Beverage Supervisor | Panorama on Seven

Shaner Hotels•Buffalo, NY

7d•Onsite

About The Position

Lead the overall bar operations by innovating the Beverage programs including but not limited to: Cocktail, Wine, Mocktail List, Whisky & Cognac Flight Tastings, Events, procurement, supplier connections, inventory & recipe management. Be available to work full time on a flexible schedule based on operational needs. For example: the schedule may consist of approx. 4 days working as a Bar Supervisor/ Bartender & 1 days dedicated to innovation, creativity, menu development & related projects. 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. Being an exemplary leader ensuring progressive employee and guest engagement Manage beverage cost and operating expenses; monitor and strive for the guest satisfaction & annual budget Supporting the floor ops. as and when required Ensure guests receive the highest level of beverage quality and service Develop & maintain relationships with guests and regional industry associates Lay out goals and develop strategies to accomplish said goals Select, train, evaluate, lead, motivate, coach, discipline, retain and develop the bar team to ensure that core standards are met

Requirements

Have extensive experience as a Leader within similar environment including restaurant, hotel, catering or other fast paced high-end establishments
Have Valid Serving It Right and Food Safe certificates.
Certificate in mixology &/ or hands on Bartending experience is a must
Have an excellent command of both spoken and written English.
Have solid leadership, problem solving, decision making, customer service, communication, and sales skills
Have 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
Have strong business acumen, cost management, attention to detail and be able to multitask effectively
Have detailed knowledge of the surrounding areas including local amenities, services, and attractions

Nice To Haves

Knowledge of a 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