Head Bartender - Le Suffren Hotel & Marina

The Head Bartender oversees bar operations, leads the bar team, manages inventory, creates drink menus, and ensures excellent service and compliance with hygiene and safety standards.

Bar Operations & Service

• Oversee daily bar operations to ensure efficient, high-quality service.

• Prepare, mix, and serve beverages to company and guest standards.

• Develop and maintain innovative cocktail and beverage menus.

• Ensure proper cash handling and POS procedures.

Team Leadership

• Supervise, train, and motivate bartenders and bar staff.

• Schedule shifts and allocate tasks to ensure smooth operations.

• Provide ongoing coaching and performance feedback.

Inventory & Cost Control

• Monitor stock levels, place orders, and manage supplier relations.

• Conduct regular stock counts and control wastage.

• Ensure compliance with budget targets and cost control measures.

Guest Experience

• Greet and interact with guests in a professional and friendly manner.

• Handle guest complaints promptly and effectively.

• Promote upselling and special promotions to enhance revenue.

Compliance & Standards

• Maintain cleanliness and organization of the bar area.

• Ensure adherence to health, safety, and hygiene regulations.

• Comply with all licensing laws and company policies.

Qualifications & Skills

• Proven experience as Head Bartender or Mixologist

• Strong knowledge of cocktails, spirits, wines, and bar operations.

• Leadership and team management skills.

• Excellent communication and customer service skills.

• Ability to work under pressure in a fast-paced environment.

• Attention to detail and creativity in drink presentation.

• Education & Experience

• Minimum 3–5 years’ experience in bartending, with at least 1–2 years in a supervisory role.

• High school diploma or equivalent (hospitality certification is a plus).