Assistant Beverage Manager

Summary:

The Assistant Beverage Manager will assist the Beverage Manager in  leading a group of employees in a manner which ensures delivery of World Class customer service, award winning beverage product, and an entertaining environment that blends together to create a seamless experience resulting in increased customer loyalty, real revenue growth and improved operating margins.  The Assistant Beverage Manager must work well with the team to ensure adherence to all company established policies, procedures, standards, safety and sanitation issues and compliance with gaming regulations. The Assistant Beverage Manager should lead by example and create an environment where all guests and employees feel comfortable, welcome and special.

Essential Duties and Responsibilities Include:

• Show strong leadership skills and ability to lead a team.
• Directs and organizes the activities of the team to maintain high standards of beverage quality, presentation, creativity, consistency and service.
• Interview, hire, train, recommend evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
• Develop, implement and monitor schedules for the operation while maximizing service levels and achieving a profitable result.
• Implement effective control of food, beverage, and equipment and labor costs.
• Continuously evaluate the performance and encourage improvement of the employees in the department.
• Communicate both verbally and in writing to provide clear direction to the staff.
• Attend all meetings and training as required or scheduled.
• Works closely with purchasing department and outside vendors to get best possible product pricing and maximize revenue growth.
• Pitch-in and help co-workers with their job duties as needed and be a team player.
• Effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.
• Display fair and consistent treatment to food-service employees with respect to disciplinary action and provide supportive documentation.
• Develop and maintain close working relationships with all departments of the hotel and casino.
• Works with the Executive Chef and Catering/Sales managers to develop banquet menus and special event beverage offerings.
• Work “on the floor” during appropriate business hours to observe how employees are treating our customers and to ensure quality service. Take corrective action as needed.
• Attends all regularly scheduled meetings to include Cost of Goods, Banquet Event Order Reviews, the weekly F&B Meeting as well as planning meetings, training classes, management events and employee recognition meals and events.
• Ensure staff adherence to policies and practices regarding the use of the POS system.
• Perform all assignments and duties as directed by the F&B Director.
• Communicate with management, peers and subordinates in a professional, positive and consistent manner.
• Conduct regularly scheduled staff meetings, daily shift meetings, and ensures staff attendance at all company scheduled communication meetings and training classes.
• Maintain overall beverage equipment, inventories, glassware, etc. Ensure uniform standards, appearance standards, cleanliness, safety, and other established rules, guidelines, policies, and practices are met consistently.
• Controls the inventories of food, beverage, and non-food supplies.
• Maintains pour costs, waste, and spillage percentages as directed by the Director of Food & Beverage for all beverage outlets individually and collectively.
• Handles all accidents and resolves customer complaints in an effective and timely manner.
• Ensures the security and proper storage of food and beverage products, inventory, and equipment.
• Ensures the security of monies, credit and financial transactions and all POS systems.
• Replenishes all supplies, inventory, uniforms, etc. in a timely and efficient manner.
• Minimizes waste and pilferage and reports any unusual or suspicious activity at once to Loss Prevention as well as the Director of Food & Beverage.
• Coaches' employees on how to resolve guest issues and de-escalate conflicts.
• Implements new menus and promotions, such as holiday and special event promotions.
• Responds promptly and effectively to guest inquiries and coordinates special arrangements and requests following established guidelines and policies.

This position is not limited to those duties listed in the job description.  Duties and responsibilities can be changed, expanded, reduced or deleted to meet business needs of the company.

Supervisory Responsibilities:                                            

This position has supervisory responsibilities.