Head Bar

SALTLICK; Provinsi Bali; On-site; IDR 279,000,000 - 390,600,000; Full time

Job summary

Saltlick Bali, a premier fine dining steakhouse in Seminyak, seeks a Head Bar to lead our beverage program and elevate guest experiences.

You will oversee daily bar operations, develop signature cocktails, manage inventory and costs, and collaborate with culinary to pair beverages with dishes. Ideal candidates have 2+ years in senior bar roles within fine dining or luxury hospitality, with strong leadership and English proficiency.

Qualifications

• Experience leading a bar in fine dining or luxury hospitality.
• Proven cocktail development and beverage program management.
• Strong knowledge of spirits, wines, and mixology trends.

Responsibilities

• Lead daily bar operations to ensure smooth service.
• Develop, create, and continually improve signature cocktails and menus.
• Ensure beverage quality, consistency, and presentation standards.
• Manage inventory, stock levels, and ordering to minimize waste.
• Prepare beverage cost reports and monitor profitability.
• Ensure compliance with regulations and excise reporting.
• Collaborate with culinary team on pairings and menus.
• Train, coach, and evaluate bartenders and bar staff.

Skills

Leadership

Cocktail development

Menu engineering

Beverage program

Inventory management

Budget management

English proficiency

Team management

Staff coaching

Job description

Saltlick Bali is a premium fine dining steakhouse located in the heart of Seminyak, dedicated to delivering exceptional dining experiences through high-quality ingredients, outstanding service, and a sophisticated atmosphere. Our team is passionate about hospitality, innovation, and creating memorable moments for every guest.

We are currently seeking a talented and passionate Head Bar to lead our bar operations and elevate our beverage program to the highest standards.

Position Summary

The Head Bar is responsible for overseeing all aspects of bar operations, ensuring exceptional beverage quality, guest satisfaction, team performance, and profitability. This role requires a strong leader with creativity, operational excellence, and a deep understanding of cocktails, spirits, wines, and luxury hospitality standards.

Key Responsibilities :

Lead and oversee the daily operations of the bar to ensure smooth and efficient service.

Develop, create, and continuously improve signature cocktails and beverage offerings that align with the restaurant's concept and guest expectations.

Ensure consistency in beverage preparation, presentation, and quality standards.

Manage beverage inventory, stock levels, stock rotation, and ordering processes to prevent shortages and minimize wastage.

Conduct regular stock counts and inventory reconciliation.

Monitor and control beverage costs, including recipe costing, portion control, and profitability analysis.

Prepare beverage cost reports and implement strategies to maximize revenue and maintain target cost percentages.

Handle and submit required reports and documentation related to excise (cukai) alcoholic beverage purchases and inventory to the relevant government authorities.

Develop beverage menus and collaborate with the culinary team on food and beverage pairing programs.

Create and manage staff schedules to ensure adequate coverage and operational efficiency.

Train, coach, and develop bartenders and bar staff to maintain exceptional service standards.

Conduct performance evaluations and provide ongoing feedback to team members.

Handle guest feedback professionally and resolve service issues in a timely manner.

Maintain cleanliness, hygiene, and safety standards within the bar area.

Support management in achieving beverage sales targets and operational objectives.

Requirements :

Minimum 2 years of experience in a Bar Supervisor, Head Bartender, or Bar Manager role within a fine dining restaurant, luxury hotel, premium bar, or upscale hospitality environment.

Proven experience in cocktail development, menu engineering, and beverage program management.

Strong knowledge of spirits, wines, cocktails, mixology techniques, and beverage trends.

Experience in inventory management, stock control, beverage costing, and budget management.

Familiarity with Indonesian regulations related to alcoholic beverages and excise (cukai) reporting is highly preferred.

Experience in preparing government reports and maintaining compliance documentation related to alcohol purchases and inventory is an advantage.

Strong leadership and team management skills, including scheduling, training, and performance management.

Excellent communication and interpersonal skills.

Good analytical skills with the ability to monitor costs, identify variances, and improve profitability.

Good command of English, both spoken and written.

Passion for hospitality, guest satisfaction, and continuous improvement.