Beverage Manager

Essential Functions:

• Handles the ongoing training of all FOH sales team members on product knowledge and sales techniques of the beverage program.
• Works with the management team to increase guest counts and to develop a loyal guest base.
• Makes decisions with the best interest of the guest, the team members and the investors in mind.
• Develops a cohesive team of bartenders, servers and support staff, who are working towards the common goals of your restaurant and the Companies beverage program
• Establishes and maintains appropriate staffing levels and remains abreast of any changes which may impact staffing needs at the bar.
• Oversees and participates in the recruiting and hiring of qualified bartenders and bar backs.
• Works with the management team and FOH sales teams on the implementation and follow through on the beverage program (policies and procedures).
• Underscores the importance of thorough and complete training for all team members and implementing a system whereby this occurs.
• Uses pre-meals, beverage training, departmental meetings and tastings as necessary to move education and salesmanship to the next level.
• Facilitates and ensures that performance reviews of all employees within department are complete on a yearly basis
• Ensures effective recruitment, hiring, training, recognition, coaching, and counseling and other personnel related matters are being handled appropriately throughout assigned departments
• Maintains an accurate Beverage book and an accurate Pour Test Log and the established systems for ongoing testing.
• Completes monthly beverage inventory and submit to accounting.
• Thoroughly documents all incidents; including counseling sessions, accidents/injuries with regards to workman’s comp, and termination reports.
• Assists the Restaurant Manager in achieving a strong financial performance for the health of the restaurant and the company to ensure the restaurant meets and exceeds budgeted financial goals.
• Monitors and maintains all cost control procedures; continued beverage costing analysis and costing of new items.
• Works with the General Manager, and Directors to fully understand and analyze monthly variances on the Profit and Loss statements - as they pertain to bar labor, bar supplies and beverage cost of sales, developing action plans from these statements for implementation and follow through.
• Oversees all aspects of beverage purchasing, receiving, stocking, storeroom organization and cleanliness and bar requisitioning within the restaurant. Meets with vendors for product awareness, price negotiations, product continuity and to coordinate staff training.
• Ensures that the restaurant is operating at or above our standards, specifically that the operation should offer competitive service, food, beverages and environment in a warm and friendly atmosphere.
• Maintains high standards in all areas of security, safety, cleanliness and sanitation.
• Supports the General Manager by emphasizing company goals, philosophies, values etc. to all levels of management, staff, and guests.
• Takes direction from the General Manager and Directors on all marketing plans for the restaurant.
• Works with the Directors to help develop a marketing strategy which works for the restaurant.
• Takes the lead and initiative to develop strong local marketing programs.
• Ensures the quality of all beverage aspects of the restaurant.
• Performs daily bar checks with the bartenders regarding pour tests and freshness of the products: garnishes, juices, purees, specialty cocktail items, wines by the glass.
• Ensures a safe and clean environment is the norm and all products are being handled properly.
• Regularly discusses guest and staff feedback regarding beverages with a commitment to continual improvement.
• Continually assesses the status of the current management team, developing action plans to address the developmental issues of each team member and following through on each manager’s progress.
• Looks at staff from within for promotions and working with those individuals to develop a plan of action.
• Coaches, mentors and develops the management team as well as key hourly employees is critical for the success of the restaurant and the company.
• Walks through the restaurant to determine areas which need attention or repair.
• Maintains a running punch list of “need to have” as well as “nice to have” items which are handled in a timely fashion as appropriate.
• Plans necessary upgrades in a timely, well thought out way.
• Maintains of beverage menus daily.
• Sets up systems and procedures to ensure the security of product from internal and external theft.
• Pro-actively seeks out potential problems before they arise.
• Makes consistent decisions must be made which are in the best interest of the guest, the employees and the owners.

Performs other tasks as assigned.

Core Competencies:

• Demonstrates consistent regard and dedication to guests, vendors, colleagues and the Company by being engaged, interested and productive
• Demonstrates a working knowledge of our marketplace; actively and collaboratively assists in building the best practices necessary for the Company’s success
• Demonstrates an understanding of the impact actions and decisions have on the Company both financially and on guest relations
• Demonstrates the courage and initiative to present new ideas and perspective to create positive results
• Exhibits respectful consideration of viewpoints, situations and others
• Puts the guest at the forefront of every decision

Essential Requirements:

• Advanced knowledge of field concepts, principles, practices and procedures
• Significant experience creating, tracking and controlling financial metrics
• Strong supervisory and communication skills
• Must have working ability with Microsoft Word, Excel and Outlook
• Possesses the ability to make clear, concise decisions on his/her feet.
• Possesses a working knowledge of the systems used within our company
• Proficient in:
  • Opening & closing procedures
  • Producing accurate monthly inventories
  • Food knowledge
  • Beverage book & costing sheets
  • Beverage knowledge
  • POS System

Knowledge/Work Experience:  

• Must be 21 years or older
• High School Diploma or G.E.D
• Five (5) years relevant experience with three (3) years managing and directing department(s) activity for a high volume, luxury resort/casino environment
• Must be able to obtain and maintain the appropriate license through the New York State Gaming Commission
• Must have a NYS Food Handlers Permit