WHAT’S THE JOB?
To manage the operation of the bar Ink360 and the beverage program of the resort to ensure the achievement of established food and beverage quality and quality of guest service standards and to maximize departmental revenue and financial target. To adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
YOUR DAY- TO- DAY
People
Train colleagues to make sure they deliver with compliance and to the standards we expect
Drive a great working environment for teams to thrive- linking up departments to create sense of one team
Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues
Direct/Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers
Assisting ADFB & DOFB on bar setup across the F&B department
To implement a daily, weekly and monthly checklist for all Food and Beverage departments. Ensures proper follow- up to attain maximum quality and efficiency
Recommend or initiate any HR- related actions where needed
Promote teamwork and quality service through daily communication and coordination with other departments
To ensure the availability of Food and Beverage products
Financial
To approve all wine purchases and other Food and Beverage items in accordance with InterContinental Hotel Group quality and quantity standards
Monitor budget and control expenses with a focus on food, beverage, and labour costs….
Coordinates with the Finance department to set up Food and Beverage par stocks in terms of operation needs.
To supervise the operation of Ink360 included employees, facilities, sales and costs and to ensure to achieve the maximum departmental profit
Help create the department’s annual budget and the setting of departmental goals
Guest Experience
To control and analyze following to optimize:
- To coordinate and supervise the preparation, presentation and service of food products to ensure the highest quality at all times
- Quality of product and service
- Guest satisfaction
- Merchandising and marketing
- Sanitation and cleanliness (hygiene)
- Operating costs
- To establish and maintain effective employee relations
Merchandising and promotions.
Responsible Business
Involved in driving the beverage program of the resort.
Tailor deals, marketing promotions and activities for the venue.
To supervise and coordinate the price and preparation of menus, beverages and wine lists by taking into consideration such factors as:
- Competition + Trends
- Recipes + Potential costs
- Local requirements + Market needs
To conduct weekly Food and Beverage meetings relating to, but not limited to, the following:
- New management policies + Quality improvement
- Sales improvement
- Overall Food and Beverage financial results and profitability + Projected business
- Operations results and problems + Changes in procedures
To attend all other meetings as required by the administrative calendar
Productivity improvement
To keep an up- to- date standard recipe file for all Food and Beverage items including:
- Actual costs + Potential costs
- Sales history + Sales mix
- Par stock + Production time
To keep aware of trends, systems, practices and equipment in Food and Beverage preparation and service in the hotel and restaurant field through trade literature and actual visits
To be responsible in keeping the resort safe and secure, to participate in any hotel activity related to safety management.
Other ad- hoc duties – unexpected moments when we have to pull together to get a task done
To interact with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community
May assist with other duties as assigned by management.
