Beverage Manager/Sommelier

The Beverage Manager oversees the beverage programs of dining and drinking establishments, from planning to execution. Their job is to manage the day-to-day operations, supervise and delegate responsibilities among staff, organize schedules and activities, set objectives and guidelines, monitor inventories to ensure an adequate supply of beverages, and coordinate with suppliers to purchase orders, building positive business relationships in the process. Moreover, a beverage manager monitors operations and resolves issues promptly and professionally, all while implementing policies and regulations.

BEVERAGE MANAGER RESPONSIBILITIES

• Lead bartenders in everyday functions and assist with inventory control.
• Work closely with management to develop departmental goals, product quality, and brand standards; assure department appearance and cleanliness.
• Understand bartending in a casual, fine, and banquet setting.
• Adhere to local and government cleanliness restrictions in order to run a clean and health department abiding facility.
• Utilize POS system to accurately charge customers, track revenue reports and ensure timeliness of food and beverage.
• Participate in the selection, design, development of new POS system and are in charge of weekly inventory.
• Review financial transactions such as the budget and payroll records to ensure the weekly expenditures are accounted for and authorize.
• Help in revamping bars (front and back) including styling, beverages offer, tastings and presentations training for employees.
• Complete weekly end of week reports detailing product requisitions to bars, product loss, and product transfers from other venues.
• Handle other administrative tasks such as: facilitation of payroll, reports, inventory and budget for food and beverage functions.
• Train bartenders and restaurant managers.
• Reorganize all wine and beverage storage areas which improve inventory efficiency as well as reduced ordering costs
• Maintain beverage inventory, distributor relationships, develop staff training, create wine dinner events involving students in planning and execution.
• Position require bartending, dining room oversight and general interpersonal relationship development with guests throughout their evening experience overseeing guest satisfaction.
• Develop opening and closing duties for both areas along with deep cleaning duties for servers and dishwashers.

Minimum Requirements:

Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge skills and abilities. High school diploma required.  College degree preferred. 

Position requires 7 years of previous Beverage and supervisory experience. Requires senior management role for 3 years. Due to the cyclical nature of the hospitality industry, full flexibility to accommodate varying schedules to reflect the business needs of the hotel. Ability to work outdoor venues.  Certified Mixologist.  Strong knowledge of local and federal alcohol control laws.

Physical Requirements:

15% Sitting

85% Walking, standing and bending

Lifting/Carrying up to 50 lbs.

Hearing and Manual dexterity

Distance vision 1-3 feet 

Ability to drive golf cart on occasion as necessary