Carousel Beverage Manager Min 3years Exp

Hotel Monteleone•New Orleans, LA

42d

About The Position

The Carousel Beverage Manager oversees beverage and bar operations in a restaurant/bar setting, helping deliver a welcoming guest experience and consistently prepared products that meet venue standards. The role supports hotel objectives for sales, service, quality, facility appearance, sanitation, and cleanliness by training associates and maintaining a positive, productive work environment. The manager handles staffing and scheduling in line with anticipated business activity and labor objectives; oversees associate development and performance appraisals; completes required paperwork; monitors product deliveries and equipment condition; and administers corrective action consistently. The role must comply with applicable federal, state, and parish requirements for health, safety, and labor. The manager also provides advice and suggestions to the Director of Restaurants and Bars and performs other duties as assigned. This is a full-time position with a flexible AM or PM shift, Monday through Sunday, including holidays. Work takes place in a restaurant/bar with controlled temperatures and usually moderate noise. The role requires occasional lifting or moving of up to 10 pounds, regular talking or hearing, frequent standing and use of hands and arms, occasional walking, and safely navigating multiple flights of stairs.

Requirements

At least three years of customer service experience.
At least five years of managerial experience, preferably in a fine dining restaurant and/or high-volume bar.
High school diploma or GED.
Strong interpersonal and communication skills.
Ability to interact and communicate effectively with people from diverse backgrounds.
Ability to read and comprehend simple instructions, short correspondence, and memos; write simple correspondence; and present information effectively in one-on-one and small-group situations.
Ability to perform basic arithmetic, compute rates, ratios, and percentages, and draw and interpret bar graphs.
Ability to follow detailed but straightforward written or oral instructions and solve problems involving a few concrete variables in standardized situations.
Valid Louisiana Responsible Vendor’s Permit, or willingness to attend a Responsible Vendor’s class and pass the test with a score of 90% or better.
Ability to occasionally lift or move up to 10 pounds, regularly talk or hear, frequently stand and use hands and arms, occasionally walk, and safely navigate multiple flights of stairs.

Nice To Haves

Managerial experience in a fine dining restaurant and/or high-volume bar.

Responsibilities

Enhance the guest experience and ensure guests receive responsive, friendly, and courteous service.
Ensure restaurant and bar products are consistently prepared and served according to venue standards.
Understand and follow hotel and departmental policies, procedures, standards, specifications, guidelines, and training programs.
Support hotel objectives for sales, service, quality, facility appearance, sanitation, and cleanliness through associate training and a positive, productive work environment.
Fill in where needed to maintain guest-service standards and efficient operations.
Develop and train associates in managerial and professional skills.
Prepare required paperwork, forms, reports, and schedules in an organized and timely manner.
Keep equipment clean and in excellent working condition through inspections and preventative maintenance programs.
Ensure products are received in the correct unit count and condition and that deliveries follow venue procedures.
Oversee timely completion of associate performance appraisals in accordance with hotel policies.
Schedule labor according to anticipated business activity, staffing needs, and labor cost objectives.
Administer prompt, fair, and consistent corrective action for violations of hotel policies, rules, and procedures.
Comply with applicable federal, state, and parish health, safety, and labor requirements relating to bars, associates, and guests.
Provide advice and suggestions to the Director of Restaurants and Bars.
Perform other duties as assigned.