Job Type

Summary

The Assistant Beverage Manager will assist the Beverage Manager in leading a group of employees in a manner which ensures delivery of world-class customer service, award-winning beverage product, and an entertaining environment that blends together to create a seamless experience resulting in increased customer loyalty, real revenue growth and improved operating margins. The Assistant Beverage Manager must work well with the team to ensure adherence to all company-established policies, procedures, standards, safety and sanitation issues and compliance with gaming regulations. The assistant beverage manager should lead by example and create an environment where all guests and employees feel comfortable, welcome and special.

Essential Duties And Responsibilities Include

• Show strong leadership skills and the ability to lead a team.
• Work with people of diverse backgrounds and experience.
• Directs and organizes the activities of the team to maintain high standards of beverage quality, presentation, creativity, consistency and service.
• Interview, hire, train, recommend evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
• Develop, implement, and monitor schedules for the operation while maximizing service levels and achieving a profitable result.
• Implement effective control of food, beverage, equipment, and labor costs.
• Continuously evaluate the performance and encourage improvement of the employees in the department.
• Plan and administer a training and development program within the department which will provide well-trained associates at all levels.
• Communicate both verbally and in writing to provide clear direction to the staff.
• Attend all meetings and training as required or scheduled.
• Works closely with the Purchasing Department and outside vendors to get best possible product pricing and maximize revenue growth.
• Pitch-in and help co-workers with their job duties as needed and be a team player.
• Display fair and consistent treatment to food-service employees with respect to disciplinary action and provide supportive documentation.
• Develop and maintain close working relationships with all departments of the hotel and casino.
• Work “on the floor” during appropriate business hours to observe how employees are treating our customers and to ensure quality service. Take corrective action as needed.
• Attends all regularly scheduled meetings to include Cost of Goods, Banquet Event Order Reviews, the weekly F&B Meeting as well as planning meetings, training classes, management events and employee recognition meals and events.
• Perform all assignments and duties as directed by the F&B Director.
• Communicate with management, peers and subordinates in a professional, positive and consistent manner.
• Conduct regularly scheduled staff meetings, daily shift meetings, and ensures staff attendance at all company scheduled communication meetings and training classes.
• Maintain overall beverage equipment, inventories, glassware, etc. Ensure uniform standards, appearance standards, cleanliness, safety, and other established rules, guidelines, policies, and practices are met consistently.
• Controls the inventories of beverage, and non-food supplies.
• Maintains pour costs, waste, and spillage percentages as directed by the Director of Food & Beverage for all beverage outlets individually and collectively.
• Understands the proper ordering practices to ensure adequate product levels while maintaining correct beverage costs.
• Able to work with spread sheets and Excel to create reports as required by the beverage manager.
• Handles all accidents and resolves customer complaints in an effective and timely manner.
• Ensures the security and proper storage of food and beverage products, inventory, and equipment.
• Ensures the security of monies, credit and financial transactions and all POS systems.
• Replenishes all supplies, inventory, uniforms, etc. in a timely and efficient manner.
• Minimizes waste and pilferage and reports any unusual or suspicious activity at once to Loss Prevention as well as the Director of Food & Beverage.
• Coaches employees on how to resolve guest issues and de-escalate conflicts.
• Implements new menus and promotions, such as holiday and special event promotions.
• Responds promptly and effectively to guest inquiries and coordinates special arrangements and requests following established guidelines and policies.

This position is not limited to those duties listed in the job description. Duties and responsibilities can be changed, expanded, reduced or deleted to meet business needs of the company.

Supervisory Responsibilities

This position has supervisory responsibilities.

• Must be at least 21 years of age or older.
• High School diploma or GED/equivalent.
• Previous supervisory/managerial experience (2 years) in a high-volume, casino or resort/hotel beverage operation managing a beverage staff of at least 30. Previous bartending experience in a high-volume, restaurant/bar preferred.
• Read, write, speak, and understand English fluently.
• Excellent time management skills.
• Must be computer literate.
• Must have a strong sense of urgency.
• Demonstrate team-building experience.
• Ability to inspire, train, and develop people for promotion.
• Strong organizational skills.
• Excellent listening skills.
• Above average knowledge and familiarity with all types/varieties of alcoholic and non-alcoholic beverages to include but not limited to: Beers, Wines, Spirits, Cordials, Blended drinks, Classics, Traditional drinks, contemporary drinks, trendy drinks, shooters, along with all the various preparation methods, pouring techniques, garnishes, appropriate glassware, etc.
• Exceptional detail in follow-up.
• Solid scheduling experience.
• Follow and enforce company policies and procedures.
• Understand, follow, and enforce ALL ABC ACT.
• Able to reduce payroll based on business demands 
• Understand and be able to follow P & L 
• Understand and be able to follow COGS Report
• Understand and be able to run Netview Point and MMS
• Understand and be able to implement liquor cost per unit 
• Excellent safety and sanitation skills.
• Creative problem-solving skills.
• Ability to teach suggestive selling techniques.
• Enthusiastic in both leadership and customer service.
• Must be able to support and direct staff during busy times.
• Wine knowledge preferred.
• Ability to sell concepts and ideas to management, peers, and employees.
• Versed in all aspects of the general operation of the beverage service business.
• Able to supervise a staff in order to meet the goals and objectives of the outlet while adhering to established standards, guidelines and procedures including issues such as service, safety, sanitation, beverage handling and guest recognition.
• Available to work required schedule which may include nights, early morning, weekends, holidays and 10 to 12 hours as needed.
• Must be able to lift and carry up to 50 lbs. (Tables, chairs, glass racks, oval trays with food & dishes, cash registers, POS equipment).
• Must be able to push or pull 50 lbs. (Tables and chairs as required to provide appropriate seating arrangements for customers.).
• Must be able to reach above and below the shoulder, grip small items (i.e., flatware, plates, cups, glasses), bend, stoop and twist while carrying restaurant stock to and from supply areas; able to reach across tables and counters; able to stand and walk for up to 8 hours; able to use hand motions when cleaning and wiping menus and table tops/counters.
• Able to tolerate second-hand smoke, noise, and bright lights.
• Able to work at a fast pace in an often crowded/noisy environment.
• Able to multitask, handle stressful situations, and make quick decisions based on established company standards, policies, and procedures.
• Able to interact well with internal and external guests to achieve positive outcomes for the property and guests of the facility.
• Valid food handler’s card.
• RBS Certification within 60 days of hire.

Work Environment

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Employees working in the Casino or Bowling Center may be exposed to second-hand smoke and moderate levels of noise.