Leadership Management:
- Hiring, Training, Scheduling, motivating staff
- Monitor cost and implement strategies to maximize profit
- Oversee Inventory control to manage daily stocks and relationship with vendors
Wine Expertise:
- Develop and maintain a diverse and well-balanced wine list that complements our menu and caters to various customer preferences.
- Stay up-to-date on current wine trends and ensure the list reflects customer interests and market demands.
- Manage the wine cellar, ensuring proper storage conditions, accurate inventory control, and efficient purchasing and restocking.
Bar Management
- Ensuring the bar area is clean, hygienic, and meets all safety regulations. This includes proper sanitation practices, liquor licensing compliance, and adherence to responsible alcohol service guidelines.
- Collaborating with the chef or owner to develop a beverage menu that reflects the bar's concept and caters to customer preferences. This involves pricing drinks competitively and ensuring profitability.
- Maintaining consistency in drink quality by monitoring bartenders' techniques, ensuring proper glassware is used, and verifying the taste and presentation of drinks.
- Staying informed about these industry trends: keeping updated the beverage menu, proposing new recipes and chinawares display budget for approval.
Guest / Staff Engagement:
- Provide expert advice and recommendations to guests, guiding them in selecting the perfect wine to complement their meal.
- Contributing to a positive and enjoyable experience for customers by being friendly, approachable, and ensuring efficient service.
- Cultivate positive relationships with guests, creating memorable dining experiences through engaging conversation and attentive service.
- Train and mentor staff on wine, cocktails knowledge and exceptional service techniques.
Business Development:
- Organize and participate in wine events, networking to promote the restaurant and raise awareness of our wine program.
- Explore sponsorship opportunities to potentially reduce venue costs and raise the venue's profit
