Beverage Manager:

Reporting to the Director of Food & Beverage, the Beverage Manager is responsible for daily oversight of all service functions of the Casino Bars, VIP Lounge and Service Bars as well as Beverage support for all property operations, events or functions. An emphasis on quality steps of service with strong leadership abilities are the minimum standards for the successful candidate. In depth knowledge of beer, wines and spirits are necessary to support the properties beverage operations throughout and a working knowledge of food identification is necessary to ensure effective beverage support of food operations. The manager will be responsible for setting the tone of the service experience and maintaining top talent in all areas of the front of house.

Role Responsibilities:

• Manages the day to day Beverage operations in accordance with established policies and procedures.
• Creates and implements training program for all service touch points.
• Maximizes employee’s morale through leading by example and demonstrating Spotlight behaviors to both guest and employees in addition to providing the tools, guidance and support needed to enable all casino employees to give world class guest service.
• Maintains high levels of customer satisfaction by building relationships with the guests through guest interactions and encourages employees to build relationships with the guests.
• Responsible for understanding competitive set and creates service strategies to differentiate.
• Maintains an effective program of scheduling to ensure high standard of service while maximizing labor proficiency.
• Establish and monitor beer, wine and spirit inventories and implements process and controls to sustain budgeted cost of beverage.
• Sets and maintains all cash handling policies and procedures with all employees and ensures the integrity of regulatory and internal audit compliance is maintained.
• Creates promotional programs to increase beverage revenue and average check and rewards top employees for sales and performance.
• Performs hands on beverage training to include basic beer wine and spirits service and knowledge.
• Works with local vendors to provide additional product exposure and tastings to the Beverage team.
• Councils, guides and instructs assigned personnel to perform their duties to outlet expectations.
• Recommends personal changes including hiring, promotion and release of personnel.
• Understands implements and enforces all CET and Total Service programs as well as implements and enforces all Standard Operating Procedures.
• Maintains daily expense control and trains subordinates to participate in cost control tracking reports.
• Must be reliable and conscientious and possess the ability to interact (in English) with guest, co-workers and supervisory staff.
• Excellent interpersonal, customer service, leadership, communication, team building and problem solving skill are required.
• Must have the ability to act quickly and exercise good judgment under pressure/conflict situations.
• Communicates effectively with Food and Beverage senior leadership and is expected to assist in other areas of the division when necessary.
• Supports company programs and communicates effectively with direct reports to maintain compliance (sexual harassment, etc.)
• Establish floor presence to inspect service expectations, inventory and operating supplies, equipment functionality and maintenance, cleanliness, organization, health code and state liquor agency compliancy and makes adjustments when necessary.

Knowledge, Skills, & Abilities:

• Must be able to work independently.
• Must be able to sit, stand or walk for long periods of time (4 hours).
• Must be able to respond calmly and make rational decisions when handling employee conflicts.
• Must be able to maneuver throughout all areas of the property and from floor to floor either by stairways (minimum of 20 steps) or escalator.
• Must be able to lift and carry up to 50 lbs.; and, have the ability to push, pull, reach, bend, twist, stoop and kneel.
• Respond to visual and aural cues.
• Must have the manual dexterity to operate a computer and other necessary office equipment.
• Must be able to tolerate areas containing dust, loud noises and bright lights.
• Must be able to work varied shifts, weekends and holidays as needed.
• Ability to simultaneously manage several projects, and not be frustrated by changing priorities and unforeseen obstacles to achieving objectives.
• Ability to speak distinctly and persuasively.
• Must be able to read, write, speak, and understand English

Education & Experience Requirements:

• Must have minimum of three (3) years Food and Beverage supervisor/manager experience required.
• Degree in Food and Beverage or comparable preferred.
• Knowledge of basic administrative functions including scheduling, inventory, and computer functions as well as inter-departmental communication.
• Experience with promotional strategies and monitoring redemption results.
• Experience operating point of sales systems and cash transactions.
• Work requires effective communication in English, both verbal and written form in a professional manner.
• Must be available to work flexible shifts to include; days, nights, weekends, and holidays
• Must present a neat and professional appearance and display a team player attitude.
• Must be physically mobile with reasonable accommodations.
• Must be able to lift and carry upwards of 50 pounds.
• Knowledge of basic food and beverage preparation and presentation.

License Requirements:

• None

Education

• High School or better

• Bachelors or better in Hospitality and Resort Management or related field