Beverage Manager

KEY RESPONSIBILITIES
Job
s
ummary –
The Beverage Manager will collaborate with the Food & Beverage leadership team to develop beverage menu programs, ordering, inventory processes and controls of all beverage
alcohol
for Kona Village. This position must
leverage
vender relationship to position the resort
’
s superior beverage offerings with an emphasis on
exclusivity,
quality, creativity, and innovation. The focus of the role will be to strategically manage the daily operations of all resort’s bars with a pro-active approach to elevate the offerings with a sense of place for each venue, consistent and sustainable performance with a gracious attitude. Ensures all bars are
operating
effectively and meeting all Company standards to include execution of service, guest interaction, atmosphere, and cleanliness. This role will contribute to the organization as an active business partner that
is responsible for
supporting the company's goals,
objectives
, vision, mission, and values. Genuine passion for the hospitality industry, craft beverage and entrepreneurial spirit.
Essential Duties and Responsibilities –
(Key Activities)
Maintain complete knowledge of and
comply with
all departmental policies, service procedures and
luxury
standards.
Provide exceptional service and ensure guest satisfaction with dining
and beverage
experiences
Manage a team of food and beverage professionals ensuring brand standards and
required
sequence of service components are executed with precision
Maintain complete knowledge of:
Classic cocktails
The characteristics and description of every wine and champagne by the glass and major wines by the bottle on the wine list.
All liquor,
beers
and non-alcoholic selections available in the bar
All menu items, preparation method/time, ingredients, source of ingredients, sauces,
portion
sizes, garnishes, presentation, and prices.
Designated glassware and garnishes for drinks.
Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated
persons,
and drunk driving.
Monitor
storage areas for proper supplies, organization, and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.
Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or
additional
items needed for the
anticipated
business.
Collaborate
and be
Chief Mixologist
to create exceptional
beverage
and guest experiences.
Periodically check with the Front Desk to review updates on house count and arrivals.
Review sales for previous day; resolve discrepancies with accounting. Track revenue against budget.
Prepare weekly work schedules
in accordance with
the department’s
labor
standards and forecasts. Adjust schedules throughout the week to meet the business demands.
Manage and direct all F&B associates within the department.
Interview, hire and successfully onboard all new associates.
Conduct 30-, 60- and 90-day reviews as well as end of year performance appraisals for all associates.
Provide feedback to staff on their performance.
Coach, h
andle disciplinary
matters
and counsel
associates
according to hotel standards.
Conduct a daily pre-shift meeting with staff and review all information pertinent to the day's business.
Attend daily and weekly division and hotel meetings and cascade information to the team where
appropriate
.
Inspect grooming and attire of staff; rectify any deficiencies.
Be able to confidently analyse and
participate
in weekly
labor
meetings
Ensure that staff report to work as scheduled. Document any late or absent
associates
in accordance with
the attendance policy.
Coordinate proper breaks for staff.
Constantly
monitor
staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
Assign work and side duties to staff
in accordance with
departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.
Identify
situations, which compromise the department's standards and delegate these tasks.
Monitor the preparation of station assignments, ensuring compliance to departmental standards.
Inspect,
plan
and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
Inspect table set-ups; check for cleanliness, neatness, and agreement to departmental standards; rectify deficiencies with respective personnel.
Inspect all aspects of the
bar
environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies.
Monitor and
assist
Host(
ess
) in greeting and escorting guests to their tables according to departmental procedures. Ensure that tables are seated to best service the guests.
Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.
Anticipate heavy business times and organize procedures to handle extended waiting lines.
Manage guest relations and ensure guest satisfaction
Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and whatever time of day. Always promote positive guest relations.
Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
Monitor and handle guest complaints by following the procedures and ensuring guest satisfaction.
Monitor and
maintain
cleanliness and working condition of departmental equipment, supplies and work areas.
Assist
bar
staff with their job functions to ensure
optimum
service to guests.
Manage and approve void checks
in accordance with
accounting procedures.
Assist
servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with accounting standards.
Run system-closing reports and ensure that all servers' checks are closed before they sign out.
Ensure all closing duties for staff are completed before staff sign out.
Conduct formal training program on the required job functions with criterion expected and department orientation with new hires. Conduct ongoing training with existing staff.
Foster and promote a cooperative working climate, maximizing productivity and
associate
morale.
Prepare and
submit
daily/weekly payroll and
gratuity
distribution records.
Complete work orders for maintenance repairs and
submit
to Engineering. Contact Engineering directly for urgent repairs.
Document pertinent information in department logbook.
Complete all paperwork and closing duties
in accordance with
departmental standards.
Create and
maintain
a positive collaboration between other
venues
,
vendors,
and corporate/ownership teams.
Contribute proactively to the
beverage venue
financial success by having in depth knowledge of financials, ability to
analyze
profile and loss statements to help drive top line revenue and control costs.
Be able to lead the planning and execution of capex projects as outlines by the Director of Food & Beverage.
Contribute proactively to the marketing and programming of the
beverage venues
by creating marketing plans, calendar of programming initiatives and holiday offerings.
Exhibit a friendly,
helpful,
and courteous manner when dealing with guests and fellow
associates
.
Ensure
all beverages are prepared consistently and uniformly at each beverage venue
.
M
onitor breakage and waste
All other duties as
required
.
Health & Safety
Be aware of and
comply with
safe working practices as laid down under the Health and Safety Act as applicable to your place of work. This will include your awareness of any specific hazards at your
workplace
.
The wearing of
appropriate protective
clothing provided by or recommended by the Company will be obligatory.
Report any defects in the building,
physical
plant
or equipment according to hotel procedure.
Ensure that any accidents to associates, guests or visitors are reported
immediately
in accordance with
correct procedures.
Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules concerning Fire, Health & Safety.
Be fully conversant with:
OSHA Regulations
Risk Assessments for your department
Hotel Fire & Bomb Procedures
Confidentiality
Whi
l
st working for the company there will be access to a wide variety of confidential information concerning the company,
guests
and associates.  It is vital that all such information
remains
confidential and must not be
disclosed
to anyone outside the company,
guests
and associates, unless otherwise
stated
.
Other
Comply and adhere to the Rosewood company policies.
Take on other tasks in addition of the ones
stated
, in a reasonable framework.
Be a “brand ambassador” at all times
and ensure brand integrity and clarity are always
maintained
.
Model the company’s culture, vision,
mission
and core values
at all times
.
While this job description is intended to be
an accurate
reflection of the duties involved in this position, the Company reserves the right to add, remove or alter duties when business need dictates.
As the hotel’s level of business
varies considerably, there
is a need for flexibility in attitude, approach and working hours.
Required Skills –
General Skills
Must be able to perform job functions with attention to detail,
speed,
and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
Technical Skills
Thorough understanding of financial reports including
labor
, beverage cost
; ability to effectively direct and manage all
facets
of the
beverage operation
.
Demonstrate project management experience in organizing,
planning,
and executing large-scale projects from conception through implementation
Demonstrated experience in leading and developing people and the ability to
establish
rapport and/or influence and gain understanding of others
Ability to lead a
team,
flexibility with work schedule
Ability to enforce hotel's standards,
policies,
and procedures with all kitchen personnel; ability to prioritize, organize and delegate work assignments
Ability to direct performance of
beverage venue
associates and follow up with corrections where needed; ability to motivate
beverage venue
associates and
maintain
a cohesive
team.
Ability to promote positive work relationships with service personnel and other departments
Ability to
ascertain
associates training needs and provide such training; ability to work well under pressure of organizing and
attaining
production schedules and timelines
Ability to
maintain
good coordination; ability to transport cases of received goods to the workstations; ability to transport pots and pans of food from storage/prep areas to the serving line; ability to work an
8-12 hour
shift, 5-7 days per week noisy and sometimes close conditions
Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards is met; ability to differentiate dates; ability to
operate
, clean and
maintain
all equipment
required
in job functions
Language
Required to speak,
read,
and write English, with fluency in other languages preferred.
Physical Requirements
Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding
.
Bar
Environment- constantly exposed to heat, high cold, slippery
surfaces,
and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools.
Work Management
Ability to manage multiple tasks
Can meet deadlines
Thinks globally
People Management
Creates work environment that:
Inspires, e
nergizes,
motivates,
and supports
associates
Foster a climate of open communication,
trust,
and respect
Encourages team behavior
and
collaborative
environment
Effectively communicates with all
colleagues
Other/Attributes
Passionate and dedicated
Is patient, yet persistent
Culturally aware and sensitive
Qualifications
–
Diploma/Some College or an equivalent combination of education and work-related experience.
Must have current and valid Food Handler’s card and TIPS certification
Experience –
Minimum one year as a
Bar Manager
Minimum two years’ experience as
Assistant Bar Manager or Head/Lead Bartender
Experience in upscale
or award-winning bar establishment
Hotel operational exposure (i.e., F&B) preferred
Experience with a luxury or ultra-luxury property or brand preferred
Salary Range - $85,000 to $90,000