Vacancy caducado!
Seeking a Beverage Director to Elevate the Bar Program to Best in Class in the Industry
As Beverage Director, the success and reputation of the bar program at the Rayback will be designed, implemented and led by you. You are the leader and captain of this area of the business. Autonomy will be given to fulfill the responsibilities of this role but with helpful coaching, insight and direction from the General Manager. You, as the Beverage Director, will then have the freedom to implement specific objectives with your own creative style & infectious energy.
Rayback has had a great reputation over the last 3 years for partnering with local and domestic craft brewers to provide an offering of beer that patrons have come to know and love. In 2019, Rayback launched a basic cocktail program to offer kegged cocktails, hand-built drinks, and calls. The candidate selected for the Beverage Director position will have demonstrated through the interview process and through their experience (shown on their resume) that they have the skill sets to take the current cocktail program and bring it up to best in class in Boulder. To be successful in the implementation of this programming, a comprehensive understanding of all traditional cocktails recipes as well as crafting unique beverages should be demonstrated. The candidate should have an understanding of the industry landscape and adapt the beverage programming to stay ahead of trends. Most importantly, the Beverage Director will create the process and procedure, direct a roll out plan, and coach/train staff on all aspects of the beverage program as well as the standards of service we want to offer our patrons.
General Accountabilities
- Train staff (technical skill, product knowledge, genuine hospitality)
- Execute the vision set forth by the GM
- Steady and consistent pour costs/accountability
- Inventory Control and Ordering
- Menu content
- Cleanliness in all work areas
- Upkeep and communication of needs pertaining to bar function (coolers, tap lines, bar tools, etc.)
- Foster relationships with staff, distributors, reps, etc.
- Attendance and preparedness for weekly managers meetings
Day-to-Day Duties
Menu
- Content, costing & execution
Orders
- Adhere to the budget and COGS percentage costs vs. sales
- Inventory controls
- Balance between consistency and variety
Efficiencies
- Batching, Pars, Staging, Product Knowledge, and Program Implementation
Cleanliness
- Support implementation and expectations
- Up-to-date and accessible side work lists; daily and weekly
Relationships
- Develop strong relationships with industry though-leaders, organizations, distributors and reps
- Utilize said relationships to develop a consistent, well-priced, and unique menu
Staffing and Labor
- Exercise best in class industry labor % as well as bar customer experience
- Develop and implement a culture of hard work and reward
Program Development
- Develop a consistent yet evolving program through hosting community events in collaboration with the Events Director and key stakeholders in the industry
Manager meeting
- Reporting on the prior weeks numbers, successes, where there is room for improvement, and initiation of the conversation about how to reach goals
- Cost commentary
- Staff training conversations; what are the struggles, who needs help, how can everyone engage in the fix
- Educational content for pre-shift, bi-weekly focuses planned out quarterly
- Maintenance issues, solutions, and delegation
- New product and policy updates
Training of new & current staff
- Review training expectations/progress with GM
- Organization of bi-monthly staff education outings to compliment changes in the program
Execution
- Consistency in preparation, delivery and service
Job Duties & Skills:
Success Measures:
Well trained staff
[technical skill, product knowledge and genuine hospitality]
- Applies to staff behind the bar and on the sales floor
- Up-to-date and consistent recipes & product lists
- Thorough training and oversight
- Teaching, coaching and follow-up
- Provide weekly pre-shift content
- Work with GM to establish educational programs and regular trainings
Consistency
- In experience and service while personalities and approach will vary, guests can expect an engaged experience
- Reliable rotation of beverages that please the crowd and people can count on when they join us
COGS
- Accurate pours
- All product is accounted for and kept with detailed records
- COGS are kept within bounds set by GM
- Inventory control
- Attendance and content for weekly manager meetings
Inventory Controls
- Proper planning to ensure backups are ordered and in place
- Accountability on product and minimal waste
- Invoice crosschecks did it arrive? did we pay what we expected to pay? if not, did we follow up? are we getting the best price for the best product?
Menus
- Keep what sells, stay relevant, be creative, keep it simple
- Seasonal updates (TBD)
- Curation of happy hour menu and offerings
- Attention to N/A programming and education
Cleanliness
- Oversee cleanliness and accountability [bar, storage room, perishable walk-in cooler and other bar coolers]
- Fixes requiring a service call are scheduled immediately
Benefits
- Salary, full-time position
- One-week PAID vacation a year
- Select PAID holidays
- Heath Insurance Stipend ($200/month), current insurance carriers available are United Healthcare (Health) and Guardian (Dental & Vision)
- Performance Bonuses as a % of Net Operating Income
- Other Partner Perks and Discounts (to be discussed)
Vacancy caducado!