Bar Manager

Mô tả công việc

WHAT’S THE JOB?

1. To manage the operation of the bar Ink360 to ensure the achievement of established food and beverage quality and quality of guest service standards and to maximise a departmental revenue and financial target.
2. To adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
3. YOUR DAY-TO-DAY
4. People
5. Direct/Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers
6. Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues
7. Train colleagues to make sure they deliver with compliance and to the standards we expect
8. Drive a great working environment for teams to thrive - linking up departments to create sense of one team
9. Promote teamwork and quality service through daily communication and coordination with other departments
10. Recommend or initiate any HR related actions where needed
11. To ensure the availability of Food and Beverage products
12. To Implement a daily, weekly and monthly checklist for all Food and Beverage departments. Ensures proper follow-up to attain maximum quality and efficiency
13. Financial
14. Help create the department’s annual budget and the setting of departmental goals
15. Monitor budget and control expenses with a focus on food, beverage, and labour costs….
16. To approve all wine purchases and other Food and Beverage items in accordance with InterContinental Hotel Group quality and quantity standards
17. To supervise the operation of Ink360 included employees, facilities, sales and costs and to ensure to achieve the maximum departmental profit
18. Coordinates with the Finance department to set up Food and Beverage par stocks in terms of operation needs.
19. Guest Experience
20. To control and analyze following to optimize:
21. Quality of product and service
22. Guest satisfaction
23. Merchandising and marketing
24. Operating costs
25. Sanitation and cleanliness (hygiene)
26. To coordinate and supervise the preparation, presentation and service of food products to ensure the highest quality at all times
27. To establish and maintain effective employee relations
28. Merchandising and promotions.
29. Responsible Business
30. To supervise and coordinate the price and preparation of menus, beverages and wine lists by taking into consideration such factors as:
31. Local requirements
32. Market needs
33. Competition
34. Trends
35. Recipes
36. Potential costs
37. To conduct weekly Food and Beverage meetings relating to, but not limited to, the following:
38. Overall Food and Beverage financial results and profitability
39. Projected business
40. Operations results and problems
41. Changes in procedures
42. New management policies
43. Quality improvement
44. Sales improvement
45. Productivity improvement
46. To attend all other meetings as required by the administrative calendar
47. To keep and up-to-date standard recipe file for all Food and Beverage items to include:
48. Sales history
49. Sales mix
50. Actual costs
51. Potential costs
52. Par stock
53. Production time
54. 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
55. To interact with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community
56. To be responsible in keeping the resort safe and secure, to participate in any hotel activity related to safety management.
57. Other ad-hoc duties – unexpected moments when we have to pull together to get a task done
58. May assist with other duties as assigned by management

Quyền lợi

1. Insurance as labor law
2. Health care insurance for personal at least 6 months and for the family after working 2 years
3. 24/7 accident insurance- At least 14 annual leave, 2 days off/week
4. Relocation, Repatriation allowance
5. Rest & Relaxation, Home leave allowance
6. Accommodation, uniform, transportation, and meal are provided
7. Service charge as revenue
8. International working environment

Yêu cầu ứng viên

Education

1. Bachelor’s Degree or Diploma in Hotel Management, Food & Beverage, or related field.

Service years in the field

1. 4 years related experience, including supervisory experience, or an equivalent combination of education and experience

Knowledge and skills

1. Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
2. Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.
3. Having knowledge about food safety and hygiene
4. Problem solving, reasoning, motivating, organizational and training abilities.
5. Good writing skills
6. Leadership Skills
7. Language: Professional English