Assistant Bar Manager

• 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:
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