Beverage Manager

JOB OVERVIEW:

The Beverage Manager will be the tourism expert in charge of planning the beverage order. You will be responsible for overseeing the selection, purchase, and stocking of beverages for the resort outlets. As the beverage manager, your job duties will include checking and replenishing storeroom inventory, placing orders with suppliers, and bookkeeping. In this role, you will be working with the team on proper food and drink preparation, kitchen health and safety techniques, and legal alcoholic beverage service.

Additional qualifications include strong interpersonal, organizational, and leadership skills.

WORK ENVIRONMENT:

Resort Outlets (The Mill Room, Racquets, Birdwood Grill and Banquets). Administrative offices, meeting rooms and function spaces, including all outdoor functions and off-premises events.

ESSENTIAL JOB FUNCTIONS

• Maintain full inventory on adequate alcohol supply.
• Building close business relationships and working with local suppliers.

• Knowledge of local alcohol regulations and responsible alcohol service practices.
• The Beverage Manager is responsible for overseeing all aspects of the beverage department, including the selection, procurement, preparation, and service of beverages.
• This role involves managing the beverage inventory, training, and supervising staff, and creating a beverage menu that aligns with the restaurant's concept and customer preferences.
• You will play a vital role in enhancing the dining experience for customers and contributing to the resort's profitability.
• You will strive to improve the beverage program while maintaining cost control and compliance with regulations.
• Source and purchase beverages from suppliers and distributors.
• Monitor inventory levels to minimize waste and maintain cost control.
• Ensures the bars are well-stocked and clean.
• Create and update the restaurant's beverage menu, including alcoholic and non-alcoholic options.
• Collaborate with the chef and management to ensure beverage offerings complement the food menu.
• Maintains drink recipe documentation, including instructions on creation and prep work, and a cost analysis for all drinks.
• Monitor and manage beverage costs and pricing to maximize profitability.
• Implement cost-saving measures without compromising quality.
• Analyze sales data and adjust inventory and pricing strategies accordingly.
• Provide ongoing training on drink preparation, customer service, and responsible alcohol service.
• Ensure the quality and consistency of all beverages served.
• Regularly taste-test drinks to maintain high standards.
• Address customer complaints or concerns related to beverages promptly.
• Maintain a safe and clean beverage service area.
• Interact with customers, take feedback, and make improvements based on their preferences.
• Collaborate on special promotions, events, and pairings.

FORBES TRAVEL GUIDE BASIC STANDARDS

• Telephone conversation is calm and clear.
• The guest is always asked permission before being placed on hold.
• No telephone hold longer than 30 seconds without offering call-back.
• Staff acknowledges the guest when appropriate and reasonably possible.
• Staff is highly articulate and avoids slang and excessive use of phrase-fragments.
• Staff is polite and maintains a gracious tone and appropriate pace throughout the interaction.
• Staff readily smiles and maintains an engaging expression.
• Staff makes eye contact and keeps focus on the guest.
• Staff exhibits a genuine sense of interest and concern for the guest.
• Staff is thoughtful and intuitive, demonstrating anticipatory service when appropriate and helpful.
• Cross-departmental channels of communication among staff are consistent and complete.
• Staff performs the requirements of their department knowledgeably and proficiently.
• Staff can capably answer questions about the entire hotel or obtain effective and prompt assistance.
• The guest's name is used naturally as a signal of recognition.
• Staff closes interactions with polite, appropriate remarks.
• All staff encountered are wearing professional, clean and well-fitted uniforms.
• All staff encountered are extremely well-groomed.
• Staff maintains alert posture and behaves professionally in view of the guest.
• Staff does not decline any request without offering appropriate alternatives.
• The service is handled without excessive delays or interruptions.

FOUR DIAMOND SERVICE EXPECTATIONS

• All associates exhibit a professional vocabulary that is devoid of common slang.
• Guests are graciously escorted to areas when directions are requested.
• All associates consistently maintain eye contact with guests.
• There is evidence that all associates are empowered by management to resolve guest issues immediately.
• All staff associates fulfill guest's special request(s).
• All phone calls are answered promptly within three rings.
• All associates are appropriately attired; name tag is clearly visible.
• All associates demonstrate appropriate behavior and hygiene.

QUALIFICATIONS

Essential:

• Bachelor's Degree in Hotel/Restaurant Management or equivalent experience.
• At least 2-5 years of experience as a Beverage Manager in a high-volume, high

quality organization.

• Technical knowledge of all types of cuisine and various types of service.
• Ability to analyze and interpret profit and loss statements and budgets.
• Ability to effectively lead and direct large staff.
• Responsible for arriving to work on-time or early for scheduled shift, in all weather

conditions and as called upon.

• Excellent communication skills, both verbal and written.
• Advanced computer skills, including Microsoft Office.
• Excellent guest relations skills.
• Clean, valid Virginia driver's license.
• Willingness to work evenings, early mornings and weekends.

SAFETY RESPONSIBILITIES

All employees must learn and comply with all Resort safety rules; must use appropriate safety equipment at all times; must immediately report all unsafe conditions to supervisors; must be familiar with all safety features or equipment, machinery or materials encompassed by job duties; and must check with supervisor if there is a question as to the safe procedure to be used for any job function.

STANDARD SPECIFICATIONS

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

This description excludes the marginal functions of the position that are incidental to the performance of fundamental job duties.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

GUEST SERVICE COMMITMENT

"I acknowledge that the Forbes Travel Guide Standards and the AAA Four Diamond Service Standards at The Boar's Head have been explained to me. I understand that I am personally responsible for creating an environment of hospitality through my daily actions. The Boar's Head will continue in their commitment to guest service through new initiatives and processes. I am aware it is my obligation to acquire knowledge of any new standards and participate in continued training.

The Boar's Head is committed to being Virginia's most outstanding resort, defined by its spectacular setting and passion for personalized service. As an associate of The Boar's Head I will adhere to these standards and strive to uphold them through-out the duration of my employment."

Employee Name (Print): __________________________________

Employee Signature: _____________________________________ Date: ___________

Revised: 12/14/2023