Bar Executive

Job Detail

1. Beverage Service and Guest Experience • Prepare and serve beverages according to approved recipes, portion sizes and presentation standards. • Deliver friendly, attentive service while reading guest cues, especially for guests with limited time. • Provide confident recommendations based on guest preferences, including signature drinks, premium options and non-alcoholic alternatives. • Monitor guest satisfaction throughout service and respond promptly to feedback or concerns. 2. Bar Setup, Mise en Place, and Presentation • Complete bar setup before service, ensuring glassware, garnishes, ice, juices, syrups and tools are fully prepared. • Keep the bar counter, shelves and display areas clean, organised and visually appealing at all times. • Maintain cleanliness during service by managing spills and clutter promply. 3. Product Knowledge and Responsible Service • Maintain strong knowledge of the beverage menu, including ingredients, flavour profiles and allergens. • Follow responsible alcohol service standards and remain alert to signs of overconsumption. • Handle sensitive service situations professionally and escalate to the Operations Manager when required. 4. Speed, Accuracy, and Peak Period Management • Manage multiple orders efficiently during busy periods without compromising quality or accuracy. • Prioritise tasks effectively when handling walk-up guests, seated service and internal requests simultaneously. • Communicate clearly with colleagues to maintain service flow and avoid bottlenecks. 5. Stock Handling, Cost Control, and Waste Reduction • Support requisitions, receiving, and correct storage of beverages and bar supplies. • Follow stock rotation practices (FIFO – First In, First Out) to ensure product freshness and minimise spoilage. • Monitor usage and report low stock, breakages, or discrepancies promptly. • Minimise waste through accurate pouring and preparation. 6. POS Operation and Billing Accuracy • Operate the POS system accurately, ensuring correct items, modifiers, and pricing are applied. • Follow procedures for voids, corrections, and discounts with required approvals. • Present bills clearly and process payments correctly. 7. Hygiene, Safety, and Compliance • Follow food safety and hygiene standards at all times, including equipment cleaning schedules. • Maintain a safe working environment by keeping floors dry and tools stored correctly. • Report hazards, equipment faults, or safety concerns immediately. 8. Professional Standards and Team Contribution • Maintain consistent grooming, professional behaviour and service etiquette. • Support teamwork across departments during busy or irregular operations. • Remain flexible to operational needs as directed by the Operations Manager.