Beverage Services Manager/Bar Manager (Blue Oak)

Position Summary: Under general direction from the Food & Beverage Operations Manager, responsible for managing and providing strategic leadership for all Beverage operations in the resort. Ensures that all beverage operations are executed to achieve established quality, service, safety and financial goals and objectives and in accordance with all applicable established laws and regulations. Develops and maintains a high performing Beverage Team. This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive. Essential Duties & Responsibilities: Develops the beverage strategic plans, policies, and programs, for the execution of operations, inventory, and cost controls to maximize profitability and accomplish F & B goals and objectives. Forecasts, implements, monitors, controls and reports on the various beverage budgets and their components (labor costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses. Maintains an appropriate organizational structure to support the needs of the beverage operations; ensures adequate supplies and staff are on hand to provide top quality customer service. Assures maintenance of high standards of quality in Beverage operations to maintain its competitive status in the marketplace. Collaborates with the Marketing department to plan events and promotions that include Beverage; assists in the development of advertising, promotions and concepts to capture more in house guests and a larger share of the local market maximizing sales. Oversees and monitors the maintenance and sanitation of the beverage outlets and equipment to protect the assets, comply with regulations and ensure a safe work environment. Implements a work safety program to minimize work-related accidents. Develop all recipes and test price and implement. Ensure proper training of all personnel including sequence of service, ServSafe, ABC and guest service standards. Manage all wine, liquor, beer and non-alcoholic products for menus Achieves financial objectives by preparing and administering the beverage budgets; directs the preparation of budgets for individual casino properties. Increases staff effectiveness by recruiting, selecting, orienting, training, coaching, counseling, and disciplining staff; communicating values, strategies, and objectives; assigning accountabilities; planning, monitoring, and appraising job results; developing a climate for offering information and opinions; integrating functional objectives; providing and participating in educational opportunities. Hosts regular staff meetings to ensure communication between personnel and food and beverage operations. Keeps leadership informed of status of beverage activities by attending meetings and submitting reports. Contributes to the organization’s effectiveness by offering information and opinion as a member of management team; integrating objectives with other functions; accomplishing related results as needed. Keeps abreast of new technologies and principles by conducting research, attending seminars, educational workshops, classes and conferences; reviewing professional publications; establishing networks; participating in professional societies; conferring with representatives of contracting agencies and related organizations. Maintains confidentiality of all privileged information. Monitor recipe production and usage of product Attend BEO meetings and ensure Banquets beverage is set to standard Maintains cost and inventory of all beverages, equipment and supplies. All State and Federal alcohol beverage Laws are understood and maintained. Supports the needs of all restaurant and banquet operations. Performs other duties as required. Access to Sensitive Areas: Access to F&B storage area. Signatory Authority: Department orders and/or requisitions; Personnel forms. Minimum Qualifications: High School Diploma or GED required unless waived by Human Resources Management. Minimum of five (5) years progressive work experience in Food & Beverage operations plus three (3) years in a supervisory capacity. Bachelor’s Degree in Business or related field is preferred. Excellent leadership and interpersonal communication, guest service, attention to detail and problem solving skills required. Must be able to successfully pass a pre‑employment drug/alcohol screen, background investigation, obtain and maintain gaming license. Knowledge, Skills and Abilities: Knowledge of the principles and practices within the food and beverage/hospitality industries. Knowledge of beverage service quality and safety standards. Knowledge of the cost analysis techniques, principles and practices of management accounting, finance, and business administration. Knowledge of the development, preparation, and control of budgets. Knowledge of the managerial and statistical analysis techniques and reporting procedures. Knowledge of proper spelling, grammar, punctuation, and basic arithmetic. Knowledge of easy-bar computerized beverage dispense. Knowledge of all operations and maintenance of all beverage dispensing units Knowledge of all beers, wines, spirits and cordials. Skill in operating business computers and office machines, including in a Windows environment, specifically Word, Excel, Access, presentation software (such as PowerPoint). Skill in preparing, reviewing, and analyzing operational and financial reports. Skill in providing leadership to, supervising, training, and evaluating assigned staff. Skill in analyzing problems, projecting consequences, identifying solutions, and implementing recommendations. Ability to communicate effectively in the English language both verbally and in writing. Ability to establish and maintain professional relationships with individuals of varying social and cultural backgrounds and with co‑workers at all levels. Ability to maintain confidentiality. Ability to work independently and meet strict time lines. Ability to make solid decisions and exercise independent judgment. Ability to manage a number of priorities simultaneously. Ability to interpret applicable federal, state, county, and local laws, regulations, and requirements. Ability to ensure user compliance with the requirements of the gaming compact. Physical Demands: While performing the duties of this job, the employee is regularly required to stand for prolonged periods, walk and sit; use hands for dexterity of motion; stoop, bend, kneel or crouch, and have normal auditory, visual acuity, and verbal communications skills. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, color vision, and the ability to adjust focus. Work Environment: Work is generally performed in both indoors and outdoors where employee may have frequent contact with the public and be exposed to second hand smoke, moderate/high noise levels, dirt, dust and unpleasant odors. Work may be performed in areas which may be unusually hot, cold, noisy, smoky and dimly lit, and maneuver outside in temperatures in excess of 115° and as cold as 15° (exposed to all weather conditions). Prolonged sitting, walking, or extended work hours including swing shifts, evenings, holidays and weekends may be required. #J-18808-Ljbffr Table Mountain Casino Inc.