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Beverage Director Job Summary

Responsible for all bar and beverage orders for the bar, dining room and catering . Directly supervise the bartenders, TA’s Bar managers, and Barbacks. Plan and implement budgets, hire, train and supervise subordinates and apply relevant marketing/ training principles to assure that the wants and needs of guests dining at the restaurant and lounge are consistently exceeded. This individual should have high volume experience in restaurants, casinos, or hotels.

Job Tasks (Duties)

• Develops an operating budget for each of the department’s revenue outlets; after approval, monitors and takes corrective action as necessary to help assure that budget goals are attained.
• Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
• Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met in the bar and restaurant.
• Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized in partnership with the GM of the restaurant. Helps plan and approve the organizational chart staffing and scheduling procedures and job description/specifications for department staff.
• Manages the long-range staffing needs of the bar and assist GM with the staffing for the dining room.
• Establishes quantity and quality output standards for personnel in all positions within the department.
• Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state and/or local laws pertaining to alcoholic beverages.
• Researches new products and develops new seasonal drinks and incentives for the staff.
• Maintains beverage personnel records.
• Develops and implements policies and procedures beverage departments.
• Monitors purchasing and receiving procedures for products and supplies to ensure proper quantity, quality and price for all purchases.
• Consults with the Executive Chef and General Manager and other applicable administrators daily to help assure the highest level of guest satisfaction at minimum cost.
• Greets guests and oversees actual service on a routine, random basis.
• Helps develop wine lists and bottle/glass wine sales promotion programs.
• Develops on-going professional development and training programs for drink production, service and bar production/service personnel.
• Ensures correct handling procedures to minimize glassware breakage and bar waste
• Addresses guest complaints and advises the General Manager about appropriate corrective actions taken.
• Develops interesting ways of promoting restaurant/ bar functions in the dining room, lounge and other outlets.
• Maintains appearance, upkeep and cleanliness of all bar and beverage equipment and facilities.
• Monitors employee dress codes according to policies and procedures.
• Approves all product invoices before submitting to the team for payment.
• Manages physical inventory verification and provides updates information to the accounting department.
• Responsible for the proper accounting and reconciliation of the bar orders and invoice journals.
• Maintains records of special events, house counts, food/bar covers and daily business volumes,
• Audits and approves weekly payroll for bar staff.
• In some clubs the Food and Beverage Director may also:
• Ensure timely correspondence with all catering guests including inquiry, follow-up contracts, billings and thank you letters.
• Complete periodic china, glass and silverware inventories.
• Maintain personnel files.
• Implement and monitor sanitation and cleaning schedules.

Reports to:

General Manager