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Open nowPosted 13 days ago

Beverage Manager

MyCareersFuture94,028 open roles

Pay
SGD 6,000 – SGD 8,000 a month
Where
Singapore
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Your applicationOpen nowBeverage ManagerMyCareersFuture · Singapore

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  5. 33.7%30 days
This job: posted 13 days ago

The posting

THE NOMAD WAY

Hospitality is at the core of what we do and who we are. It’s more thanjust a job; it’s a path to a career in our industry. Many of us at NoMad havegrown from within these walls and we pride ourselves on providing theseopportunities. We thrive to achieve our vision to be a thriving hotel combiningthe best of New York hospitality with Singapore’s charm. Our values connect us;our behaviours guide us; and our non-negotiables drive us. Welcome to NoMad Singapore

OVERVIEW OF THE ROLE

The Beverage Manager is responsible for overseeing the daily operations,performance and guest experience of the bar, ensuring a vibrant, high-qualityand consistent offering that reflects the NoMad brand.

This role leads the bar team in delivering exceptional service,innovative beverage programmes and a dynamic atmosphere. Working closely withthe F&B leadership team, the Bars Manager ensures operational excellence,strong financial performance and a distinctive guest experience that positionsthe bar as a destination within the hotel.

The role also plays a key part in shaping the bar’s identity throughcreativity, storytelling and attention to detail.

MAIN DUTIES & RESPONSIBILITIES

The main responsibilities of the Beverage Manager are summarised below;however the list is not exhaustive.

GENERAL DUTIES

•⁠ Oversee the daily operations of the bar, ensuring smooth service and high standards of quality.

•⁠ ⁠Manage bar service, guest engagement and overall atmosphere to deliver a memorable experience.

•⁠ Ensure all beverage offerings meet brand standards in quality, presentation and consistency.

•⁠ Maintain a strong presence on the floor to lead service and interact with guests.

• ⁠Work closely with the kitchen and service teams to ensure seamless operations.

• ⁠Monitor guest feedback and implement improvements where necessary.

• ⁠Undertake any other duties or tasks deemed reasonable by the Director of F&B or General Manager.

BEVERAGE PROGRAMME & CREATIVITY

•⁠ ⁠Develop and manage the bar’sbeverage programme, including cocktails, spirits, wines and non-alcoholicofferings.

•⁠ ⁠Create innovative and signature cocktails that reflect the NoMad brand identity.

•⁠ ⁠Continuously review and refresh the menu based on trends, seasonality and guest preferences.

•⁠ ⁠Ensure recipes and preparation methods are standardised and consistently executed.

•⁠ ⁠Collaborate with Marketing and F&B teams on promotions, events and activations.

LEADERSHIP AND MANAGEMENT

•⁠ ⁠Lead, train and develop the bar team to deliver exceptional service and performance.

• ⁠Foster a culture of professionalism, creativity and teamwork within the bar.

•⁠ ⁠Conduct training sessions on product knowledge, service standards and cocktail preparation.

•⁠ Manage staffing, scheduling and productivity to meet operational needs.

•⁠ ⁠Provide coaching and performance feedback to team members.

FINANCIAL PERFORMANCE & OPERATIONS

•⁠ ⁠Manage bar revenue, cost control and profitability.

•⁠ ⁠Monitor beverage cost,inventory levels and wastage.

•⁠ ⁠Work closely with Purchasing and Cost Control to manage suppliers and inventory.

•⁠ ⁠Analyse sales performance and implement strategies to drive revenue.

•⁠ ⁠Ensure compliance with budget and financial targets.

COMPLIANCE & RESPONSIBLE SERVICE

•⁠ Ensure compliance with local regulations related to alcohol service and licensing.

•⁠ ⁠Promote responsible service of alcohol and ensure team adherence to guidelines.

•⁠ ⁠Maintain cleanliness, hygiene and safety standards within the bar.

•⁠ ⁠Ensure all bar equipment is properly maintained and in good working condition.

GUEST EXPERIENCE & BRAND REPRESENTATION

•⁠ Deliver a distinctive and engaging barexperience that reflects the NoMad identity.

•⁠ Build strong relationships with guests to encourage loyalty and repeat visits.

•⁠ ⁠Ensure service style, presentation and atmosphere align with brand standards.

•⁠ ⁠Support the positioning of the bar as a key destination within the hotel.

QUALIFICATIONS

• Minimum 4–6 years of experience in bar or food & beverage operations, with supervisory experience preferred.

• Proven customer service experience in a supervisory or leadership capacity.

• Warm, engaging personality with a polished and professional presentation.

• Strong ability to listen, anticipate and respond effectively to guest needs, including high-pressure situations.

• Excellent leadership, interpersonal and communication skills.

• Accountable, resilient and solutions-oriented mindset.

• Demonstrated commitment to delivering exceptional guest service.

• Ability to perform effectively in a fast-paced and dynamic environment.

• Flexible and adaptable to a range of operational situations and service demands.

• Proficiency in basic IT systems, including POS and reporting tools.

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