Head Barman

GOODWOOD PARK HOTEL PRIVATE LIMITED; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A prestigious heritage hotel in Singapore is seeking a skilled Bartender to manage the beverage program and serve quality cocktails. The ideal candidate will execute modern mixology techniques and maintain high hygiene standards while ensuring a clean and efficient bar operation. Join a high-performing team focused on exceptional service excellence.

Qualifications

• Ability to execute modern mixology techniques like infusion and spherification.
• Understanding of bar operations and standard drink recipes.
• Hygienic food and beverage handling practices.

Responsibilities

• Prepare and serve cocktails according to prescribed recipes.
• Ensure quality and consistency of drinks served.
• Maintain cleanliness of bar areas and equipment.

Skills

Cocktail preparation

Modern mixology techniques

Bar operations standards

Inventory management

Hygiene standards compliance

Job description

GOODWOOD PARK HOTEL SINGAPORE

One of Singapore’s most established Heritage Hotel and strategically located at Scotts Road, the Goodwood Park Hotel has celebrated its timeless elegance, legendary hospitality, and tradition of excellence. We are committed to building a high-performing team that is thoroughly engaged in achieving service excellence to exceed our guests' expectations.

To continue the legacy of Goodwood Park, we are looking for dynamic and committed candidates to join our Food & Beverage Department.

Reporting to the Restaurant Manager, your job responsibilities include, but not limited to:-

Responsibilities

1. Prepare and serve cocktails and other drinks according to the prescribed recipes and procedures.
2. Always adhere to the standard operation procedure of the bar operations including the pouring policy without any deviation by using the Jigger for measurement at all times.
3. Responsible for the quality and consistency of all drinks served in accordance with the standards set by the hotel.
4. Responsible for the beverage program at the hotel including the wine program and beverage list.
5. Assist Gordon’s Grill with daily service including wine service.
6. Able to execute modern mixology techniques including but not limited to infusion, fat washing, sous vide, carbonation, clarification, emulsification, rehydration, spherification and more.
7. Ensure all bars are properly set prior to service including having all fruit juices, perishables, ice, glassware, napkins, swizzle sticks, cocktail picks, mixers, syrup and all other bar supplies are sufficient to cover the day’s operation.
8. Ensure that there is sufficient stock to cover the whole day’s operation including the preparation of proper mis-en-place, including preparation of garnishes for daily bar operations.
9. Ensure appearance, orderliness, cleanliness and proper set up of all bars and their related areas that includes regular washing and cleaning of glassware, maintaining a dust-free display bar counter.
10. Ensure smooth and efficient service of the beverage and be familiar with all standard drink recipes and beverage service procedures.
11. Ensure highest hygiene standards in the preparation, storage and handling of food items and beverages in compliance with regulations and industry standards.
12. Inventory of stock should be recorded daily, abiding to the opening and closing check list. Maintain sufficient supplies and equipment, replenish based on anticipated needs.
13. Always practice first in, first out thumb rule for all stock usage.
14. Plan requisitions of beverages for the Bar and special orders for any special event.
15. Ensure that soiled or damaged equipment are not used, to watch particularly for chipped or cracked glassware.
16. Check on maintenance of all equipment located or used in the bar areas under and request immediate repairs where indicated.
17. Suggest special drinks promotion as instructed by Food and Beverage.
18. Always be punctual at work and maintain a professional image with proper grooming e.g. clean uniform, neat haircut and putting on your name badge at all time.
19. Hand over to the colleague on the next shift a clean, well-stocked bar with ice bins filled, clean glassware and adequate garnish.
20. Conduct marketing research on competitors and new trends for analysis.
21. Perform any other duties as may be assigned from time to time by the Management.