Beverage Manager

REPORTS TO:                      Director of F&B/ Executive Chef

STATUS:                              Exempt

WORK LOCATION:               All F&B Outlets

ANTICIPATED SHIFT:            PM Shifts. Weekends and Holidays.  Minimum of 45 hrs/ Wk

UNIFORM:                          Approved Bartender Uniform/ Button shirt, slacks, dress shoes, jacket

JOB SUMMARY: The Beverage Manager at Caravan Court Hotel will be responsible for beverage management and training across the hotel while ensuring bar staff adheres to all standards set forth by the management team.  The Beverage Manager will perform extra duties and carry responsibilities in addition to the bartender role.

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Physical abilities:

Standing for a minimum of 5 consecutive hours

Walking for a minimum of 5 consecutive hours

 Crouching (Bend at knees)

Stooping (Bend at waist)

Twisting (knees, waist, and neck)

Balancing

Reaching (overhead extension)

Handling and grasping

Dexterity/feeling

Pushing/pulling:

Lifting/carrying a maximum of 50 lbs.

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Working Environment:

Will work indoor and outdoor restaurant areas

Must be comfortable with kitchen and bar equipment

Exterior of hotel with exposure to weather conditions.

Exposure to hot and cold food items.

Will work near moving or mechanical parts

May work near toxic/caustic chemicals

Will work around alcohol

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Duties & Responsibilities:

Display exceptional knowledge of all menu items and prices.

Create bartender schedules for all outlets

Monitor labor to ensure financial responsibilities are adhered to

Be instrumental in exceeding financial goals and monitoring financial progress

Participate in recruiting initiatives, new hire process, and new hire training

Ensure tip reporting is accurate

Monitor staff to ensure they are in the appropriate work areas

Maintain appropriate staffing levels during shift

Maintain par levels of all inventory items and ensure stock of all menu items

Place beverage orders according to par levels

Review Open Table at the beginning of each shift to verify reservations

Update Menu cost sheet for any new menu items, batch recipes, or promotional drinks

Assign cleaning and prep duties to bartenders

Ensure all bartender opening and closing duties are assigned and completed

Verify all bar equipment is operational, cleaned and stored properly

Report any equipment malfunctions

Ensure beverage outlets open and close at scheduled times and that all duties are complete

Participate in any off-site events

Review the previous day’s checklists and verify completion.  Address inconsistencies

Attend meetings such as BEO, Behind the Scenes, Standing Ovation

Schedule and host monthly Bravo meeting

Create and assign weekly trainings.  Roll out to staff

Ensure all shifts are covered.  Fill in as needed.

Schedule monthly deep cleaning on all beverage stations and storages

Any other duties as assigned by the F&B Director, Executive Chef, and General Manager

Ensure bar staff is adhering to all service standards and codes of conduct

Verify pricing in Tabit is consistent with menu pricing and maintains competitiveness

Be instrumental in achieving projected beverage cost

Complete Beverage inventory by the 2^nd of every month

Ensure all bartenders are equipped with appropriate knowledge (to include banquet bar staff)

Train and rehearse service standards with all appropriate staff

Submit memos of conversation or discipline as needed

Communicate all special events to staff.  To include food specials and drink specials

Source and participate in events that help promote the hotel and outlets

Schedule continuous staff training

Design and curate craft cocktails, wine list and pairings, beer, and NA drinks

Be proficient in Microsoft Word, Excel, and PowerPoint as well as all hotel operating systems