Restaurant Supervisor / Bartender
You own normal day-to-day Humo service. Elixirs designs the drinks; you execute the specifications flawlessly and run a warm, well-paced room.
This is a hospitality supervisor and bartender role, not a mixologist position. Recipe development, batching, costing, specifications and quality standards already sit with Elixirs. Your job is consistent execution and a room that feels effortless.
- Host guests; manage normal floor service and table pacing.
- Coordinate reservations and walk-ins; operate POS and perform cash closing.
- Execute cocktail specifications accurately: measure, pour and finish pre-batched cocktails, shake or stir where required, garnish and serve.
- Supervise the Server / Runner; handle basic guest recovery.
- Manage opening and closing checklists.
- Communicate beverage feedback and stock needs back to Elixirs.
- 2+ years restaurant service with supervisory or shift-lead experience; solid bartending.
- Strong English-facing host, calm under pressure, disciplined with specs and cash.
- Guest ratings and service recovery
- Spec accuracy and drink consistency
- Cash and stock variance
- Average check and table turns
- Reports to
- General Manager
- Schedule
- Afternoon and evening; six operating days per week with one common closure day; events as needed.
- Screening question
- Tell us about a night when service started going wrong. What did you do first?
- Interview method
- Mock pre-shift + pre-batched cocktail execution practical + delayed-table and intoxicated-guest scenarios.
CV required
+ monthly service charge + relevant shift tips
Base positioned on experience within the published range.
Restaurant Supervisor → Restaurant Manager → F&B Lead
We promote from within. Every lead role here has a defined path to running a venue — or the next branch.