Ink 360 Bar Manager

People

• Direct/Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers

• 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

• 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 and up-to-date standard recipe file for all Food and Beverage items to include:

- 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