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
• To ensure the availability of Food and Beverage products
• Direct/Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers
• To Implement a daily, weekly and monthly checklist for all Food and Beverage departments. Ensures proper follow- up to attain maximum quality and efficiency
• 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
• 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
Financial
• To supervise the operation of Ink360 included employees, facilities, sales and costs and to ensure to achieve the maximum departmental profit
• To approve all wine purchases and other Food and Beverage items in accordance with InterContinental Hotel Group quality and quantity standards
• Coordinates with the Finance department to set up Food and Beverage par stocks in terms of operation needs.
• 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….
Guest Experience
• To control and analyze following to optimize:
- Quality of product and service
- To coordinate and supervise the preparation, presentation and service of food products to ensure the highest quality at all times
- Operating costs
- Sanitation and cleanliness (hygiene)
- Merchandising and marketing
- To establish and maintain effective employee relations
- Guest satisfaction
• 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:
- Trends
- Local requirements
- Recipes
- Market needs
- Potential costs
- Competition
• To conduct weekly Food and Beverage meetings relating to, but not limited to, the following:
- Projected business
- Changes in procedures
- Operations results and problems
- Quality improvement
- New management policies
- Sales improvement
- Overall Food and Beverage financial results and profitability
• 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:
- Production time
- Sales mix
- Sales history
- Potential costs
- Actual costs
- Par stock
• To interact with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors and other members of the local community
• 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
• To be responsible in keeping the resort safe and secure, to participate in any hotel activity related to safety management.
• 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
