Beverage Manager

Overview:

The Beverage Manager is responsible for implementing workflow procedures based on the direction of the Director of Operations and General Manager. Duties include supervising employees during day-to-day service, providing customer support, managing the overall workflow of the workplace, sommelier and general beverage oversight, and staff training. The beverage manager position is a hands-on role that supports in overseeing operations.  

Primary Responsibilities Include, but not limited to:

Supervising Staff:

• Assisting in the onboarding, training, evaluations and scheduling of the bartenders, barbacks, and sommeliers.
• Making certain that all food, beverages, and products are consistently prepared and served according to the recipes, portioning, and cooking and serving standards.
• Ensure that all employees are compliant with Company policies and report any behavioral and performance discrepancies to the Director of Operations, General Manager, and/or Human Resources Department.
• Monitoring the employees’ schedule to ensure attendance is being followed accordingly.

Monitoring Operations:

• Report daily to the Director of Operations and General Manager.
• Assist in achieving objectives in service, sanitation, and cleanliness.
• Direct involvement with daily running of the dining room floor and interacting with guests.
• Overseeing beverage inventory including wine, spirits, sake, and non-alcoholic beverages.
• Make menu adjustments with regards to adding or removing wine, spirits, sake, cocktails, and non-alcoholic beverages.
• Assist Bar Masa and Masa in sake and wine service, obtaining bottles from the beverage room, and inputting the items on guest checks accordingly.
• Monitor beverage cost and make adjustments to the menu as needed.
• Generate beverage sales reports and prepare to discuss the beverage department’s performance.
• Contribute to the nightly end-of-day (EOD) report.
• Troubleshooting and identifying opportunities to improve restaurant performance.
• Maintain a professional and respectful work environment as outlined by the Company.
• Apply NYC Department of Health and company food handling standards.
• Fully understanding and complying with all New York City, State and Federal requirements that pertain to human resources, labor, health and safety for staff and guests.

Customer Service/Guest Experience:

• Know, understand, and implement all aspects of the Company’s steps of service.
• Provide friendly, courteous, and professional service.
• Demonstrate a high standard of personal appearance and ensure good personal hygiene.
• Listen to customer concerns and resolving issues promptly
• Escalating complex or unresolved complaints to the relevant departments.
• Following up with customers to collect feedback and ensure they have no additional issues.
• Be an example to staff of what the Company considered to be exceptional customer service.

Knowledge, Skills and Abilities Required:

• 5+ years of fine dining management experience.
• Food Handler’s License.
• Strong leadership and people skills.
• Knowledge of New York Department of Health Standards and Protocols.
• Familiar with NY State and Federal Labor Standards/Laws.
• Computer Skills (Microsoft Office 365, Spreadsheets, POS Software, etc.)
• Analytical skills - the ability to compare, contrast and quality check work.
• Strong written and verbal communication skills.
• Ability to multi-task and strategically evaluate.
• Familiar with industry’s best practices.
• Language Skills - fluency in English is necessary to perform the job.