Beverage Manager

KEY DUTIES AND RESPONSIBILITIESPlease note that this is not an exhaustive list of everything that needs to be done.  Minor Hotels employees always find new ways to look after the business, their guests, and their colleagues.   Within this, the key responsibilities for this position are:Manage all bars, beverage operations and the wine cellars, ensuring a smooth running, profitable operation within the framework of the Hotel.Maximizing revenue through increased sales and efficient budgeted cost management.To create, maintain and periodically update the Beverage and Wine list so as to ensure an original and attractive beverage offering that meets the needs of our hotel.To be aware of all Minor Hotels Guest Incentive programs, and to periodically market Beverage promotions to improve guest satisfaction and increase of sales revenue.Ensure that proper inventory, requisition, bar pars and control systems are in place to maintain security and cost control of all beverage operations areas.Accurately forecast business demands to ensure efficient staffing & beverage production.With the hotel training manager, identify training needs and develop and deliver the required training for department employees to meet the needs of the business.  Support the training of Departmental Trainers to continue to improve hotel service levels, and implement a daily departmental training programTo be responsible for the accurate supervision of the Team Member time control and payroll systems by working with Accounting and HRD.To be responsible for all accounting and billing procedures in the outlets.To be responsible for all aspects of Team Member management including hiring and discipline in conjunction with the Director of F&B.To train subordinate managers and supervisors in effective “coaching and counseling” and the correct process of progressive discipline.To be responsible for maintaining outlet safety and sanitation standards at all times.Enforce Minor Hotels 39 points Sanitation Checklist by having all Bar service areas inspected on a monthly basis.To be responsible for asset management of all outlet property and facilities.Conduct a preventative maintenance inspection on a monthly basis.Promote positive inter-departmental relations through candid communication and cooperation.To work with the food and beverage and culinary Department to support all requested functionsAbove all, to lead by example through a “hands on” approach to motivate our Team Members to excel.To regularly engage with guests in bars and restaurants and customize drinks as per their preferences.To implement a non-alcoholic beverage program based on homegrown ingredients, special techniques (distillation, hydrosols…etc.), with a health focus.To develop and maintain, in collaboration with the Executive Chef, Hygiene Manager and Landscaping Manager a Bars Garden.Minor Hotels adheres to the code of Responsible Usage of Alcohol.  We do not serve underage children, or guests who are displaying inappropriate behaviour due to previous overindulgence in alcohol.  Bar Professionals will be commended, not sanctioned or reprimanded, for adhering to the code of Responsible Usage of Alcohol.