Beverage Director | Peak Restaurant

Oak View Group

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.

Overview

The Beverage Director is responsible for ensuring excellence, creativity and maintaining brand identity, as well as managing the profitability of the bar and beverage programs at Peak Restaurant.

The Beverage Director will meet the following objectives:

 

• To achieve operational and financial success for each beverage outlets.
• Drive revenue and maximise sales opportunities.
• Develop additional revenue streams including bar sales, promotional display changes, etc.
• To be fully versed in all duties within the Bar operation to ensure a smooth and efficient delivery proactively seeking improvements and reacting to challenges as they arise.
• Effectively have a healthy profit margin by maintaining cost analysis.

This role will pay a yearly salary of $120,000 to $150,000.

For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays)

 

This position will remain open until April 4, 2025.

Responsibilities

Responsibilities:

 

1. Operational delivery• Ensure each outlet is prepared and ready on time.• Staffing levels appropriate based on daily sales, crowd demographic and revenue forecasting.• Back bar and shelving feature key products which are regularly re-filled and re-stocked in alignment to seasonal design suggestions.• Timely customer service response to orders which reduce wait time, lines and transaction procedures.

2. Staff• Ensure all staff are correctly briefed about menu ingredients, back bar and shelf settings etc.• Ensure grooming of staff is up to standard.• Ensure staff are positive, smiling and engaging with all guests.• Staff are properly and professionally orientated.

3. Visual appearance and atmosphere• Your checks ensure lighting and temperature settings are correct.• Chairs tables etc and perfectly aligned.• All service and storage areas are clean and organized.• Guests comfort is always considered and protected.

4. Equipment and inventory control• Conduct periodical department inventory.• Ensure any shortages of equipment are communicated to General Manager.• Ensure procedures are in place to minimise breakage.• Have a breakage recording sheet on the wall to log location, time, product broken and who by.

5. Administration • End of shift reports are completed accurately.• Any cash or CC discrepancies are investigated at the time and report.• Schedule for staff is submitted on time without fail.• All beverage menus are in perfect condition: no spelling mistakes, accurate, all changes are reviewed and approved. • Wines list is in perfect condition, current with exact vintages. • Beverages changes reviewed and approved on a regular basis.• Keep a regular check on bookings so you can modify the schedule as required.• Maintain inventory, purchasing and complete utilization of Adeco.• Attend weekly Managers meeting.• Keep track and monitor all waste records, kitchen transfers and educational tastings.

6. Staff training and development• Have a program for daily and weekly staff training.• Retain and monitor training records of staff.• Promote product awareness.• Have SOP booklets in outlets for staff to use and see.• Design a service manual, display and teach the staff at every opportunity.• Train and instruct staff on enlightened up-selling techniques.• Listen to the staff for ideas and suggestions.• Share upwards opportunities for improvements.• rhubarb values promoted and practised and every opportunity.• Must be conscious and caring with the serving of alcohol.• Manage and administer staff incentive program.• Review all voids and discounts daily. Spot check individual checks to avoid fraud.

7. Communication structure• Conduct team meetings monthly.• Attend meetings as when required.• Share upwards opportunities for improvements.• Must work closely with the General Manager and Chef to ensure cohesive food service elements.

 

8. Cash Handling• The cash handling SOP is practised to exacting standards.• Discrepancies are investigated at the time and detailed reasons provided.• All cash handling is treated very seriously.• Any suspicions of mishandling must be reported in investig