Beverage Manager

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