Position : Beverage Manager

Reports To : General Manager

Position Summary :

Responsible for overseeing the operation of the beverage program, bar and bar staff. Educate & motivate staff in all aspects of the beverage program, including : spirits, beer, wine, cocktails and coffee.

Drive beverage sales, control costs and uphold the service standards of the restaurant. Assist the General Manager in operating the restaurant.

Responsibilities : Primary duties and responsibilities include, but are not limited to, the following :

• Development of hourly staff in the areas of : personal growth, job knowledge and continued education
• Assist in the development and maintenance of all beverage list content
• Responsible for meeting budgeted costs of liquor, beer and wine
• Responsible for weekly orders & inventory (spirits, wine, beer, soda, coffee / tea)
• Update all beverage information in POS : pricing, menus, buttons & availability
• Organize liquor room, maintain deliveries & room cleanliness
• Code beverage invoices and maintain liquor purchase tracker
• Responsible for financial success and meeting required budgets
• Maintain beverage training information
• Hold staff responsible for cleanliness and organization of bar, this includes : product is labeled and dated, deep cleaning projects are ongoing and all health code standards are being upheld, insuring all bar & cocktail standards are maintained
• Interact with, direct and supervise employees in a fair manner. Promote teamwork
• Achieve high levels of success and service for all front of house (FOH) positions
• Be involved and oversee all aspects of FOH training; fill out new hire paperwork
• Direct FOH employees and management in proper service guidelines
• Discipline employees according to action plans
• Identify performance problems and correct immediately; communicate standards with staff, provide timely feedback
• Be hands on and involved with all FOH positions, including but not limited to servers, bartenders, bussers, food runners, host, polishers, etc...
• Conduct daily shift meetings, use this opportunity to educate & motivate
• Drive sales through consistent service, relevant marketing and social media efforts, genuine hospitality, sourcing high quality products and controlling costs
• Oversee private events and provide timely feedback to inquiring guests
• Maintain safety standards
• Create and maintain a positive working environment
• Communicate and participate in conflict resolution
• Become proficient in the use of all restaurant computer equipment, include Point of Sale system, Avero, reservations system, Gift Card Terminals, accounting software
• Develop communication with the chef regarding prep lists, line checks and prep levels
• Participate in reviews with FOH positions
• Lead by example
• Maintain a positive, pleasant, attitude every shift
• Comply with all safety and sanitation guidelines and procedures
• Mentor & promote individual growth among all employees; create opportunities for growth
• Uphold the restaurants culture of passion for food, seamless service, and genuine
• Respond to all online reviews, including OpenTable & Yelp
• Respond to restaurant emails and forward or respond to in the appropriate manner
• Facilitate menu changes with the General Manager
• Manage the floor, this is up to and including : guest relations, setting the staff up for success, comping checks and being hands on
• Other duties as assigned

Qualifications :

To perform this job successfully, an individual must be able to perform each essential duty

satisfactorily. The requirements listed below are representative of the knowledge, skill, and /

or ability required. Reasonable accommodations may be made to enable individuals with

disabilities to perform the essential functions.

Education / Experience :

High school diploma or general education degree (GED); and two to four years related

experience and / or training; or equivalent combination of education and experience.

Language Ability :

Ability to read, analyze, and interpret general business periodicals, professional journals,

technical procedures, or governmental regulations. Ability to write reports, business

correspondence, and procedure manuals. Ability to effectively present information and

respond to questions from groups of managers, clients, customers, and the general public.

Math Ability :

Ability to work with mathematical concepts such as probability and statistical inference, and

fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such

as fractions, percentages, ratios, and proportions to practical situations.

Reasoning Ability :

Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to

interpret an extensive variety of technical instructions in mathematical or diagram form and

Computer Skills :

To perform this job successfully, an individual should have knowledge of word processing

software and order processing systems.

Supervisory Responsibilities :

Manages subordinate supervisors who supervise an average of 50 employees in the Kitchen

and Dining Room. Is responsible for the overall direction, coordination, and evaluation of

these units. Carries out supervisory responsibilities in accordance with the organization's

policies and applicable laws. Responsibilities include interviewing, hiring, and training

employees; planning, assigning, and directing work; appraising performance; rewarding and

disciplining employees; addressing complaints and resolving problems.

Last updated : 2024-05-31