Head of Bartender

Concept AC Pte Ltd; Singapore; On-site; SGD 40,000 - 60,000; Full time

Job summary

A leading restaurant in Singapore is seeking a Head Bartender to oversee all bar operations, ensuring exceptional beverage quality and service. The ideal candidate will have at least 3 years of bartending experience, including supervisory roles, and a strong knowledge of cocktails and spirits. Responsibilities include managing daily bar service, designing menus, and training staff. Join a dynamic team focused on delivering a fantastic guest experience.

Qualifications

• Minimum 3 years bartending experience, including 1–2 years in a supervisory role.
• Strong knowledge of cocktails, spirits, wines, and food pairing.
• Ability to thrive in a fast-paced, service-driven environment.

Responsibilities

• Oversee daily bar service ensuring timely, accurate, and consistent delivery.
• Design and update the cocktail and beverage menu.
• Supervise, train, and motivate bartenders and bar assistants.

Skills

Cocktail creation

Leadership

Communication

Organizational skills

Customer service

Education

Diploma in Hospitality Management

Tools

POS systems

Inventory management systems

Job description

The Head Bartender leads all bar operations within the restaurant, ensuring exceptional beverage quality, seamless service, and a warm guest experience. This role combines creative mixology with strong leadership and operational management, ensuring that all drinks complement the restaurant’s culinary offerings and reflect the brand’s personality.

Responsibilities

• Bar Operations & Service — Oversee daily bar service, ensuring timely, accurate, and consistent delivery of all beverages.
• Maintain a clean, organized bar — Ensure a clean, organized, and efficient bar area in line with hygiene and safety standards.
• Coordinate with restaurant team — Work closely with the restaurant team to coordinate beverage service during busy periods.
• Uphold service standards — Maintain restaurant service standards and ensure guest satisfaction at all times.
• Menu development — Design and update the cocktail and beverage menu, ensuring alignment with the restaurant’s cuisine and concept.
• Seasonal offerings — Introduce seasonal drinks and innovative beverage pairings to enhance the dining experience.
• Pairing collaboration — Collaborate with the culinary team on food and drink pairing recommendations.
• Team leadership — Supervise, train, and motivate bartenders and bar assistants.
• Training — Conduct regular training on mixology techniques, product knowledge, and guest interaction.
• Team culture — Foster a positive, team-oriented environment and promote service excellence.
• Inventory & cost control — Manage bar inventory, monitor stock levels, and coordinate ordering with suppliers.
• Waste reduction — Ensure accurate portioning and minimize waste to achieve beverage cost targets.
• Stock management — Conduct regular stocktakes and maintain accurate records.
• Guest engagement — Create a welcoming and engaging atmosphere for all guests at the bar.
• Feedback handling — Handle guest feedback professionally, ensuring quick and effective resolution.
• Guest relations — Build rapport with regular patrons and encourage repeat business.
• Compliance & maintenance — Ensure adherence to all liquor licensing laws, health, and safety standards.
• Equipment & records — Monitor bar equipment functionality and coordinate maintenance when required; maintain accurate records for temperature checks, cleaning schedules, and safety audits.

Qualifications & Experience

• Diploma or certificate in Hospitality Management or equivalent experience.
• Minimum 3 years of bartending experience, including 1–2 years in a supervisory or lead role within a restaurant environment.
• Strong knowledge of cocktails, spirits, wines, and food pairing.
• Excellent leadership, communication, and organizational skills.
• Proficiency in POS and inventory management systems.
• Ability to thrive in a fast-paced, service-driven environment.

Personal Attributes

• Passionate about hospitality and guest service.
• Creative and detail-oriented with a refined sense of taste and presentation.
• Approachable, confident, and a natural leader.
• Reliable, punctual, and adaptable to evening and weekend shifts.