Beverage Manager

Full-Time

FLSA Designation:  Non-Exempt Manager 

1. Department

                                           Food and Beverage

1. Reports To

                                              DOGON General Manager/Food & Beverage Director

1. General Purpose:               Coordinate and administer the sale of beverages at DOGON Restaurant.   Manage the outlet and oversee all aspects of the operation.

1. Essential Functions

   1. Craft and curate a sophisticated and diverse beverage menu that reflects the essence and quality of our fine dining establishment, including wines, spirits, cocktails, and non-alcoholic options.
   2. Utilize your expertise and refined palate to offer personalized recommendations to guests on beverage selections that perfectly complement their chosen dishes.
   3. Collaborate closely with our talented kitchen team to coordinate and ensure seamless integration of beverage pairings that elevate the flavors and nuances of the culinary creations.
   4. Stay current with industry trends and developments in the ever-evolving world of beverages, continuously seeking new and exciting wines, spirits, and cocktail innovations to enhance our menu offerings.
   5. Conduct comprehensive training sessions for our staff to educate them on the intricacies of our beverage program, ensuring that they can confidently convey information and provide exceptional service to our guests.
   6. Manage and monitor inventory levels meticulously, maintaining optimal stock levels and ensuring proper storage conditions to preserve the quality and integrity of our beverage selection.
   7. Collaborate with our management team to conceptualize and execute special events, promotions, and tastings that showcase our exceptional beverage offerings and enhance the overall guest experience.
   8. Uphold the highest standards of professionalism, hospitality, and customer service in all interactions with guests, colleagues, and vendors.

Division Of Responsibilities

35%        Hire, train, supervise and direct staff in all beverage operations in the outlet.  Communicate effectively, both verbally and in writing, to provide clear directions to the staff.  Assign and instruct beverage staff in details of work.  Observe performance and encourage improvement where necessary.

25%        Communicate with guests and employees in a positive and clear manner.   Listen to and understand requests, respond with appropriate actions and provide accurate information.  Remain calm and alert, especially during emergency situations and/or heavy hotel activity, serving as a role model for beverage staff and other hotel employees.  Interact with Food & Beverage and Sales departments closely to ensure efficient department operations and quality guest service.

15%        Field customer complaints by conducting thorough research of the situation in order to choose the most effective solutions.  Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations.

10%        Develop and implement basic operating standards for beverage service in compliance with federal, state, local and standard practices.

10%        Maintain established inventory by ordering all liquor and supplies in accordance with business needs.

5%          In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervising manager based upon the particular requirements of the hotel:

• Perform daily tasks including preparation of daily forecast, supervising daily adherence of all state, federal and corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests to ensure all laws are being followed.

• Attend and participate in Food & Beverage and hotel management meetings as required.

• Plan, organize and conduct departmental employee meetings on a monthly basis.  Oversee department Quality Team Program on a continual basis.

• Enforce hotel safety standards to ensure corporate compliance.

• Perform other duties and handle projects as assigned by supervisors

1. Education:           High school or equivalent education required. Bachelor’s Degree preferred.  

1. Basic Required Skills:      

• Must be able to speak, read, write and understand the primary language(s) used in the workplace (English with preferred Spanish).

• Must be able to read and write to facilitate the communication process.

• Requires good communication skills, both verbal and written. An ability to communicate verbally and in writing and prepare complex reports (i.e. revenues generated and cover reports).

• Must possess basic computational ability

• Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.

• Must have knowledge of food and beverage preparation and service of various alcoholic beverages.

• Knowledge and enforcement of all applicable liquor codes (i.e. Federal, State, City and County liquor codes).

• Must possess basic mathematical skills and the ability to prepare moderately complex calculations without error such as determining average covers. Strong familiarization with food and beverage financial systems and controls (e.g. Capital budget, inventory control).

• Ability to access and accurately input information using a moderately complex computer system when applicable.

• Ability to comprehend written product labeling to ensure safe application of products and processes within the hotel.

1. Reasoning Ability: May be required: to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations.

1. Physical Demands: Most work tasks are performed indoors.  Temperature is moderate and controlled by hotel environmental systems.

• Must be able to sit at a desk for up to 5 hours per day.  Walking and standing are required the rest of the working day.  Length of time of these tasks may vary from day to day and task to task.

• Ability to distinguish product quality, taste, texture and presentation and observe preparation.

• May be required to lift objects, including trays of food or food items weighing up to 30 lbs. occasionally.

• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.

• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.

• Must be able to exert well-paced ability to reach other departments of the hotel on a timely basis.

• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.

• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.

• Requires manual dexterity to use and operate all necessary equipment.

• Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filling cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.  

1. Certificates/Licenses:       
   1. DOH Food Safety Manager, DC Licensed
   2. ABRA Manager, DC Licensed
   3. Certified Sommelier, or equivalent