Bar Manager/ Karma by Budha Bar

The Bar Manager is responsible for the overall operation, performance, and profitability of the bar outlet. The role ensures exceptional guest experiences, high service standards, effective team leadership, compliance with hotel policies and local regulations, and strong control of beverage costs and inventory.

Responsibilities

• Manage daily bar operations and ensure smooth service.
• Ensure high standards of guest service and beverage quality.
• Lead, train, coach, and supervise the bar team.
• Prepare staff schedules and allocate daily duties.
• Monitor beverage sales, revenue, and profitability.
• Control beverage costs, wastage, and breakages.
• Manage inventory, stock levels, and monthly stocktaking.
• Ensure proper receiving, storage, and rotation of beverages.
• Develop cocktails, promotions, and beverage offerings.
• Handle guest feedback and resolve service issues professionally.
• Ensure compliance with hotel standards, hygiene, health, and safety requirements.
• Ensure responsible beverage service in accordance with local regulations.
• Monitor bar cleanliness, equipment, and maintenance.
• Coordinate with F&B, Kitchen, Finance, Purchasing, and other departments.
• Prepare and review daily operational and sales reports.
• Drive upselling and revenue-generation opportunities.
• Maintain high team morale, discipline, and professional standards.
• Ensure consistent compliance with Hilton brand standards.

Qualifications

• Diploma or bachelor's degree in hospitality management, Food & Beverage Management, or a related field.
• Minimum 3–5 years of experience in bar operations, with supervisory or managerial experience in a hotel, resort, or high-volume bar environment.
• Strong knowledge of beverages, cocktails, wines, spirits, and bar service techniques.
• Experience in beverage cost control, inventory management, and revenue generation.
• Strong leadership, communication, and interpersonal skills.
• Ability to work under pressure in a fast-paced hospitality environment.
• Knowledge of health, safety, hygiene, and responsible beverage service requirements.