InterContinental Phu Quoc Long Beach Resort

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

- 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

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

2. Service years in the field :

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

3. 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

4. Language: Professional English

- Certificates related to applied position

- Phone: 02973 97 8888 (EXT: 8241)/0919 065 846/ 091 909 6325(Human Resources)