Beverage Director

Description

Our Beverage Director is responsible for the successful implementation of the Gravitas beverage program, as well as guest and employee satisfaction in the venue. This position helps the venue achieve its goals by being an advocate, change leader, and champion for inspiring achievement in the venue. The Beverage Director must not only keep up to date on trends, product knowledge, and techniques, but must also be able to implement this knowledge in a creative and cost-effective way.

This person must create an exceptional climate of professional and personable service that ensures the long term engagement of employees, and guests.

• Lead, direct, and manage operations, with a specific emphasis on the beverage program and bar staff. Maintain regular presence throughout the department during service.
• Establish and maintain accurate inventory records. Participate in regular beverage inventories. Recommend appropriate actions based on results of inventory reporting.
• Monitor operations to ensure a consistent sequence of service is followed and all brand standards are properly executed.
• Ensure the proper handling, maintenance, storage, and security of all beverage department equipment.
• Prepare and execute business plans to ensure the maximization of beverage department performance.
• Analyze and identify financial opportunities including cost controls, productivity levels, and revenue generation.
• Oversee the beverage program in conjunction with the GM and participate in liquor, wine, beer, and non‑alcoholic product ordering as needed.
• Create and curate an innovative, unique, and cost‑effective cocktail program, keeping in mind the high expectation of the Gravitas member.
• Participate in developing late night programming for the lounge and bar area based on local and national trends.
• Balance staffing levels and labor to achieve ideal employee/guest engagement and cost ratio. Specific emphasis on the bartenders, barbacks, and lounge staffing.
• Attract and select the best talent available from inside or outside the organization.
• Develop and implement strategies to retain staff.
• Monitor and evaluate staff performance and deliver recognition and rewards.
• Promote a positive work environment for all employees and ensure all employment‑related processes and documentation comply.
• Ensure all staff have food safety, sanitation, and responsible alcohol service certifications required by law.
• Resolve guest complaints and implement changes to prevent future issues.
• Present a professional image to employees, guests, clients, owners, and investors.
• Operate ethically to protect the venue. Ensure brand and business initiatives are implemented.
• All other duties as assigned by the General Manager.

• Must be able to stand, walk, lift, and bend for extended periods of time.
• Must be able to bend and lift up to 40 lbs.
• Role may include job duties or tasks requiring repetitive motions.
• Exposure to hot kitchen elements or cleaning materials.

• Passionate about hospitality, food and beverage and morale/culture.
• Self‑motivated with the ability to thrive in a fast‑paced environment, effectively multi‑task, and drive results.
• Excellent interpersonal, verbal, and written communication skills.
• Strong leadership, motivational and people skills.
• Critical thinker and problem‑solving skills.
• Good time‑management skills.
• Great interpersonal and communication skills
• Ability to work a flexible schedule including evenings, weekends and holidays when required.
• Must have valid, non‑expired Food Handler card.