Beverage Manager

Overview

Responsible for the overall operation of all beverage outlets. Prepares forecasts and ensures scheduling and staffing are in accordance with company forecast. Reviews and approves supply requisitions. Responsible for the establishment of appropriate controls in accordance with company, division, department and governmental laws, regulations, policies and procedures. Ensures proper coordination with other departments and divisions. Promotes positive public relations. Performs other duties as assigned. Responsible for the overall operation of all beverage outlets. Prepare forecasts and ensure scheduling and staffing are in accordance with company forecast. Review and approve supply requisitions. Responsible for the establishment of appropriate controls in accordance with company, division, department, and government laws, regulations, policies, and procedures. Ensure proper coordination with other departments and divisions. Review, analyze and create plan of action to continually improve service scores. Adhere to all established budgetary goals, inclusive, but not limited to, Beverage and Food supplies in department. Provide leadership and direction in the execution and measurement of guest service within beverage operations to ensure continued growth and profitability. Ensure all cashiering procedures are processed in compliance with accounting standards.

Responsibilities

• Maintain complete knowledge of: all liquor brands, beers and non-alcoholic selections available in outlets. The particular characteristics and description of every wine/champagne by the glass and major wines on wine list, designated garnishes for drinks. all bar menu items, preparation method/time, ingredients, portion sizes, garnishes, presentation and pairings.

• Support Executive Director of Food and Beverage with the development and implementation of the strategic plan and vision for the beverage department consistent with company's objectives.

• Maintain complete knowledge of bar outlet layouts, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.

• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.

• Check storage areas for proper supplies, organization and cleanliness.

• Establish par levels for supplies, liquor, beer, wine and equipment, completing requisitions to replenish shortages or additional items needed for the anticipated business.

• Ensure that transfer slips and spill sheets are filled out and distributed in accordance with departmental standards.

• Ensure that each liquor bottle ordered is backed up by an exchange of an empty bottle of same liquor.

• Inspect quality and amounts of garnishes, ensuring agreement to departmental standards.

• Inspect bar set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective personnel.

• Review sales and beverage costs for previous day.

• Ensure that staff report to work as scheduled, documenting any late or absent employees.

• Assign work and side duties to staff in accordance with departmental procedures.

• Conduct pre-shift meeting with staff and review all information pertinent to the day's business.

• Inspect grooming and attire of staff; rectify any deficiencies.

• Coordinate music tapes and entertainment, ensuring correct volume and appropriateness to clientele.

• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards.

• Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.

• Monitor and handle problems with intoxicated guests and/or altercations.

• Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.

• Monitor and ensure that all tables are cleared and reset according to department procedures.

• Plan, organize and monitor the set-up, service and breakdown of all banquet bar functions, assisting with consumption reports and bar checks.

• Access all functions of the POS system in accordance to specifications.

• Handle void checks in accordance with accounting procedures.

• Assist staff with expediting problem payments.

• Issue manual checks when the system is down and ensure accountability of such.

• Run system closing reports and ensure that all servers' checks are closed before they sign out.

• Ensure all closing duties for staff are completed before staff sign out.

• Complete work orders for maintenance repairs and submit to engineering.

• Complete all paperwork and closing duties in accordance with departmental standards.

• Ensure that all Bars are secure when not open for business.

Qualifications

• College degree (may substitute additional experience for degree).

• Minimum of six (6) years of appropriate experience.

• Previous experience required in a multi-unit, high volume bar environment.

• Positive, self-motivated individual with high energy level.

• Strong planning and organizational skills.

• Extremely proficient in team building and employee relations skills.

• Proven skills in beverage sales, marketing and bar promotions.

Essential Functions

All applicants must be able to perform the essential functions of this position, with or without reasonable accommodations.

ESSENTIAL PHYSICAL FUNCTIONS

(C) Standing

(C) Walking

(O) Sitting

(F) Kneeling

(O) Running

(O) Lifting Max Weight: 40 lbs

(O) Pushing Max Weight: 40 lbs

(O) Pulling Max Weight: 40 lbs

(O) Carrying Max Weight: 40 lbs

(O) Bending

(O) Stooping

(O) Climbing Stairs

(O) Climbing Ladders Max Height:6 ft

(N) Working at a Height Level Above The Floor Max Height: n/a

(O) Finger Dexterity

(C) Full Use of Both Hands

(O) Crawling

(O) Balancing

(O) Throwing

(O) Twisting

(O) Reaching Max Height: 6 ft

(O) Driving

(F) Working On or With Moving Machinery

(C) Working at Rapid Work Speed

(F) Working in Isolation

(C) Working Around People

(F) Hearing Conversation

(C) Hearing High Acuity

(C) Speaking Clearly

(C) Seeing Near

(C) Seeing Far

(C) Seeing

• Depth Perception

(C) Seeing

• Color Vision

ESSENTIAL MENTAL FUNCTIONS

(C) Writing English

(C) Reading English

(C) Speaking English

(C) Working under Pressure/Stress

(C) Speaking With Guests/Customers

(C) Speaking With Employees

(C) Working with Basic Math Skills

(C) Making Decisions Based On Facts

(C) Making Decisions Based On Data

(C) Making Decisions Based On Personal Judgment

(C) Making Accurate Measurements According To Set Standards

(C) Planning and/or Supervising the Activities Others

ESSENTIAL INTERACTIVE FUNCTIONS

(F) Working under Close Supervision

(F) Working under Minimal Supervision

(C) Working and Interacting With Management in a Professional and Courteous Manner

(C) Working and Interacting With Co-Workers in a Professional and Courteous Manner

(C) Working and Interacting With Guests in a Professional and Courteous Manner

ESSENTIAL ENVIRONMENT FUNCTIONS

(C) Working Inside

(O) Working Outside

(C) Working in a Fast Paced Environment

(O) Exposed To Chemicals Describe: Cleaning Supplies

(O) Exposed To Dust, Fumes, Gases, Describe:

(F) Exposed To Smoke

(F) Exposed To Excessive Noise

(F) Working in Dimly Lit Areas

(F) Working in Sudden Marked Changes of Temperature and Humidity

Other Describe:

Key

Not Applicable (N)

Occasional (O) Under 2 hours

Frequent (F) 2 hours to 5 hours

Constant (C) more than 5 hours