Reports To: Food & Beverage Director
Supervises: Bartenders, Cocktail Servers, Bar backs
General Purpose: In conjunction with the Food & Beverage Director, The Beverage Director creates and manages the beverage program for the restaurant and Banquets & Catering B&C departments.
Specific Responsibilities:
- Meets and exceeds each guest’s highest expectations for delivery, presentation and taste.
- Stays aware of market trends, i.e., economy, creative ideas, new product.
- Cultivates a following of regulars.
- Ensures the department is staffed sufficiently for each meal period.
- Works to keep staff morale high.
- Coaches employees on ways to work efficiently with each other.
- Ensures all employees are following service standards.
- Screens potential new hires prior to interview with F&B Director.
- Identifies ways to operate more efficiently, cut costs and drive revenue.
- Manages beverage inventories in an economical and profitable manner.
- Implements systems and procedures that set the business and employees up for success.
- Creates a total awareness of in-house VIPs and reviews names with staff members during pre-service meetings.
- Constantly seeks improvement in self, staff, and 21c.
- Reports to work on time and ready to work scheduled shift.
- Maintains a positive, friendly attitude with staff and guests.
- Maintains a clean, orderly appearance of the restaurant service area.
- Enforces proper dress guidelines for all staff.
- Assists/executes any and all tasks as assigned by F&B Director.
- Embraces new ideas and quickly adapts to rapidly changing circumstances.
- Identifies and seek solutions for problem areas.
Qualifications:
- Advanced knowledge of spirits and wine.
- Competent with Windows-based computers and Microsoft Office and familiar with industry standard software.
- Demonstrates enthusiasm for all things 21c.
- Must pass a background check
Education/Formal Training:
- Some college education.
Experience:
- Two to four years in a high volume, high quality restaurant operation.
- Minimum one year management/supervisory experience.
- Previous job in a restaurant line position.
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