Description

POSITION SUMMARY:

Are you passionate about wine, is hospitality in your DNA are you an empowering and compassionate leader? If so, then we would love to speak to you. In this role you will be responsible for carefully crafting the beverage program for the restaurant to include a stellar wine list, engaging cocktails and a phenomenal bar team. Secondly, the beverage director is a leader in the restaurant who will manage individual shifts ensuring that the restaurant continues to exceed guest expectations.

BEVERAGE MANAGEMENT RESPONSIBILITES

Responsible for building, training, and maintaining a team of best of the best bar team members.

Designs creative and exciting seasonal cocktail menus that drive guest engagement.

Provides fun and engaging training to serving staff on wine and spirits to help drive sales and guest satisfaction.

Responsible for meeting budgeted wine, liquor, and beer cost percentages.

Orders LBW products and maintains appropriate levels of inventory including safety stock levels. 

Maintains the storage of all LBW product in an organized and efficient manner. 

Conducts LBW inventory as required with a high degree of accuracy.

Maintaining accurate pricing and costing of all LBW items in the POS system.

SHIFT LEADERSHIP RESPONSIBILITIES

As a leader, the beverage manager displays a professional and positive attitude and sets the tone for the restaurant. 

Takes full ownership of scheduled shifts and ensures guest satisfaction with a goal of 0 defect shift management.

Observes and coach servers and support staff during each shift to ensure service standards are met. 

Participates or leads counseling meetings with employees as required and utilizes the disciplinary process when necessary.

Handles guest complaints using established resolution process to make sure the guest is fully satisfied before leaving the restaurant. 

Completes 100% table touches for all guests when MOD.

Conducts positive and educational line ups before each shift - keeps line up fun.

Requirements

EDUCATION AND EXPERIENCE

• High School diploma or general education degree (GED) is mandatory.
• A bachelor’s degree in hospitality management or related career field is preferred.
• Previous restaurant management experience required.

KNOWLEDGE, SKILLS, ABILITIES

• Ability to read, write, perform mathematical computations such as adding, multiplying.
• Ability to effectively communicate with customers, utilizing tact and diplomacy when necessary.
• Ability to carry objects on a tray without breaking or spilling.
• Ability to follow directions accurately.
• Must have accurate and fast general computer skills with most common Windows based software.

PHYSICAL/MENTAL DEMANDS

• While performing the duties of this job, the employee is required to stand, walk, talk, and hear. The employee is required to be on feet for large portion of the day/shift. The employee is required to stoop, kneel, or crouch; reach with hands and arms; use hands to finger, handle or feel tools or controls; must be able to lift and /or move heavy objects including tables and cases of food and beverage; must be able to lift approximately 20 pounds overhead.
• Must be able to sustain constant mental and visual attention.

WORKING CONDITIONS

• Kitchen environment, including hot areas, hot tools, hot plates, sharp knives and tools.
• Dining room environment.
• Flexible schedule can vary from week to week; work required on weekends and holidays.