ESSENTIAL DUTIES AND RESPONSIBILITIES

• Prepare daily/weekly payroll and schedule
• Schedule and conduct monthly departmental meetings
• Interview and train new colleagues. Handle      all disciplinary action necessary
• Develop and create signature hand crafted cocktails, local craft beer selections      and wine offerings
• Responsible for inventory and supplies, approve all requisitions to ensure operation      is held at par standards
• Maintain POS systems and update product pricing 
• Ensure maximum level of guest service while maintaining Langham standards
• Responsible for maintaining food and beverage cost to appropriate levels
• Promote all outlets experience to internal and external guests
• Maintain a high level of creativity among the team with regards to Food & Beverage menus 

SUPPORTIVE FUNCTIONS 

· 75% - Floor Management

· 15% - Administrative work

· 10% - Cocktail Quality Control & Menu Developing

JOB KNOWLEDGE, SKILL AND ABILITY 

Experience with and good understand of Micros POS and Cocktail & Wine menu design 

SAFETY REQUIREMENTS

Food Safety: Abides by food safety requirements and ensures that others do so by monitoring FIFO inventory and visually inspecting food prep and delivery activities.

ORGANIZATIONAL RELATIONSHIPS 

Working closely with Director of Food & Beverage & Executive Chef

EDUCATION AND/OR EXPERIENCE

Bachelor’s degree in Hospitality, minimum 4 years of experience in Food & Beverage Management in a 4-5 star hotel. Minimum 1 year of cocktail mixology experience where demonstrating knowledge of exact recipes and presentation methodologies. 

CERTIFICATES, LICENSES, REGISTRATIONS 

ServSafe Alcohol and/or TIPS