What are the responsibilities and job description for the Beverage Manager position at Beauport Hotel Gloucester?
Job Description
Job Description
Beauport Hospitality Group is seeking an experienced beverage manager for 1606 Restaurant & Oyster Bar at Beauport Hotel Gloucester! If you have a passion for all things beer, wine and spirits and love to share your knowledge with your team, we would love to speak with you!
1606 Restaurant & Bar is an upscale casual restaurant offering a contemporary New England Cuisine, an extensive beverage program, and an exceptional wine list.
Summary : TheBeverage Manager of 1606 Restaurant & Oyster Bar will plan, direct, andoversee all bar operations including managing staff, ensuring product andservice standards are being met, and implementing and maintaining proceduresfor maximum operating efficiency.
Responsibilities :
- Manage both service and business aspects of the 1606main bar and oyster bar; assist with seasonal Birdseye rooftop bar.
- Set objectives and targets for the hotelbeverage program.
- Collaborate with the General Manager and Director ofOperations on the beverage menu, includingcocktails, wines by the glass and bottle and beers on tap and bottles / cans.
- Create, update, maintain, and train bar staff oncocktail recipes. Create timely seasonal offerings to complement menu changes.
- Oversee the bar display to maximizefunctionality and attractiveness.
- Oversee the preparation and presentation ofbeverages to meet set standards.
- Order and maintain inventory of all liquor, beer,and wine for both 1606 and hotel events.
- Liaise with suppliers and distributors; confirmthat procurement of alcohol and supplies is on the best possible terms.
- Plan and implement cost control measures andensure adherence to stock control procedures.
- In partnership with management and marketing,organize and participate in promotional activities.
- Plan and implement systems to maximize sales andrevenue.
- Implement improvements for products and service.
- Determine staffing requirements and interview,hire, and train staff.
- Delegate duties and tasks to staff to meetobjectives and maximize resources.
- Set, communicate, and monitor quality andservice standards for staff.
- Assess development needs on an ongoing basis;continuously train and coach staff.
- Maintain regular communication with staff andmanagement through meetings and discussions.
- Ensure adherence to cash management procedures,including daily cash out and paperwork.
- Organize and adjust staff rotations andschedules in accordance with available resources and labor regulations.
- Monitor cleanliness and hygiene of bar area.
- Resolve customer complaints promptly, ensuringeffective service recovery.
- Diffuse tense situations between patrons orstaff members to prevent possible safety or legal issues, ejecting unrulypersons, if needed.
- Maintain a fun, safe atmosphere for employeesand patrons.
- Stay current with relevant legislation regardingservice of alcohol and licensing.
- Promote and practice compliance with fire,health, safety, and hygiene standards and regulations.
Work environment and physical requirements :
Skills and Experience
Key Competencies
