Beverage Manager - The Barfield

Coury Hospitality•Amarillo, TX

19h

About The Position

Beverage Manager DEPARTMENT: Food and BeverageREPORTS TO: Director of Food and Beverage RESPONSIBILITIES: Coordinate with Director on all aspects of operations. Oversee and manage all aspects of the bars and restaurants. Greet and welcome all guests, and manage the day-to-day activities of one or more bar/lounge outlets Manage inventory including ordering, counting, and costing Ability to hire, train, and lead staff POS operations, must be the subject matter expert for the beverage department Financial responsibility, ensure margins, costs and revenue meet or exceed budget/forecast. Coordinate seasonal, appropriate cocktails changes to build a diverse cocktail list that is consistent with bar/restaurant concepts and standard of quality Ability to produce and properly cost new menus Solid organizational skills and facility with budgets, forecasts and negotiating prices with vendors Ensure outlets are meeting the Guest Service Score goals established by the Executive Committee. Responsible for the department Associate Satisfaction Score meeting goals established by Executive Committee. Ensure outlet is cleaned, sanitized, and maintained in a manner consistent with Amarillo health codes Marriott standards and Coury Hospitality policy. Ensure proper culture is established and maintained throughout the outlet operation Ensure communication is professional, accurate, and is received by the staff in a timely manner Make every effort to accommodate special requests regarding cocktails, liquor and spirts for guest Provide training, support and mentoring to the staff. Establish, but not limited to, a safe and positive work environment promoting teamwork, performance feedback, recognition, and mutual respect Perform all duties or tasks as needed to ensure effective operation of outlets. Carry out supervisory responsibilities in accordance with Coury Hospitality, applicable local laws, and Marriott Standards. Scheduling staff according to business needs, aligned with budget/forecast while ensuring an authentic guest experience. Additional tasks and responsibilities may be assigned. Tasks and responsibilities may be added or revised based on changes to business volume or the discretion of property management Qualifications: Must be age 21 or older Experience with implementing new beverage concepts, beverage costing and budgeting. Extensive beverage operations and leadership experience Extensive knowledge of service protocols especially wine service. Great interpersonal, communication and customer-service skills Advanced knowledge of wine, spirits, and mixology. Food Handler and Alcohol Awareness (TABS) Certification(s) if applicable Ability to think and communicate clearly in high pressure situations. Ability to move quickly and gracefully throughout the dining room. Demonstrate basic math skills with excellent reading, writing and verbal communication skills. Knowledgeable of the menu, ingredients and cooking techniques. Knowledgeable of drink recipes and pricing. Ability to confidently make food and beverage pairing recommendations. Previous Micros experience or similar POS operating system Knowledgeable of computer operations and ordering procedures. Ability to effectively communicate effectively with customers, co-workers and supervisors. Ability to maintain excellent attendance and punctuality. Flexible schedule, able to work weekends, nights, and holidays when needed. PHYSICAL DEMANDS: Ability to stand and exert fast paced mobility for periods of 8 hours or more with high energy level. Ability to lift, balance and carry large oval dining room service trays. Ability to lift 15-30 pounds and exert fast-paced mobility between the dining room and kitchen. EXPERIENCE: Previous Food and Beverage management or supervisory experience required.

Requirements

Must be age 21 or older
Experience with implementing new beverage concepts, beverage costing and budgeting.
Extensive beverage operations and leadership experience
Extensive knowledge of service protocols especially wine service.
Great interpersonal, communication and customer-service skills
Advanced knowledge of wine, spirits, and mixology.
Food Handler and Alcohol Awareness (TABS) Certification(s) if applicable
Ability to think and communicate clearly in high pressure situations.
Ability to move quickly and gracefully throughout the dining room.
Demonstrate basic math skills with excellent reading, writing and verbal communication skills.
Knowledgeable of the menu, ingredients and cooking techniques.
Knowledgeable of drink recipes and pricing.
Ability to confidently make food and beverage pairing recommendations.
Previous Micros experience or similar POS operating system
Knowledgeable of computer operations and ordering procedures.
Ability to effectively communicate effectively with customers, co-workers and supervisors.
Ability to maintain excellent attendance and punctuality.
Flexible schedule, able to work weekends, nights, and holidays when needed.
Ability to stand and exert fast paced mobility for periods of 8 hours or more with high energy level.
Ability to lift, balance and carry large oval dining room service trays.
Ability to lift 15-30 pounds and exert fast-paced mobility between the dining room and kitchen.
Previous Food and Beverage management or supervisory experience required.

Responsibilities

Coordinate with Director on all aspects of operations.
Oversee and manage all aspects of the bars and restaurants.
Greet and welcome all guests, and manage the day-to-day activities of one or more bar/lounge outlets
Manage inventory including ordering, counting, and costing
Ability to hire, train, and lead staff
POS operations, must be the subject matter expert for the beverage department
Financial responsibility, ensure margins, costs and revenue meet or exceed budget/forecast.
Coordinate seasonal, appropriate cocktails changes to build a diverse cocktail list that is consistent with bar/restaurant concepts and standard of quality
Ability to produce and properly cost new menus
Solid organizational skills and facility with budgets, forecasts and negotiating prices with vendors
Ensure outlets are meeting the Guest Service Score goals established by the Executive Committee.
Responsible for the department Associate Satisfaction Score meeting goals established by Executive Committee.
Ensure outlet is cleaned, sanitized, and maintained in a manner consistent with Amarillo health codes Marriott standards and Coury Hospitality policy.
Ensure proper culture is established and maintained throughout the outlet operation
Ensure communication is professional, accurate, and is received by the staff in a timely manner
Make every effort to accommodate special requests regarding cocktails, liquor and spirts for guest
Provide training, support and mentoring to the staff.
Establish, but not limited to, a safe and positive work environment promoting teamwork, performance feedback, recognition, and mutual respect
Perform all duties or tasks as needed to ensure effective operation of outlets.
Carry out supervisory responsibilities in accordance with Coury Hospitality, applicable local laws, and Marriott Standards.
Scheduling staff according to business needs, aligned with budget/forecast while ensuring an authentic guest experience.