Casa Chi Bar Manager

InterContinental Hotels Group•Chicago, IL

58d•$34 - $36

About The Position

Manages all functions of the Bar section operation to achieve the optimum departmental profit. Manages all functions of the Bar section operation to achieve the optimum quality level of service. Controls and analyzes, on an on-going basis, the level of the following: Sales Costs Issuing of beverage Quality and presentation of food and beverage products Service standard Condition and cleanliness of facilities and equipment Quality of entertainment Guest satisfaction Marketing Establishes and maintains effective employee and inter-departmental working relationships. Conducts such functions as interviewing, hiring, and performance evaluation, coaching, counseling and taking disciplinary actions to ensure the appropriate staff productivity and efficiency. Assists the General Manager In developing training plans, develops training material in accordance with IHC guidelines and implements training plans for the Bar employees and other Food and Beverage employees. Develops and maintains an up-dated operations manual for the Bar section. Conducts daily briefings and other meetings as needed to obtain optimal results. Participates in service as necessary in accordance with the requirements and practices of the restaurant. Handles administrative works and keeps up-dated files on the following Bar matters: Finance Standards Training Entertainment Outlets Meetings Miscellaneous Assists the General Manager In setting bar goals and developing strategies, procedures and policies. Determines the minimum and maximum stocks and controls par-stocks of material, equipment, food and beverages. Liaise with the Purchasing Manager and suppliers for any purchase needed for the Bar department. Conducts inventories in coordination with the employees of the accounting division. Liaise with employee of the Engineering Division to schedule preventive maintenance and repairs. Monitors local competitors and compare their operation with his/her outlet. Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits. At IHG we are committed to providing our employees with a safe, secure and healthy workplace. It is your responsibility to comply with all workplace health and safety requirements, including any department specific training regarding equipment and procedures. Perform other duties, tasks and special projects as assigned. The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

Responsibilities

Manages all functions of the Bar section operation to achieve the optimum departmental profit.
Manages all functions of the Bar section operation to achieve the optimum quality level of service.
Controls and analyzes sales, costs, issuing of beverage, quality and presentation of food and beverage products, service standard, condition and cleanliness of facilities and equipment, quality of entertainment, guest satisfaction and marketing.
Establishes and maintains effective employee and inter-departmental working relationships.
Conducts interviewing, hiring, and performance evaluation, coaching, counseling and taking disciplinary actions.
Assists the General Manager In developing training plans, develops training material in accordance with IHC guidelines and implements training plans for the Bar employees and other Food and Beverage employees.
Develops and maintains an up-dated operations manual for the Bar section.
Conducts daily briefings and other meetings as needed to obtain optimal results.
Participates in service as necessary in accordance with the requirements and practices of the restaurant.
Handles administrative works and keeps up-dated files on Finance, Standards, Training, Entertainment, Outlets, Meetings and Miscellaneous Bar matters.
Assists the General Manager In setting bar goals and developing strategies, procedures and policies.
Determines the minimum and maximum stocks and controls par-stocks of material, equipment, food and beverages.
Liaise with the Purchasing Manager and suppliers for any purchase needed for the Bar department.
Conducts inventories in coordination with the employees of the accounting division.
Liaise with employee of the Engineering Division to schedule preventive maintenance and repairs.
Monitors local competitors and compare their operation with his/her outlet.
Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits.
Complies with all workplace health and safety requirements.
Perform other duties, tasks and special projects as assigned.