Manager, Beverage

A little taste of your day to day

Every day is different but mostly you’ll be:

• Scheduling employees to ensure proper coverage, and planning and assign work.
• Establishing, communicating, and enforcing policies and procedures.
• Recommending and/or initiating salary, disciplinary, or other human resources-related actions in accordance with company rules and policies.
• Ensuring all staff is properly trained, and certified as required, and have the tools and equipment needed to effectively carry out their job functions, and that guests are greeted upon arrival and receive prompt and professional service.
• Establishing and implementing appropriate service recovery procedures in order to ensure total guest satisfaction.
• Creating innovative programs and promotions to market special menu items and drinks, while supporting system-wide food and beverage programs, monitoring performance of such programs through analysis of guest feedback and financial results.
• Initiating corrective measures as needed.
• Conducting meetings to inform staff of special promotions, daily specials, and additional information.
• Assisting in preparation of operating budget and financial plans which support the overall objectives of the food and beverage department, as well as achieving budgeted revenues, controlling expenses and labor costs, and maximizing profitability for the outlets.
• Establishing and maintaining procedures to:
  • (1) ensure the security and proper storage of liquor, bar inventory and equipment,
  • (2) ensure the security of monies, credit and financial transactions,
  • (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and
  • (4) minimize waste and breakage of glassware and supplies.
  • (5) establish procedures and timeframes for conducting inventory, as well as setting par levels for supplies and equipment.
• Ensuring that all bar equipment, including but not limited to sinks, taps, blenders, cash registers, etc., is in proper operational condition and is cleaned on a regular basis, and that outlet facilities are cleaned, vacuumed, and properly stocked according to anticipated business volumes.
• Promoting teamwork and quality service through daily communication and coordination with other departments.  Key departmental contacts include but are not limited to: Sales and Marketing, Catering, Banquets, Housekeeping, Maintenance and Front Office.
• Interacting with outside contacts:
  • Guests – to ensure their total satisfaction
  • Vendors – to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc.
  • Regulatory agencies – regarding safety and compliance matters
  • Other contacts as needed (professional organizations, community groups, local media)
• Serving as the Manager on Duty
• Performing other duties as assigned including assisting bar staff with their job functions during peak periods.

What we need from you

https://careers.ihg.com/en/job-details/?jobref=Manager+BeverageBar+-+InterContinental+San+Francisco%7cUS%7c143274#438906