Head Mixologist At Domeo Resources International (dri) Domeo Resources International (DRI)
full-time
Job Summary
The Head Mixologist is responsible for leading and managing all beverage operations within the hotel, ensuring the delivery of innovative, high-quality cocktails, premium beverage experiences, and exceptional guest service consistent with the standards of a superior luxury hotel.
The role oversees cocktail development, beverage quality, bar operations, inventory management, cost control, staff training, and compliance with food safety and responsible alcohol service regulations.
The Head Mixologist is responsible for creating signature beverage programs, maintaining worldclass mixology standards, driving beverage revenue, controlling beverage costs, and ensuring that every bar within the hotel delivers an exceptional and memorable guest experience.
The role works closely with the Director of Food & Beverage, Restaurant Manager, Executive Chef, Procurement, and Finance to maximize profitability while maintaining luxury service standards.
Key Responsibilities
Beverage Operations Management:
Plan, organize, supervise, and manage the daily operations of all hotel bars and beverage service outlets.
Ensure smooth, efficient, and consistent beverage service during all operating hours.
Maintain the highest standards of professionalism, presentation, and guest service across all bar operations.
Ensure compliance with the hotel's Standard Operating Procedures (SOPs), beverage service standards, and luxury hospitality requirements.
Coordinate daily bar briefings and operational meetings.
Monitor beverage service flow and guest satisfaction throughout service periods.
Ensure bars are fully prepared before the commencement of each shift.
Oversee opening and closing procedures for all bar outlets.
Cocktail Development & Beverage Innovation:
AlcoholicBeverages
Design, develop, and continuously update signature cocktail menus.
Create seasonal, themed, and promotional beverage offerings.
Develop innovative alcoholic and non-alcoholic beverages that enhance the hotel's brand identity.
Standardize cocktail recipes, presentation, and preparation techniques.
Conduct beverage tastings and quality evaluations.
Introduce new beverage trends while maintaining consistency and quality.
Collaborate with the Executive Chef to develop beverage pairings for menus and special events.
Guest Experience & Service Excellence:
Deliver exceptional and personalized beverage experiences for guests.
Engage with guests to recommend cocktails, wines, spirits, and premium beverages.
Handle VIP guests, celebrities, dignitaries, and corporate clients with professionalism and discretion.
Resolve guest complaints promptly and effectively.
Ensure guest requests and special beverage preferences are accommodated.
Promote a welcoming, luxurious, and memorable bar atmosphere.
Beverage Quality Assurance:
Ensure all beverages are prepared according to approved recipes and presentation standards.
Monitor beverage consistency, taste, temperature, garnish, and presentation.
Conduct routine quality inspections.
Ensure proper handling and storage of wines, spirits, beers, mixers, syrups, juices, and garnishes.
Maintain premium beverage standards throughout all hotel outlets.
Financial Management & Cost Control:
Prepare and manage the annual bar operating budget.
Monitor daily beverage sales, revenue, and profitability.
Analyze beverage cost percentages and gross profit margins.
Implement effective beverage cost control measures.
Monitor labour costs and staffing efficiency.
Review beverage pricing in collaboration with the Director of Food & Beverage.
Minimize wastage, over-pouring, breakages, and unauthorized consumption.
Recommend revenue enhancement strategies.
Prepare beverage profitability reports.
Inventory & Beverage Control:
Beverages
Manage beverage inventory across all bars and beverage outlets.
Monitor stock levels and ensure uninterrupted beverage availability.
Conduct daily, weekly, monthly, and annual inventory counts.
Ensure accurate stock requisitions, transfers, and documentation.
Investigate inventory shortages and stock variances.
Ensure compliance with FIFO inventory principles.
Monitor expiry dates and proper stock rotation.
Coordinate with Procurement for timely replenishment of beverage supplies.
Team Leadership & Staff Development:
Recruit, train, supervise, coach, and mentor bartenders and bar staff.
Prepare staff duty rosters and work schedules.
Conduct daily briefings and cocktail training sessions.
Assess employee performance and provide constructive feedback.
Promote teamwork, professionalism, creativity, and service excellence.
Identify training and career development opportunities.
Support succession planning within the bar team.
Health, Safety & Responsible Beverage Service:
Ensure compliance with food safety, hygiene, and sanitation regulations.
Promote responsible alcohol service in accordance with applicable laws and company policies.
Prevent service of alcohol to underage or intoxicated guests.
Maintain cleanliness and organization of all bar areas.
Ensure proper storage and handling of beverages and bar equipment.
Monitor compliance with occupational health and safety requirements.
Report incidents and safety hazards promptly.
Events & Banquet Beverage Operations:
Coordinate beverage services for conferences, banquets, weddings, private events, and VIP functions.
Develop customized beverage menus for special events.
Ensure adequate staffing and beverage supplies for events.
Support the Conference & Banquet Service Manager during event execution.
Monitor beverage service quality during all special functions.
Sales & Revenue Generation:
Develop initiatives to increase beverage sales and profitability.
Promote premium spirits, wines, cocktails, and signature beverages.
Encourage upselling and cross-selling techniques among bar staff.
Support promotional campaigns, happy hours, themed nights, and beverage festivals.
Monitor beverage sales trends and recommend improvement strategies.
Build relationships with suppliers and beverage partners.
Equipment & Asset Management:
Management
Ensure all bar equipment is properly maintained and operational.
Monitor the condition of glassware, cocktail tools, coffee machines, blenders, ice machines, refrigerators, wine coolers, and dispensing equipment.
Coordinate preventive maintenance with the Engineering Department.
Minimize equipment damage and breakages.
Safeguard hotel beverage assets.
Coordination with Other Departments:
Collaborate with the Director of Food & Beverage on beverage strategy and departmental objectives.
Work closely with the Executive Chef on menu pairings and special events.
Coordinate with Restaurant Managers to ensure seamless beverage service.
Liaise with Finance regarding beverage revenue, inventory, and cost reports.
Coordinate with Procurement for supplier management and inventory replenishment.
Work with Sales & Marketing on beverage promotions and events.
Coordinate with Security on compliance with alcohol service regulations.
Reporting & Administration:
Prepare daily, weekly, monthly, quarterly, and annual beverage operation reports.
Monitor beverage KPIs and prepare performance analyses.
Maintain inventory records, beverage cost reports, staff attendance records, and training documentation.
Prepare management reports on beverage sales, profitability, inventory, and operational performance.
Maintain complete beverage operational documentation.
Compliance & Continuous Improvement:
Ensure compliance with hotel policies, SOPs, statutory regulations, and hospitality industry best practices.
Participate in internal and external audits.
Implement beverage quality improvement initiatives.
Promote environmental sustainability by reducing waste and improving recycling practices.
Introduce innovative beverage concepts and service techniques.
Encourage continuous learning and professional development within the bar team.
Key Performance Indicators (KPIs)
Beverage revenue growth.
Beverage Cost Percentage.
Gross Profit Margin.
Guest satisfaction score.
Average beverage spend per guest.
Upselling performance.
Inventory variance.
Beverage wastage percentage.
Stock accuracy.
Breakage percentage.
Staff productivity.
Training completion rate.
Audit compliance score.
Hygiene and food safety inspection score.
Cocktail consistency and quality standards.
Revenue generated from signature cocktails and promotions.
Qualifications & Requirements
Education:
Bachelor's Degree, Higher National Diploma (HND), or National Diploma (ND) in Hospitality Management, Food & Beverage Management, Hotel Management, Culinary Arts, or a related discipline.
Formal training in Mixology, Bartending, or Beverage Management is highly preferred.
Experience:
3 - 5 years of progressive experience in bar operations, mixology, or beverage management within a reputable luxury hotel, fine dining restaurant, cocktail lounge, or premium hospitality establishment.
At least 3 years in a supervisory or leadership role.
Experience in a superior luxury hotel or internationally branded hospitality establishment is highly preferred.