Head Bar

Position Title : Head Bar Department : Food & Beverage Reports To : Restaurant Manager / Operations Manager Job Level : Supervisor / Managerial Level

Position Summary The Head Bar is responsible for overseeing all bar operations, including team supervision, inventory and cost control, beverage menu development, and ensuring product quality and service standards are consistently maintained in accordance with company policies.

Key Responsibilities A. Operations

Supervise daily bar operations and ensure smooth service flow.

Ensure all beverages are prepared according to standard recipes and SOPs.

Maintain consistency in taste, presentation, and quality.

Prepare and manage staff scheduling.

Ensure proper bar setup before opening and proper closing procedures.

B. Team Management

Conduct daily briefings with bar staff.

Provide training in mixology techniques, product knowledge, and service standards.

Evaluate staff performance and provide feedback.

Maintain team discipline, grooming standards, and professional conduct.

C. Inventory & Cost Control

Plan and control beverage inventory (alcoholic and non-alcoholic).

Monitor usage to prevent waste, loss, and shrinkage.

Conduct regular stock counts (daily/weekly/monthly).

Ensure beverage cost is maintained within company targets.

Oversee proper storage and handling procedures.

D. Menu Development

Create and develop new beverage menus, including signature drinks.

Analyze market trends and customer preferences.

Collaborate with management on beverage promotions and marketing initiatives.

E. Compliance & Safety

Ensure compliance with regulations related to alcohol licensing.

Maintain hygiene and sanitation standards in the bar area.

Implement workplace safety procedures.

Qualifications

Minimum high school diploma (Hospitality or Culinary background preferred).

At least 2–3 years of experience as Head Bar or Senior Bartender.

Strong knowledge of mixology and beverage pairing.

Demonstrated leadership and communication skills.

Proficient in POS systems.

Understanding of inventory control and beverage cost calculation.

Willing to work shifts, including weekends and holidays.

Key Performance Indicators (KPI)

Beverage cost maintained within target.

Minimal shrinkage and inventory loss.

Customer satisfaction related to beverage quality.

Team performance and staff retention.

Compliance with SOPs and internal audit standards.

Locations : Central Jakarta, Jakarta, ID; South Jakarta, Jakarta, ID

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