[InterContinental Phu Quoc] - Assistant Bar Manager

People

• 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
• Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues
• 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
• Promote teamwork and quality service through daily communication and coordination with other departments
• Recommend or initiate any HR-related actions where needed
• To ensure the availability of Food and Beverage products
• To implement a daily, weekly and monthly checklist for all Food and Beverage departments. Ensures proper follow-up to attain maximum quality and efficiency

Financial

• Help create the department’s annual budget and the setting of departmental goals
• Monitor budget and control expenses with a focus on food, beverage, and labour costs….
• To approve all wine purchases and other Food and Beverage items in accordance with InterContinental Hotel Group quality and quantity standards
• To supervise the operation of Ink360 included employees, facilities, sales and costs and to ensure to achieve the maximum departmental profit
• Coordinates with the Finance department to set up Food and Beverage par stocks in terms of operation needs.

Guest Experience

• To control and analyze following to optimize:

     - Quality of product and service
     - Guest satisfaction
     - Merchandising and marketing
     - Operating costs
     - Sanitation and cleanliness (hygiene)
     - To coordinate and supervise the preparation, presentation and service of food products to ensure the highest quality at all times
     - 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:

      - Local requirements + Market needs
      - Competition + Trends
      - Recipes + Potential costs

• To conduct weekly Food and Beverage meetings relating to, but not limited to, the following:

       - Overall Food and Beverage financial results and profitability + Projected business
       - Operations results and problems + Changes in procedures
       - New management policies + Quality improvement
       - Sales improvement

• Productivity improvement
• To attend all other meetings as required by the administrative calendar
• To keep an up-to-date standard recipe file for all Food and Beverage items including:

      - Sales history + Sales mix
       - Actual costs + Potential costs
       - 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 interact with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community
• 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
• May assist with other duties as assigned by management.