Sommelier/Beverage Manager

Beverage Manager-Sommelier

Department:

Food and Beverage

FLSA Status:

Exempt

Reports to:

Director of Operations

Summary:

The Sommelier/Beverage Manager’s primary responsibility is for the operation and supervision of all events, bars, lounges, and beverage service to include restaurants, pool & beach. Research and develop beverage product utilization, service standards, concept improvements, revenue enhancements and cost controls for a property wide implementation. Work in close cooperation with outlet specific restaurant management to ensure optimal efficiencies with respect to member satisfaction and economy of operation.

In order to consistently exceed guest expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed.

In accordance with Fisher Island Club’s philosophy, all team members work together sharing in a common goal of a successful and innovative club. Team members are to demonstrate integrity, fairness and honesty. These are our core values that we will live by in our daily interaction with all of our external and internal members, guests and customers.

Nature and Scope:

• The incumbent reports directly to the Director of Food & Beverage. The major trust of the position is to create and maintain a professional beverage operation and control expenses relative to the operation.

Duties and Responsibilities:

• Lead by example utilizing a “hands-on” approach to management
• Train and develop all beverage team members on proper techniques in bars and restaurants
• Harbor an environment in which team members are comfortable utilizing the open-door policy
• Together with restaurant management evaluates the work of the beverage team members
• Assist members and guests during the dinner service with wine recommendations and selection for perfect pairing with their dinner, decanting of the wine and wine service
• Stays current with spirits, beer, and wine trends to assist in keeping a strong and current beverage program.
• Provides leadership and direction in the execution and measurement of guest service standards within Beverage Operations
• Maintains acceptable inventory percentage levels according to revenue sales.
• Maintains complete knowledge of: all liquor brands, beers, non-alcoholic selections, wines, champagnes, glassware, garnishes, presentation and prices.
• Establishes par levels for supplies, beer, wine and equipment.
• Implementation of best practices to ensure appropriate staffing levels for all positions in relation to guest service standards and business volumes

• Responsible for the development and consistency of beverage menus and drink recipes
• Conducts beverage training for staff members to educate them on current beverage programs and promotions
• Conducts quarterly spot-checks of all bars to ensure the quality of service, liquor pour level are consistent with company standards and cleanliness of bar and equipment is maintained.
• Sets and implements department standards for bar sets ups, cleanliness, training, personal appearance, guest service, etc.
• Set par levels to maintain consistent beverage cost
• Collaborates with the Inventory Manager to ensure the highest quality for ordering, delivery, storage and inventory control of all bar items
• Approves the requisition of products and other necessary beverage supplies
• Assist with monthly beverage inventory
• Ensures that high standards of sanitation, personal appearance and hygiene, cleanliness and safety are maintained throughout the club areas at all times
• Partners with the Catering Department to present and upsell beverage menu for events
• Have a complete understanding of Florida Liquor Laws, regulations and maintains compliance
• Develops standard service techniques, food and beverage presentation that help to assure consistently high quality and to minimize cost; exercises portion control for all items served and assists in establishing menu selling prices
• Prepares necessary data for applicable parts of the budget; projects annual beverage costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met
• Attends food and beverage team members and management meetings.
• Actively participates in all restaurant pre-shifts to train team members on beverage program
• Work with beverage suppliers to provide resources for formal and informal training sessions with all beverage/restaurant team members in beverage awareness, skills and product sales techniques
• Create implementation plans to support execution of beverage programs, products, pricing and menu change initiatives to drive member satisfaction, operational improvements, business results and more effective operational procedures for all venues and events
• Consults with the Director of Operations about all aspects of the club operation
• Evaluates service to ensure that quality provided meets the LQA standards are consistently attained
• Interacts with applicable team members to assure that service consistently exceeds the expectations of members and guests
• Develop and maintain good communication and work relationships in all areas of the club
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology
• Establishes and maintains a regular cleaning and maintenance schedule for all bar areas
• Maintain a 90% presence on the dining and bar areas during service, touching tables, follow-up on special request, welcome members and inquire about experience
• Liaise with government regulating agency i.e. Health Inspector as necessary
• Willing and timely execution of other duties as delegated by leadership
• Exercises discretion and independent judgment in the completion of job duties related to matters of significance

Minimum Qualifications:

• Bachelor’s degree in Hospitality Management degree and four years luxury service and management experience preferred; or
• Minimum of three to four years’ experience as a Manager/Assistant in a medium size (250+ rooms) high volume, 3 meal luxury hotels or resort
• Sommelier Level 1 Certification
• Strong knowledge of food and beverage pairings
• Solid understanding of pricing, budgets and cost controls
• Operation and programming knowledge of a point of sales system

Licenses and Special Permits

• Responsible Vendor Certification
• Food Handler Certification

Knowledge, skills and abilities:

• Strong interpersonal, managerial and leadership skills required
• Strong organizational and time management skills required

• Ability to manage change effectively
• Ability to conceptualize the mission
• Clear, concise written and verbal communication skills
• Experience making presentations in front of groups
• Track record promoting an atmosphere of teamwork
• Instill a guest service “can-do” attitude in all employees
• Experience training and developing employees with limited experience
• Coach employees how to resolve and de-escalate conflicts in a calm and organized manner
• Strong customer service and reasoning skills
• Strong and creative problem-solving skills with exceptional detail in follow-up
• Strong budgetary, projections, and cost control skills
• Follow/enforce company policies and procedures
• Ability to quickly evaluate alternatives and decide on a plan of action
• Teach suggestive selling techniques
• Computer proficiency in word, excel and PowerPoint
• Juggle and balance needs of the organization

Attributes

• Proactive, Team Player, Problem Solver
• Passionate about hospitality and customer service driven
• Must have a professional appearance and good hygiene
• Respect for all co-workers and guests
• Pride in your work by creating positive energy, excitement and fun
• Demonstrate positive behaviors; smiling, being polite and courteous
• Able to develop a camaraderie with team members

Working Conditions:

• Work is not performed in an office environment
• Ability to work a flexible schedule, evenings, weekends and holidays
• Ability to work under pressure and handle stress
• Extended period of walk and or standing is required