Beverage Manager

Reports To:

Food and Beverage Director and General Manager

All Bartenders and Bar Backs at The Blue Pig Tavern, Brown Room, Boiler Room, Veranda Bar, Banquets, Pool Bar, and Receivers. Oversees daily inventory, ordering, usage and all beverage related items.

Recruit, hire and train skilled, friendly staff to provide and prepare quality beverage service to all guests. Ensure quality and safety standards are clearly defined and adhered to. Ensure excellent customer service and safety throughout all bar environments. Define beverage program and provide training to increase sales and enhance guest service. Maintain pars of all bar products. Establish and track against sales objectives.

Work hand by hand with the F&B Director and VP of F and B to collaborate with beverage vendors to develop cost savings programs that are aligned with the Brand Standard focusing on activations. Completes counts and analysis of inventory in addition to costing of all products. Oversees cleanliness and unity of all bars and bar storage areas. Maintains the developed property wine list.

• In conjunction with outlet leaders, hire and motivate staff in all beverage outlets to provide excellent service to patrons
• Works hand in hand with outlet managers to maintain standards of all bar environments
• Manage the business aspects of the bar, controlling cost of goods.
• Set and enforcing quality and safety controls.
• Design and launch promotional events.
• Set objectives and targets for beverage unit/bar.
• Set and monitor quality and service standards for staff.
• Communicate company policy, and procedures to staff, ensuring staff operate within company policies.
• Set standards, ensure cleanliness and hygiene of bar area.
• Promote and practice compliance with fire, health, safety and hygiene standards and regulations.
• Responsible for compliance with required training and certifications, including TIPS, Serv Safe or similar. Ensuring bar staff are up to date with their training certification.
• Organize inventory, maintain pars, and ordering procedures. Keeping accurate requisition and inventory forms. Reporting all monthly data in a timely and accurate manner.
• Maintain and organize wine and drink lists and promotions.
• Create and maintain monthly employee schedule based on business in beverage outlets.
• Oversee nightly closure all outlets (Brown Room, Boiler Room, Veranda Bar, Banquets) and act as F and B manager on Duty.
• Train service staff in proper liquor handling and customer service.
• Interview, select, train, supervise, counsel and discipline service staff for the efficient operation of all outlets. Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as menu changes. Schedule and direct staff in their work assignments.
• Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of parties involved. Communicate with all departments to ensure customer service needs are met. Maintain regular meetings with staff for training and service updates.
• Create onboarding and training materials for bartenders and barbacks.
• Define and track profitability goals by outlet for beverage programs to support overall hotel operation. Control payroll and equipment costs (minimizing loss and misuse).
• Work closely with F&B director to ensure par stock levels are maintained by calculating inventory, ordering, and retrieving supplies and stocking shelves. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost saving and profit enhancing measures.
• Maintain organization and inventory of Congress Hall on and Off-Site storage facilities.
• Orders, receives, stores all liquor products.
• Establish and maintain accurate inventory of all products and check quantities to ensure accuracy. Alerts business owners when stock runs low.
• Maintain beverage-related equipment in good working order i.e., Bulk CO2, Ice Machines, bar equipment, and soda equipment.
• Monitor all outlets for traffic flow, security, customer satisfaction, and liquor control/inventory.

Dotted line supervisory responsibilities to the F&B Director. Provide direct service to guests as needed, including, but not limited to, serving and bussing tables, seating guests, bartending, and general clerical/cashier duties. Supervises stewards to ensure accurate and efficient delivery/inventory process. Acts as Manager on duty for F and B outlets in the evenings.

• Good communication skills, both verbal and written.
• Ability to supervise subordinate staff, including, but not limited to assignment of duties, evaluating service, and taking disciplinary action when necessary.
• Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer.
• Knowledge of hotel food and beverage operations and operating systems including…