InterContinental Phu Quoc] - Assistant Bar Manager
- Vietnam
- Permanent
- Full-time
- 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
- 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.
- To control and analyze following to optimize:
- 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.
- 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:
- Competition + Trends
- Recipes + Potential costs
- To conduct weekly Food and Beverage meetings relating to, but not limited to, the following:
- 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 an up-to-date standard recipe file for all Food and Beverage items including:
- 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.