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About the Role
Develop and operate a cost-effective beverage operation that exceeds guest expectations through high-quality beverages and service in a clean and comfortable atmosphere. Support and maintain restaurant systems, focusing on sales, quality control, education, training, mentoring, cocktail and wine list development, purchasing, and inventory control.
Responsibilities
- Handle ongoing training of FOH sales team members on beverage program product knowledge and sales techniques.
- Collaborate with the management team to increase guest counts and develop a loyal guest base.
- Make decisions prioritizing the best interest of the guest, team members, and investors.
- Develop a cohesive team of bartenders, servers, and support staff working towards common goals.
- Establish and maintain appropriate staffing levels for the bar, staying aware of changes impacting needs.
- Oversee and participate in recruiting and hiring qualified bartenders and bar backs.
- Work with management and FOH sales teams on implementing and following through on beverage program policies and procedures.
- Emphasize thorough training for all team members and implement a system for its execution.
- Utilize pre-meals, beverage training, departmental meetings, and tastings to enhance education and salesmanship.
- Facilitate and ensure yearly performance reviews for all employees within the department.
- Ensure effective recruitment, hiring, training, recognition, coaching, and counseling within assigned departments.
- Maintain an accurate Beverage book and Pour Test Log, along with established ongoing testing systems.
- Complete monthly beverage inventory and submit it to accounting.
- Thoroughly document all incidents, including counseling sessions, accidents/injuries, and termination reports.
- Assist the Restaurant Manager in achieving strong financial performance and meeting budgeted financial goals.
- Monitor and maintain all cost control procedures, including beverage costing analysis and costing of new items.
- Analyze monthly Profit and Loss statement variances related to bar labor, supplies, and cost of sales with the General Manager and Directors, developing action plans.
- Oversee beverage purchasing, receiving, stocking, storeroom organization, cleanliness, and bar requisitioning.
- Meet with vendors for product awareness, price negotiations, product continuity, and staff training coordination.
- Ensure the restaurant operates at or above standards, offering competitive service, food, beverages, and environment.
- Maintain high standards in security, safety, cleanliness, and sanitation.
- Support the General Manager by emphasizing company goals, philosophies, and values to all staff and guests.
- Take direction from the General Manager and Directors on marketing plans for the restaurant.
- Collaborate with Directors to develop effective marketing strategies for the restaurant.
- Take the lead in developing strong local marketing programs.
- Ensure the quality of all beverage aspects of the restaurant.
- Perform daily bar checks with bartenders regarding pour tests and product freshness (garnishes, juices, purees, specialty cocktail items, wines by the glass).
- Ensure a safe and clean environment and proper product handling.
- Regularly discuss guest and staff feedback regarding beverages for continual improvement.
- Assess the current management team, developing action plans for developmental issues and tracking progress.
- Identify internal candidates for promotion and develop action plans with them.
- Coach, mentor, and develop the management team and key hourly employees.
- Conduct restaurant walk-throughs to identify areas needing attention or repair.
- Maintain a running punch list of necessary upgrades and handle them in a timely manner.
- Plan necessary upgrades in a timely and well-thought-out way.
- Maintain beverage menus daily.
- Establish systems and procedures to ensure product security from theft.
- Proactively identify and address potential problems.
- Make consistent decisions in the best interest of the guest, employees, and owners.
- Perform other tasks as assigned.
Requirements
- Must be 21 years or older.
- Must be able to obtain and maintain the appropriate license through the New York State Gaming Commission.
- Must have a NYS Food Handlers Permit.
Skills
- Advanced knowledge of field concepts, principles, practices, and procedures.
- Significant experience creating, tracking, and controlling financial metrics.
- Strong supervisory and communication skills.
- Working ability with Microsoft Word, Excel, and Outlook.
- Ability to make clear, concise decisions on the spot.
- Working knowledge of company systems.
- Proficient in opening & closing procedures.
- Proficient in producing accurate monthly inventories.
- Proficient in food knowledge.
- Proficient in beverage book & costing sheets.
- Proficient in beverage knowledge.
- Proficient in POS System.
Location
- New York
Work Type
- Full-time
Experience Level
- Five (5) years relevant experience with three (3) years managing and directing department(s) activity for a high volume, luxury resort/casino environment.
Education Level
- High School Diploma or G.E.D
About the Company
- Demonstrates consistent regard and dedication to guests, vendors, colleagues and the Company by being engaged, interested and productive.
- Demonstrates a working knowledge of our marketplace; actively and collaboratively assists in building the best practices necessary for the Company’s success.
- Demonstrates an understanding of the impact actions and decisions have on the Company both financially and on guest relations.
- Demonstrates the courage and initiative to present new ideas and perspective to create positive results.
- Exhibits respectful consideration of viewpoints, situations and others.
- Puts the guest at the forefront of every decision.