Beverage Services Manager​/Bar Manager; Blue Oak

Position Summary:

Under general direction from the Food & Beverage Operations Manager, responsible for managing and providing strategic leadership for all Beverage operations in the resort. Ensures that all beverage operations are executed to achieve established quality, service, safety and financial goals and objectives and in accordance with all applicable established laws and regulations. Develops and maintains a high performing Beverage Team.

This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

• Develops the beverage strategic plans, policies, and programs, for the execution of operations, inventory, and cost controls to maximize profitability and accomplish F & B goals and objectives.
• Forecasts, implements, monitors, controls and reports on the various beverage budgets and their components (labor costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses.
• Maintains an appropriate organizational structure to support the needs of the beverage operations; ensures adequate supplies and staff are on hand to provide top quality customer service.
• Assures maintenance of high standards of quality in Beverage operations to maintain its competitive status in the marketplace.
• Collaborates with the Marketing department to plan events and promotions that include Beverage; assists in the development of advertising, promotions and concepts to capture more in house guests and a larger share of the local market maximizing sales.
• Oversees and monitors the maintenance and sanitation of the beverage outlets and equipment to protect the assets, comply with regulations and ensure a safe work environment.
• Implements a work safety program to minimize work-related accidents.
• Develop all recipes and test price and implement.
• Ensure proper training of all personnel including sequence of service, Serv Safe, ABC and guest service standards.
• Manage all wine, liquor, beer and non-alcoholic products for menus
• Achieves financial objectives by preparing and administering the beverage budgets; directs the preparation of budgets for individual casino properties.
• Increases staff effectiveness by recruiting, selecting, orienting, training, coaching, counseling, and disciplining staff; communicating values, strategies, and objectives; assigning accountabilities; planning, monitoring, and appraising job results; developing a climate for offering information and opinions; integrating functional objectives; providing and participating in educational opportunities.
• Hosts regular staff meetings to ensure communication between personnel and food and beverage operations.
• Keeps leadership informed of status of beverage activities by attending meetings and submitting reports.
• Contributes to the organization’s effectiveness by offering information and opinion as a member of management team; integrating objectives with other functions; accomplishing related results as needed.
• Keeps abreast of new technologies and principles by conducting research, attending seminars, educational workshops, classes and conferences; reviewing professional publications; establishing networks; participating in professional societies; conferring with representatives of contracting agencies and related organizations.
• Maintains confidentiality of all privileged information.
• Monitor recipe production and usage of product
• Attend BEO meetings and ensure Banquets beverage is set to standard
• Maintains cost and inventory of all beverages, equipment and supplies.
• All State and Federal alcohol beverage Laws are understood and maintained.
• Supports the needs of all restaurant and banquet operations.
• Performs other duties as required.

Access to F&B storage area.

Department orders and/or requisitions;
Personnel forms.

High School Diploma or GED required unless waived by Human Resources Management. Minimum of five (5) years progressive work experience in Food & Beverage operations plus three (3) years in a supervisory capacity. Bachelor’s Degree in Business or related field is preferred. Excellent leadership and interpersonal communication, guest service, attention to detail and problem solving skills required. Must be able to successfully pass a pre‑employment drug/alcohol screen, background investigation, obtain and maintain gaming license.

• Knowledge of the principles and practices within the food and beverage/hospitality industries.
• Knowledge of beverage service quality and safety standards.
• Knowledge of the cost analysis techniques, principles and practices of management accounting, finance, and business administration.
• Knowledge of the development, preparation, and control of budgets.
• Knowledge of the managerial and statistical analysis techniques and reporting procedures.
• Knowledge of proper spelling, grammar, punctuation, and basic arithmetic.
• Knowledge of easy-bar…