BASIC FUNCTION

The Beverage Manager is responsible for overseeing all aspects of beverage operations across multiple outlets, including casino bars, showrooms, event venues, and the Backwaters Stage. This role involves managing and developing staff, maintaining inventory and operational efficiency, curating an innovative beverage program, and ensuring exceptional guest experiences. Reporting to the F&B Director, the Beverage Manager fosters a positive, team-oriented environment while aligning operations with organizational values and goals.

ORGANIZATIONAL RELATIONSHIPS

a) Reports to: F&B Director

b) Supervises: Beverage Supervisor

Bartenders (Casino, Showroom, Reflections)

Barbacks

Casino Cocktail Servers

Backwaters Stage Bartenders and Barbacks

SPECIFIC DUTIES AND RESPONSIBILITIES

Staff Management

• Hire, train, and supervise beverage staff: beverage supervisor, lead bartenders, bartenders, cocktail servers, and barbacks.
• Create and manage staff schedules to ensure adequate coverage based on business needs.
• Conduct pre-shift meetings with bartenders and cocktail servers and engage team to meet daily, weekly, monthly, and long-term goals.
• Maintain a friendly and professional rapport with team members and guests.
• Train staff to use Agilysys POS.
• Ensures staff paperwork is complete.
• Conduct performance evaluations and provide feedback to improve service quality.
• Foster a positive work environment and promote teamwork.
• Promotes F.O.R.T. Core Values.

Operations Management

• Open, manage, and close venues.
• Inventory Control: Order and rotate products and supplies, meet with vendors, and complete monthly inventory.
• Check for drink recipe adherence, conduct pour tests and pour checks.
• Ensure cleanliness and sanitation of all bars and beverage self-serve stations are maintained at a high level.
• Complete the banquet bar checklist in its entirety to be certain all arrangements are complete before the start of an event.
• Respond to guest request and address any issues promptly and professionally.
• Develop and curate an innovative beverage program, including creating new cocktails, beverages, and recipes, while ensuring offerings align with current industry trends and elevate the guest experience across all bar outlets.
• Develop a staff training program.
• Assist with responsibilities of DVM Boards and KPIs.

Customer Service

• Ensure guest satisfaction.
• Ensure customer service standards are met.

Other

• Assist in other areas of F&B as needed and required.
• Other tasks as assigned.

EDUCATION, TRAINING AND EXPERIENCE

• Minimum of 3-5 years of experience in bar/restaurant management.
• Demonstrated success in leading and inspiring teams to deliver exceptional customer service, resulting in enhanced guest satisfaction.

STANDARDS OF PERFORMANCE

• Strong leadership and management abilities.
• Excellent communication and interpersonal skills.
• Organized and skilled and multi-tasking.
• Customer service oriented and problem-solving skills.
• Knowledge of food safety regulations and best practices.
• Team player with a positive attitude and willingness to assist where and whenever needed.
• Ability to obtain ServSafe certification is required and sponsored by the employer.

MENTAL AND PHYSICAL REQUIREMENTS

• Heavy work, ability to move up to 100 lbs.
• Standing and walking for long periods of time.

WORKING ENVIRONMENT AND CONDITIONS

• Loud noise levels (slot machines)
• This position is exposed to cigarette smoke.
• This position occasionally has outside activities, therefore, has exposure to weather conditions.

EQUIPMENT AND TOOLS

• General office equipment including, but not limited to:

• POS/printers/touchscreens
• Computer
• Copy machine
• Coffee machines
• Calculator
• Credit card machine
• Cash register
• Phones
• Other

• Wrenches
• Hand carts
• Beer kegs and CO2 cylinders