Director of Bars and Beverage Job at Ace Hotel New Orleans Llc
SUMMARY:
The Beverage Manager manages all aspects of the bar department implementing and maintaining the highest standards while following fiscal guidelines and budgets. Responsible for the management of all aspects of the day to day operation of the restaurant and rooftop beverage program in accordance with hotel standards. Trains, schedules, disciplines, motivates bar staff such as management, bartenders, servers, bar backs. Develop relationships with internal and external guests to ensure quality service. The beverage manager will work closely with Restaurant General Manager to monitor the effectiveness of the services and products offered in the outlets and adjust accordingly to ensure maximum profitability. Ensures that the beverage program is consistent with Company cultural objectives.
JOB RESPONSIBILITIES
Maintain beverage cost under or equivalent to current budget guidelines.
Attend staff, Food & Beverage meetings, and any other meetings regarding F&B business.
Performs Manager on Duty shift.
Assists in monitoring and controlling labor costs in accordance with budgetary restrictions.
Assists in maintaining control on all other expenses.
Assists in maintaining monthly inventories in relationship to revenues and business demands.
Maintain open lines of communication between the events and all other departments.
Maintain complete knowledge of Micros P.O.S. system.
Inspect grooming standards and correct any deficiencies.
Produce wine/beer/liquor orders for the outlet departments.
Coordinate requisitions with bartenders to avoid over or under supplies of alcohol and non-alcohol items.
Know menu items, preparation and service requirements for designated areas and assigned function.
Inspect bar and function areas for cleanliness, safety hazards, correct furniture & equipment set up.
Be informed of groups names and background, and VIPs
Maintain constant communication with guest, staff, and kitchen.
Checking to make sure that proper equipment and necessary working stock is available to staff prior to start of their shift.
Check attendance of staff and fill out late absent report if needed.
Before each shift, hold line up meetings with bar department, informing them of latest developments in the F&B.
Report any other department that may affect the bar department.
Ensure that all staff adheres to the grooming standards of Sister City.
Walk the property and check for any equipment, supplies, props or anything left by any department or guest and make sure it is stored properly.
Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended.
Supervise set up service, tables, and stations according to standards set.
Ensure the proper and sufficient supply of linen, silverware, china, glassware, heat lamps and any other service related items such as votive candles salt and pepper shakers, trays, and utensils.
Be aware of timing for all drinks, services and any other organized event.
Monitor and maintain proper pours for different drink specials, as well as cold food cold and hot food hot.
Greet contacts and guests (by name as much as possible).
Control the opening of wine/champagne bottles in accordance with proper amounts needed.
Assist staff with their job functions which may include but not limited to replenishing liquor, taking orders, making drinks and any special requests by guests.
Anticipate guests' needs, respond promptly with the request or answer before a guest repeats the original request.
Complete knowledge of contracted products and services to ensure correct billing.
Maintain positive guest and interdepartmental relations at all times.
Be familiar with all hotel services / features and local attractions/activities to respond to guest inquiries accurately.
Handle guest complaints by following the SOP and ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
Ensure staff maintains service supplies and equipment in a clean and orderly fashion.
Ensure staff is keeping all storage areas secured at all times, during and after shift ends.
Assign and supervise closing duties and assignments.
Must work cohesively with all associates as part of a team.
Protect and guard against abuse of company and guests property.
Keep Management informed of any accidents or problems involving guests or employees.
Perform special projects or assignments based on guests needs or market demands.
Any other task written or verbal, that is assigned by a supervisor or management.
Ensures all bartenders are educated and trained in proper alcohol service procedures and intoxication prevention.
SUPERVISORY RESPONSIBILITIES:
Assists in interviewing, hiring, training, appraise performance, and coaching and counseling all bar staff, leading and motivating.
Conduct payroll time adjustments if necessary.
Assist with end of month financial reconciliation.
Assist in writing weekly schedule in accordance with staffing guidelines
Check and maintain proper staffing levels on a daily basis.
Check and maintain uniform standards on a daily basis.
EDUCATION AND EXPERIENCE
This position requires previous experience of beverage cost control, wage costs control, control of other operational costs, beverage development and pricing, development of team members. Experience in high volume and bar/lounge concepts is preferred. Minimum of two years experience in a similar role in a busy bar environment.
Food Handling Certificate or understanding.
Leadership, Management, Planning, Development.
Minimum of 18 years of age to serve alcoholic beverages.
Ability to compute advanced mathematical calculations.
Hold a strong cocktail, spirit and wine knowledge.
Creative and adaptable.
Ability to interpret and implement a brief.
Have superb time management skills, effective communication with customer and team.
Promote positive relations with guests and employees.
Experience with Fourth Hospitality software
This job description is not an exhaustive list of all the job functions that you may be asked to perform from time to time from members of management.
Please Note :
www.bankofmontserrat.ms is the go-to platform for job seekers looking for the best job postings from around the web. With a focus on quality, the platform guarantees that all job postings are from reliable sources and are up-to-date. It also offers a variety of tools to help users find the perfect job for them, such as searching by location and filtering by industry. Furthermore, www.bankofmontserrat.ms provides helpful resources like resume tips and career advice to give job seekers an edge in their search. With its commitment to quality and user-friendliness, Site.com is the ideal place to find your next job.
The Beverage Manager manages all aspects of the bar department implementing and maintaining the highest standards while following fiscal guidelines and budgets. Responsible for the management of all aspects of the day to day operation of the restaurant and rooftop beverage program in accordance with hotel standards. Trains, schedules, disciplines, motivates bar staff such as management, bartenders, servers, bar backs. Develop relationships with internal and external guests to ensure quality service. The beverage manager will work closely with Restaurant General Manager to monitor the effectiveness of the services and products offered in the outlets and adjust accordingly to ensure maximum profitability. Ensures that the beverage program is consistent with Company cultural objectives.
JOB RESPONSIBILITIES
Maintain beverage cost under or equivalent to current budget guidelines.
Attend staff, Food & Beverage meetings, and any other meetings regarding F&B business.
Performs Manager on Duty shift.
Assists in monitoring and controlling labor costs in accordance with budgetary restrictions.
Assists in maintaining control on all other expenses.
Assists in maintaining monthly inventories in relationship to revenues and business demands.
Maintain open lines of communication between the events and all other departments.
Maintain complete knowledge of Micros P.O.S. system.
Inspect grooming standards and correct any deficiencies.
Produce wine/beer/liquor orders for the outlet departments.
Coordinate requisitions with bartenders to avoid over or under supplies of alcohol and non-alcohol items.
Know menu items, preparation and service requirements for designated areas and assigned function.
Inspect bar and function areas for cleanliness, safety hazards, correct furniture & equipment set up.
Be informed of groups names and background, and VIPs
Maintain constant communication with guest, staff, and kitchen.
Checking to make sure that proper equipment and necessary working stock is available to staff prior to start of their shift.
Check attendance of staff and fill out late absent report if needed.
Before each shift, hold line up meetings with bar department, informing them of latest developments in the F&B.
Report any other department that may affect the bar department.
Ensure that all staff adheres to the grooming standards of Sister City.
Walk the property and check for any equipment, supplies, props or anything left by any department or guest and make sure it is stored properly.
Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended.
Supervise set up service, tables, and stations according to standards set.
Ensure the proper and sufficient supply of linen, silverware, china, glassware, heat lamps and any other service related items such as votive candles salt and pepper shakers, trays, and utensils.
Be aware of timing for all drinks, services and any other organized event.
Monitor and maintain proper pours for different drink specials, as well as cold food cold and hot food hot.
Greet contacts and guests (by name as much as possible).
Control the opening of wine/champagne bottles in accordance with proper amounts needed.
Assist staff with their job functions which may include but not limited to replenishing liquor, taking orders, making drinks and any special requests by guests.
Anticipate guests' needs, respond promptly with the request or answer before a guest repeats the original request.
Complete knowledge of contracted products and services to ensure correct billing.
Maintain positive guest and interdepartmental relations at all times.
Be familiar with all hotel services / features and local attractions/activities to respond to guest inquiries accurately.
Handle guest complaints by following the SOP and ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
Ensure staff maintains service supplies and equipment in a clean and orderly fashion.
Ensure staff is keeping all storage areas secured at all times, during and after shift ends.
Assign and supervise closing duties and assignments.
Must work cohesively with all associates as part of a team.
Protect and guard against abuse of company and guests property.
Keep Management informed of any accidents or problems involving guests or employees.
Perform special projects or assignments based on guests needs or market demands.
Any other task written or verbal, that is assigned by a supervisor or management.
Ensures all bartenders are educated and trained in proper alcohol service procedures and intoxication prevention.
SUPERVISORY RESPONSIBILITIES:
Assists in interviewing, hiring, training, appraise performance, and coaching and counseling all bar staff, leading and motivating.
Conduct payroll time adjustments if necessary.
Assist with end of month financial reconciliation.
Assist in writing weekly schedule in accordance with staffing guidelines
Check and maintain proper staffing levels on a daily basis.
Check and maintain uniform standards on a daily basis.
EDUCATION AND EXPERIENCE
This position requires previous experience of beverage cost control, wage costs control, control of other operational costs, beverage development and pricing, development of team members. Experience in high volume and bar/lounge concepts is preferred. Minimum of two years experience in a similar role in a busy bar environment.
Food Handling Certificate or understanding.
Leadership, Management, Planning, Development.
Minimum of 18 years of age to serve alcoholic beverages.
Ability to compute advanced mathematical calculations.
Hold a strong cocktail, spirit and wine knowledge.
Creative and adaptable.
Ability to interpret and implement a brief.
Have superb time management skills, effective communication with customer and team.
Promote positive relations with guests and employees.
Experience with Fourth Hospitality software
This job description is not an exhaustive list of all the job functions that you may be asked to perform from time to time from members of management.
Please Note :
www.bankofmontserrat.ms is the go-to platform for job seekers looking for the best job postings from around the web. With a focus on quality, the platform guarantees that all job postings are from reliable sources and are up-to-date. It also offers a variety of tools to help users find the perfect job for them, such as searching by location and filtering by industry. Furthermore, www.bankofmontserrat.ms provides helpful resources like resume tips and career advice to give job seekers an edge in their search. With its commitment to quality and user-friendliness, Site.com is the ideal place to find your next job.