Beverage Manager

As the Beverage Manager you will oversee the operation of all beverage outlets to ensure compliance with all standards and procedures established by the Food and Beverage Manager in addition to company health and regulatory standards and procedures. Monitor administrative duties of supervisory staff for accuracy, timeliness and compliance with departmental policies and procedures. The Beverage Manager must have working knowledge of all outlet beverage portion control policies, i.e. jigger pours, carafes. Recruit, interview, and recommend for hire all beverage positions – Cocktail Server, Bartender, Bar Back, Liquor/Inventory Control. Coach and discipline Team Members as needed to develop optimal performance. Must be able to work all shifts and maintain a flexible work schedule to adjust to the demands of the beverage operation.

Responsibilities:

• Maintain accurate and proper comp and cash handling procedures, use cash bank, cash register, cash drop, slot bank, and POS terminal functions in accordance with department policies.
• Proficiently operate Inventory system (Stratton Warren experience preferred).
• Interviewing, disciplining, developing/training and scheduling of staff.
• Lead team member shift meetings.
• Monitors and manages shift activities, opening and closing duties.
• Interacts with guests to resolve any guest issues.
• Works with other supervisors and line staff to facilitate a pleasurable dining experience for guests.
• Fills in for line staff when required.
• Demonstrates proactive leadership skills.
• Communicates well with guests and team members in a team environment.
• Must facilitate repeat business through pleasurable dining experiences.
• Other duties as assigned.

Qualifications:

• Must be at least 21 years of age and able to obtain and maintain a Colorado Support Gaming License.
• Minimum 3-5 year previous Food and/or Beverage Management experience required in FOH operations or relevant degree in hospitality program.
• Ability to understand financial reports and apply the information in a timely and practical fashion to improve the operation.
• Problem Solving, Quality Control and Priority Assessment – Must evaluate current practices and processes; immediately recognize potential areas of conflict; and initiate ways to improve current business methods, quality of products and services provided to the guests.
• Conflict management-An Assistant Manager must recognize a problem when it arises and be able to resolve it appropriately by using good judgment, tact and initiative according to company policy and procedure. Requires the often-unbiased mediation skills to handle all types of conflicts that will occur at all levels of supervision and the ability to negotiate effectively.
• Information Gathering-Must identify and utilize internal and external sources to improve and maintain the company’s objectives.
• Sales Techniques and Guest Influence-Must understand products and services, develop new prospects for opportunity, and understand guest needs clearly. Must also possess substantial experience and remain current in state-of-the-art sales methods. Must set and meet sales goals.
• Understands measurements of liquid, weight, and temperatures
• Ability to work in high volume, ever changing and sometimes loud environment
• Basic to intermediate computer knowledge
• Must possess excellent guest service and communication skills with the ability to deal with guests.
• Ability to speak and write English.
• Ability to communicate information through spoken words and sentences that others will understand
• Ability to read and understand information and instructions presented in writing.
• Must be able to stand for duration of shift.
• Must be able to bend, stoop and continuously use hands.
• Ability to push and pull up to 25lbs pounds and occasionally up to 45lbs
• Ability to work all shifts including weekends and holidays when needed.