Bar Manager

YOUR DAY-TO-DAY
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

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.    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.
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

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