Beverage Manager

About the role

The Beverage Manager is responsible for developing and operating a cost-effective operation that meets and exceeds guest expectations through the delivery of high quality beverages and service in a clean and comfortable atmosphere. The role supports and maintains restaurant systems related to sales, quality control, education, training, mentoring, cocktail and wine list development, purchasing, and inventory control. Must obtain a Tips Certification.

Responsibilities

• Provide ongoing training to all front-of-house sales team members on beverage product knowledge and sales techniques.
• Collaborate with the management team to increase guest counts and develop a loyal guest base.
• Make decisions with the best interest of guests, team members, and investors in mind.
• Develop a cohesive team of bartenders, servers, and support staff working toward common goals.
• Establish and maintain appropriate staffing levels and monitor changes that may impact staffing needs at the bar.
• Oversee recruiting and hiring of qualified bartenders and bar backs.
• Work with the management team and front-of-house sales teams to implement and follow through on the beverage program policies and procedures.
• Emphasize thorough and complete training for all team members and implement systems to ensure consistent training.
• Use pre-meals, beverage training, departmental meetings, and tastings to advance education and salesmanship.
• Facilitate and ensure completion of performance reviews for all employees within the department on a yearly basis.
• Ensure effective recruitment, hiring, training, recognition, coaching, counseling, and other personnel-related matters are handled appropriately.
• Maintain an accurate Beverage Book and Pour Test Log and established systems for ongoing testing.
• Complete monthly beverage inventory and submit to accounting.
• Thoroughly document all incidents including counseling sessions, accidents/injuries related to workers’ compensation, and termination reports.
• Assist the Restaurant Manager in achieving strong financial performance to meet and exceed budgeted financial goals.
• Monitor and maintain all cost control procedures, including beverage costing analysis and costing of new items.
• Work with the General Manager and Directors to analyze monthly P&L variances related to bar labor, bar supplies, and beverage cost of sales, developing and implementing action plans.
• Oversee all aspects of beverage purchasing, receiving, stocking, storeroom organization and cleanliness, and bar requisitioning.
• Meet with vendors for product awareness, price negotiations, product continuity, and coordinate staff training.
• Ensure the restaurant operates at or above standards, offering competitive service, food, beverages, and environment in a warm and friendly atmosphere.
• Maintain high standards in security, safety, cleanliness, and sanitation.
• Support the General Manager by emphasizing company goals, philosophies, and values to all levels of management, staff, and guests.
• Take direction from the General Manager and Directors on all marketing plans for the restaurant.
• Work with Directors to help develop a marketing strategy tailored to the restaurant.
• Take the lead to develop strong local marketing programs.
• Ensure the quality of all beverage aspects of the restaurant.
• Perform daily bar checks with bartenders regarding pour tests and freshness of products: garnishes, juices, purees, specialty cocktail items, and wines by the glass.
• Ensure a safe and clean environment and that all products are handled properly.
• Regularly discuss guest and staff feedback regarding beverages with a commitment to continual improvement.
• Assess the status of the current management team, develop action plans to address developmental issues, and follow through on progress.
• Identify staff for internal promotions and work with individuals to develop action plans.
• Coach, mentor, and develop the management team as well as key hourly employees.
• Walk through the restaurant to identify areas needing attention or repair.
• Maintain a running punch list of “need to have” and “nice to have” items and address them in a timely manner.
• Plan necessary upgrades in a timely and well-thought-out way.
• Maintain beverage menus daily.
• Set up systems and procedures to ensure the security of products from internal and external theft.
• Proactively identify and address potential problems before they arise.
• Make consistent decisions in the best interest of guests, employees, and owners.

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 the marketplace and collaboratively builds best practices for the company’s success.
• Demonstrates an understanding of the impact of actions and decisions on the company financially and in guest relations.
• Demonstrates the courage and initiative to present new ideas and perspectives to create positive results.
• Exhibits respectful consideration of viewpoints, situations, and others.
• Puts the guest at the forefront of every decision.

Requirements

• Advanced knowledge of field concepts, principles, practices, and procedures.
• Significant experience creating, tracking, and controlling financial metrics.
• Strong supervisory and communication skills.
• Working ability with Microsoft Word, Excel, and Outlook.
• Ability to make clear, concise decisions on the spot.
• Working knowledge of company systems.
• Proficient in opening and closing procedures, producing accurate monthly inventories, food knowledge, beverage book and costing sheets, beverage knowledge, and POS system knowledge.
• 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 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.