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Beverage Manager at Cathedrale

Full Time | Salary
Date Posted:

Responsible for supervising the daily operations and activities of the front-of-house employees in accordance with department policies and procedures, and the management of all front-of-house operations, with a focus on beverage operations.  Interacts with the dining room guests, fellow employees, and supervises in a polite, courteous and hospitable manner to ensure gracious hospitality.

Duties and Responsibilities: including but not limited to

  • Maintain professional appearance standards as directed in the Tao Group Hospitality Employee Handbook.
  • Anticipate and accommodate needs of the guests.
  • Supervises and coordinates employee responsibilities to ensure that the restaurant is running efficiently and profitably.
  • Participates in interviewing, hiring, and training new applicants and employee development of all subordinates.
  • Responsible for the scheduling of Bartenders
  • Participates in physical beverage inventory count and audits for all concepts within the building
  • Requisitions beer, wine, and liquor orders to coporate beverage team and reconciles invoices w/beverage receiver
  • In depth knowledge of Beverage menus for all concepts in the building
  • Implementing operating policies for beverage controls in order to achieve maximized service.
  • Responsible for ensuring all beverage storage areas are properly organized and secure.
  • Attends BEO meetings and communicates beverage needs to General Manager and corporate beverage team
  • Participation and input towards marketing activities as pertains to Beverage
  • Participates in growth opportunities and employee development of all front-of-house employees, focusing on beer, wine, and spirits education.
  • Possesses in-depth knowledge of all food and beverage menus within the building, with specialized attention to beverage program.
  • Drives beverage sales while in service
  • Responsible for conducting weekly bartender pour tests for all concepts in the building.
  • Responsible for staff training and development for sales as they relate to beverage.
  • Attends and participates in daily pre-service meetings.
  • Manage payroll for all beverage receivers, stockers and bar prep positions. Set and achieve labor goals based off of business projections.
  • Monitors cocktail batch quality and consistency for all concepts in the building.
  • Regulates all POS functions requiring a manager’s approval.
  • Assists with job performance reviews.
  • Addresses and resolves guest and employee concerns.
  • Responsible for reconciling end-of-shift financials.
  • Ability to perform the job duties of all supervised employees.
  • Ensures that the venue is compliant with all federal, state and local laws and regulations; and company policies.
  • Ensures Department of Health and company sanitation standards.
  • Practical knowledge of the job duties of all supervised employees.
  • Communicates clearly and concisely with heart-of-house employees during service.
  • Oversees the completion of all opening and closing procedures as prescribed by company.
  • Oversees the replacement or repair of all breakage, damage of equipment or furniture.
  • Attends, leads and participates in any training sessions, departmental meetings or pre-service meetings.
  • Learn by listening, observing other team members and sharing knowledge while leading by example.
  • Portrays a positive and professional attitude.
  • Demonstrates knowledge of venue, Tao Group Hospitality, its partners and supporting hotel environments.
  • Works as part of a team and provides help and support to all fellow team members.

Training Requirements:

  • Tao Group Hospitality Beverage Manager training, Alcohol Awareness Certificate, Food Handling Certificate.

Minimum Education and Qualifications:

  • Previous Food & Beverage experience in a leadership role.
  • Ability to work well under pressure in a fast paced environment.
  • Ability to work cohesively as part of a team.
  • Strong interpersonal and problem solving abilities.

Physical Demands and Work Environment:

  • Must be able to stand, lift and bend for extended periods of time.
  • Must be able to bend and lift to 50 lbs.
  • Role may include job duties or tasks requiring repetitive motion.
  • Exposure to hot kitchen elements or cleaning materials.
  • Must be able to work and remain focused in a fast-paced and ever-changing environment.
  • Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.
Cathedrale

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