Key Responsibilities

1. Bar Programme Development

Develop and lead the new cocktail menu for VCK Lounge.

Build the opening menu around strong, commercially viable signature drinks.

Create cocktails that match the VCK brand: elegant, Manhattan-inspired, memorable, and suitable for both early lounge hours and late-night energy.

Work on classics, signatures, highballs, zero-proof options, and later-stage bottle/champagne serves.

Cost every cocktail properly and maintain target beverage margins.

Introduce seasonal or limited drinks where commercially useful.

2. Bar Operations

Manage day-to-day bar operations.

Set up bar prep systems, batching, garnish prep, stock rotation, and service flow.

Ensure speed, consistency and quality during both cocktail lounge service and high-volume late-night periods.

Maintain cleanliness, organisation and professional bar standards.

Ensure the bar is ready before service and properly closed after service.

Work with management to improve service efficiency and reduce wastage.

3. Team Leadership & Training

Train bartenders, barbacks and service staff on drinks, ingredients, service standards and upselling.

Build clear SOPs for bar prep, cocktail execution, stock handling and closing.

Lead by example during service.

Maintain discipline, morale and professionalism within the bar team.

Help identify, hire and develop part-time or full-time bar team members as the venue scales.

4. Inventory & Cost Control

Manage beverage inventory and stock ordering.

Monitor usage, wastage, breakage, comps and slow-moving stock.

Work with suppliers to source spirits, mixers, garnishes, glassware and bar tools.

Ensure stock levels support both regular service and event/private-room bookings.

Maintain beverage COGS discipline and support monthly reporting.

5. Brand & Guest Experience

Represent VCK Lounge as the face of the bar programme.

Deliver warm, confident and polished guest interaction.

Support private-room, VIP and hosted experiences where needed.

Help create drinks and service rituals that make the venue memorable.

Work with the marketing/content team for product shoots, drink features, videos and menu storytelling.

Support the brand identity of Velvet. Cocktails. Keys.

6. Commercial Support

Help design drinks and packages that increase average spend.

Support private-room menus, champagne/bottle packages and event menus.

Recommend upsell opportunities across cocktails, bottles, champagne and food pairings.

Work with management to review sales data and adjust the menu based on performance.

Support weekday promotions, early-hour offers and programme-specific drinks.

Ideal Candidate

The ideal candidate should have:

Strong cocktail knowledge and practical bar experience.

Experience in cocktail bars, lounges, hotels, nightlife venues or premium F&B environments.

Ability to create drinks that are both creative and commercially viable.

Good understanding of cocktail costing, inventory and bar margins.

Strong leadership and communication skills.

Ability to train junior bartenders and service staff.

Confidence working in both refined cocktail service and high-volume late-night service.

Good sense of hospitality, presentation and guest interaction.

Interest in nightlife, music, private-room service and premium guest experiences.

Ability to work evenings, weekends and public holidays.

Preferred Experience

Prior experience as Head Bartender, Senior Bartender, Bar Supervisor or Bar Manager.

Experience opening or relaunching a venue.

Experience creating cocktail menus.

Experience with private events, VIP tables, bottle service or lounge operations.

Supplier and spirits brand relationships.

Familiarity with Singapore’s bar and nightlife scene.

Comfortable appearing in content, product shoots or brand-led marketing.

What We Are Looking For Beyond Skills

We are looking for someone who is:

hands-on,

commercially minded,

calm under pressure,

creative but practical,

organised,

clean and disciplined,

guest-focused,

team-oriented,

and excited to help build a brand.

This is not a role for someone who only wants to make beautiful drinks slowly.

We need someone who understands that a successful bar programme must be:

creative, consistent, fast, profitable and memorable.

Compensation

Salary will be discussed based on experience.

Potential structure may include:

base salary,

performance incentives,

menu development incentives,

event/private-room support incentives,

and growth opportunities as the venue scales.