Manager, Beverage

Under the direction of the Senior Manager, Food & Beverage (F&B), the Manager, Beverage is responsible for the overall operation and profitability of assigned venue(s) including: developing and maintaining well performing teams; achieving financial and company objectives; maintaining proper inventory control including equipment and supplies; maintaining consistent, high quality customer service; ensuring compliance with all health and safety regulations; re-viewing scheduling and staffing plans; preparing sales, inventory and personnel reports; providing dedicated leadership to the outlet(s) and maximizing employee morale through leading by example. This position’s areas of responsibility will include all bars within Yaamava’ Resort & Casino.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1.    Manages the budgeted revenue, beverage costs, expenses, headcount, and profit for the assigned venue. Provides explanations for any unfavorable variances on a monthly basis and prepares and implements action plans to align with the budget by the end of the fiscal year. Prepares budget forecasts as necessary. Conducts research and analysis of sales, trends, and expenses to prepare budgets and establish business plans. Maximizes profitability and implements effective controls, including achieving budgeted revenue and managing labor expenses.
2.    Ensures that cleanliness and sanitation standards are consistent with established codes and always met. Maintains all equipment in accordance with maintenance schedules, orders repair as needed and recommends replacements when warranted. Adheres to department policies and procedures and ensures that staff are trained in all requirements. Continuously evaluates operations to determine if efficiencies can be implemented. Makes recommendations for policy and procedure modifications when required, in advance of implementing changes.  
3.    Maintains complete knowledge of all liquor brands, beers, and non-alcoholic selections available in outlets, including the characteristics and descriptions of every wine and champagne by the glass and major wines on the wine list. Ensures familiarity with designated glassware and garnishes for drinks, all bar menu items, preparation methods and times, ingredients, sauces, portion sizes, garnishes, presentation, and prices. Conducts departmental training and ensures the team has a sufficient understanding of all beverage initiatives.
4.    Maintains accurate inventory of all china, glassware and cutlery, etc. so that adequate supplies are always on hand.  Confirms replacement inventory as needed while minimizing replacement cost.  Monitors mishandling and damage to inventory items and responds accordingly to prevent future waste.  
5.    Closely monitors customer satisfaction and addresses and resolves customer complaints promptly and professionally in alignment with Yaamava’ Resort and Casino service standards.  
6.    Performs other duties as assigned to support the efficient operation of the department.

SUPERVISORY RESPONSIBILITIES

Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning reviewing and directing work; evaluating and appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Makes hiring decisions and designs individual development plans with succession planning in mind for all key roles.

 EDUCATION, EXPERIENCE AND QUALIFICATIONS

• Bachelor’s degree in Hospitality Management, Food Service, Business or related field required.

• Minimum of three (3) years of restaurant or related hospitality experience required. Bar experience strongly preferred.

• Minimum of three (3) years of supervisory experience required.

• Related, relevant, and/or direct experience may be considered in lieu of minimum educational requirements indicated above.

KNOWLEDGE, SKILLS AND ABILITIES (KSA)

• Proficiency in Microsoft Office (Word, Excel, and Outlook) preferred.

• Must be able to read, write and communicate in the English language.

• Must possess strong leadership and people management skills with the ability to successfully collaborate with and motivate others.

• Must be able to have clear and effective communication with guests and team members.

• Must be able to communicate change effectively, overcome resistance and build commitment.

• Must be personable and professional, capable of using caution and discretion in commun