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Head Bartender

Macau, Macao

Head Bartender

  • Macau
  • Food & Beverage Division
  • Full time

Strategic Intent

It is the mission and intent of this position that the incumbent will manage the day to day operation of the Vida Rica Bar and formulate the strategy to position the Bar as one of the most recognized and celebrated bars within the Greater Bay Area and lead it to a placement on the Asia’s 50 Best Bars List by 2021. The Head Bartender will oversee the development of the cocktail list, spirit selection, wine list and production of home-made products such as barrel aged cocktails and bitters. The Head Bartender will strive to further elevate the reputation of Vida Rica Bar by introducing new products and preparation techniques to the Macau market.

Duties and Responsibilities

  • To oversee the smooth running of the bar.
  • To co-ordinate the opening and closing times, ensuring sufficient staff for both peak and low periods.
  • To conduct departmental orientation for all new bar team members.
  • To encourage employee satisfaction and motivation.
  • To encourage staff retention and oversee staff development.
  • Daily control of inventory and beverages.
  • To maintain sufficient stock levels and MEP.
  • Provide leadership and support for all Bar colleagues.
  • Train, evaluate and schedule all Bar colleagues in accordance with the standards of the company policies and guidelines.
  • Ensure the profitability, efficiency and creativity in the Bar.
  • Develop and implement system for checking maintenance of tabletop supplies through staff side work duties.
  • Create side work schedules for all positions. Ensure compliance and follow through.
  • To supervise the maintenance and cleanliness of the Bar at all time
  • Use the Colleague Handbook in understanding the consistent way of Communicating Rules & Regulation to our Team.
  • Plan menus, prices and promotional events for the Bar in order to maximize revenue generating opportunities.
  • Identify areas for improvement in service and food & beverage quality by reviewing various service quality audit reports, guest comment cards and guest incident reports, and formulate action plans.
  • To encourage proactive, efficient and effective inter-departmental communication in order to promote a climate of teamwork and enthusiasm.
  • To conduct and assist colleagues counseling and disciplinary procedures in accordance with Mandarin Oriental, Macau’s procedures.
  • To ensure that Mandarin Oriental, Macau’s grooming and appearance standards are implemented and maintained to reflect an image of professionalism and care.
  • To carry out annual appraisals on all colleagues using the Mandarin Oriental Hotel Group Performance and Development System.
  • To oversee cashiering procedures and ensure correct billing.
  • To ensure that inventory levels are accurate and store requisitions are done on time.
  • To ensure that the Fire Life Health Safety and Security company standards are maintained and carried out. They must be monitored regularly to assist in scoring 100% on the MOHG health and safety audit.
  • To ensure customer satisfaction from arrival to departure in accordance to standards and procedures manual and the Legendary Quality Experience (LQE).
  • Ensure that the Mandarin Oriental PILLARS are followed and acted upon and frequently follow up and train MOQA standards.
  • Maintain a team of well-trained and motivated colleagues in order to deliver a high level of service according to Group’s and international luxury hotel standards.
  • Meet and greet all VIPs and influential clients and ensure there is follow-up on all discussed details.
  • To liaise with the Training Manager on departmental learning and development needs.
  • To build beverage menu with all necessary cost control considerations.
  • To schedule all colleagues to maintain the service standards of Mandarin Oriental while operating within budgeted labor cost guidelines.
  • To ensure proper care, security and maintenance of hotel equipment through proper supervision of service personnel.
  • To attend and participate in all required meetings on a regular basis.
  • To conduct regularly departmental meetings and to provide a regular forum for improving departmental communication.
  • Ensure accuracy of all menus: current, correct, spelled correctly, clean and presentable.
  • Ensure menu descriptions are up to date and distributed appropriately.
  • Perform any other reasonable duties as required by the Director of Food & Beverage from time to time.
  • To be occasionally involved in outside catering events and special in-house events.

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