Beverage Manager

Fontainebleau Las Vegas•Las Vegas, NV

8d•$65,000 - $75,000

About The Position

The Beverage Manager coordinates and oversees beverage service activities in their designated area(s) in order to meet division standards.

Requirements

Must be at least 21 years of age.
High School diploma or equivalent required
Demonstrated knowledge and experience in overall cocktail, beverage & lounge/bar operations
Complete knowledge of health and safety regulations
Must have basic knowledge of Microsoft Office software
Extensive cocktail program technical knowledge and current culinary trends
Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
Ability to execute on guidelines for proper staffing to maximize efficiency and minimize labor costs
Strong overall knowledge of drink menu preparation and presentation
Proficient in operational financial management accountability and budgeting
Excellent interpersonal skills to deal effectively with guests, management, Members, and other outside contacts
Ability to provide leadership and direction contributing to the success of the organization through engaging, developing, and mentoring individuals and teams
Ability to lead and mentor a team
Ability to maintain knowledge of local competition and general industry trends
Excellent communication and customer service skills
Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail
Must be willing and able to work a flexible schedule to include holidays, nights, and weekends
Work in a fast-paced, busy, and somewhat stressful environment
Member must be able to qualify for licenses and permits required by federal, state, and local regulations.
Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required.
Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision.
The Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces.

Nice To Haves

Three (3) years of in food and beverage management in a supervisory capacity for a high-volume beverage operation preferred

Responsibilities

Always provide exceptional guest service by greeting guests warmly and professionally, remaining attentive, and anticipating their needs to ensure a positive experience
Oversee the conceptual elements of each venue’s operation, including service style, ambiance, menu design, and other distinctive features that align with the venue’s vision
Assist in overseeing the ordering and maintaining of par levels for each beverage outlet
Manage Health & Safety requirements of the business according to division standards
Strive for consistent adherence to established standards for beverage quality and service by monitoring drink preparation, presentation, and guest interactions. Implement regular quality checks, provide corrective feedback when necessary, and train team members to maintain excellence in both product and service delivery.
Respond quickly and positively to guests’ questions, requests, problems, and complaints, and resolve them effectively and consistently
Maintain overall knowledge of the resort and provide proactive assistance to guest when appropriate using clear and concise conversation
Manage the business finances to meet budget guidelines while maintaining high quality standards for internal and external guests
Always demonstrates departmental knowledge and efficiency
Stay well groomed, professional, clean, and appropriately fitted in compliance with the company’s standards
Ensure good safety practices of Members and guests, assisting in the maintenance of proper emergency and security procedures
Check daily condition of facility and equipment, ensuring all malfunctions are reported immediately to the Facilities department
Conduct department orientation, line-ups, and training to meet departmental requirements.
Ensure all staff have a thorough understanding of the food and beverage menus, including the wine offerings, to provide accurate recommendations and exceptional guest service.”
Forecast staff requirements and prepare work roster
Maintain effective cost and portion controls and requisition supplies to meet par stock
Inspect, plan, and ensure staff, facilities and materials are ready for service each day
Ensure work area is left clean and organized at all times
Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary