Lowongan Kerja Surabaya Posisi Head Bar di CV. CIPTA BOGA ANANDA (MOOS)

Info Loker

Perusahaan	CV. CIPTA BOGA ANANDA (MOOS)
Posisi	Head Bar
Tempat	Surabaya
Jenis Pekerjaan	Full Time
Spesialisasi Dibutuhkan	Staf Bar & Minuman (Hospitaliti & Pariwisata)
Gaji Min	Rp. 4.075.000
Gaji Max	Rp. 5.575.000

Qualification
• Minimum 2 years in a head bartender or similar leadership role.
• Degree or diploma in hospitality or a related field is a plus.
• Deep knowledge of mixology, including mocktail and coffee preparation, local and
international drink trends, and ingredients.
• Strong leadership skills with the ability to motivate and manage a team effectively.
• Excellent interpersonal skills, with a friendly and professional approach to team.
• Willingness to work long hours, weekends, and holidays as required.
• Meticulous about presentation, quality, and hygiene in every aspect of bar operations.
• Able to handle challenges with a calm and resourceful approach.

Responsibility
• Daily Operations: Ensure smooth, efficient operation of the bar, including opening and
closing procedures, inventory management, and cleanliness.
• Quality Control: Maintain high standards of quality and consistency in all drinks, ensuring
each beverage is crafted with excellence.
• Training & Development: Lead, train, and inspire the bar team to deliver exceptional
service, focusing on drink preparation techniques, and bar maintenance.
• Manage inventory levels, make ordering decisions, and reduce waste through smart
purchasing and efficient stock management.
• Menu Innovation: Develop new and creative drink recipes aligned with current trends,
seasonal flavors, and customer preferences.
• Collaboration: Work closely with kitchen and front-of-house teams to ensure cohesive
operations and enhance the guest experience.
• Oversee cost control, track sales, and work to improve profitability through strategic
pricing and efficient resource use.

Task
• Head Bar supervises the activity of the bar area in controlling the day to day operations
(e.g controlling spoilage, & consistancy on foods)
• Head bar should be able to open and close the bar area, manage all bar Staff, track
baverage inventory, create daily manning mapping, conduct daily briefings in the absence
of a barista, server, SPV or Manager.
• The knowledge and has received the trainings of a server and barista. Bar supervisors are
expected to have the ability to train new team members for each of those positions.

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