A global tribe of individuals, partners and progressives, devoted to creating extraordinary experiences for our community throughout our proprietary brands - we are sbe. Visionaries at the forefront of hospitality, cuisine, design, residences and entertainment, our lifestyle moments are forged with highly-curated and passionate service. We are committed to authenticity, sophistication, mastery and innovation. Our stage is the world. Our time is now.
With this in mind, we foster a family environment built on values that describe our lifestyle, experiences and how we see the world. When you have a tribe such as ours and place it in and around the collection of accommodations, restaurants, nightlife, retail and gaming, you create a force that cannot be replicated by anyone else. We are an equal opportunity employer.
Duties & Functions:
Duties include, but are not limited, to the following:
Responsible for knowledge of beverage items and ingredients, functions of service employees, house and bar rules and regulations, and alcohol awareness training certification management according to local laws.
Ensure proper service and atmosphere for the guests.
Handle guest complaints.
Administer all disciplinary action, checking policies and procedures, cost guidelines are strictly enforced to protect the asset management of the Privilege Rooftop Lounge.
Responsible for all administrative duties including payroll, scheduling, days off, section assignments, early outs, order and inventory controls of wine, liquor, beer, champagne, and non-alcoholic beverage par levels.
Responsible for budgeted outlet cost controls for beverage
Responsible for knowledge of how other departments related to the operation of the Privilege Rooftop Lounge Beverage Program perform and interact with them when necessary to coordinate activities or correct problems.
Responsible for maintaining compliance with the NYC Health Department guidelines.
Supervise, train and plan, direct all beverage floor employees.
Ensure that all rules, regulations, and procedures are complied with by employees under supervision.
Document incidents and events involving guests or employees accurately and in detail.
Assigns stations and records attendance.
Inspect employees as to uniforms, cleanliness, identification, etc.
Assist management and executive management in other matters as requested.
Orders supplies to ensure proper par levels, focused on achieving budgeted cost monthly in paper supplies and bar supplies, along with additional expense lines as assigned thru the year by the GM.
Keep employees informed of new procedures.
Ensures a safe working environment for employees.
Promote teamwork among employees, creating incentive programs to drive sales of water, wine, liquor, and champagne products.
Maintain accurate wine list, updated daily accurately with pricing and inventory controls.
Establish vendor relations, conduct business in a professional manner, while balancing guest/ floor presence to ensure the guest service is not jeopardized by beverage programming.
Work the floor daily, conducing opening and closing duties of a manager in the Rooftop Lounge.
Must provide courteous and friendly service to all vendors and employees.
Performs related work as requested.
Present yourself in a professional manner at all times.
Maintain the ethical and legal practice of beverage purchasing programs at all times according to NYC and New York State liquor laws.
Must love and support their TEAM!
Must love and take care of guests!
Ensure that all operational systems and procedures are effective, efficient and in place for the operation of the venue
Ensures that these systems and procedures are consistently applied throughout the venue by each employee
Oversees and directs the seamless running of day-to-day operations
Supports the delivery of outstanding customer service while ensuring that all financial and statutory requirements are met
Is actively involved in the selection, development/performance and separation of all venue employees
Manages/develops all areas of managerial and professional aspects
In cooperation with Umami Food and Beverage team, develops and implements strategy for operational management and development, meeting agreed organizational performance plans within agreed budgets and timeframes
Manages and controls department expenditure, staying within agreed budgets and being cognizant of P/L for venue - working close with the GM.
Communicates on a regular basis with leadership regarding venue performance and operations
Ensures that department and employees are maintaining and attempting to exceed their agreed level of operating performance at all times
Ensures maintenance and cleanliness of outlets with specific focus on departmental SNHD food standards, OSHA, Fire & Life Safety Regulations.
Posts all memos and schedules in a timely manner or manages those who do ensuring that they are posted in the above mentioned manner
Maintains employee morale, addressing any and all issues with care and efficiency
Morgans Hotel Group Co.