Overview:
The Beverage Manager is responsible for assisting in coordinating, supervising and directing all aspects of Beverage outlet's operations, while maintaining a profitable Beverage outlet and high quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.
Responsibilities:
* Oversee all aspects of the daily operation of beverage operations and outlets.
* Supervise outlet personnel.
* Respond to guest complaints in a timely manner.
* Work with other F&B managers and keep them informed of issues as they arise.
* Keep immediate supervisor fully informed of all problems or matters requiring their attention.
* Assist in coordinating and monitoring all phases of Loss Prevention in the outlets/operations.
* Prepare and submit required reports in a timely manner.
* Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
* Monitor quality of service in beverage outlets.
* Ensure compliance with all local liquor laws, and health and sanitation regulations.
* Ensure compliance with SOP's in all outlets.
* Ensure compliance with requisition procedures.
* Be visible on the floor and assist staff as needed during busy periods.
* Organize and conduct department meetings in a timely manner.
* Conduct staff performance reviews in accordance with Highgate Hotel standards.
* Ensure the training of employees on SOP's and technical job tasks.
* Ensure compliance with core liquor, beer and wine lists.
* Plan and implement beverage menus.
* Be involved in and/or conduct departmental and hotel training (CARE, One to One), etc.
* Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
* Complete tip reporting.
* Ensure overall guest satisfaction.
* Perform other duties as requested by Management
Qualifications:
* 3 or more year's experience in similar or equivalent role in a fine dining high volume restaurant, with at least 1 year in a leadership role
* Ability to create Wine & Cocktail menus for multiple venues and train staff
* Ability to control costs through purchasing, inventory, storage and pricing
* Exceptional communication and organizational skills
* Gracious spirit of hospitality
* Intellectual curiosity and emotional maturity
* Continually strive to develop staff in all areas of food and service education
* Ability to work clean, organized, and lead a team
* Advanced knowledge of Food and Wine and Mixology
* Ensure compliance with all local liquor laws, health, and sanitation regulations.
* Level 1 Somm certification a plus
* Knowledge of financial reporting and ability to analyze data
* Have a strong eye towards development both personal and for your team
* Knowledge of safety and hygiene protocols
* Clear understanding of State, Federal, and Local employment laws.
* Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
* Long hours sometimes required.
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