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Director of Beverage
ARIA Resort & Casino
Food & Beverage - Beverage/Bartending/Cocktails
21 and over
Provide leadership in the development and monitoring of beverage operations, fiscal budgets, and marketing strategies to produce both short-term and long-term profitability.
Provide leadership and direction in the execution and measurement of guest service standards within beverage operations to ensure continued growth and profitability.
Develop new techniques of service towards maximum guest satisfaction at minimum operating costs.
Utilize Avero to maximize sales, drive profits, manage labor and control costs.
Maintain complete knowledge of: all liquor brands, beers and non-alcoholic selections available in outlets, the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list, designated glassware and garnishes for drinks, all bar menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
Support the Vice President and Director Food and Beverage in the development and implementation of the strategic plan and vision for the beverage department consistent with the company’s objectives.
Ensure all policies, procedures and practices are consistent with the company’s core service standards and brand attributes.
Work closely with local, state and governmental organizations in maintaining highest standards of health, sanitation and cleanliness with in all areas of Food and Beverage.
Approve the employment and separation of beverage employees and is responsible for coordination of on-the-job training programs through department managers on a regular basis.
Coordinate the development, interpretation and implementation of hotel policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the food and beverage staff and personnel.
Develop and maintain effective communications between all operating departments.
Review POS pricing / maintenance issues to ensure proper check handling procedures followed.
Create and manage proper policies and procedures for Manager comps and voids.
Perform other management duties as assigned.
Maintain complete knowledge of and comply with all departmental policies, procedures and standards.
Maintain complete knowledge of correct maintenance and use of equipment
Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy.
Maintain positive guest relations at all times.
Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Resolve guest complaints, ensuring guest satisfaction.
Maintain knowledge of bar outlet layouts, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
Establish par levels for supplies, liquor, beer, wine and equipment, completing requisitions to replenish shortages or additional items needed for the anticipated business.
Review sales and beverage costs for previous day.
Review weekly work schedules in accordance with staffing guidelines and labor forecasts, adjusting schedules throughout the week to meet the business demands.
Assign work and side duties to staff in accordance with departmental procedures.
Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards.
Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.
Monitor and handle problems with intoxicated guests and/or altercations.
Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.
Complete work orders for maintenance repairs and submit to Engineering.
Ensure that all Bars are secure when not open for business.
Other related management duties as assigned.
At least 8 years of experience in the direction and management of employees in a similar environment.
At least 4 years of wine and beverage service experience.
At least 8 years of service experience in a high volume bar environment.
Professional knowledge of kitchen operations.
Complete knowledge of health and safety regulations.
Excellent knowledge of all beverage products, menu items and equipment used to perform these duties.
Working knowledge of Point of Sale (POS) systems and operations.
Excellent verbal & written communication skills.
Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail.
Effective listening abilities and be able to make strong judgment calls.
Excellent customer service skills.
Able to lead and mentor a team.
Have interpersonal skills to deal effectively with all business contacts.
Professional appearance and demeanor.
Work varied shifts, including weekends and holidays.
High school diploma or equivalent.
Able to effectively communicate in English, in both written and oral forms.
Previous experience managing employees using a Collective Bargaining Agreement.
At least 4 plus years experience in a large resort environment.
Previous experience working in a similar resort setting.
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