Beverage Manager

Temps plein

Job Type

Summary

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. The Beverage Manager is responsible for ensuring a dynamic and unique guest experience and is dedicated to engaging the guest, monitoring the flow of service, ensuring adherence to service standards and being a visible presence on the floor. The person in this role will actively support the overall goals of the property.

Essential Functions

1. Assist F&B Director in the planning and execution of the beverage program to include but not limited to weekly beverage ordering and par maintenance. Cellar cleanliness, Conduct quarterly inventory,

2. Arrange staff training

3. Oversee inventory of glassware

4. Anticipate guests’ needs, respond promptly, and acknowledge all guests.

5. Ensure that outlets operate efficiently and effectively within Rancho Valencia’s fiscal and operational guidelines. 

6. Ensure adherence to all local, state, and federal laws and regulations. 

7. Develop initiatives to build sales, profitability, and guest counts. Maintain effective cost controls in support of these initiatives. 

8. Ensure all safety and security procedures are followed to ensure health and safety of employees and guests. 

9. Responsible for the physical/aesthetic maintenance of the outlet

10. Maintain a working knowledge of all food recipes, products, and production procedures. 

11. Responsible for large party reservations including menu selection and special requests.

12. Ensure established standards of food safety and sanitation are maintained. 

13. Respond to guest comments and criticism in a constructive and positive manner.

14. Ensure a safe and secure work and dining environment for associates and guests. 

15. Conduct monthly departmental meetings.

16. Works are varied schedule including mornings, nights, weekends, and holidays.

17. Ensure associates receive timely and meaningful performance reviews following Human Resources Department guidelines. 

18. Follows all guidelines for proper performance management, working closely with Human Resources Management when formal documentation is required. 

19. Ensure that personnel and payroll documentation and processing are submitted to Human Resources and Payroll Administrator in a timely manner and within property guidelines. 

20. Orient all new hires utilizing company handbooks and support materials. 

21. Leads training and recognition for employees at all levels and maintains a team-oriented environment. 

22. Provides necessary materials for employees to properly administer company tip distribution and tip earning programs. Takes immediate corrective action if discrepancies occur. 

23. Trains staff and enforces adherence relating to cash handling and payment handling policies

24. Analyze monthly operating statements and determine reasons for variances. Manage operational expenses to maximize profit. 

25. Responsible to meet or exceed budgeted sales and profit goals. 

26. Responsible to maintain labor efficiency ratios to ensure guest service and cost effectiveness. 

27. Responsible for outlet P&L performance. 

28. Monitor and maintain cleanliness, sanitation, and organization of all service areas in accordance with departmental procedures.

29. Be familiar with hotel services/features and local attractions/activities to respond to guests inquiries accurately.

30. Actively participates in Resort safety program, abides by all injury reporting and safety behavior requirements, and leads safety training within the department.

31. Participate in and support hotel efforts towards community service, sustainability, and environmental initiatives.

32. Perform other duties as directed, developed, or assigned.

Qualifications

Required

1. Must be a minimum of 21 years of age.

2. 1- 3 years current experience managing luxury resort or fine dining restaurant operation

3. Able to work a variable schedule including nights, weekends, and all major holidays.

4. Valid San Diego County Food Handlers Card and TIPS certification

5. Ability to communicate in English with vendors, guests, and staff, to their understanding

Desirable

1. Hospitality Degree Graduate

2. Progressive front-of-house hourly and management experience

3. Certification of previous training in liquor, wine, and food service

4. Experience in 5 star hotel or resort environment

5. Certification in CPR

6. Certified to train staff to obtain Food Handlers card, SERV SAFE or TIPS certificate

Skills

Required

1. Ability to anticipate and understand guests’ needs.

2. Must be willing to be practically involved and lead by example

3. Ability to move quickly and safely through workspace.

4. Ability to focus attention on service details.

5. Ability to follow directions thoroughly.

6. Ability to work cohesively with co-workers as part of a team.

7. Excellent verbal and written communication.

8. Excellent computer skills with full command of Microsoft Outlook, Word, Excel and Opentable reservation software.

9. Strong knowledge of food and its preparations, trends, and history.

Strong knowledge of wine, liquor, beer, and bartending 

Desirable

1. Strong knowledge of styles of service such as ala carte, buffet, casual dining, fine dining, quick service.

2. Accurate cash handling/credit card (PCI/security) and billing knowledge.

3. Experience with Silverware Point of Sale system.

4. Knowledge of pertinent health regulations and liquor laws.

5. Strong customer service skills.

Good hand/eye/foot coordination required 

Travel Requirements

• Infrequent local travel

Physical Demands

Frequent or occasional need to perform the following physical activities: reaching, bending, pushing, pulling, twisting, lifting, and climbing. Have frequent need to perform standing and walking activities related to inspecting property. 

2. Constant need to perform the following physical activities: grasping, turning, finger dexterity. 

3. Frequent need to stand for extended periods of time. 

4. Lifting/carrying up to 25 lbs. frequently and 50 lbs. occasionally.

5. Vision requirements: constant need to view small print. Frequent need to see minute details and things clearly beyond arms’ reach.

6. Hearing requirements: constant need to speak on telephone and/or two-way radio, respond to the public and converse with staff. Ability to hear fire alarms and emergency equipment.

Exempt, Vacation, Sick time, Medical, Dental, 401K