Beverage Manager

Job Title: Beverage Manager

Department: Food & Beverage

Reports to: Director of Food & Beverage

Employment Status: Seasonal / Full-Time

FLSA Status: Exempt

Prepared by: Human Resources

Prepared: November 2020

We cannot consider H2B applicants for our 2021 season

Summary:

Responsible for set-up and high quality servicing of all beverage service including Red Mill Restaurant, on-property bars, and banquet and function needs.

Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer

Responsibilities and Duties:

The Beverage Manager is very customer service focused, detail oriented, and excels at maintaining and raising standards.

• Develop and maintain a positive interaction with guests throughout service. Demonstrate at all times that the Basin Harbor Beverage staff is there to exceed their expectations.
• Demonstrate good prioritization, have good time management skills, strong leadership skills and effective communication skills.
• Delegate tasks as well as being a hands on worker, and skilled at multi-tasking.
• Duties include ensuring that the beverage staff provide timely, accurate and high quality service to exceed guest satisfaction.
• Supervise beverage activities including set-up & service.
• Work in concert with the Banquet department, Sales department, Kitchen/Storeroom and Front Office and outside vendors.
• Develop creative displays as needed to promote the sale of beverages.
• Hire, train, supervise and develop employee staff.
• Attend BEO and work in concert with sales department to coordinate any and all specifications/changes with the end goal being to exceed guest satisfaction.
• Profit and Loss: including meeting departmental targets in finance, labor and beverage as well as productivity levels, forecasting, scheduling, requisitions, and inventory for departmental supplies and props.
• Maintains par inventory and reorders stock as needed

Essential Qualifications and Competencies:

• A Bachelor’s degree plus at least 10 years work experience, including at least 5 years’ experience in a leadership role in an upscale F&B environment. Experience must provide evidence that the candidate has a good understanding of
  • fine dining restaurant operations
  • the ability to lead people
  • the ability to analyze problems and recommend solutions
  • the ability to communicate effectively with others, both orally and in writing
  • the ability to exercise mature judgment
  • the ability to effectively manage budgets and improve profitability
• Must have a valid driver’s license and ability to use, or learn to use, a golf cart, property vehicles and any other beverage/catering related equipment.
• Ability to perform physical activities that include climbing, balancing, stooping, kneeling, crouching, crawling, reaching, standing, walking, pushing, pulling, lifting, fingering, grasping, feeling, talking, hearing and repetitive motions.
• Visual acuity necessary to prepare and analyze data and figures, for accounting, for transcription, for computer terminal use, for extensive reading, for visual inspection involving small defects and small parts, using measurement devices, and assembly or fabrication of parts at distances to the eye.
• To operate machines whether the seeing job is at or within arm’s reach.
• Ability to multi-task.
• Ability to perform medium work (defined as exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently and/or up to 20 pounds of force constantly to move objects.)