Bar Manager酒吧經理

Key responsibilities

1. Artistic Direction (40%)

Signature Menu Design

• Curate 8–12 drinks per quarterly opening menu

• Every drink carries a narrative echoing Portara, Light, Apollo, and Aegean myth

• Menu carries your attribution (designer name printed)

• Quarterly refresh for freshness and member retention

Visual & Ritual

• Glassware selection (in collaboration with the Brand Designer)

• Ice program (clarity, hand-cut, custom shapes)

• Garnish design (florals, dried elements, flame, smoke, tableside presentation)

• Bar-front storytelling flow (how Bartenders narrate a drink)

Taste Direction

• From spirit selection to pairing suggestion

• Global trend awareness (New York, London, Tokyo, Singapore)

• Classic foundation, but never trend-chasing

2. Team Leadership (30%)

Team Management

• Direct manage 2–3 Bartenders

• Design the training curriculum (you lead the Bar portion of Naxos’ 2-week intensive onboarding)

• Weekly team meetings, monthly performance reviews

• Pass on the craft: teach not just technique, but rhythm and taste

Rostering & Staffing

• Weekly schedule (coordinated with 4pm–1am shifts)

• Participate in Bartender hiring interviews and trial assessments

• Manage last-minute staffing needs (sick days, event surge)

3. Operations (20%)

Bar Supply Chain

• Spirit ordering (monthly forecast + rare ingredient sourcing)

• Vendor management (spirits, glassware, ingredients)

• Cost control (target COGS < 25%)

• Weekly inventory

Bar Hardware

• Equipment procurement and maintenance (shakers, jiggers, strainers, mixing glasses, etc.)

• Daily oversight of ice machines, fridges, glass washers

• Coordinate major maintenance with Operations Manager

4. Cross-Functional Collaboration (10%)

• Operations Manager: Bar-Floor rhythm coordination

• Relationship Manager: VIP special requests, birthdays, private bookings

• Brand Designer: menu print, bar visuals, event collateral

• Founder: monthly bar business review, menu direction, team status

Requirements

Must Have：

• 5+ years cocktail bar experience, including minimum 2 years at management level (Head Bartender / Bar Manager / Beverage Manager acceptable)

• Signature portfolio: personally designed menus or signature drinks with attribution evidence (printed menus, press, social media documentation)

• Team leadership: directly managed at least 3 Bartenders

• Fluent in classic cocktails with solid spirit knowledge (whisky / gin / rum / agave / mezcal / liqueur)

• Fluent Cantonese, professional English (members converse in both)

• Able to sustain 4pm–1am, 6 days/week (management flexibility)

• Legal right to work in Hong Kong

Preferred：

• Prior experience at 5-star hotel bars, internationally recognised cocktail bars, fine dining bars, or private clubs

• International competition experience (World Class, Bacardi Legacy, Perfect Blend, etc.)

• Familiarity with Aegean / Mediterranean spirits (Ouzo, Metaxa, Mastiha, Tsipouro, Retsina)

• Sommelier training or wine knowledge

• Experience with narrative-driven bars (story, not just technique)

• Personal IG / portfolio showcasing past work

Who We Don’t Want

• Speed-bar-only, no interest in storytelling

• No signature portfolio, cannot articulate past signature work

• No team management experience

• Overly commercial mindset (“push what has high markup”)

• Uncomfortable executing the founder’s brand direction

About us

Naxos is a private members Sky Temple opening soon in Central, inspired by the Portara of the Temple of Apollo on Naxos Island in the Aegean. The design language is Dark Luxe × Aegean, anchored by Obsidian Black, Aegean Midnight, Verde Alpi Green, and Champagne Brass.

Naxos is not a bar. Not a restaurant. It’s a member’s second living room — a space composed of light, shadow, myth, and ritual.

Benefits

• Start from 14 days annual leave
• Attribution for each project
• Career progression: Bar Manager → Beverage Director