Bar Manager

• 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

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