Bar & Beverage Manager

TB ISLE RESORT LP•Aventura, FL

19d•Onsite

About The Position

The Bar & Beverage Manager oversees daily bar and lounge operations and staff, promotes the lounge, assists with menu planning, and manages liquor inventory and controls. The role aims to ensure guest and Associate satisfaction while maintaining the operating budget, and supports beverage programming in other outlets under the direction of senior leadership. This manager leads beverage service, staffing, training, purchasing, financial controls, and compliance with property standards and applicable beverage and liquor laws. The position is primarily an evening shift, with flexibility to assist in other venues, and requires flexible scheduling that includes weekends and holidays.

Requirements

At least 3 years of experience in a leadership role in a food and beverage environment.
Strong restaurant and bar operations background in a luxury setting.
High energy, entrepreneurial spirit, and ability to motivate and lead.
Proven track record in a high-volume concept.
Effective communication and exceptional customer-service skills, with the ability to improve the bottom line.
Excellent organizational, interpersonal, and administrative skills.
Strong knowledge of beverage trends, product launches, vendor negotiations, beverage costing, and staff beverage training.
Ability to create experiential bar programming throughout the year, including specialized holiday programming.
Ability to communicate in English.
Knowledge of proper chemical handling, cleaning techniques, and equipment and machinery use.
Ability to work flexible schedules, including holidays and weekends, and perform multiple tasks.
Experience using computers and software such as Microsoft Word, Excel, and Outlook.
Ability to work in a fast-paced environment.
Physical ability to lift, pull, and push items up to 50 pounds; stand, walk, reach, and bend throughout the shift.
Two-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major.

Nice To Haves

A second language is a plus.
Proficiency in Birch Street, Avero, and Agilysys is highly preferred.

Responsibilities

Manage day-to-day operations and ensure quality standards and guest expectations are met.
Oversee bar service delivery from guest arrival through departure, including greetings, order taking, beverage delivery, special requests, payment, and invitations to return.
Understand Associate positions sufficiently to perform their duties in their absence.
Review and supervise staffing levels to meet guest-service, operational, and financial objectives.
Develop goals and plans to prioritize, organize, and accomplish work.
Meet informally with guests to obtain feedback on food and beverage quality, service, and overall satisfaction.
Oversee departmental financial matters, including purchasing and invoice payments.
Maintain Associate productivity and administer property policies fairly and consistently.
Assist with payroll, reports, forecasts, inventory, and budgets for food and beverage operations.
Conduct daily lounge walk-throughs to ensure compliance with Department of Health regulations and property standards.
Recruit, interview, and hire Associates; conduct performance appraisals; coach, counsel, and train staff; take progressive corrective action; and motivate and develop Associates.
Ensure ongoing Associate training on guest expectations, venues, and menu launches.
Ensure daily rehearsal meetings are conducted; hold departmental meetings and communicate departmental goals.
Implement beverage policies and procedures throughout the property and manage compliance with local, state, and federal beverage and liquor laws.
Manage beverage controls, including days on hand, perpetual inventory, bar pars, portion and cost controls, beverage potentials, sales-mix analysis, issues and returns, food standards, and period-end inventory.
Maintain the master beverage costing file and recipes in Birch Street.
Monitor compliance with liquor-control policies and procedures and train staff on them.
Attend pre-convention and post-convention meetings as needed to understand group needs.
Review budgets, operating statements, and payroll progress reports as needed and manage controllable expenses to meet or exceed budget goals.
Maintain food-handling and sanitation standards.
Assist with menu and promotion development.
Perform other reasonable duties as required by management.