Beverage Supervisor | Panorama on Seven
Pay: $15 per hour, plus tips
Benefits:
- Health insurance / 401k
- Paid time off
- 8 Paid holidays
- Marriott Hotel Discounts at any Marriott property in the world!
- 2 Complimentary night hotel stays per year at any Shaner Hotel property
- 1 Complimentary meal per shift worked
- Located on bus and metro routes.
Job Type: Full-time
Work Location: In person
Description:
- Lead the overall bar operations by innovating the Beverage programs including but not limited to: Cocktail, Wine, Mocktail List, Whisky & Cognac Flight Tastings, Events, procurement, supplier connections, inventory & recipe management.
Be available to work full time on a flexible schedule based on operational needs. For example: the schedule may consist of approx. 4 days working as a Bar Supervisor/ Bartender & 1 days dedicated to innovation, creativity, menu development & related projects.
Control labor and operating expenses through effective scheduling, purchasing decisions, and inventory control while focusing on creative revenue generation solutions to maximize quality of service.
Being an exemplary leader ensuring progressive employee and guest engagement
Manage beverage cost and operating expenses; monitor and strive for the guest satisfaction & annual budget
Supporting the floor ops. as and when required
Ensure guests receive the highest level of beverage quality and service
Develop & maintain relationships with guests and regional industry associates
Lay out goals and develop strategies to accomplish said goals
Select, train, evaluate, lead, motivate, coach, discipline, retain and develop the bar team to ensure that core standards are met
- Working in collaboration with the team members ensuring that the bar operates in accordance with the established operational procedures
- Preparing & sharing Lessons Learned for each event and bar program
- Assistance in the draft preparation and review of Bar operating budgets ensuring the achievement of financial, quality and service goals
- Overseeing all Bar team members activities from arrival to departure including recruiting, training, retention & development in accordance with the established standards and assigned tasks
- Monitoring the physical outlet and storage areas including FF&E, inventory, cleaning, and repair schedules
- Interacting directly with guests, providing an exceptional hospitality experience
- Maintaining a composed and professional demeanor while providing exemplary leadership and department representation
- Being aware of the menu items, menu and operational changes and communicating the information as applicable
- Protecting the organization, guests, leaders and team members by adhering to applicable food, liquor safety and workplace standards, operational requirements and statutory compliance regulations
- Ensuring that all property, furnishings, equipment, and supplies are used according to proper instructions and intended use
- All duties as assigned by the F&B Operations Manager and Director in line with the common goals of the bar/ beverage front
Greet customers, take drink/food orders, create/serve alcoholic and non-alcoholic beverages including cocktails and beer.
Adhere to all local and national liquor laws as well as established company, hotel, and brand procedures.
Always maintain a cooperative and harmonious working climate to promote maximum morale, productivity, and efficiency.
Assist in closing of restaurant/ bar and associate nightly reports and paperwork as directed by the management.
- Perform other duties, special assignments and projects as requested by the management
Attend and assist in meetings/training as required by the management.
- Have extensive experience as a Leader within similar environment including restaurant, hotel, catering or other fast paced high-end establishments
- Have Valid Serving It Right and Food Safe certificates. Certificate in mixology &/ or hands on Bartending experience is a must
- Have an excellent command of both spoken and written English. Knowledge of a Spanish will be considered an asset
- Have solid leadership, problem solving, decision making, customer service, communication, and sales skills
- Have detailed product knowledge and effectively handle all guests and team members inquiries including food and beverage suggestions, dietary food sensitivity or allergy requirements
- Accurately operate POS terminals, Debit payment system, Open Table and other operations related computerized or electronic systems
- Be able to count inventory, find discrepancies, assess sales mix, ordering, create & manage recipes & staff trainings
- Oversee the proper use of products to eliminate waste and spillage
- Have strong business acumen, cost management, attention to detail and be able to multitask effectively
- Have detailed knowledge of the surrounding areas including local amenities, services, and attractions
- Be able to stand for extended periods of time, reach, bend and stop repeatedly and frequently lift and carry up to 44 pounds