Beverage Manager

IHG® is one of the world’s leading hotel companies, with a promise to provide True Hospitality for Good. Making everyone feel welcome and cared for, recognized and respected, whoever and wherever they are in the world. Join us and not only can you benefit from the world of variety and opportunity that comes with working for a global organization, but you can also look forward to being part of a company that will appreciate you for being you. We give you room to be yourself.

Do you see yourself as Beverage Manager at Regent Bali Canggu?

Regent is the epitome of modern luxury for the world’s most discerning travelers. Pushing the boundaries of refined living since 1971, Regent colleagues have set out once more to reimagine uplifting experiences that balance serenity and stimulation to heighten the senses. We’re seeking passionate leader who is a pre-opening leader and can combine informality and fun with professionalism and sophistication, leaders with an inclusive spirit who embrace individuality and inject positivity into their work environments.

Our colleagues are fundamental to delivering the memorable experiences, and we are committed to creating a culture as diverse as the distinct hotels in our portfolio. If you understand the luxury levers that will help, bring to life a unique guest experience then we would love to hear from you.

Your day-to-day 

People

• Direct 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 key colleagues. 
• Train colleagues to make sure they deliver with compliance and to the standards we expect. Ensure all colleagues have comprehensive knowledge and full understanding of Brand Standards (BSA), and apply them in their daily service approach. 
• Leading beverage training program for the entire F&B division. Arrangement of the internal and external led trainings. Working with suppliers for tastings and brand-specific training sessions. Maintaining beverage training schedule. 
• Ensure that the whole team is trained on The Taste Gallery concept and fully understands Regent F&B philosophy, Regent Brand Culture, and The Regent Diner and Guest Journey concepts.  
• Drive a great working environment for teams to thrive - linking up departments to create a sense of one team. 
• Promote teamwork and quality service through regular communication and coordination with other departments.

Guest Experience

• Establish and achieve quality and guest satisfaction goals. Help guests with their requests and complaints - making sure you maintain a high level of guest satisfaction. 
• Analyse guest insights to identify and meet customer expectations and build on guest loyalty. 
• Regularly communicate with guests to ensure expectations are met.
• Apply beverage expertise to elevate Guest experience where applicable. 
• Ensure that Regent F&B philosophy elements are activated in the outlet, through Guest Journey. Encourage your team to actively communicate Regent F&B philosophy to the Guests, promoting distinct culinary experiences, to elevate Guests.
• Ensure all F&B OS&E & FF&E are in the best operational condition and properly stocked, to deliver smooth and enjoyable Guests experience, according to business levels. 

Responsible Business

• Make sure food and drinks are secure and stored safely - always keep stock replenished to minimise waste. Waste management systems, such as labelling and FIFO, for perishable items, has to be in place. The process of alcoholic beverages requisition, storage, and exchange has to comply with local laws and IHG guidelines. 
• Ensure the Food Safety Management System (FSMS) is in place. FSMS has to comply with local regulations and IHG guidelines, however, not limited to. Additional FSMS could be incorporated (e.g., HACCP), to ensure the highest level of food handling procedures.  Demonstrate compliance to Food Safety Management safety policies and procedures and ensure all procedures are conducted safely as per assigned guidelines and ensure your direct reports do the same. Actively take part in the regular audit.
• Be familiar with property safety, first aid, and fire and emergency procedures and how to operate equipment safely and sensibly. Initiate action to correct a hazardous situation and notify supervisors of potential dangers. Log security incidents and accidents by hotel requirements.
• Ensure that all financial transactions are handled securely. And comply with local laws and IHG guidelines. Actively take part in the regular audit. 
• Ensure that all food and beverage inventory procedures are in place and comply with local and IHG guidelines. Determine minimum and maximum stocks for all food, beverage, material, and equipment. 
• Ensure that alcohol service and beverage-making procedures are aligned with local regulations and IHG guidelines.

Financial

• Monitor budget and control expenses, focusing on food, beverage, and labour costs. Being aware of monthly and yearly financial targets. Working together with the Director of Food & Beverage on sound & compelling strategies to achieve set financial goals. Guest's experience and brand reputation, both Regent & venue, have to be considered while working on financial strategy.
• Together with the Director of Food & Beverage work on an annual budget, F&B-related forecasts, and the setting of departmental goals. 
• Comprehensive understating of the market, and competitors set. Monitor F&B's popular and successful activities & industry innovation. Identify additional sales opportunities to enhance revenue. 
• Menu Engineering. Work together with the Chef, Sommelier, PR team, and Cost Controller, to design a compelling menu for the outlet. The menu has to be aligned with the venue’s concept, Regent’s F&B philosophy, IHG standards, and local regulations.
• Together with the Director of Food & Beverage and the marketing & PR team of the hotel, work on the annual F&B marketing program of the venue. Specific celebrations, relevant to the location and concept of the outlet have to be considered. All F&B activations have to be aligned with Regent’s F&B philosophy. 
• Together with other F&B leaders work on compelling beverage promotions, relevant to the seasonality and concept of each outlet.
• Work closely with suppliers to keep the beverage program updated and compelling in all F&B venues. Develop promotions and activations to support financial goals achievement. 
• Together with the Director of Food & Beverage work on the creation of the beverage program, both house pour and main wine/spirits/beverages list, to ensure beverage cost efficiency, and high-quality product availability for the Guests, throughout all F&B venues of the resort.
• Drive promotions that deliver great dining experiences for Guests at a good value. 

What we offer

In return we'll give you a competitive benefit package including, hotel discounts worldwide and the opportunity to progress your career with IHG®. Most importantly, we'll give you the room to belong.

At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to an individual's, race, colour, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law.

IHG is committed to promoting a culture of inclusion where everyone feels safe, respected and valued. We seek talent from all backgrounds to join our teams, and encourage our colleagues to bring their authentic and best selves to work.