Beverage Manager

SUMMARY:

Claudio’s mission is to enrich the lives of our guests and our employees. We can accomplish this through creating a superior environment. This includes the design of our facility, our selection of equipment, our team member training and the quality of our food and beverages and exceptional customer service. The success of our operation could not be possible unless we maintain a solid foundation of growth, cost controls and a strong strategy of marketing, public relations, and community outreach. We believe that our employees are our most important resource, and our success depends upon creating and retaining a staff capable of delivering an exceptional dining experience to every customer, every time.

DUTIES & RESPONSIBILITIES:

• Assist in the management of all Food and Beverage operations to include, but not limited to, guest service, food and beverage quality, inventory management, outlet reservations and occupancy, systems management, budget and forecasting, marketing, report generation, department management and meeting participation and facilitation.

• Understand and ensure that all restaurant staff and teammates adhere to all company policies and procedures uniformly and without exception, such as uniform standards, attendance, and the reconciling of financial transactions. 
• Oversee and participate in bi-monthly beverage inventory.
• Maintenance of all bar and cocktail menus. Ensure that they are up to date with inventory along with the appearance of menu’s.
• Help in any area of the entire operation as circumstances dictate. 
• Partner with the General Manager to ensure cohesiveness of teams and operations.
• Organize and supervise shifts, establish floor plans based on reservations and expected walk in business. 
• Execute and maintain a cocktail program with the guidance of the General Manager.
• Assist with supervision of staff, ensuring that correct procedures, methods of service, policies, and conduct are adhered to.
• Implement posted work schedules and adjust the labor on hand as business dictates to achieve maximum labor control and efficiency. 
• Assist with the recruiting, interviewing, hiring, and onboarding of new staff. 

• Assist in monitoring and developing team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and reward.

• Manages guest complaints and resolves issues in a diplomatic and courteous manner. 
• Ensure guest are satisfied with all aspects of the restaurant and dining experience. 

• Effectively communicate with management, chefs, and culinary staff in order to fulfill and address any issues or needs requested by guests and/or by internal team members.

• Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service. 
• Oversee food preparation and ensure compliance with health, safety, food handling, and hygiene standards. 

• Ensure compliance with health and safety requirements of the business according to division and state regulatory standards, assist in the maintenance of proper emergency and security procedures.

• Evaluate performance to contribute to the success of the restaurant by building sales, reaching goals, and driving restaurant profitability. 

• Monitor and assess service and satisfaction trends, evaluate and address issues and make improvements accordingly.
• Estimate beverage and operational supply needs and requisitions in accordance with established par stock.
• Prepares and submits operations reports and other documentation requested. 
• Ensure adherence to proper policies and procedures for comps and voids.
• Review the finances to meet budget guidelines while maintaining high-quality standards for internal and external guests, escalate recommendations to venue leadership.

• Prepare and reconcile cash, monitor, and maintain strict and consistent adherence to company cash and banking policies. Balance safe before and after every shift. 

• Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary.

REQUIRED SKILLS & ABILITIES:

• Excellent verbal and written communication skills 
• Strong supervisory and leadership skills 
• Excellent interpersonal skills with a focus on customer service 
• Excellent time management skills 
• Excellent organizational skills and attention to detail. 
• Familiarity with food handling, safety, and other restaurant guidelines. 
• Financial skills pertaining to our budgets, forecasting and P&L 
• Successful coaching and teaching skills with peers, individuals, and teams
• Working knowledge of Google Docs, Microsoft Word, Excel, and PowerPoint

EDUCATION & EXPERIENCE:

• High school diploma or equivalent. 
• Bachelor’s degree in hospitality management, business administration, or a related field plus 3 years’ experience in similar environment OR at least 5 years of experience in a similar role within a high-volume establishment
• At least 1-3 years proven experience in restaurant management, with a track record of successful leadership and achieving operational goals.
• Upscale restaurant experience preferred.
• Knowledge of culinary trends, food safety standards, and industry regulations
• Experience managing a team of management and staff of 20 employees (hourly and salaried)

SUPERVISORY RESPONSIBILITIES:

• Oversee FOH and BOH teams.
• Serve as a liaison for restaurant operations team and kitchen management team.
• Provide direction, coordination, and evaluation of direct reports. 

PHYSICAL REQUIREMENTS:

• Prolonged periods sitting at a desk and working on a computer. 
• Must be able to lift up to 15 pounds at times. 
• Regularly required to use hands to handle or feel; reach with hands and arms.
• Frequently required to stand and walk.
• Ability to traverse all parts of the restaurant quickly. 
• Ability to endure long periods of time standing and walking. 

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.