Luxury Hotel in Downtown Manhattan is looking for a Beverage Director to join our Food & Beverage team.
Summary of Position: The Beverage Director will manage guest expectations while directing the Bartenders towards executing a memorable service. While service is one of the most important aspects of this role, equally but potentially more important is the beverage programming at each outlet.
The Beverage Director is responsible for ensuring excellence, creativity as well as managing profitability of the bar and beverage programs at each outlet. Will work directly with company leadership to make decisions that will impact on the financial health of the business as well as stay aligned with company culture.
Primary Functions:
· Establish and maintain standards of a 5-star service.
· Strive to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.
· Create cocktails and bar menu direction with Managers at each outlet.
· Research and develop new cocktails
· Has complete knowledge and display mastery of any spirit brand behind the bar, structure of the cocktail menu (ingredients, method of presentation of specialty cocktails and standard cocktails), classic cocktails, all wines by glass, all non-alcoholic beverages, specifications, and allergies.
· Knows and upholds the service guidelines through consistent accountability.
· Ensure financial accounting reports, inventories and forecasts are completed accurately and timely
· Consistently follow and teach the sequence of service utilizing all proper procedures and techniques that you develop within each concept.
· Ensure all menu changes follow proper execution steps and maintain necessary communication and education.
· Maintain key relationships with other F&B Managers and Operations teams.
· Perform due diligence and utilize strategy and good judgement to ensure we are getting the best possible product for the most advantageous price possible.
· Create standardized recipes for specialty cocktails, classics at the bar counter, service bar, and tableside
· Maintain key relationships with vendors and suppliers
· Support bar operations including maintenance of equipment, supplies and maintaining in good working order.
· Maintain complete knowledge of all menu items, liquor brands, beers and non-alcoholic selections
· Guides the production of syrups, infusions and garnishes for the best possible product and presentation.
· Participates in service/culinary education sessions.
· Follow all health and safety regulations.
· Handle guest complaints in restaurants.
· Total receipts and balance against sales, deposit receipts, and lock facility at end of shift.
· Flexible in dealing with changes/problems (e.g., being short staffed).
· Has effectively forecasted restaurant/bar needs.
· Shifts priorities and goals as work demands change.
· Seeks, listens and responds to guest feedback.
· Coaches team on how to exceed guest expectations.
· Effectively identify restaurant problems through reports and can ideate & execute to resolve the same.
· Proficiency in using computer software to monitor inventory, track staff schedules and pay, and other record keeping tasks.
· Proficiency in POS software, inventory software, guest satisfaction tracking software
· Schedules team weekly
· Provides necessary beverage training with emphasis on sales, service, and product knowledge.
· Creates concept appropriate wine list enhancements, beverage lists, recipes and menu collateral.
· Provides the necessary beverage cost management tools for operations for successful cost management.
· Ensures beverage cost and operational efficiency by following SOP and training for team,
· Ensures competitive pricing and product through regular research.
· Works with local supplier chain to ensure ‘most favored nation’ pricing, discounting and allocation.
· Ensures continuity of retail pricing throughout location.
· Works with managers and team to ensure product control and inventory is practiced.
· Maintains strong partnerships with vendors and assists in the development of mutually beneficial programs.
Skills/Qualifications:
· BSc Degree in Business Administration; Hospitality Management or Culinary Schooling is a plus
· Proven work experience (3+ years) of as a Bar Manager, Restaurant Manager, Hospitality Manager or similar
· Extensive food and beverage (F&B) knowledge
· Familiarity with restaurant management software
· Strong leadership, motivational and people skills
· Customer Service Skills and Communication Skills
· Good listening skills
· English language fluency both speaking and writing
· Attention to detail and organizational skills
· Ability to multitask and prioritize
· Ability to function in a noisy, hectic and crowed environment
· Ability to remain calm under pressure
· Ability to handle guests’ complaints
· Attention to cleanliness and safety
· Food safety training certified
· Selling skills
· Stamina: you will spend most of the time on your feet and will have to lift heavy objects.
· Flexible work schedules include morning/evening/night, as well as weekends and holidays.
· Team player and ability to successfully pass on information from one team member to another
Physical Requirements:
· Must be able to be standing/mobile/stationary for at least 9 hours a day, 45 hours a week.
· Periodically fast paced strides are required to go from one part of property to another.
· Must regularly lift/carry/move 50 pounds of force.
· Must be able to seize, grasp, turn and hold objects with hands.
· Occasionally kneeling, bending, crouching and climbing are required.
