Beverage Manager

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Job description

Job Description

Title: Beverage Manager

Reports To: Food & Beverage Director & Assistant F&B Director

Supervises: All FOH team with specific supervision of the Lounge team - Lead Bartender / Bar Supervisor, Bartenders, Cocktail Servers, Barbacks

General Purpose: In conjunction with the Food & Beverage Director & Assistant Food & Beverage Director, The Beverage Director creates and manages the beverage program for the restaurant and Banquets & Catering (B&C) departments.

Specific Responsibilities:

Service + Team

Ensure total guest satisfaction and ensure the finest quality of food and beverage.

Provide the highest and most efficient level of food and beverage service expected by the guest.

Hold team to 21c service standards.

Roll up sleeves and 'get dirty' in an effort to keep standards high.

Constantly seek improvement in self, team, and what we deliver.

Touches all tables and focuses on hospitality.

Engages with guests and teammates while on the floor to promote beverage program awareness and sales.

Cultivates a following of regulars.

Stays aware of market trends, i.e., economy, creative ideas, new product.

Consistent focus and emphasis on floor presence. Commitment to being on the floor with the team as business and staffing levels demand.

Creates a total awareness of in-house VIPs and reviews names with staff members during pre-service meetings.

FOH F&B (Events included) Staffing responsibilities.

Works with the F&B + AF&B Directors and People + Culture to post beverage teammate positions and refresh as needed.

Screen applicant and schedule initial interviews in conjunction with the F&B Management team.

Approves hires for restaurant Bar positions in conjunction with the F&B + AF&B Directors.

Assists new hires with completion of hiring paperwork.

Works with scheduling manager to ensure beverage training is scheduled and complete for all applicable new hires.

Works with the scheduling manager or owns the restaurant Bar + Lounge teams schedules.

Creates and administers property Alcohol policies within 21c, state, and municipality guidelines.

Tracks + ensures teammate alcohol license compliancy (where applicable).

Works to keep teammate morale high.

Coach employees on ways to work efficiently with each other.

Constantly seeks improvement in self, staff, and 21c.

Enforces proper dress guidelines for all teammates.

Role of teacher, trainer, developer.

Train, train, and train team some more. Give verbal and written quizzes often.

Responsible for development, implementation, and maintenance of beverage training policies - both onboarding and continued education.

Responsible for development, implementation, maintenance, and oversight of all beverage operational systems and incorporating them into training systems.

Maintain steps of Beverage service protocols and Beverage standards of service.

Implement Beverage team building activities and meetings.

Take the lead in creating and communicating teammate rewards/contests around beverage.

Ensures all Beverage training, policies, systems, product + menu information are built and maintained within MISEbox for all teammates.

Implements beverage systems and procedures that set the business and employees up for success.

Beverage Procurement, Inventory, and financial responsibilities

Responsible for all Alcoholic Beverage procurement, inventory management and systems, and beverage General Ledger and profit & loss beverage statement management, analysis, executive summary comments, and remedial action in conjunction with the F&B and AF&B Directors and within 21c SOPs and guidelines.

Bevager (beverage management system) administrator.

Works with the 21c F&B Operations team to incorporate and maintain compliancy to all 21c and Ennismore brand partnerships.

Identifies ways to operate more efficiently, cut costs and drive revenue.

Marketing

Works with the Brand / Marketing Team to develop and provide content through various media channels regarding the Beverage Program.

Works with the F&B, Sales, and Marketing Leadership Teams to concept, curate, plan, and execute specialty Beverage and Culinary events.

Is current and comfortable with being on camera and in media interviews.

Operations & Admin

Curates, manages and maintains all beverage menus including Restaurant cocktails, wine list and beer list as well as Event Bar menus and any additional outlets beverage menus.

Leads in the development, maintenance, and evolution of the Beverage programming and Brand integrity in conjunction with the 21c F&B Operations Team, F&B + AF&B Directors within the Brand standards and guidelines.

Work with F&B + AF&B Directors, DOSM, and Marketing Manager to identify ways to operate more efficiently, cut costs and drive revenue.

Selects and maintains Beverage glassware, tools, and equipment in conjunction with the F&B + AF&B Directors and within 21c Property Brand Standards.

Consults and assists on Beverage related options in hotel operations as needed.

Responsible for the continuity and maintenance of all beverage items between Guest Facing Menus, POS, Beverage Management Tool (Bevager), and educational platform (MISEbox).

Assumes and executes all the responsibilities of the restaurant manager position.

Communication to all proper entities on all Beverage responsibilities in a timely, concise, and thorough manner.

General

Reports to work on time and ready to work scheduled shift.

Maintains a positive, friendly attitude with teammates and guests.

Maintains a clean, orderly appearance of self and all F&B operations areas.

Assists/executes any and all tasks as assigned by the F&B Director and Assistant F&B Director.

Embraces new ideas and quickly adapts to rapidly changing circumstances.

Identifies and seeks solutions for problem areas.

Advanced knowledge of spirits, wine, beer, and NA beverage.

Competent with Windows-based computers and Microsoft Office and familiar with industry standard software.

Demonstrates enthusiasm for all things 21c.

Must pass a background check

Education/Formal Training:

Some college education.

Experience:

Two to four years in a high volume, high quality restaurant operation.

Minimum one year management/supervisory experience.

21c Museum Hotels is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristic. The EEO is the Law poster is available here:

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