Head Bartender

SUMMARY:
At The President Hotel, our bar team brings creativity, precision and personality to every guest interaction. As we continue our journey toward luxury, we’re looking for an experienced Head Bartender with at least 3 years’ experience as a Head Bartender, Senior Bartender or Bar Supervisor within a 4-star or 5-star hotel, luxury restaurant or high-volume hospitality environment.
If you enjoy leading by example and have a passion for mixology, premium beverages and exceptional service, this opportunity is for you.

POSITION INFO:
Minimum Requirements

• Matric Certificate (Grade 12).
• Hospitality or Food & Beverage qualification is advantageous.
• Minimum 3 years’ experience as a Head Bartender, Senior Bartender or Bar Supervisor within a 4-star or 5-star hotel, luxury restaurant or high-volume hospitality environment.
• Strong mixology skills and knowledge of classic and contemporary cocktails, premium spirits, wines, beers and beverage trends.
• Proven ability to lead, coach and develop a bar team.
• Excellent communication, organisation, guest engagement and upselling skills.
• Sound understanding of stock control, beverage costing, ordering, rotation and wastage management.
• Experience using Micros Simphony or a similar POS system is advantageous.
• Knowledge of responsible alcohol service, HACCP, hygiene and food safety standards.
• Ability to remain calm and professional during busy service.
• Availability to work shifts, evenings, weekends and public holidays.
• Professional grooming and presentation.
• South African ID and an updated CV with contactable references.

• Leading daily bar operations with a visible, hands-on presence during service.
• Preparing and serving beverages to consistent recipe, quality and presentation standards.
• Coaching the team and maintaining excellent service, cleanliness and bar presentation.
• Engaging guests, recommending beverages and driving sales through effective upselling.
• Contributing to cocktail development, beverage menus and seasonal promotions.
• Managing ordering, stock counts, rotation, portion control and beverage costing.
• Minimising wastage, breakages and stock losses.
• Handling guest concerns professionally and coordinating with the wider Food & Beverage team.
• Maintaining responsible alcohol service, hygiene, food safety and health and safety standards.