Bar Supervisor

The Bar Supervisor is responsible for leading the day-to-day bar team, with a strong focus on people management, accountability, training, and consistent execution of SOPs. The role leads by example, maintains a positive and professional working environment, and ensures team members understand and follow established service, beverage, safety, grooming, and operational standards.

Key responsibilities include

Directing and supervising Bartenders, Bar Servers, and Bar Attendants during daily operations. Setting clear expectations, assigning duties, and ensuring staff remain productive and properly positioned throughout the shift. Coaching, training, motivating, and correcting team members when standards are not being met. Ensuring SOPs, service standards, alcohol procedures, hygiene, grooming, safety, and inventory controls are consistently followed.

Addressing performance, attendance, teamwork, and behavioral concerns promptly and escalating disciplinary matters when required. Maintaining strong communication between the bar team and management, including proper shift handovers and reporting. Being highly visible on the floor and supporting the team during busy periods to ensure efficient service and a positive guest experience.

The primary focus of the Bar Supervisor is to manage the people first—ensuring the team is trained, accountable, supported, and consistently operating according to company SOPs and service standards.

Requirements

Minimum 3-4 years of experience in bar or beverage operations, preferably in a high-volume hospitality, resort, hotel, or cruise environment. Previous supervisory or team-lead experience strongly preferred. Strong people-management skills, with the ability to coach, motivate, train, and hold team members accountable. Strong understanding of bar operations, beverage service standards, inventory controls, and responsible alcohol service.

Ability to consistently enforce company SOPs, service standards, grooming, hygiene, safety, and operational procedures. Strong communication and conflict-resolution skills, with the ability to address performance or behavioral concerns professionally. Ability to organize staff, assign duties, manage rotations, and adjust the team based on operational needs.

Strong guest-service mindset and ability to lead by example on the floor. Working knowledge of POS systems and basic inventory/cost-control procedures. Ability to work in a fast-paced environment, multitask, remain organized, and make sound decisions with limited supervision. High School Diploma or equivalent required.

Strong written and verbal English communication skills