Beverage Manager

The Beverage Manager of Better Half is an integral part of the FOH Management team. In addition to the day-to-day tasks and responsibilities of an FOH shift manager, the Beverage Manager will focus on staff knowledge and training, FOH operations effectiveness, beverage ordering, inventory management of bar goods & supplies, and maintaining beverage service that best represents the standards of Better Half. The Beverage Manager s time will generally be spent 80% on-bar , managing shifts and working on the tip-pool, and 20% performing their specific administrative and oversight tasks.

Specific areas of responsibility include establishing and managing hospitality standards, developing and maintaining a team culture , cocktail creation for seasonal menus and special events, training and supporting the FOH staff. This is to be done through SOP s including set-up/break-down checklists, build sheets, and batch cocktail recipes readily available for any FOH staff member.

The Beverage Manager must exhibit excellent leadership skills, beginning with having exemplary standards, and continuing with the management of staff through education and communication. For this reason, the manager must be cross-trained at all FOH positions and familiar with all BOH roles. The manager must plan, organize, direct, coordinate, and delegate responsibility to all bar and FOH staff to ensure that the goals and objectives of Better Half are met during daily operations.

Shift Management Responsibilities

• The Beverage Manager will be the senior FOH manager onsite in the absence of the GM/AGM
• Setting the tone for the shift through a positive attitude, proactive approach to the day s work, and excellent communication.

• Ensuring all steps of FOH service meet Better Half standards and expectations, documenting deficiencies, and implementing corrective action plans.

• Observing, documenting, and addressing any issues with facilities, staff, product and menus (paper, signage, and POS)

• Conducting shift meetings with the daily crew to ensure they are informed and ready to work.
• Coordinating with BOH managers to communicate 86 d items, low counts, personnel and equipment issues that may affect overall service, etc.
• Accurate accounting of the day s cash business, including communication of any notable variances
• Coaching of staff (up to and including disciplinary actions, with mentorship from the GM, and/or Director of Operations)
• Responding to customer emails and voicemails
• Touching tables and elevating guest experiences
• Resolving and/or documenting any inter-staff conflict and customer dissatisfaction
• Leaving the workplace better than you found it

Role Specific Responsibilities

• Beverage Program
• • Invigorate PM services at Better Half, working towards creating a consistent and upbeat environment for guests and a team excited about the experience and products.
• Menu planning - BH beverage menus should be dynamic, forward thinking, and well balanced
• Liquor/Package Beer & Cider inventory management, ordering, cost control and pricing
• Cocktail recipe development with the bar team engaged and excited
• Brand relationship management - leverage Better Half s reputation to maximize financial and marketing relationships with beverage brands and distributors
• Event/Marketing contributions - program bar menus to compliment and/or elevate marketing initiatives and contribute ideas for unique marketing events
• Updating menus, both print menus & through toast
• Inventory management on all bar related equipment and items

• Participation in regular BH Leads and campus-wide Department Head meetings.

• Development of the FOH team through:

• • Getting the team excited about our beverage programs
• Establishing service and hospitality standards, always leading by example, and enforcing those standards universally
• Development and maintenance of new hire training programs
• Development and maintenance ongoing educational programs
• Organizing and creating team-building exercises, outings, and/or events
• Collaborate with management team to create collaborative experiences (i.e. food and beverage pairings, menu specials, etc) within Better Half
• Collaboration with GM on how to set the tone for a shift as a positive, cooperative team coming together to provide customers with outstanding service in a high-volume environment