Beverage Manager

KEY POSITION ACCOUNTABILITIES

New Projects:

Coordinating with the Projects and Operations team to make sure that all parties are on track with new project requirements, deadlines, and schedules.

Meeting with Partners and team members to identify and resolve issues.

Meeting with General Manager and Executive Chef on food and beverage menus.

Creating status reports by gathering, analysing and summarizing relevant information on all active projects.

Establishing effective project communication plans and ensuring their execution.

Facilitating change requests to ensure that all parties are informed of the impacts on schedule and budget.

Identifying and developing new opportunities.

Beverage:

Overseeing the beverage program, which includes keeping inventory, creating beverage menus, and training staff.

Developing beverage programs for the outlet, which include the types of drinks to offer, which brands of liquor to use, pricing, and other menu aspects. This includes creating wine lists, beer selections, and cocktail items.

Forecasting and keeping track of which drinks are most in demand and relevant to specific concepts.

Selection, training and deployment of Bar Manager.

Overseeing the cost of beverage inventory and supplies and submit reports on a periodic basis. Reviewing cost increases, communicating with vendors to review charges, and applying strategies to lower costs when possible.

Liese and maintain relationships with suppliers to negotiate on behalf of the

company.

Miscellaneous:

Attends mandatory meetings including executive meetings, staff meetings, supplier meetings and conferences as required.

Keeps up to date of professional developments, new techniques and current issues through continued education and professional growth.

Coordinates communication channels between the Operations teams and improve its effectiveness.

Demonstrates positive leadership characteristics which inspire Team Members to meet and exceed standards.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

Thorough knowledge of restaurant operations including foods, beverages, supervisory aspects, service techniques, and guest interaction.

Experience within a beach club capacity is highly desirable. Minimum 3 years of experience at management level is required for this role.

Excellent leadership, interpersonal, teambuilding, and problem-solving skills.

Be an accomplished manager of time and stress as well as possessing the ability to delegate effectively.

Must be a skilled communicator, with well-developed verbal, written and presentation ability. Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels

of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.

Strong IT skills, always ahead of new technologies.

Ability to handle high levels of pressure and critical decision making

KEY PERFORMANCE AREAS & COMPETENCIES

Strategic Leadership

Commercial Awareness

Decision making, Problem solving and judgement

Professionalism and ethics

Guest Service

Developing Talent

Leads by Example