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

• Insurance as labor law
• Health care insurance for personal at least 6 months and for the family after working 2 years
• 24/7 accident insurance- At least 14 annual leave, 2 days off/week
• Relocation, Repatriation allowance
• Rest & Relaxation, Home leave allowance
• Accommodation, uniform, transportation, and meal are provided
• Service charge as revenue
• International working environment

• Education:Bachelor’s Degree or Diploma in Hotel Management, Food & Beverage, or related field.

Service years in the field

• 4 years related experience, including supervisory experience, or an equivalent combination of education and experience

Knowledge and skills

• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.
• Having knowledge about food safety and hygiene
• Problem solving, reasoning, motivating, organizational and training abilities.
• Good writing skills
• Leadership Skills
• Language: Professional English