What are the responsibilities and job description for the Lead Mixologist position at IDM Hospitality Management?
SUMMARY SCOPE OF ROLE
Assist in supervising the property’s beverage program in order to maintain high standards of quality and service. Develop hotel’s craft cocktail menu(s) with an eye toward innovation and cost control. Support the Food & Beverage management team in oversight of outlet staff to ensure consistently positive and memorable service experiences.
MINIMUM EDUCATION/RELEVANT WORK QUALIFICATIONS
High school or equivalent education required. Minimum of three years bartending experience preferred.
ESSENTIAL FUNCTIONS & RESPONSIBILITES
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions:
- 25% Develop craft cocktail recipes in conjunction with Food & Beverage management, ensuring adherence to IDM’s menu development & tasting protocols. Price out all recipe ingredients to meet internal beverage-cost standards. Ensure procedures are being followed by all team members in accordance with designated recipe builds and instruction.
- 15% Under supervision of Director of Food & Beverage, maintain predetermined hotel par levels and in compliance with IDM’s purchasing protocols. Take regular and thorough inventories of all beverage products on property.
- 10% Educate staff on hotel’s beverage menu and current trends in the beverage and hospitality industries.
- 50% Operate outlet bar(s) during regular business hours. Lead and coach line-level Front of House (FOH); supervise staff as needed to ensure the success of all team members and satisfaction of all guests.
ADDITIONAL JOB FUNCTIONS
- Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties.
- Other duties, as assigned.
KEYS TO SUCCESS IN THIS ROLE INCLUDE
- Must be able to speak, read, write and understand the primary language(s) used in the workplace.
- Must be able to read and write to facilitate the communication process.
- Requires good communication skills, both verbal and written.
- Ability to supervise staff, including, but not limited to, assignment of shift roles, evaluating service, interacting with guest complaints, and communicating staff corrective measures with Director of Food & Beverage and Food & Beverage Managers for facilitation.
- Communicate and uphold internal staff efficiency and guest service procedures.
- Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer.
- Knowledge of hotel food and beverage operations.
- Knowledge of food and alcoholic beverages.
- Must possess basic computational ability.
- Must possess basic computer skills.
- Budgetary analysis capabilities required.
- Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses.
- Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
EXPECTED HOURS OF WORK
This is a Full Time position with an expectation of ~40 hours per week.
SUPERVISORY RESPONSIBILITIES
The Lead Mixologist reports directly to the Food & Beverage Managers. This position will supervise shifts and delegate line-level responsibilities when deemed necessary by the Director of Food & Beverage and/or Food & Beverage Managers.
PHYSICAL REQUIREMENTS
Ability to lift to 50lbs, clearly verbally communicate with employees and public. speak, hear, see, read, write, type, dial, reach, and bend.
- Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens ( 110°F), possibly for one hour or more.
- Position requires walking and giving direction most of the working day. Length of time of these tasks may vary from day to day and task to task.
- Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
- Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
- Must be able to lift up to 25 lbs. on a regular and continuing basis.
- Must be able to lift trays of food or food items weighing up to 30 lbs. frequently.
- Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
- Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
- Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
- Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
- Requires manual dexterity to use and operate all necessary equipment.
- Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
