1. Bar Station Cleanliness & Hygiene
-Clean bar counter before, during, and after shifts.
-Wipe and polish glassware and bar utensils regularly.
-Maintain cleanliness of bar sinks, ice wells and beverage dispensers.
-Ensure floor around the bar is dry and free from hazards.
-Dispose of garnishes, fruit waste, and other debris properly.
-Deep clean the entire bar station weekly, including under-counter storage and fridges.
-Clean blender, juicer and shaker after each use.
-Organize back bar shelves and ensure all bottles are clean and presentable.

2. Juice & Beverage Preparation
-Prepare fresh juices daily according to par stock requirements.
-Ensure juices are labelled, stored correctly, and used within shelf life.
-Check juice prep area for cleanliness before starting and after completing prep.
-Refill garnishes (pink sea salt, mint leaves, bunga kantan,longan etc.) for cocktails.
-Monitor juice stock and inform supervisor when levels are low or expired.

3. Liquor, Wine, and Cocktail Knowledge
-Maintain full knowledge of all liquor brands available at the bar.
-Know the types of wine offered (red, white, rosé, sparkling) and proper serving temperatures.
-Understand wine-by-glass and bottle pouring procedures.
-Learn and memorize cocktail recipes from the official bar menu.
-Know standard cocktail techniques: shaking, stirring, layering, muddling, etc.
-Understand flavor pairings, garnishes, and drink presentation standards.
-Stay updated on new drinks or seasonal menu changes.
-Get involved in R&D of new beverage.

4. Bar Service & Guest Interaction
-Take beverage orders directly from guests or service staff.
-Prepare and serve beverages accurately, promptly, and to quality standards.
-Check guest age before serving alcohol if needed.
-Engage with guests respectfully and professionally.
-Handle guest complaints regarding drinks with care and notify supervisor if needed.
-Suggest beverages or upsell premium liquors when appropriate.

5. Stock & Inventory Management
-Conduct daily opening and closing stock checks for liquor, wine, beer, and juice.
-Replenish low stock from store as per par level.
-Ensure proper rotation of stock (FIFO – First In, First Out).
-Report low stock, expired items, or discrepancies to PIC or supervisor.
-Assist in monthly inventory count with accuracy.

6. Equipment & Supplies Maintenance
-Check bar tools (shakers, strainers, jiggers, muddlers, etc.) for damage or wear.
-Maintain and clean juice machine, blender, ice machine, and fridge units.
-Ensure all bar towels, bottle openers, pourers, and napkins are stocked and organized.
-Store utensils and equipment safely and hygienically.

7. Compliance & Safety
-Follow hygiene standards and food safety protocols at all times.
-Adhere to alcohol service regulations.
-Report accidents, spillage, or equipment malfunctions to supervisor immediately.
-Use protective gloves and sanitizers during juice prep and cleaning.

8. Team Support & Training
-Provide on-the-job guidance and training to junior bartenders.
-Demonstrate proper techniques and ensure juniors follow SOPs.
-Share product knowledge and assist in building their confidence and skills.
-Monitor their work and offer feedback or corrections respectfully.
-Inform supervisor if additional training or support is needed.

9. Assist in Ad hoc task when necessary.