Team Leader Bar at Hyatt

Hyatt is guided by its purpose: to care for people so they can be their best. Hyatt’s portfolio includes 1,000+ hotel and all-inclusive properties in over 75 countries across 6 continents. Hyatt’s offerings include brands in the Timeless Collection, including Park Hyatt®, Grand Hyatt®, Hyatt Regency®, Hyatt®, Hyatt Residence Club®, Hyatt Place®, Hyatt House®, Hyatt Studios, and UrCove; the Boundless Collection, including Miraval®, Alila®, Andaz®, Thompson Hotels®, Dream® Hotels, Hyatt Centric®, and Caption by Hyatt®, the Independent Collection, including The Unbound Collection by Hyatt®, Destination by Hyatt®, and JdV by Hyatt®, and the Inclusive Collection, including Impression by Secrets, Hyatt Ziva®, Hyatt Zilara®, Zoëtry® Wellness & Spa Resorts, Secrets® Resorts & Spas, Breathless Resorts & Spas®, Dreams® Resorts & Spas, Hyatt Vivid Hotels & Resorts, Alua Hotels & Resorts®, and Sunscape® Resorts & Spas. Subsidiaries of Hyatt operate the World of Hyatt® loyalty program, ALG Vacations®, Unlimited Vacation Club®, Amstar DMC destination management services, and Trisept Solutions® technology services. Visit www.hyatt.com for more.Summary

The Team Leader – Bar is responsible for supervising the daily operations of the bar, ensuring excellent guest service, beverage quality, operational efficiency and compliance with hotel standards.
The role involves coordinating bar associates, monitoring beverage preparation and presentation, managing inventory, controlling wastage, ensuring accurate billing and maintaining high standards of cleanliness, hygiene and safety.
The successful candidate will lead and motivate the bar team, provide on-the-job coaching, handle guest enquiries and complaints professionally, promote beverage sales through responsible upselling, and ensure compliance with established operating procedures.
The role also requires effective coordination with other Food and Beverage outlets and departments to deliver a seamless guest experience consistent with Hyatt Regency service standards.

Qualifications

Minimum of an OND or equivalent qualification in Hospitality Management, Food and Beverage Service, or a related discipline.
Minimum of two to three years' relevant experience in bar operations within a upscale hotel, restaurant or similar hospitality establishment.
Previous supervisory or team leadership experience is an advantage.
Good knowledge of alcoholic and non-alcoholic beverages, cocktails, beverage presentation and bar service standards.
Knowledge of inventory control, beverage cost management, POS operations and cash-handling procedures.
Strong communication, interpersonal, leadership and customer-service skills.
Ability to work under pressure, manage a team and resolve guest concerns effectively.
Knowledge of hygiene, food safety and responsible alcohol-service practices.
Flexibility to work shifts, weekends and public holidays as required.