Director of Beverage

Manages all beverage operations and staff on a daily basis. Areas of responsibility include beverage service in the Restaurants/Bars and Room Service. As a department head, directs and works with the food and beverage/culinary management team and employees to successfully execute all beverage operations. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.

• High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.

OR

• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.

• Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.

• Ensures staff understands local, state and Federal liquor laws.

• Ensures cash control and liquor control procedures are followed by all Restaurant, Bar/Lounge and Room Service employees.

• Implements new concepts and promotions for the restaurant outlets and bar/Lounge.

• Benchmarks the competition and is aware of competitive promotions and strategies.

• Ensures all employees understand and comply with loss prevention policies to prevent accidents and control costs.

• Participates in the development of department's capital expenditure goals and manages projects as needed.

• Attends pre- and post-convention meetings to understand group needs, set appropriate expectations and gather critical information to communicate to areas of responsibility.

• Develops business goals and creates appropriate development plans based on their individual strengths, development needs, career aspirations and abilities.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

• Ensures employees are treated fairly and equitably.

• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.

• Observes service behaviors of employees and provides feedback to individuals and or managers.

• Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations.

• Interviews and hires management and hourly employees with the appropriate skills to meet the business needs of the operation.

• Develops, implements and maintains a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job.

• Uses all available on the job training tools for employees.

• Administers the performance appraisal process for direct report managers.

• Brings issues to the attention of Human Resources as necessary.

• Ensures property policies are administered fairly and consistently.

• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.

• Ensures self and direct report managers attend appropriate core training classes.

• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.