishes, and ensuring equipment is functioning properly. Breaking down the bar at the end of the shift, including cleaning and sanitizing equipment and surfaces.
3. Knowledge of Beverages: Maintaining a thorough knowledge of different types of liquor, wine, beer, and other beverages, as well as their origins, flavors, and proper serving techniques.
4. Skills and Techniques: Demonstrating proficiency in bartending techniques, such as shaking, stirring, muddling, and layering drinks, to create high-quality beverages.

Overview: The Head Mixologist is a key member of the beverage team responsible for creating and executing the cocktail program within the restaurant. They are experts in mixology, with a deep understanding of spirits, flavor profiles, and cocktail techniques. The Head Mixologist designs innovative and appealing cocktail menus, trains staff, and ensures exceptional guest experiences.

Key Responsibilities:

1. Cocktail Program Development:Develop and update the restaurant's cocktail menu, crafting creative and balanced cocktails that complement the cuisine and appeal to the target clientele.
   Conduct research and experimentation to develop new recipes, incorporating seasonal ingredients, trends, and customer preferences.
   Collaborate with the culinary team to create cocktail pairings for menu items and special events.
   
2. Beverage Cost Control:Manage beverage inventory and control costs by implementing portion control measures, monitoring stock levels, and minimizing waste.
   Set pricing strategies for cocktails to ensure profitability while remaining competitive in the market.
   Analyze sales data and trends to identify opportunities for maximizing revenue and optimizing inventory turnover.
   
3. Staff Training and Development:Train and mentor bar staff, including bartenders and servers, in cocktail preparation techniques, presentation, and customer service.
   Conduct regular training sessions on cocktail recipes, ingredients, and proper use of equipment to maintain consistency and quality.
   Provide ongoing feedback and coaching to staff to enhance their skills and performance.
   
4. Guest Experience:Provide personalized recommendations and guidance to guests on cocktail selection, taking into account their preferences and tastes.
   Ensure that cocktails are prepared and served promptly, accurately, and with attention to detail.
   Engage with guests to create memorable experiences, sharing knowledge about cocktails, spirits, and mixology techniques.
   
5. Bar Operations Management:Oversee day-to-day bar operations, ensuring cleanliness, organization, and compliance with health and safety standards.
   Maintain bar equipment and facilities, coordinating repairs and maintenance as needed.
   Monitor beverage quality and presentation, addressing any issues promptly to uphold standards of excellence.
   
6. Promotions and Marketing:Collaborate with the marketing team to develop promotions, events, and themed nights to drive beverage sales.
   Create engaging content for social media platforms, showcasing signature cocktails, events, and mixology techniques to attract customers and enhance the restaurant's brand.
   

· Coordinate daily Front of the House and Back of the House restaurant operations

· Deliver superior service and maximize customer satisfaction

· Respond efficiently and accurately to customer complaints

· Regularly review product quality and research new vendors

· Organize and supervise shifts

· Appraise staff performance and provide feedback to improve productivity

· Estimate future needs for goods, kitchen utensils and cleaning products

· Ensure compliance with sanitation and safety regulations

· Manage restaurant’s good image and suggest ways to improve it

· Control operational costs and identify measures to cut waste

· Create detailed reports on weekly, monthly and annual revenues and expenses

· Promote the brand in the local community through word-of-mouth and restaurant events

· Recommend ways to reach a broader audience (e.g. discounts and social media ads)

· Train new and current employees on proper customer service practices

· Implement policies and protocols that will maintain future restaurant operations

· Research new wholesale food suppliers and negotiate prices

 Calculate future needs in kitchenware and equipment and place orders, as needed

 Manage and store vendors’ contracts and invoices

 Coordinate communication between front of the house and back of the house staff

 Prepare shift schedules

 Supervise kitchen and wait staff and provide assistance, as needed

 Keep detailed records of daily, weekly and monthly costs and revenues

 Arrange for new employees’ proper onboarding (scheduling trainings and ordering uniforms)

 Monitor compliance with safety and hygiene regulations

 Gather guests’ feedback and recommend improvements to our menus

Overview: The Head Sommelier is a senior wine professional responsible for leading the wine program within the restaurant. They oversee all aspects of wine service, curate the wine list, manage the cellar, and provide expert guidance to guests and staff. The Head Sommelier plays a crucial role in enhancing the dining experience and maximizing wine sales.

Key Responsibilities:

1. Wine Program Management:Develop and maintain the restaurant's wine program, including selecting wines for the list, updating offerings regularly, and ensuring alignment with the restaurant's concept and cuisine.
   Establish pricing strategies that balance profitability with value for guests.
   Collaborate with the management team to set sales targets and develop strategies to achieve them.
   
2. Wine Selection and Procurement:Source and purchase wines from reputable distributors, wineries, and importers, negotiating pricing and terms to optimize inventory turnover and profitability.
   Conduct regular tastings and evaluations to assess the quality and suitability of wines for the list.
   Stay informed about industry trends, new releases, and emerging wine regions to keep the wine list current and diverse.
   
3. Wine Service Excellence:Provide leadership and training to the sommelier team and other restaurant staff, ensuring they deliver exceptional wine service.
   Set standards for wine presentation, glassware, decanting, and temperature control to enhance the guest experience.
   Offer personalized wine recommendations and pairings to guests, taking into account their preferences, menu selections, and budget.
   
4. Cellar Management:Manage the restaurant's wine cellar or storage area, organizing inventory, tracking stock levels, and ensuring proper storage conditions to preserve wine quality.
   Implement inventory control procedures to minimize waste, spoilage, and theft.
   Maintain accurate records of wine purchases, sales, and consumption, and generate reports as needed for management.
   
5. Staff Training and Development:Conduct regular wine education sessions and tastings for staff members to expand their knowledge and confidence in selling wine.
   Foster a culture of continuous learning and professional development among the sommelier team and encourage them to pursue certifications and further education.
   Provide feedback and coaching to staff members to help them improve their wine service skills and performance.
   
6. Guest Relations and Sales:Build relationships with guests and regular patrons, cultivating loyalty and driving repeat business.
   Actively promote wine sales through suggestive selling techniques, promotions, and special events.
   Monitor sales trends and analyze data to identify opportunities for increasing wine revenue and profitability.
   

Overview: The Bar Manager is responsible for overseeing all aspects of the bar operations within the restaurant. They must ensure smooth functioning of the bar, maintaining high levels of customer satisfaction, managing inventory, supervising staff, and adhering to all relevant regulations.

Key Responsibilities:

1. Bar Operations Management:Oversee the day-to-day operations of the bar, ensuring efficiency and adherence to quality standards.
   Manage inventory levels and order supplies to maintain adequate stock.
   Develop and implement policies and procedures for efficient bar operations.
   Monitor and control costs, including wastage, breakage, and theft.
   
2. Customer Service:Provide exceptional customer service by greeting guests, taking orders, and resolving any issues or complaints promptly.
   Ensure that all guests are served in a timely and courteous manner.
   Maintain a welcoming and friendly atmosphere in the bar area.
   
3. Staff Management:Recruit, train, and supervise bar staff, including bartenders, barbacks, and servers.
   Schedule staff shifts and manage payroll effectively.
   Conduct regular performance evaluations and provide feedback to staff to ensure high levels of performance.
   Foster a positive work environment and promote teamwork among staff members.
   
4. Quality Control:Ensure that all beverages served meet quality standards and are prepared according to recipes and specifications.
   Conduct regular inspections to maintain cleanliness and organization in the bar area.
   Monitor equipment maintenance and coordinate repairs as needed.
   
5. Compliance and Safety:Ensure compliance with all relevant health, safety, and sanitation regulations.
   Stay updated on liquor licensing laws and ensure that all staff members are trained in responsible alcohol service.
   Implement security measures to prevent theft and ensure the safety of guests and staff.
   
6. Sales and Marketing:Work with the marketing team to develop promotions and events to drive bar sales.
   Monitor sales trends and adjust offerings as necessary to maximize revenue.
   Maintain relationships with suppliers and negotiate pricing to optimize profitability.
   
7. Financial Management:Prepare and manage the bar budget, including revenue forecasts and expense projections.
   Analyze financial reports to identify areas for improvement and implement strategies to increase profitability.
   Monitor and control cash handling procedures to prevent discrepancies and theft.
   

• Manage and oversee the entire restaurant operation
• Deliver superior guest services
• Ensuring guest satisfaction
• Plan and develop guest loyalty programs
• Plan new and update existing menus
• Plan and develop the overall restaurant marketing strategy
• Respond efficiently to customer questions and complaints
• Organize and supervise shifts
• Manage and lead staff
• Training and evaluate staff performance
• Estimate consumption, forecast requirements and maintain inventory
• Manage restaurant supplies
• Control costs and minimize waste
• Nurture a positive working environment
• Monitor operations and initiate corrective actions
• Implement innovative strategies to improve productivity & sales