INK360 BAR MANAGER

WHAT'S THE JOB?
To manage the operation of the bar Ink360 to ensure the achievement of established food and beverage quality and quality of guest service standards and to maximise a departmental revenue and financial target.
To adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
YOUR DAY-TO-DAY
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