Beverage Manager

JOB SUMMARY

The Beverage Manager is responsible for coordinating and supervising all aspects of bar operations and beverage outlets, while maintaining a profitable operation 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. 

QUALIFICATION STANDARDS

Education & Experience: 

• At least 2 year of progressive experience in a restaurant or a related field.
• High school diploma required.
• College course work in related field helpful.
• Previous supervisory responsibility required.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.

Physical requirements:

• Long hours sometimes required.
• Medium work - 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.

General Requirements:

• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. 
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. 
• Must be able to multitask and prioritize departmental functions to meet deadlines. 
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. 
• Participate in all restaurant and property required meetings and trainings. 
• Maintain regular attendance in compliance with Hotel Standards, as required by scheduling, which will vary according to the needs of the Restaurant. 
• Maintain high standards of personal appearance and grooming, including wearing nametags. 
• Comply with Hotel Standards and regulations to encourage safe and efficient restaurant operations. 
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. 
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. 
• Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. 
• Must be able to maintain confidentiality of information. 
• Perform other duties as requested by management. 
• Maintain a warm and friendly demeanor at all times. 

DUTIES & FUNCTIONS

Fundamental Requirements:

• At all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees. 
• 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 his/her 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) payroll, revenue, employee schedules, quarterly actions plan. 
• 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 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 restaurant training. 
• Interview candidates for front-of-house F&B positions and follow standards for hiring approvals. 
• Complete tip reporting. 
• Ensure overall guest satisfaction. 
• Other duties as assigned by management.