Lowongan Kerja North Kuta Posisi Bar Manager di PT Magic Garden Cafe

1. Bar Concept and Menu Development

   • Design and develop a unique bar menu that complements the restaurant’s overall concept, including signature cocktails, mocktails, and an extensive beverage selection (wine, beer, spirits).
   • Research and experiment with new drink recipes and presentation techniques.
   • Adjust and refine menu items based on market research, trends, and customer preferences.
   • Ensure the menu includes profitable and cost-effective beverage options.

2. Bar Setup and Layout Planning

   • Plan and organize the physical layout of the bar to ensure efficiency during service.
   • Work closely with interior designers and architects to ensure the bar is equipped with the necessary tools and space for optimal workflow.
   • Oversee the installation and setup of bar equipment (blenders, mixers, glassware, refrigerators, etc.).

3. Supplier Relations and Inventory Management

   • Establish relationships with suppliers and negotiate contracts to secure the best deals on beverages, ingredients, and bar equipment.
   • Manage the ordering, receiving, and stocking of all bar inventory, including liquor, non-alcoholic beverages, and garnishes.
   • Implement and oversee an efficient inventory system to minimize waste and avoid overstocking.

4. Staff Recruitment and Training

   • Recruit and hire bar staff, including bartenders, barbacks, and support staff.
   • Develop comprehensive training programs for bar staff on drink preparation, service standards, product knowledge, and responsible alcohol service.
   • Conduct regular staff evaluations and provide ongoing training to maintain high standards of service.

5. Cost Control and Budget Management

   • Manage the bar budget, including controlling beverage costs and labor expenses.
   • Track sales and expenses to ensure profitability, adjusting pricing and menu offerings as needed.
   • Implement cost-effective measures to reduce waste and optimize the use of resources.

6. Compliance and Licensing

   • Ensure the bar complies with all local alcohol regulations and health and safety laws.
   • Apply for and maintain all necessary licenses and permits for the sale of alcohol.
   • Train staff on responsible service of alcohol (RSA) to avoid over-serving customers.

7. Bar Operations and Quality Control

   • Oversee day-to-day bar operations, ensuring smooth and efficient service during peak hours.
   • Monitor drink quality, presentation, and consistency to maintain high standards.
   • Handle customer feedback and resolve any issues related to bar service or products.

8. Marketing and Promotion

   • Collaborate with the marketing team to create promotions, happy hours, and special events that drive traffic to the bar.
   • Develop strategies to highlight signature drinks and encourage customer engagement with the bar.
   • Participate in restaurant soft openings, tastings, and events to showcase the bar offerings.

9. Health and Safety

   • Maintain cleanliness and sanitation standards behind the bar, ensuring compliance with health and safety regulations.
   • Implement protocols for proper handling, storage, and disposal of beverages and ingredients.

Requirements:

1. Education & Experience

   • Proven experience as a Bar Manager
   • Extensive knowledge of beverage recipes, mixology techniques, and bar operations.
   • Experience in creating and managing bar menus, including pricing strategies and cost control.
   • Previous experience in preopening bar or restaurant environments is a plus.

2. Skills

   • Strong leadership and team management skills with the ability to train and motivate staff.
   • Excellent organizational and multitasking abilities, especially in high-pressure environments.
   • Good knowledge of alcohol regulations and licensing requirements.
   • Proficiency in inventory management and bar POS systems.

3. Attributes

   • Creativity and passion for beverage creation and customer experience.
   • Strong attention to detail, particularly in presentation and service quality.
   • Excellent communication and customer service skills.
   • Ability to work flexible hours, including evenings, weekends, and holidays.

4. Availability

   • Must be available during preopening planning phases, including setting up the bar, staff training, and menu development.
   • Willingness to work extra hours during the restaurant’s launch and post-opening operations.