The role owns beverage strategy, cocktail and wine programmes, bar standards, beverage cost control, supplier relationships and the development of the bar teams at both sites. The successful candidate combines genuine drinks credibility with disciplined commercial and inventory management.

Location: NCR / El Nido, Palawan
Candidates must be flexible and willing to work in either NCR (Metro Manila) or El Nido, Palawan, depending on business and operational requirements.

KEY RESPONSIBILITIES

Beverage Programme & Standards

Develop and maintain cocktail, wine, spirits, beer and non-alcoholic offerings appropriate to each venue concept.
Write and maintain specification sheets for every drink, covering build, glassware, garnish, ice and presentation.
Ensure drinks are executed identically regardless of site or bartender.
Develop seasonal menus, signature serves and promotional drinks aligned to guest profile and ingredient availability.
Set and audit bar presentation, cleanliness and back-bar organisation standards.

Beverage Cost & Inventory Control

Own beverage cost percentage and pour cost across both venues.
Cost every drink and set pricing with the F&B Operations Manager.
Establish par levels, ordering cycles, stock counts and variance reporting.
Investigate and act on stock loss, over-pouring, spillage and unrecorded consumption.
Control the storage, security and rotation of all beverage stock.

Purchasing & Supplier Management

Plan beverage purchasing against forecast demand and seasonality, allowing for island delivery lead times.
Negotiate and manage supplier agreements, pricing and supplier support.
Verify all deliveries against order, price, quantity and condition.
Maintain contingency options for products affected by supply constraints.

Team Leadership & Training

Recruit, train and develop Head Bartenders, Bar Supervisors, Bartenders and Barbacks.
Run a structured training programme covering technique, speed, product knowledge, service and hygiene.
Build a bench of local talent capable of progressing into senior bar roles.
Set performance objectives and review bar team performance regularly.

Compliance & Responsible Service

Ensure compliance with licensing, responsible service of alcohol, age verification and local regulation.
Maintain bar hygiene, glass handling and ice-handling standards.
Ensure bar equipment is maintained and correctly used in a coastal environment.

KEY PERFORMANCE INDICATORS

Beverage cost percentage and pour cost variance
Beverage revenue and average spend
Drink consistency and quality audits
Inventory accuracy and stock loss
Speed of service during peak trade
Guest feedback on the bar experience
Bar team retention and progression
Licensing and responsible-service compliance

QUALIFICATIONS AND EXPERIENCE

Minimum 4 years in senior bar or beverage management within quality restaurants, bars, resorts or hotels.
Strong cocktail credibility with demonstrated menu development experience.
Working wine and spirits knowledge; formal certification (WSET or equivalent) an advantage.
Proven beverage cost control, inventory and purchasing experience.
Experience managing multiple outlets or building a bar team from scratch highly desirable.
Competent with POS and inventory systems.
Excellent leadership and communication skills.

PERSONAL ATTRIBUTES