Beverage Manager

Twenty-Nine Palms Band of Mission Indians•Coachella, CA

10d•Onsite

About The Position

The Beverage Manager manages training and service performance for the Beverage department and its Team Members to support an efficient, profitable beverage service operation. The role emphasizes delivering the organization’s Five Star Experience and Service Promise to guests and fellow Team Members. The manager plans and monitors beverage offerings, staffing, purchasing, inventory, pricing, cost controls, and service procedures. They supervise and develop department personnel, oversee operational and budget performance, maintain regulatory and internal-control compliance, and promote a safe, productive, and positive work environment. The role manages all employees of the Beverage Department, directly and indirectly, and is responsible for the unit’s overall direction, coordination, and evaluation. The position is based at Twenty Nine Palms Enterprises in Coachella, California. The work may involve multiple locations and gaming facilities. The manager must be flexible to work any hours, including weekends and holidays, and be available for emergency calls 24/7. Some facilities may not be smoke-free, and surveillance cameras and audio equipment monitor activity throughout most facilities around the clock.

Requirements

High school diploma or GED equivalent.
Three to four years of related experience and/or training, or an equivalent combination of education and experience, is highly preferred.
Must pass periodic random drug screens.
Must pass a background suitability investigation.
Must obtain a Tribal Gaming License.
Must obtain all other applicable certifications and licenses.
Must provide proof of eligibility to work in the United States within 72 hours of employment.
Strong verbal and written communication skills.
Must be available to work weekends and holidays and be available for emergency calls 24/7.
Must be flexible to work any and all hours.
Must follow safety policies and procedures and attend scheduled safety meetings and training.

Nice To Haves

Associate degree (AA) from a two-year college is preferred.
Three to four years of related experience and/or training, or an equivalent combination of education and experience, is highly preferred.

Responsibilities

Provide outstanding customer service to guests and employees, and model the organization’s Mission Statement, Service Promise, and service standards.
Coach, support, and train Team Members so they can perform their jobs and deliver the Five Star Experience.
Plan or monitor alcoholic and non-alcoholic beverage offerings, mixers, and recipes, taking guest volume, market conditions, beverage popularity, and menu recency into account.
Communicate regularly with vendors and subdivisions of the Beverage operation.
Allocate service employees based on expected and actual guest numbers, casino promotions and seasons, customer traffic, and historical service patterns.
Estimate beverage and condiment consumption; analyze needs and prepare purchase or requisition requests for beverage products and service supplies.
Coordinate with purchasing on approved vendors, purchasing specifications and contracts, inventory, and par-stock levels.
Maintain and analyze operational database information, evaluate inventory results, and propose pricing methods.
Establish and implement procedures for requisitioning, receiving, storing, and issuing beverage products and service supplies.
Use operational data to support effective pricing, portion, labor, inventory, quality, and operational cost controls.
Review beverage offerings and recipes, determine food, labor, and overhead costs, and set beverage prices in coordination with the Executive Chef.
Establish beverage service policies to control costs and use menu-engineering techniques to maximize sales.
Supervise beverage service personnel and coordinate assignments for economical, timely production and service.
Observe beverage preparation and service methods, speed, and volume to ensure service standards are followed.
Develop special service procedures and departmental operational and service manuals.
Establish productivity standards, labor cost forecasts, facility utilization measures, cost-volume-profit relationships, and marginal contribution break-even points.
Comply with state, federal, and local liquor regulations, including rules concerning service to minors and intoxicated guests.
Verify reported hours worked against schedules for payroll accuracy.
Maintain communication with Directors and Supervisors and implement approved departmental policies and procedures.
Monitor and adhere to the department budget, implement effective processes, and prepare budget data for the area of responsibility.
Track competitive changes, industry trends, and the local competitive set.
Promote a positive work environment and maintain discipline and practices that support safety, quality, and productivity.
Coordinate and supervise subordinate training, assignments, and development.
Ensure compliance with Minimum Internal Control Standards (MICS) and Tribal Internal Control Standards (TICS).
Represent the Tribal organization positively to guests and vendors and assist them as needed.
Follow safety policies and procedures and attend scheduled safety meetings and training.
Make difficult decisions fairly and honestly, communicate effectively, and perform other duties as assigned.
Manage Beverage Department employees directly and indirectly; oversee the unit’s direction, coordination, and evaluation.
Interview and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees; and address complaints and resolve problems.