- To maintain beverage costs at levels established by the restaurant and department.
- Take in charge of wines ordering and maintaining the wine stock.
- Create a wine list and writing wine descriptions.
- Suggest food and wine pairings to servers and customers.
- Recommending wines based on customer preferences
- Train/ Teach F&B team on wines.
- Conducting wine tastings for staff and customers.
- Hosting winery tours.
- Follow all state and local laws for serving alcohol responsibly.
- Prepare drink orders for guests according to specified recipes using measuring systems.
- Document and communicate any incidents/accidents immediately to management and Loss Prevention during shift or event.
- Requisition all necessary supplies, specifically bottle-for-bottle liquor restock, transporting supplies from storeroom to bar set-up area as required.
- Maintain cleanliness and condition of bar, bar unit (CO2 lines, soda tanks, soda guns, drain, etc.), tables, and other tools, following all set-up guidelines.
- Report for duty on time, neatly groomed and in a clean and proper uniform. Do not consume any alcohol while on duty.
- To maintain company standards for hygiene and physical appearance of staff.
- To attend training and meetings and briefings as required.
- Communicate by following the chain of command and proper channel.
- Know how to use and communicate effectively via walkie talkie.
- To liaise with other departments on related issues.
- Effective recruitment, induction and
bartender/ barista knowledge training program within the outlet.
- To inspect all equipment continuously and keep them well maintained to ensure smooth and proper functioning.
- Be responsible for serving the guests with kinds of various food and beverages and maintaining a clean and hygienic restaurant.
- To assist
restaurant manager in achieving FB monthly and yearly budget as allocated.
- Track, follow near-expiry date items and slow-moving items with the leader to have proper remedies based on restaurant operation.
- Always prioritize short-shelf-life beverage items and fresh items to avoid wastage.
- Maximizing profitability of the outlet by increasing turnover & controlling costs.
- Ensure that the restaurant and the bar are prepared for service by means of checklist.
- To ensure all requisition for supplies are up to date by means of checklist.
- To be able to make proposal on food and beverage promotion/ also for festival.
- Stock ice, glassware, paper and others related supplies.
- To inquire/ inventory and order about all goods sold in the outlet.
- Ensure all operating equipment is handled with due care and curb wastage on supplies.
- Anticipate and communicate replenishment needs promptly, ensuring no shortages throughout scheduled function time, and ensuring proper authorization for additional payments as required prior to replenishing.
- Monitors and analyzes menus and products of competitive restaurants.
- Making sales analytical chart to ascertain the sellable and non-sellable products.
- Assure the coordination with the kitchen and F&B Service.
- Be able to identify problem symptom of associates and solving them.
- To contribute to the total guest satisfaction of the resort.
- You are responsible for meeting the HACCP standards and actively check cleanliness in both front and back of the house, to make sure standards are adhered.
- Always live up to the standards set by the InterContinental brand, by assuring you know the standard operating procedures and making sure that they are respected by the team.
- You know the Forbes Travel Guide Standards for restaurants & bars, while ensuring that the team delivers these standards as the minimum when serving guests.
- You have extensive knowledge about activities in InterContinental and the rest of Ha Long Bay, allowing you to give guests recommendations in order to optimize overall guest experience.
- Take lead in tailoring on the guest drinks, aiming to make each visit to our outlet as memorable and unique as possible. You acknowledge guests and remember drinks preferences; as well as their names and preferred seating