To supervise the day- to- day operations of the bar. This includes making sure the bar is clean, stocked with drinks and supplies, and that everything is working properly. When needed to serve beverages and/or food to the guests in a friendly, courteous and timely manner, resulting in guest satisfaction, also to prepare beverages for other servers to supply to guests.
To maintain company standards for hygiene and physical appearance of staff.
Monitors and analyzes menus and products of competitive restaurants.
Requisition all necessary supplies, specifically bottle- for- bottle liquor restock, transporting supplies from storeroom to bar set- up area as required.
Effective recruitment, induction and bartender/ barista knowledge training program within the outlet.
Making sales analytical chart to ascertain the sellable and non- sellable products.
Follow all state and local laws for serving alcohol responsibly.
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.
Recommending wines based on customer preferences
To be able to make proposal on food and beverage promotion/ also for festival.
To attend training and meetings and briefings as required.
Maximizing profitability of the outlet by increasing turnover & controlling costs.
Report for duty on time, neatly groomed and in a clean and proper uniform. Do not consume any alcohol while on duty.
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.
Know how to use and communicate effectively via walkie talkie.
Always prioritize short- shelf- life beverage items and fresh items to avoid wastage.
Hosting winery tours.
To inquire/ inventory and order about all goods sold in the outlet.
To inspect all equipment continuously and keep them well maintained to ensure smooth and proper functioning.
Document and communicate any incidents/accidents immediately to management and Loss Prevention during shift or event.
Be able to identify problem symptom of associates and solving them.
Ensure that the restaurant and the bar are prepared for service by means of checklist.
To contribute to the total guest satisfaction of the resort.
To maintain beverage costs at levels established by the restaurant and department.
Prepare drink orders for guests according to specified recipes using measuring systems.
Create a wine list and writing wine descriptions.
To liaise with other departments on related issues.
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.
Take in charge of wines ordering and maintaining the wine stock.
Conducting wine tastings for staff and customers.
Communicate by following the chain of command and proper channel.
Stock ice, glassware, paper and others related supplies.
Ensure all operating equipment is handled with due care and curb wastage on supplies.
To assist restaurant manager in achieving FB monthly and yearly budget as allocated.
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.
Be responsible for serving the guests with kinds of various food and beverages and maintaining a clean and hygienic restaurant.
Train/ Teach F&B team on wines.
Assure the coordination with the kitchen and F&B Service.
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.
Track, follow near- expiry date items and slow- moving items with the leader to have proper remedies based on restaurant operation.
You know the Forbes Travel Guide Standards for restaurants & bars, while ensuring that the team delivers these standards as the minimum when serving guests.
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.
To ensure all requisition for supplies are up to date by means of checklist.
Suggest food and wine pairings to servers and customers.
