Beverage Manager

Essential Duties & Responsibilities

• Creates guidelines to sustain a highly energized culture, engaged and enthusiastic work environment that ensures an optimal restaurant and entertainment experience
• Partners with recruitment to audition and select top talent for all positions.
• Implements training programs that ensure high quality service including training in service, and food and beverage products that are offered. Acts as a role model to other employees and always presents his or her self to be seen as a credit to the SMIBC and encourages others to do the same.
• Manages budgeted revenue, beverage cost, expense, headcount, and profit for assigned venue. Provides explanation of any unfavorable variance on a monthly basis and prepares and implements an action plan to track favorably to budget by end of fiscal year. Prepares budget forecasts as necessary.

• Performs research and analysis of sales, trends, and expenses to prepare budgets and establish business plans.
• Maximizes profitability and implements effective controls including achieving budgeted revenue and labor expenses

• Maintains projected relationship between revenue and other items (expense, headcount, salaries, food cost, etc.) in order to maintain margin percentage if actual revenue tracks below budget.
• Responsible and accountable for Profit and Loss (P&L) statements
• Manages assigned headcount to ensure: expenses remain within budget, overtime is minimal, all staff are properly trained to perform their duties, adequate staff is hired, trained and reports to work for all shifts, all required ServSafe, Food Handlers, TB Test/certifications are maintained by assigned staff and all HACCP procedures are adhered to.
• Maintain, coordinate, and maximize labor based on nightly changes in sales/business volume. Collaborates with venue chef to ensure: food cost remains within budget, menu items remain attractive to customers as measured by customer satisfaction and revenue generated, and presentation meets Food & Beverage standards.
• Supervises operation of the bars to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.

• Maintains complete knowledge of: all liquor brands, beers and non-alcoholic selections available in outlets, the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list, designated glassware and garnishes for drinks, all bar menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.

• Closely monitors customer satisfaction and resolve customer complaints.
• Ensures that cleanliness and sanitation standards, consistent with established codes, are met at all times.
• Maintains all equipment in accordance with maintenance schedules, order repairs as needed and recommend replacement when warranted.
• Adheres to department policies and procedures and ensures that staff is trained in all requirements. Continuously evaluates operations to determine if efficiencies can be implemented. Makes recommendations for policy/procedure modifications when required in advance of implementing changes.
• Conducts weekly management team meetings always with an agenda. Creates management delegation plan for job groups and cost control areas and holds team accountable.
• Organizes and conducts quarterly staff meetings
• Performs other duties as assigned to ensure the efficient operation of the department.

Supervisory Responsibilities

Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning reviewing and directing work; evaluating and appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Education/Experience/Qualifications

• Bachelor’s degree in restaurant management or related field preferred.
• Minimum five (5) years beverage service supervisory/management in a high volume entertainment bar restaurant with high quality food, extensive beer and spirits offering, with a high energy atmosphere with live entertainment.
• Minimum of four (4) years’ progressive supervisory and managerial experience in a beverage environment, directing, leading and coaching others to exceed organizational standards; must have experience in a high-volume, multi-venue or casino facility.
• Must possess advanced knowledge of liquor/beer/wine product and mixology.
• Must possess knowledge of current OSHA and Alcoholic Beverage Control (ABC) regulations.
• Intermediate proficiency in Microsoft (Word, Excel, Power Point and Outlook) is required.
• Proficiency in point-of-sale and inventory systems such as InfoGenesis and Eatec is required.
• Must be self-motivated and able to work in a collaborative environment.
• Strong analytical skills (understanding of variances – actual vs. forecast).
• Demonstrated ability for people development by mentoring, motivating, coaching, consistently providing feedback, and holding them accountable.

Certificates/Licenses/Registrations

• Must undergo and successfully pass a background investigation to obtain and maintain a Class “A” Gaming license issued by the San Manuel Tribal Gaming Commission.
• A qualified candidate/employee must have a valid driver’s license with an acceptable driving record as determined by the company’s insurance carrier.
• Must obtain and maintain a current Food Handler’s Card, negative TB test, TIPS certification, and ServSafe certification.

Physical Requirements/ Working Conditions – Environment

The physical demands and working environment described here are representative of those that an employee encounters and must be met by an employee to successfully perform the essential functions of this job.

• Primary work environment is in a climate-controlled restaurant/live entertainment facility. Work requires travel to attend meetings, trade shows, and conferences. Incumbents may be required to work evening, weekend and holiday shifts.
• Must be able to work in fast pace, high energy and often loud work environment.
• Work hours and days may vary to meet business needs, to include day/swing/graveyard shifts.
• Endurance sufficient to sit, walk and stand for extended periods, and maintain efficiency throughout the entire work shift and during extended work hours.
• Must be able to work in a multi-tasking, deadline oriented environment.
• Employee may be exposed to highly stressful situations where a great deal of tact and diplomacy is necessary.
• Hearing sufficient to hear conversational levels in person and over the telephone.
• Speech sufficient to make oneself heard and understood in person, in front of groups, in meetings, and over the telephone.
• Visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned, or to make general observations of facilities, guests and employees.
• Strength sufficient to frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds.
• Physical activities that apply to the essential functions of the position are: balancing, stooping, kneeling, crouching, reaching, pushing, pulling, lifting, fingering, grasping, talking, hearing, repetitive motions..
• The employee will be exposed to fumes or airborne particles including secondhand smoke.

San Manuel Band of Mission Indians and San Manuel Indian Bingo & Casino will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.