Objective
Assist the Nightclub Manager in delivering safe, efficient and commercially successful nightly operations, with consistent guest and VIP service, effective team supervision and strong financial and inventory controls.
Key Responsibilities
01 Nightclub Operations
Supervise nightly opening, service and closing; maintain outlet readiness, ambience and brand standards. Coordinate floor, bar and host teams, manage peak demand and resolve operational issues promptly.
02 Team Leadership
Prepare rosters to match bookings and event demand; monitor attendance and timekeeping. Lead briefings, assign sections and support recruitment, onboarding, appraisals and disciplinary processes with HR.
03 Guest and VIP Experience
Oversee reservations, table allocation, queues, VIP hosting and bottle service. Communicate minimum spends and booking terms clearly, handle complaints and build guest relationships to encourage repeat visits.
04 Revenue and Financial Controls
Support sales, average spend and profitability targets through table sales, upselling and promotions. Monitor labour and beverage costs; check bills, deposits, cash and payment reconciliation, escalating variances and following approval controls.
05 Beverage Stock and Assets
Coordinate stock counts, reconciliation and requisitions. Monitor pours, bottle usage, wastage, complimentary items and breakage; maintain secure storage and report stock discrepancies, asset damage and maintenance needs.
06 Security and Guest Welfare
Coordinate with security on entry checks, capacity, crowd flow and guest conduct. Follow responsible alcohol service and emergency procedures; escalate intoxication, harassment, incidents and hazards, maintaining accurate incident records.
07 Entertainment and Events
Coordinate with DJs, performers, technical teams, Marketing and Events on timings, promotions and private bookings. Check operational readiness, communicate guest requirements and protect service quality during events.
08 Training and Compliance
Coach teams on service, product knowledge, VIP etiquette, de-escalation and cash controls. Maintain hygiene, grooming and safety standards; follow applicable operating requirements and company policies, submit reports and support continuous improvement.
Key Performance Indicators
• Revenue, table sales and average spend; beverage and labour cost control; reduced wastage. • Guest satisfaction and repeat visits; effective booking, VIP service and event execution.
• Staff attendance, retention and training; safety, responsible service and SOP compliance.
• Accurate stock counts and cash reconciliation; complete and timely incident and operational reports.
Recruitment Process
Please note that our recruitment process begins with an initial pre-screening conducted by the Talent Acquisition (TA) team. Candidates who meet the required qualifications and position requirements will be shortlisted and invited to proceed to the next stage of the interview process.
If you are interested in this opportunity, please submit your updated CV and Portfolio to recruit@sohohospitality.com. As this is a design-focused position, a portfolio is mandatory. Applications submitted without a portfolio will not be considered for the next stage of the recruitment process.
Due to the high volume of applications, only shortlisted candidates will be contacted.