Beverage Manager

Cape Resorts•Cape May, NJ

6d•$75,000 - $90,000•Onsite

About The Position

The Beverage Management role is responsible for recruiting, hiring, and training skilled staff to provide quality beverage service to all guests. This position ensures quality and safety standards are met, and excellent customer service and safety are maintained throughout all bar environments. The Beverage Manager defines the beverage program, provides training to increase sales and enhance guest service, and maintains inventory pars for all bar products. They establish and track sales objectives, collaborate with the F&B Director and VP of F and B on beverage vendor programs, and oversee inventory counts, analysis, and product costing. This role also ensures the cleanliness and organization of all bars and storage areas, maintains the property's wine list, and may perform duties such as designing and launching promotional events, setting objectives for beverage units, and communicating company policies to staff. Compliance with fire, health, safety, and hygiene standards, as well as required training and certifications (TIPS, ServSafe or similar), is crucial. The position involves organizing inventory, maintaining pars, ordering procedures, and reporting monthly data accurately. They also create and maintain monthly employee schedules, oversee nightly closures of outlets, and act as the F&B Manager on Duty. Training service staff in liquor handling and customer service, interviewing, selecting, training, supervising, counseling, and disciplining service staff are key responsibilities. The role includes organizing and conducting pre-shift and departmental meetings, scheduling and directing staff, interacting positively with customers, resolving problems, and communicating with all departments to meet customer service needs. They also create onboarding and training materials, define and track profitability goals, control payroll and equipment costs, and maintain organization of storage facilities. Ordering, receiving, and storing liquor products, maintaining an inventory tracking system, and ensuring beverage-related equipment is in good working order are also part of the role. The Beverage Manager monitors outlets for traffic flow, security, customer satisfaction, and liquor control. This position has dotted line supervisory responsibilities to the F&B Director and may provide direct service to guests as needed, including bartending and clerical duties. They supervise stewards for accurate delivery/inventory and act as Manager on Duty for F&B outlets in the evenings.

Requirements

Good communication skills, both verbal and written.
Ability to supervise subordinate staff, including, but not limited to assignment of duties, evaluating service, and taking disciplinary action when necessary.
Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer.
Knowledge of hotel food and beverage operations and operating systems including ALOHA.
Must possess basic computational ability and computer skills.
Must be able to lift up to 15 lbs. on a regular and continuing basis and push and pull carts and equipment weighing up to 250 lbs. occasionally.
Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
Undergraduate degree or equivalent.
Minimum of two years supervisory experience in Food and Beverage venue.
All employees must maintain a neat, clean, and well-groomed appearance per Congress Hall standards.

Nice To Haves

TIPS, ServSafe or similar certifications

Responsibilities

Recruit, hire and train skilled, friendly, staff to provide quality presentation of beverage service to all guests.
Ensure quality and safety standards are clearly defined and adhered to.
Ensure excellent customer service and safety throughout all bar environments.
Define beverage program and provide training to increase sales and enhance guest service.
Maintain pars of all bar products.
Establish and track against sales objectives.
Collaborate with beverage vendors to develop cost savings programs that are aligned with the Brand Standard focusing on activations.
Completes counts and analysis of inventory in addition to costing of all products.
Oversees cleanliness and unity of all bars and bar storage areas.
Maintains property wine list.
Hire and motivate staff in all beverage outlets to provide excellent service to patrons.
Works hand in hand with outlet managers to maintain standards of all bar environments.
Manage the business aspects of the bar, controlling cost of goods.
Set and enforcing quality and safety controls.
Design and launch promotional events.
Set objectives and targets for beverage unit/bar.
Set and monitor quality and service standards for staff.
Communicate company policy, and procedures to staff, ensuring staff operate within company policies.
Set standards, ensure cleanliness and hygiene of bar area.
Promote and practice compliance with fire, health, safety and hygiene standards and regulations.
Responsible for compliance with required training and certifications, including TIPS, ServSafe or similar.
Ensuring bar staff are up to date with their training certification.
Organize inventory, maintain pars, and ordering procedures.
Keeping accurate requisition and inventory forms.
Reporting all monthly data in a timely and accurate manner.
Maintain and organize wine and drink lists and promotions.
Create and maintain monthly employee schedule based on business in beverage outlets.
Oversee nightly closure all outlets (Brown Room, Boiler Room, Veranda Bar, Banquets) and act as F and B manager on Duty.
Train service staff in proper liquor handling and customer service.
Interview, select, train, supervise, counsel and discipline service staff for the efficient operation of all outlets.
Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes.
Schedule and direct staff in their work assignments.
Interact positively with customers promoting hotel facilities and services.
Resolve problems to the satisfaction of parties involved.
Communicate with all departments to ensure customer service needs are met.
Maintain regular meetings with staff for training and service updates.
Create onboarding and training materials for bartenders and barbacks.
Define and track profitability goals by outlet for beverage programs to support overall hotel operation.
Control payroll and equipment costs (minimizing loss and misuse).
Work closely with F&B director to ensure par stock levels are maintained by calculating inventory, ordering, and retrieving supplies and stocking shelves.
Evaluate cost effectiveness of all aspects of operation.
Develop and implement cost saving and profit enhancing measures.
Maintain organization and inventory of Congress Hall on and Off-Site storage facilities.
Orders, receives, stores all liquor products.
Responsible for inventory tracking system for optimized inventory control procedures for F&B department. (exclusions: housekeeping/maintenance)
Establish and maintain accurate inventory of all products and check quantities to ensure accuracy.
Alerts business owners when stock runs low.
Document daily shipments and deliveries to replenish inventory.
Maintain beverage-related equipment in good working order i.e., Bulk CO2, Ice Machines, bar equipment, soda equipment.
Monitor all outlets for traffic flow, security, customer satisfaction, and liquor control/inventory.
Provide direct service to guests as needed, including, but not limited to, serving and bussing tables, seating guests, bartending, and general clerical/cashier duties.
Supervises stewards to ensure accurate and efficient delivery/inventory process.
Acts as Manager on duty for F and B outlets in the evenings.