Beverage Manager

JOB SUMMARY:

Primary responsibilities of the Beverage Manager include daily oversight of all service functions of the Casino Bars Diamond Lounge and Service Bars.

KEY JOB FUNCTIONS:

• Manages the day to day operations of the restaurant in accordance with established policies and procedures.
• Creates and implements training program for all service touch points.
• Maximizes employees morale through leading by example in demonstrating Spotlight behaviors to both guest and employees and provides the tools guidance and support needed to enable all restaurant employees to give world class guest service.
• Maintains high-level of customer satisfaction by building relationships with the guests(through table touches greetings farewells) and encourages employees to build relationships with the guests.
• Responsible for understanding competitive set and creates service strategies to differentiate from the top restaurants in the casual dining category.
• Maintains an efficient program of scheduling to ensure high standard of service with the use of minimum man hours.
• Controls wine and spirit inventories and works with restaurant staff to maintain budgeted pour costs.
• Maintains all cash handling policies and procedures with all employees and ensures that proper tip compliance if maintained by all service employees.
• Creates promotional programs to up sell beverage average check and rewards top employees for sales contests.
• Performs hands on beverage training to include basic wine service proper setting and clearing of tables and up selling techniques.
• Ensures that all service staff are exposed to all menu items and have the opportunity to taste and critique all customer experiences.
• Works with local vendors to provide additional product exposure and tastings to the restaurant team.
• Councils guides and instructs assigned personnel to perform their duties to outlet expectations.
• Works one on on with the Restaurant culinary team to share opinions and guest feedback. Reports all quality issues and works on a common solution to resolve any food and or service defects.
• Recommends personal changes including hiring promotion and release of personnel.
• Understands implements and enforces all CET and Total Service programs as well as implements and enforces all Standard Operating Procedures.
• Maintains daily expense control and trains subordinates to participate in cost control tracking reports.
• Responsible for maintaining a guest data base and will execute social media opportunities to our customers.
• Conducts daily pre-shift meetings with the entire Steakhouse team (FOH and BOH) and cultivates a team effort with all team members.
• Must be reliable and conscientious and possess the ability to interact (in English) with guest co-workers and supervisory staff.
• Excellent interpersonal customer service leadership communication team building and problem solving skill are required.
• Must be accurate and detail oriented. Demonstrated ability in maintaining consistent high quality guest service levels. Must be able to initiate and engage in conversation in a professional and friendly manner.
• Must have the ability to act quickly and exercise good judgment under pressure/conflict situations.
• Must have an understanding of how the job responsibilities relate to the areas of the casino and hotel.
• Communicates effectively with Food and Beverage senior leadership and is expected to assist in other areas of the division when necessary.
• Supports company programs and communicates effectively with direct reports to maintain compliance (sexual harassment etc.)
• Candidate is responsible to collaborate with the Restaurant Chef to train tableside cooking techniques to service staff.
• Walks the floor at the beginning of every shift to inspect inventory and operating supplies and makes adjustments when necessary through Stratton Warren AS/400 system.

EDUCATION and/or EXPERIENCE:

• Knowledge of basic administrative functions including scheduling inventory and computer functions inter-departmental communication.
• Two-year Food and Beverage degree or comparable industry experience.
• Minimum of two years experience as a restaurant server in a casual dining environment.
• Minimum of two years experience in a supervisory capacity in a similar style of restaurant.
• Preferred experience as a Restaurant Manager in the Baltimore market but not mandatory.
• Preferred certificate of completion of a wine and spirit training program.
• Experience with promotional strategies and monitoring redemption results.
• Experience operating point of sales systems and cash transactions.

QUALIFICATIONS:

• Must be at least 21 years of age.
• Must be physically mobile with reasonable accommodations.
• Must be able to lift and carry upwards of 50 pounds.
• Knowledge of basic food preparation and presentation.
• Required to spend a minimum of one week cross training in the kitchen and working one on one with culinary team.

WORK ENVIRONMENT:

• Fast paced environment and must be able to sustain multiple tasks with time constraints.
• Must be able to handle heavy business volume and perform under mental and physical pressure.
• Creates a professional environment for team members to perform at their peak performance without barriers and with all the necessary tools required.

COMPENSATION & BENEFITS:

• $70000 to $75000
• Bonus Incentives
• Bi-Weekly Pay Dates
• PTO 401(k) Medical Dental Vision Life & Disability Insurance