Beverage Supervisor | Panorama on Seven

SHANER•Buffalo, NY

8d•Onsite

About The Position

This role leads the overall bar operations by innovating the Beverage programs, including Cocktail, Wine, Mocktail List, Whisky & Cognac Flight Tastings, Events, procurement, supplier connections, inventory & recipe management. The position requires availability for full-time work on a flexible schedule based on operational needs, which may include approximately 4 days working as a Bar Supervisor/Bartender and 1 day dedicated to innovation, creativity, menu development & related projects. The supervisor will control labor and operating expenses through effective scheduling, purchasing decisions, and inventory control, while focusing on creative revenue generation solutions to maximize quality of service. This role involves being an exemplary leader ensuring progressive employee and guest engagement, managing beverage cost and operating expenses, monitoring guest satisfaction & annual budget, supporting floor operations as needed, and ensuring guests receive the highest level of beverage quality and service. Additionally, the role involves developing and maintaining relationships with guests and regional industry associates, laying out goals and developing strategies to accomplish them, and selecting, training, evaluating, leading, motivating, coaching, disciplining, retaining, and developing the bar team to ensure core standards are met.

Requirements

Extensive experience as a Leader within similar environment including restaurant, hotel, catering or other fast paced high-end establishments.
Valid Serving It Right and Food Safe certificates.
Certificate in mixology &/ or hands on Bartending experience is a must.
Excellent command of both spoken and written English.
Solid leadership, problem solving, decision making, customer service, communication, and sales skills.
Detailed product knowledge and effectively handle all guests and team members inquiries including food and beverage suggestions, dietary food sensitivity or allergy requirements.
Accurately operate POS terminals, Debit payment system, Open Table and other operations related computerized or electronic systems.
Be able to count inventory, find discrepancies, assess sales mix, ordering, create & manage recipes & staff trainings.
Oversee the proper use of products to eliminate waste and spillage.
Strong business acumen, cost management, attention to detail and be able to multitask effectively.
Detailed knowledge of the surrounding areas including local amenities, services, and attractions.
Be able to stand for extended periods of time, reach, bend and stop repeatedly and frequently lift and carry up to 44 pounds.

Nice To Haves

Knowledge of Spanish will be considered an asset.

Responsibilities

Responsible for the supervising of all aspects of the Restaurant Bar functions, in accordance with hotel standards.
Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff.
Working in collaboration with the team members ensuring that the bar operates in accordance with the established operational procedures.
Preparing & sharing Lessons Learned for each event and bar program.
Assistance in the draft preparation and review of Bar operating budgets ensuring the achievement of financial, quality and service goals.
Overseeing all Bar team members activities from arrival to departure including recruiting, training, retention & development in accordance with the established standards and assigned tasks.
Monitoring the physical outlet and storage areas including FF&E, inventory, cleaning, and repair schedules.
Interacting directly with guests, providing an exceptional hospitality experience.
Maintaining a composed and professional demeanor while providing exemplary leadership and department representation.
Being aware of the menu items, menu and operational changes and communicating the information as applicable.
Protecting the organization, guests, leaders and team members by adhering to applicable food, liquor safety and workplace standards, operational requirements and statutory compliance regulations.
Ensuring that all property, furnishings, equipment, and supplies are used according to proper instructions and intended use.
All duties as assigned by the F&B Operations Manager and Director in line with the common goals of the bar/ beverage front.
Greet customers, take drink/food orders, create/serve alcoholic and non-alcoholic beverages including cocktails and beer.
Adhere to all local and national liquor laws as well as established company, hotel, and brand procedures.
Always maintain a cooperative and harmonious working climate to promote maximum morale, productivity, and efficiency.
Assist in closing of restaurant/ bar and associate nightly reports and paperwork as directed by the management.
Perform other duties, special assignments and projects as requested by the management.
Attend and assist in meetings/training as required by the management.