Signature Bar Manager - Regent Kuala Lumpur (Pre-opening)

WHAT’S THE JOB?

At Regent Kuala Lumpur, we want to elevate our guests above the noise, this can only be achieved if we thoughtfully manage and connect the service processes. Every role here plays a part in that promise, bringing care and poise to the guest journey, whether guests see it directly or feel it in the quality of their stay.

This is Regent Kuala Lumpur's elevated destination bar — a place to be seen, high above the city, spanning indoor and outdoor spaces that move fluidly between intimate lounge moments and high-volume nights. A specialist wine list sits alongside a considered cocktail programme, brought to life through the theatre of trolley-side service.

As Signature Bar Manager, you lead this experience from the front, bringing genuine alcohol expertise and a real understanding of Kuala Lumpur's bar scene to every shift. Full command of the concept and Regent's F&B philosophy is essential, alongside the storytelling instinct to turn every pour into a moment worth talking about — this role calls for someone who doesn't just manage a bar, but genuinely understands what makes it worth discovering.

YOUR DAY TO DAY  

People

• Direct everyday activity, plan and assign work, ensuring the right staffing numbers at all times
• Develop the team and improve performance through coaching and feedback, creating performance and development goals for key colleagues
• Train colleagues to ensure they deliver with compliance and to Regent's expected standards, with comprehensive understanding of Brand Standards (BSA)
• Lead the beverage training programme for the entire F&B division, arranging internal and external training and supplier-led tastings, and maintaining the training schedule
• Ensure the whole team is trained on The Taste Gallery concept and fully understands Regent's F&B philosophy, Regent Brand Culture, and The Regent Diner guest journey concepts
• Drive a great working environment for teams to thrive, linking departments to create a sense of one team
• Promote teamwork and quality service through regular communication and coordination with other departments
• Train the team in trolley-side and tableside service, bringing theatre and personal storytelling to every cocktail and spirit presentation

Financial

• Monitor budget and control expenses, focusing on food, beverage, and labour costs, working with the Director of Food & Beverage on strategies to achieve financial goals without compromising guest experience or brand reputation
• Support the annual budget, F&B-related forecasts, and departmental goal-setting with the Director of Food & Beverage
• Maintain a strong understanding of the market and competitor set, identifying opportunities to enhance revenue
• Lead menu engineering for the bar, working with the Chef, Sommelier, PR team, and Cost Controller to design a compelling cocktail menu aligned with the venue's concept and Regent's F&B philosophy
• Support the annual F&B marketing programme for the venue with the Director of Food & Beverage and the hotel's marketing team
• Develop compelling beverage promotions relevant to the seasonality and concept of the venue
• Work closely with suppliers to keep the beverage programme updated and compelling across all F&B venues
• Work with the Director of Food & Beverage on the hotel-wide beverage programme, incorporating house-pour and main wine/spirits selections to ensure cost efficiency and high-quality product availability
• Curate and maintain a specialist wine list alongside the cocktail programme, ensuring depth and relevance across both indoor and outdoor spaces

Guest Experience

• Establish and achieve quality and guest satisfaction goals, helping guests with requests and complaints to maintain a high level of satisfaction
• Analyse guest insights to identify and meet expectations, building guest loyalty
• Communicate regularly with guests to ensure expectations are met
• Apply beverage expertise to elevate the guest experience wherever possible
• Ensure Regent's F&B philosophy is activated throughout the outlet via the Guest Journey, encouraging the team to communicate the distinct rooftop bar experience that defines this venue
• Ensure all F&B OS&E and FF&E are in the best operational condition and properly stocked to deliver a smooth, enjoyable guest experience
• Deliver consistent quality and pace across high-volume service, moving fluidly between indoor and outdoor spaces without compromising the guest experience
• Maintain deep knowledge of Kuala Lumpur's bar scene, ensuring the venue's offering stays distinctive, relevant, and a genuine place to be seen
   

Responsible Business

• Ensure food and drinks are stored securely and safely, with waste management systems such as labelling and FIFO in place
• Ensure the Food Safety Management System (FSMS) complies with local regulations and IHG guidelines, and take part in regular audits
• Maintain familiarity with property safety, first aid, fire, and emergency procedures, acting to correct hazards as needed
• Ensure all financial transactions are handled securely and comply with local laws and IHG guidelines
• Ensure food and beverage inventory procedures are in place and comply with local and IHG guidelines
• Ensure alcohol service and beverage-making procedures are aligned with local regulations and IHG guidelines

Accountabilities

• Supervises Bar/Beverage Supervisors and Bar Attendants within the venue on a daily basis
• Accountable for the venue's beverage revenue target and overall profitability
• Team member satisfaction, measured through the Employee Satisfaction Survey
• Consistent delivery of the F&B philosophy and Forbes Five Star standards throughout the venue 
   

WHAT WE NEED FROM YOU  

• To thrive in this role and bring poise and precision to the guest journey, you'll need:
• Degree-level education or appropriate work experience
• Minimum 5 years' professional experience, including at least 2 years at senior level within an international luxury environment
• Comprehensive beverage knowledge across key areas: cocktails, spirits, wines, and non-alcoholic beverages
• Recognised alcohol service or bartending certification, with genuine professional credentials in mixology
• Wine specialisation (e.g. WSET or equivalent) may be required
• Excellent communication and presentation skills, with the ability to build and lead high-performing teams
• Fluent English required; other languages an advantage