Beverage Manager

Beverage Manager:

The Beverage/Restaurant Manager is responsible for managing the daily operations of The Center Bar and assist in the management of the restaurant, including the selection, development and performance management of team members.

Essential Functions:

• Maintains a Guest focus while performing duties

• Assures operational expenses and costs are in line with budgets

• Monitor and control payroll expenses as outlined in annual budgets

• Is knowledgeable of budgets and adhering to the profits they reflect

• Development and training of front of the house staff

• Delegates tasks for ordering supplies and follows up to assure accuracies

• Performs monthly inventories and updates beverage prices on spread sheet

• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas

• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances

• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards

• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests

• Ensure that proper security procedures are in place to protect team members, guests and company assets

• Ensure a safe working and guest environment to reduce the risk of injury and accidents

• Completes accident reports promptly in the event that a guest or team member is injured

• Responsible to assist in menu planning, development and meal specials

• Ensure proper cash management controls are followed by all F&B staff members, as per policy

• Manage shifts which include: daily decision making, scheduling, maintaining attendance logs, upholding service standards, product quality and cleanliness.

• Investigate and resolve complaints concerning food quality and service

• Provides direction and communication to team members regarding operational information and procedural changes

• Develop team members by providing ongoing feedback

• Maintain an accurate and up-to-date plan of restaurant staffing needs with trained competent individuals

• Have complete knowledge of all policies, standards and procedures of the department

• Be familiar with resort services, amenities, and outlets

• Available for work assignments outside of associate’s customary work schedule. This may include evenings, overnight, weekends and holidays

• Compliance with all resort policies and procedures and described and communicated by management

Experience

Required

• 3 year(s): F&B Management

Education

Required

• High School or better

Behaviors

Required

• Team Player: Works well as a member of a group
• Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well
• Dedicated: Devoted to a task or purpose with loyalty or integrity

Motivations

Required

• Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights (https://www.eeoc.gov/poster) notice from the Department of Labor.