Mixologist Trainer (3-month project)

Our client, a leading independent hotel group with multiple locations in the city centre of Port Moresby, is seeking an experienced, dynamic Mixologist Trainer on a seasonal basis (3-month project) to elevate bar operations, cocktail culture, and beverage service across our premier outlets. 

Working directly with our F&B leadership team, you will design signature cocktail programs, introduce contemporary mixology techniques, and upskill our local bar team to deliver world-class service to corporate, diplomatic, and leisure guests.

Note: A beverage portfolio must be submitted with your application that displays your creativity, innovation, and attention to detail. (All images will be checked to ensure ownership)

Requirements

• Diploma or Certification in Hospitality Management, Beverage Studies, or recognized Mixology accreditation (WSET Spirits or equivalent preferred).
• Min. 3 years as a Mixologist, Bar Manager, or Beverage Trainer within a recognised hospitality brand, high-volume upscale lounge, or luxury resort environment.
• Deep knowledge of global spirits, craft cocktails, infused syrups, Bitters, modern mixology methods, and espresso/coffee-based beverage execution.
• Proven track record of mentoring and upskilling local staff in international hospitality service standards in multicultural settings.
• Strong proficiency in beverage costing, recipe yield modelling, POS systems, and bar stock administration.
• Excellent verbal communication, refined personal presentation, and high energy behind the bar.
• Previous experience working in the cruise line or remote destinations is a plus!

Key Responsibilities

• Design and execute structured training modules covering classic cocktails, craft mixology, garnishing, ice programs, and precision pour controls.
• Develop high-end, seasonal cocktail menus integrating local South Pacific botanicals, fruits, and premium spirits to elevate revenue and guest satisfaction.
• Standardize cocktail recipes, create detailed specs and visual guides, and audit daily bar setups to ensure presentation and speed of service.
• Train bar staff and floor servers on spirits knowledge, flavor pairings, upselling techniques, and guest engagement protocols tailored to a luxury city-center hotel environment.
• Collaborate with F&B leadership team to manage beverage cost-of-sales, yield analysis, waste minimization, and inventory controls across all outlets.
• Ensure complete compliance with food safety, sanitation, HACCP guidelines, and local liquor licensing regulations across all bar venues.
• Monitor product quality: manage inventory and ensure the freshness and quality of all beverage-related items