Job Title: BEVERAGE MANAGER

Department: Food and Beverage

Reports To: Senior Director of Food & Beverage

Rate of Pay: DOE

Shift: Full-Time, Year Round

EVENINGS, WEEKENDS & HOLIDAYS REQUIRED

SUMMARY

The Beverage Manager works collaboratively with the F&B Director, culinary and outlet leaders to develop, implement, monitor and refine the beverage program to create the highest quality experience for the guest. Ensure all Sundance outlets and events have valid license and are provided with adequate amounts of product and staff are in compliance with state law as prescribed by UDABC.

Work closely with the Owl Bar Manager providing additional floor presence to promote service standards, product knowledge, and to provide staff with the highest level of training.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Beverage Program

Work collaboratively with the culinary team and F&B Director to Collaborate with the Director of Food & Beverage on all beverage purchase decisions and resort product mix for beer, wine, hard liquor, coffee and tea, soft drinks, bottled waters and all other beverage products.

Use reports, trends and business acumen to make sure Sundance's guiding principles are practiced and budgetary goals are being met.

Actively participate in weekly meeting with Director of Food & Beverage and outlet managers to ensure beverage program is optimal for each outlet.

Work collaboratively with the Director of F&B and each outlet manager to curate beverage lists for each venue on a seasonal basis.

Include the Director of F&B and Leadership in the development of new Sundance Wines.

Ensure that all Sundance beverage outlets and storage facilities are clean, organized, and proper temperature is maintained.

Establish and maintain procedures for proper storage, service, and inventory controls of alcohol products for the Owl Bar, Tree Room Service Bar, Foundry Grill Service Bar, Banquet Bars, Concessions, Special Events and all other Sundance alcohol operations.

Order, procure, and service all Alcohol based product.

Order supplies, inventories, and ensure supplies and product are at adequate levels for service.

Control costs, regulate sales and labor, and maintain profitability standards as set by the Food and Beverage Director.

Identify and coordinate all alcohol and beverage related programming such as wine tastings, wine dinners, etc.

Beverage Compliance

Ensure Sundance liquor license is valid for each outlet.

Procure alcohol permits for special events.

Ensure all UDABC laws are always upheld.

Ensure Sundance is being protected regarding how/when employees & guests consume alcohol on resort property.

Monitor, record, and report to the State dispensing for All Sundance beverage entities.

Provide direction and training to ensure that outlets and staff comply with state law as prescribed by the UDABC.

Work with department managers on monitoring inventory, controlling costs, providing training of staff, certification of employees.

Ensure that all Sundance employees have current alcohol service permits and all license certification required by law/company policies. Track, document, and report as necessary.

Maintain floor presence in the Owl Bar, service bars, and outlets to keep current on operations and maintain consistency.

Ensure proper sequence of service for all guests.

Consistently demonstrate excellent guest service.

Exhibit job and product knowledge sufficient to provide guests with accurate information in all aspects of food, service, and resort information.

Exhibit self-confidence to the degree necessary to handle a variety of situations in a positive and professional manner.

Exhibit a positive attitude when speaking about guests, fellow employees, and management.

Ensure that all employees are well groomed and in proper uniform with name tag.

Provide a learning environment through daily training.

Train staff to support the recycling program and share the Sundance story of land preservation and environmental commitment.

Support the recycling program.

ENVIRONMENTAL COMMITMENT

Support and participate in environmental programs associated with position, for example: minimize waste, recycle, conserve energy, purchase and use sustainable products, educate co-workers/guests on environmental ethic, support vendors with similar environmental ethic, decrease pollution levels, minimize the use of toxic chemicals, restore wildlife habitats, and carpool with co-workers to minimize carbon emissions. All employees are invited to participate in environmental or Sundance Preserve sponsored events.

SUPERVISORY RESPONSIBILITIES

Work closely with department managers to hire, train, and schedule for service bars, Banquet Bars, and Concessions.

Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Complete all applicable paperwork for the above responsibilities and submit to HR in a timely manner.

DISCLAIMER

This is a general description of this job. All employees of Sundance Mountain Resort will be required to perform any task that is asked of him/her within legal and ethical parameters and company policy.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

Bachelor's degree (B.A.) from four-year college or university; or at least 5 years of related experience and/or training; or equivalent combination of education and experience in a comparable mulit-outlet property. Expert knowledge of wine, liquors and beer. Prior experience with basic accounting and budgeting.

TECHNICAL/COMPUTER SKILLS

Must possess a working knowledge of word processing, spreadsheets, internet navigation and electronic mail.

Prior experience with Micros, Toast, or equivalent P.O.S. system. Basic accounting skills.

CERTIFICATES, LICENSES, REGISTRATIONS

Must possess a valid U.S. Drivers' License in good standing as determined by Sundance's Insurance Company guidelines.

Must possess or obtain a valid food handlers permit within 30 days of employment.

Must possess or obtain the Tips & Sips alcohol service permit within 30 days of employment.

Must pass UDABC background check and send fingerprints to the DABC to represent Sundance's liquor license.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand and talk or hear. The employee frequently is required to walk; use hands to finger, handle, or feel; reach with hands and arms; and taste or smell. The employee is occasionally required to sit and climb or balance; stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions, fumes and airborne particles. The noise level in the work environment is usually moderate and occasionally loud.

OTHER QUALIFICATIONS

Must be at least 21 years of age.

Must have considerable schedule flexibility.

Scheduled shifts are only a part of the expected work week for management. Objective hours are expected and should be spent before or after shifts as needed to maintain an effective working department. Work on weekends and certain holidays are to be expected as part of management.