Beverage Manager

THE NOMAD WAY

Hospitality is at the core of what we do and who we are. It’s more thanjust a job; it’s a path to a career in our industry. Many of us at NoMad havegrown from within these walls and we pride ourselves on providing theseopportunities. We thrive to achieve our vision to be a thriving hotel combiningthe best of New York hospitality with Singapore’s charm. Our values connect us;our behaviours guide us; and our non-negotiables drive us. Welcome to NoMad Singapore

OVERVIEW OF THE ROLE

The Beverage Manager is responsible for overseeing the daily operations,performance and guest experience of the bar, ensuring a vibrant, high-qualityand consistent offering that reflects the NoMad brand.

This role leads the bar team in delivering exceptional service,innovative beverage programmes and a dynamic atmosphere. Working closely withthe F&B leadership team, the Bars Manager ensures operational excellence,strong financial performance and a distinctive guest experience that positionsthe bar as a destination within the hotel.

The role also plays a key part in shaping the bar’s identity throughcreativity, storytelling and attention to detail.

MAIN DUTIES & RESPONSIBILITIES

The main responsibilities of the Beverage Manager are summarised below;however the list is not exhaustive.

GENERAL DUTIES

• Oversee the daily operations of the bar, ensuring smooth service and high standards of quality.
• Manage bar service, guest engagement and overall atmosphere to deliver a memorable experience.
• Ensure all beverage offerings meet brand standards in quality, presentation and consistency.
• Maintain a strong presence on the floor to lead service and interact with guests.
• Work closely with the kitchen and service teams to ensure seamless operations.
• Monitor guest feedback and implement improvements where necessary.
• Undertake any other duties or tasks deemed reasonable by the Director of F&B or General Manager.

BEVERAGE PROGRAMME & CREATIVITY

• Develop and manage the bar’sbeverage programme, including cocktails, spirits, wines and non-alcoholicofferings.
• Create innovative and signature cocktails that reflect the NoMad brand identity.
• Continuously review and refresh the menu based on trends, seasonality and guest preferences.
• Ensure recipes and preparation methods are standardised and consistently executed.
• Collaborate with Marketing and F&B teams on promotions, events and activations.

LEADERSHIP AND MANAGEMENT

• Lead, train and develop the bar team to deliver exceptional service and performance.
• Foster a culture of professionalism, creativity and teamwork within the bar.
• Conduct training sessions on product knowledge, service standards and cocktail preparation.
• Manage staffing, scheduling and productivity to meet operational needs.
• Provide coaching and performance feedback to team members.

FINANCIAL PERFORMANCE & OPERATIONS

• Manage bar revenue, cost control and profitability.
• Monitor beverage cost,inventory levels and wastage.
• Work closely with Purchasing and Cost Control to manage suppliers and inventory.
• Analyse sales performance and implement strategies to drive revenue.
• Ensure compliance with budget and financial targets.

COMPLIANCE & RESPONSIBLE SERVICE

• Ensure compliance with local regulations related to alcohol service and licensing.
• Promote responsible service of alcohol and ensure team adherence to guidelines.
• Maintain cleanliness, hygiene and safety standards within the bar.
• Ensure all bar equipment is properly maintained and in good working condition.

GUEST EXPERIENCE & BRAND REPRESENTATION

• Deliver a distinctive and engaging barexperience that reflects the NoMad identity.
• Build strong relationships with guests to encourage loyalty and repeat visits.
• Ensure service style, presentation and atmosphere align with brand standards.
• Support the positioning of the bar as a key destination within the hotel.

QUALIFICATIONS

• Minimum 4–6 years of experience in bar or food & beverage operations, with supervisory experience preferred.
• Proven customer service experience in a supervisory or leadership capacity.
• Warm, engaging personality with a polished and professional presentation.
• Strong ability to listen, anticipate and respond effectively to guest needs, including high-pressure situations.
• Excellent leadership, interpersonal and communication skills.
• Accountable, resilient and solutions-oriented mindset.
• Demonstrated commitment to delivering exceptional guest service.
• Ability to perform effectively in a fast-paced and dynamic environment.
• Flexible and adaptable to a range of operational situations and service demands.
• Proficiency in basic IT systems, including POS and reporting tools.