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Responsibilities
- Develop and manage the beverage menu, including selecting and sourcing alcoholic and non-alcoholic drinks, specialty cocktails, and wines.
- Provide exceptional customer service by engaging with customers, taking orders, and addressing beverage-related concerns.
- Manage the beverage program within budgetary constraints, monitoring costs, analyzing sales data, and adjusting the menu or inventory for profitability.
- Maintain a well-stocked inventory of beverages, track supplies, and manage vendor relationships.
- Train and supervise beverage service staff, ensuring knowledge of offerings and proper service techniques.
- Ensure all beverages are prepared and served according to established standards, including quality control, cleanliness, and hygiene.
Requirements
- Demonstrated ability to interact with customers, employees, and third parties that reflects highly on the hotel, the brand, and the Company.
- Possess an alcohol awareness certification and/or food service permit or valid health/food handler card as required by a local government agency.
- Ability to read and write English and Japanese.
Skills
- Beverage menu development
- Customer service
- Cost control
- Budgeting
- Inventory management
- Staff training and supervision
- Quality control
- Knowledge of liquor brands, beer, wine, champagne, non-alcoholic beverages, designated glassware, preparation methods and garnishments
Experience Level
- 1 year's related experience or an equivalent combination of education and experience.
Education Level
- High School or Vocational Certificate in Hotel Management, Food and beverage, or a related field.