What are the responsibilities and job description for the Beverage Manager position at Bog & Barley?

Benefits:

401(k) matching
Dental insurance
Health insurance
Opportunity for advancement
Paid time off
Vision insurance

BRAZEN RESTAURANT GROUP

JOB DESCRIPTION: BEVERAGE MANAGER

REPORTS TO: GENERAL MANAGER, DIRECTOR, OWNERSHIP

SUMMARY

The beverage manager is responsible for working with the rest of the management team to run a profitable beverage program and restaurant, where the quality of service, food and beverage are continually challenged and improved and where an environment that fosters creativity, free thinking and intelligent decision making is encouraged.

SPECIFIC DUTIES AND RESPONSIBILITIES

LEADERSHIP:
1. THE BEVERAGE MANAGER IS RESPONSIBLE WITH WORKING WITH THE GENERAL MANAGER TO CREATE A COHESIVE BEVERAGE TEAM WITHIN THE RESTAURANT.
2. THE BEVERAGE MANAGER MUST HAVE A POSITIVE PRESENCE WITHIN THE RESTAURANT AS A ROLE MODEL AND PART OF THE MANAGEMENT TEAM.
3. MAINTAINS A POSITIE “WIN-WIN” ATTITUDE AND ALWAYS WORKING TO IMPROVE THE RESTAURANT.
4. IS SUPPORTIVE OF ALL DECISIONS MADE BY THE MANAGEMENT TEAM AND PRESENTS A UNITED FRONT TO THE STAFF.
BUILDING BUSINESS & GUEST BASE:
1. THE BEVERAGE MANAGER TAKES AN ACTIVE ROLE IN DEVELOPING FREQUENT BAR GUESTS AND DINERS WORKING WITH THE MANAGEMENT AND RESTAURANT TEAM TO INCREASE GUEST SATISFACTION THROUGH GREAT FOOD AND BEVERAGE QUALITY STANDARDS.
2. THE BEVERAGE MANAGER WILL KEEP AN EYE ON SERVICE PARTICULARS IN EVERY DEPARTMENT, AS WELL IN THE TRAINING OF NEW HIRES AND ACHIEVING SERVICE EXCELLENCE.
3. A PORTION OF EVERY SHIFT SHOULD BE SPENT GETTING TO KNOW THE GUEST, FINDING OUT WHAT IS IMPORTANT TO THEM, WHAT THEY LIKE AND DON’T LIKE. THE BEVERAGE MANAGER DEVELOPS NEW WAYS TO INCREASE GUEST COUNTS.
PERSONNEL:
1. THE BEVERAGE MANAGER IS RESPONSIBLE IN ASSISTING THE MANAGEMENT TEAM WITH OVERSEEING ALL ASPECTS OF RESTAURANT POSITIONS.
2. RECRUITING AND HIRING:
  1. THE BEVERAGE MANAGER IS RESPONSIBLE FOR WORKING WITH MANAGEMENT TEAM TO DETERMINE APPROPRIATE STAFFING LEVELS.
  2. AN AWARENESS OF STAFFING TRENDS, UPCOMING SEASONAL CHANGES, ANY OTHER EVENTS OR ISSUES WHICH MAY HAVE AN IMPACT ON BUSINESS.
  3. THE BEVERAGE MANAGER WILL BE INVOLVED IN THE INTERVIEWING AND SELECTION OF ALL EMPLOYEES, SEEKING OUT INDIVIDUALS WHO WILL CONTINUOUSLY IMPROVE THE LEVEL OF SERVICE AND WHOSE DIVERSITY WILL BENEFIT THE TEAM.
3. TRAINING AND DEVELOPMENT:
  1. THE BEVERAGE MANAGER IS INVOLVED IN THE TRAINING PROCESS OF ALL NEW HIRES.
  2. THE BEVERAGE MANAGER IS RESPONSIBLE FOR SITTING DOWN AND REVIEWING THE TRAINING OF EVERY EMPLOYEE SHIFT BY SHIFT.
  3. THE BEVERAGE MANAGER NEEDS TO CONTINUOUSLY DEVELOP THE TEAM THROUGH THE IDENTIFICATION OF ONGOING TRAINING NEEDS AND THE IMPLEMENTATION OF THE NECESSARY PROGRAMS.
FINANCIAL AND PROFITABILITY:
1. THE BEVERAGE MANAGER IS RESPONSIBLE FOR WORKING WITH THE REST OF THE MANAGEMENT TEAM TO MAXIMIZING SALES AND OPTIMIZE PROFITS THROUGH THE MANAGEMENT OF BEVERAGE, SUPPLIES AND LABOR COSTS.
2. THE BEVERAGE MANAGER IS EXPECTED TO PARTICIPATE IN P&L REVIEW MEETINGS IN ORDER TO GAIN AN UNDERSTANDING OF EVERYONE’S ROLE IN THE FINANCIAL SUCCESS OF THE RESTAURANT.
  1. IN PARTICULAR THE BEVERAGE MANAGER NEEDS TO WORK WITH THE GENERAL MANAGER ON MONITORING DAILY REPORTS AND MINIMIZING OVERTIME, COMPLETING WEEKLY ASSESSMENTS ON BEVERAGE COSTS BASED ON PURCHASES AND DEVELOPING SYSTEMS SO AS TO CONTINUE TO REDUCE COSTS IN THE RESTAURANT.
QUALITY OF OPERATIONS: QUALITY ASSURANCE AND SANITATION
1. PRODUCTION:
  1. THE BEVERAGE MANAGER ENSURES THE STRICT ADHERENCE TO THE RESTAURANTS STANDARDS OF QUALITY OF FOOD AND BEVERAGE SERVED TO INCLUDE:
    1. FRESHNESS.
    2. PROPER HANDLING AND STORAGE.
    3. PROPER USE OF TECHNIQUES AND PREPARATION PROCEDURES.
    4. TASTE.
    5. PORTION SIZE.
    6. PRESENTATION.
  2. ADDITIONALLY THE BEVERAGE MANAGER ASSISTS IN MAINTAINING HIGH STANDARDS IN ALL AREAS OF SAFETY, SECURITY AND SANITATION. FOLLOWS UP ON ALL PREVENTATIVE MAINTENANCE, CLEANING AND NECESSARY REPAIRS. ALL HEALTH DEPARTMENT REGULATIONS ARE ENFORCED ON A DAILY BASIS.3
TECHNICAL KNOWLEDGE:
1. THE BEVERAGE MANAGER WILL POSSESS A WORKING KNOWLEDGE OF THE SYSTEMS USED WITHIN OUR COMPANY. THE BEVERAGE MANAGER MUST BE PROFICIENT IN THE FOLLOWING:
  1. OPENING AND CLOSING PROCEDURES.
  2. PRODUCING ACCURATE MONTHLY INVENTORIES.
  3. FOOD AND BEVERAGE KNOWLEDGE.
  4. SOFTWARE KNOWLEDGE ONCE TRAINING HAS BEEN RECEIVED.
PROBLEM SOLVING AND JUDGMENT:
1. THE BEVERAGE MANAGER IS ALWAYS PROACTIVE, SEEKING POTENTIAL PROBLEMS BEFORE THEY ARISE.
2. CONSISTENT DECISIONS MUST BE MADE WHICH ARE IN THE BEST INTEREST OF THE GUEST, THE EMPLOYEES AND THE OWNERS.
3. A BEVERAGE MANAGER IS ALERT TO ALL ASPECTS OF THE OPERATION THROUGHOUT THE SHIFT AND KNOWS WHERE TO BE AND WHEN.
4. A BEVERAGE MANAGER HAS THE ABILITY TO MAKE CLEAR, CONCISE DECISIONS ON HIS/HER FEET.
QUALIFICATION STANDARDS:
1. ABLE TO TRAIN AND MANAGE THE STAFF.
2. ABLE TO STAND FOR A 10-14 HOUR SHIFT.
3. EXPERIENCED IN HIGH VOLUME SALES.
4. POSSESSES LEADERSHIP, TEAM BUILDING AND IMPLEMENTATION SKILLS.
5. MUST BE ABLE TO PERFORM DUTIES OF ALL BAR ABILITIES.

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