Beverage Manager

Beverage Manager:

The Beverage/Restaurant Manager is responsible for managing the daily operations of The Center Bar and assist in the management of the restaurant, including the selection, development and performance management of team members.

Essential Functions:

1. Maintains a Guest focus while performing duties
2. Assures operational expenses and costs are in line with budgets
3. Monitor and control payroll expenses as outlined in annual budgets
4. Is knowledgeable of budgets and adhering to the profits they reflect
5. Development and training of front of the house staff
6. Delegates tasks for ordering supplies and follows up to assure accuracies
7. Performs monthly inventories and updates beverage prices on spread sheet
8. Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs
9. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas
10. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances
11. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards
12. Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests
13. Ensure that proper security procedures are in place to protect team members, guests and company assets
14. Ensure a safe working and guest environment to reduce the risk of injury and accidents
15. Completes accident reports promptly in the event that a guest or team member is injured
16. Responsible to assist in menu planning, development and meal specials
17. Ensure proper cash management controls are followed by all F&B staff members, as per policy
18. Manage shifts which include: daily decision making, scheduling, maintaining attendance logs, upholding service standards, product quality and cleanliness.
19. Investigate and resolve complaints concerning food quality and service
20. Provides direction and communication to team members regarding operational information and procedural changes
21. Develop team members by providing ongoing feedback
22. Maintain an accurate and up-to-date plan of restaurant staffing needs with trained competent individuals
23. Have complete knowledge of all policies, standards and procedures of the department
24. Be familiar with resort services, amenities, and outlets
25. Available for work assignments outside of associate’s customary work schedule. This may include evenings, overnight, weekends and holidays
26. Compliance with all resort policies and procedures and described and communicated by management