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1. 飲品創意與標準制定 / Beverage Innovation & Standard Setting主導研發、設計并定期更新符合Aura品牌定位的特色雞尾酒單，確保其創意性、故事性與商業性的平衡。Lead the development, design, and regular updating of the signature cocktail menu in line with Aura's brand positioning, ensuring a balance of creativity, narrative, and commercial viability.建立并嚴格維護所有飲品（包括經典雞尾酒、特色雞尾酒、烈酒、葡萄酒及無酒精飲料）的標準化配方、制作流程與呈現規范。Establish and strictly maintain standardized recipes, production procedures, and presentation guidelines for all beverages (including classic cocktails, signature cocktails, spirits, wines, and non-alcoholic drinks).密切關注全球調酒趨勢與本地市場喜好，引入創新技術與理念，保持酒單的領先性與吸引力。Closely follow global mixology trends and local market preferences, introducing innovative techniques and concepts to keep the menu cutting-edge and attractive.2. 吧臺運營與質量管理 / Bar Operations & Quality Control全面管理吧臺的日常運營，確保高效、流暢的服務流程，尤其在現場爵士樂表演的高峰時段。Oversee the daily operations of the bar, ensuring efficient and smooth service flow, especially during peak hours with live jazz performances.監督所有飲品的出品質量、口感、一致性及視覺呈現，親自處理復雜或VIP客人的訂單。Supervise the quality, taste, consistency, and visual presentation of all beverage outputs, personally handling complex or VIP guest orders.嚴格執行衛生、安全及合規標準，確保吧臺區域符合所有健康法規與公司政策。Enforce strict hygiene, safety, and compliance standards, ensuring the bar area meets all health regulations and company policies.管理與維護所有吧臺設備、工具及器皿，確保其處于最佳工作狀態。Manage and maintain all bar equipment, tools, and glassware, ensuring they are in optimal working condition.3. 團隊領導與培訓 / Team Leadership & Training負責培訓，及評估調酒師及酒吧服務員團隊。Be responsible for training and evaluating the team of bartenders and barbacks.制定并實施持續的培訓計劃，涵蓋調酒技術、產品知識（烈酒、利口酒、葡萄酒等）、風味搭配、客戶服務及銷售技巧。Develop and implement ongoing training programs covering mixology techniques, product knowledge (spirits, liqueurs, wines, etc.), flavor pairing, customer service, and sales skills.打造積極、專業、富有創意的團隊文化，激勵團隊成員追求卓越，并提供職業發展指導。Foster a positive, professional, and creative team culture, motivating team members to pursue excellence and providing career development guidance.主持班前例會，傳達每日特色、庫存情況、活動信息及服務重點。Conduct pre-shift briefings to communicate daily specials, inventory status, event information, and service priorities.4. 庫存與成本控制 / Inventory & Cost Control全面負責酒吧的庫存管理，包括烈酒、啤酒、葡萄酒、調酒輔料及易耗品。Take full responsibility for bar inventory management, including spirits, beer, wine, mixers, and consumables.執行嚴格的庫存盤點制度，分析用量數據，管控損耗，確保庫存準確性與安全性。Implement strict inventory counting procedures, analyze usage data, control wastage, and ensure inventory accuracy and security.監控飲品成本率，通過優化配方、采購建議及杜絕浪費來實現成本控制目標。Monitor beverage cost percentages and achieve cost control targets through recipe optimization, procurement suggestions, and waste elimination.協助管理層制定采購計劃，并與供應商保持有效溝通。Assist management in formulating purchasing plans and maintain effective communication with suppliers.5. 客戶體驗與銷售推動 / Guest Experience & Sales Drive作為酒吧的形象代表，主動與客人互動，特別是?？团c重要賓客，建立牢固的客戶關系。As the ambassador of the bar, proactively interact with guests, especially regulars and key clients, to build strong relationships.通過專業的品酒推薦、雞尾酒故事講解及個性化的服務，顯著提升賓客體驗與消費額。Significantly enhance guest experience and spending through professional tasting recommendations, cocktail storytelling, and personalized service.推動特色雞尾酒、高端烈酒及套餐的銷售，協助達成酒吧的營收目標。Drive the sales of signature cocktails, premium spirits, and set menus to help achieve the bar's revenue targets.專業、及時地處理賓客的咨詢、反饋或投訴。Handle guest inquiries, feedback, or complaints professionally and promptly.6. 活動協作與品牌推廣 / Event Collaboration & Brand Promotion與爵士樂隊及活動策劃團隊緊密協作，根據演出主題或特定活動（如發布會、私人派對）設計定制化飲品或主題酒單。Collaborate closely with jazz bands and the event planning team to design customized drinks or thematic menus based on performance themes or specific events (e.g., launch parties, private events).代表酒吧參與媒體活動、行業比賽或客座調酒項目，提升酒吧的行業影響力與品牌知名度。Represent the bar in media events, industry competitions, or guest bartending projects to enhance the bar's industry influence and brand awareness.協助管理酒吧的社交媒體形象，提供專業的飲品內容。Assist in managing the bar's social media presence by providing professional beverage-related content.