Senior Bartender

What you will be doing

• Run bar service across brunch, the shared-plates lunch and the tapas evening, keeping every drink exactly to recipe.
• Set up the bar before service and close it properly after: ingredients, tools, glassware, machine.
• Own portioning and consistency, so the same drink is the same drink at 3pm and at 9pm.
• Build and revise the drinks list alongside the kitchen, so it sits with Southeast Asian small plates and Spanish tapas rather than fighting them.
• Taste drinks before they reach a guest, and send back anything that is not right.
• Run stock: count at the start of the day and the end of the shift, raise what needs ordering, and discard anything spoiled.
• Roster and brief the bar team, and train new bartenders and baristas on the list and the standard.
• Work private events: pre-batching where it is sensible, service timing, and holding the standard when the room is full.
• Meet food hygiene and safety standards in preparation and in how ingredients are stored.
• Handle a guest complaint at the bar without passing it upward first.

Background we are looking for

• At least one year already working as a head bartender or deputy head bartender, or two or more years as a bartender in a venue with a real cocktail list.
• Experience of a venue where service changes character during the day, or of events and banquet work.
• A mixology vocational course is welcome but experience on a busy bar counts for more.

Skills and tools

• Confident across spirits, wine, beer, cocktails and mocktails, and able to talk about them to a guest.
• Able to design a drink, cost it, write the spec and teach it to someone else.
• Comfortable on the espresso machine and grinder, because the bar opens on coffee.
• Speed under pressure without dropping the spec.
• Conversational English, enough to take an order, explain a drink and look after an event guest.

Nice to have

• A point of view on Vietnamese and regional ingredients behind the bar.
• Latte art.
• Experience writing a bar list against a set menu for an event.

What good looks like here

Good is a bar that does not notice the handover. Brunch coffee runs clean, the counter is reset before the tapas service without anyone asking, and a private event lands on time because the batching was done that morning. A senior bartender here is judged on what the section does when they are not standing in it.

Pay and benefits

There is a group benefits programme across the team. We would rather go through pay and what comes with the role with you directly than publish a list, so ask us when we talk.

About TEMPO House

One kitchen and one bar running three services: Western brunch from early morning, Southeast Asian small plates to share, and Spanish tapas for dinner and private events. We are at 218C Pasteur, Xuan Hoa (District 3), Ho Chi Minh City.

How to apply

Use the form on this page. If you do not have a CV file ready, message us on Zalo or Messenger, or send an email, and we will take it from there.