Bar Supervisor

• In the absence of a Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
• Endeavours to resolve all complaints during shift and logs all complaints in log book for further follow up
• Supervises cash handling and banking procedures
• Prepares daily banking and cash flow reports
• Establishes and instructs staff in cash security procedures
• Deals with irregular payments
• Supervises the maintenance of service equipment
• Monitors standards of guest facilities and services
• Controls stock and monitor security procedures
• Assists with menu and wine list creation
• Supervises functions
• Supervise outlet service
• To be responsible for the daily supervision of the restaurant, concentrating on service procedure and quality of product.
• To ensure that all restaurant mise-en-place is correctly prepared and ready for each service period.
• To maintain a breakage prevention program designed to minimize breakage of operating equipment, and to liaise directly with the Chief Steward and recommend changes to policies or procedures.
• To maintain a close customer contact to ensure satisfaction and recognition of regular guests.
• To assist Manager in the planning, implementation and running of promotional events.
• To comply with any reasonable request made by the Manager or Food and Beverage Director.
• To supervise the service within the restaurant, to ensure that the service standards, quality of product, staff grooming are to the requirements as specified within the Operation Policy of the outlet and the requirements of the Hotel.
• To ensure that the Hostess staff perform all duties as are required, that the front reception area of the restaurant is neat and tidy and that the reservation book is properly maintained.
• To check and review all operating par stocks of condiments and restaurant supplies and operating equipment used within the restaurant. To ensure that there is sufficient stock for each day's trade, requisitioning where required any equipment or supplies that are necessary.
• To assist the restaurant manager with the restaurant guest recognition program.
• To assist the restaurant manager in spot checks of the restaurant, to ensure cleanliness of the operation at all times.
• To assist the restaurant manager in spot checks of the restaurant to ensure that all repairs and maintenance have been carried out, reporting any new areas that need attention. And ensuring follow up within a time frame of 14 days.
• To ensure that all menus are clean, neat and tidy, free from marks and dirt, stains or watermarks. Replacing any menu with a new one as required.
• To ensure that all staff report for work as per the posted roster, and that all leave and sick leave requests are handed to the Restaurant manager.
• To assist during the service periods with actual service to the guest during periods of high business.
• To assist the restaurant manager at all times, ensuring a high level of co-operation at all times.
• Must always check personal hygiene and be well groomed in appearance, as per the grooming standards of the hotel and the department.
• Must always maintain a professional image at all times, be friendly and smiling at all times when in contact with guests and staff alike.
• Ensure prompt and courteous service at all times, and ensure that all guest enquiries are dealt with at all times.
• Must be aware of the importance of beverage sales within the outlet, and sees to it that every effort is made by the waiters and waitress's to sell the maximum number of drinks possible. And to ensure that all beverages sold are as per the quality and presentation standards of the Hotel.
• To ensure that all products and services ordered appear on all guest checks, and that all items are properly accounted for, correct prices charged. And that all monies due are collected from the guest.
• Greet and escort guests to their table during high business periods, to ensure guests are seated quickly and not waiting at the entrance.
• Ensure that all staff are at their assigned stations, and that work assignments have been issued and understood.
• When presenting menus to guests or answering guest questions as to the menu content, the person must be fully aware of all menu items and services that are offered, and be able to explain them accordingly.
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• Competitive salary / Mức lương hấp dẫn
• At least 14 annual leave days/year./ Tối thiểu 14 ngày phép/năm
• Monthly Service charge./ Phí dịch vụ theo tình hình doanh thu hàng tháng.
• 100 % salary and immediate Social Insurance enjoyment during probationary period./ Hưởng 100% lương & tham gia BHXH ngay trong thời gian thử việc.
• Accident Insurance (24/7) & Bao Viet Healthy Insurance enjoyment as per IHG policy./ Bảo hiểm tai nạn 24/7 và bảo hiểm sức khỏe Bảo Việt theo chính sách của IHG.
• 13th month salary/ Chế độ thưởng thường niên (lương tháng 13)
• Birthday gifts and Internal Service Discount in accordance to IHG and resort's policy./ Quà sinh nhật và ưu đãi dịch vụ nội bộ theo chính sách của IHG và khu nghỉ dưỡng.
• Enjoys IHG's special offer for internal employee./ Hưởng các ưu đãi đặc biệt của IHG dành cho nhân viên nội bộ.

• Commitment: You are dedicated to your work and always intend to perform as best as possible. You do not go home before your tasks are finished or carefully handed over to your colleagues.
• Growth mindset: You believe that you can always improve and develop skills, by facing challenges, learning from mistakes and genuinely listen to feedback.
• Ambition: You are eager to learn more and enthusiastic to continuously improve your knowledge and skills in order to become a real InterContinental connoisseur.
• Pro-active attitude: You are driven by intrinsic motivation and are always one step ahead in doing daily tasks and anticipating guests’ needs.
• Knowledgeable: You make sure you have excellent product knowledge and know how to develop the knowledge of your team members.
• Consistency: As a supervisor you make sure consistent service is provided and quality always meets the standards set by the resort.

Qualifications

• Diploma in Food & Beverage, or related field

Experience

• Food service experience with general knowledge of restaurant operations preferred.