Beverage Supervisor

JOB SUMMARY:

Primary responsibilities of the Beverage Supervisor include daily oversight of all service functions of the Casino Bars, Diamond Lounge, and Service Bars. An emphasis on quality steps of service with strong leadership abilities are the minimum standards for the successful candidate. In-depth knowledge of wines and spirits is necessary to support the in-house restaurant beverage programs, and a working knowledge of food identification is necessary to ensure proper training to the service staff. The manager will be responsible for setting the tone of the service experience and maintaining top talent in all areas of the front of house. The Restaurant will interface with the Culinary, Beverage, and Stewarding teams to ensure seamless operating systems and best in brand attitude. Creates a culture of uncompromised service features and supports “All In" legendary guest experiences.

KEY JOB FUNCTIONS:

• Manages the day-to-day operations of the restaurant in accordance with established policies and procedures.
• Creates and implements training programs for all service touch points.
• Maximizes employee morale through leading by example in demonstrating Spotlight behaviors to both guests and employees, and provides the tools, guidance, and support needed to enable all restaurant employees to give world-class guest service.
• Maintains a high level of customer satisfaction by building relationships with the guests (through table touches, greetings, farewells) and encourages employees to build relationships with the guests.
• Responsible for understanding the competitive set and creating service strategies to differentiate from the top restaurants in the casual dining category.
• Maintains an efficient program of scheduling to ensure high standards of service with the use of minimum man hours.
• Controls wine and spirit inventories and works with restaurant staff to maintain budgeted pour costs.
• Maintains all cash handling policies and procedures with all employees and ensures that proper tip compliance is maintained by all service employees.
• Creates promotional programs to upsell beverage average check and rewards top employees for sales contests.
• Performs hands-on beverage training to include basic wine service, proper setting and clearing of tables, and upselling techniques.
• Ensures that all service staff are exposed to all menu items and have the opportunity to taste and critique all customer experiences.
• Works with local vendors to provide additional product exposure and tastings to the restaurant team.
• Counsels, guides, and instructs assigned personnel to perform their duties to outlet expectations.
• Works one-on-one with the Restaurant culinary team to share opinions and guest feedback. Reports all quality issues and works on a common solution to resolve any food and/or service defects.
• Recommends personnel changes including hiring, promotion, and release of personnel.
• Understands, implements, and enforces all CET and Total Service programs as well as implements and enforces all Standard Operating Procedures.
• Maintains daily expense control and trains subordinates to participate in cost control tracking reports.
• Responsible for maintaining a guest database and will execute social media opportunities to our customers.
• Conducts daily pre-shift meetings with the entire Steakhouse team (FOH and BOH) and cultivates team effort with all team members.
• Must be reliable and conscientious and possess the ability to interact (in English) with guests, co-workers, and supervisory staff.
• Excellent interpersonal, customer service, leadership, communication, team building, and problem-solving skills are required.
• Must be accurate and detail-oriented. Demonstrated ability in maintaining consistent, high-quality guest service levels. Must be able to initiate and engage in conversation in a professional and friendly manner.
• Must have the ability to act quickly and exercise good judgment under pressure/conflict situations.
• Must have an understanding of how the job responsibilities relate to the areas of the casino and hotel.
• Communicates effectively with Food and Beverage senior leadership and is expected to assist in other areas of the division when necessary.
• Supports company programs and communicates effectively with direct reports to maintain compliance (sexual harassment, etc.).
• Candidate is responsible for collaborating with the Restaurant Chef to train tableside cooking techniques to service staff.
• Walks the floor at the beginning of every shift to inspect inventory and operating supplies and makes adjustments, when necessary, through the Stratton Warren AS/400 system.

QUALIFICATIONS:

• Knowledge of basic administrative functions including scheduling, inventory, and computer functions, inter-departmental communication.
• Two-year Food and Beverage degree or comparable industry experience.
• Minimum of two years’ experience as a restaurant server in a casual dining environment.
• Minimum of two years’ experience in a supervisory capacity in a similar style of restaurant.
• Preferred experience as a Restaurant Manager in the Baltimore market, but not mandatory.
• Preferred certificate of completion of a wine and spirit training program.
• Experience with promotional strategies and monitoring redemption results.
• Experience operating point of sales systems and cash transactions.
• Must be qualified to diffuse guest complaints.
• Work requires effective communication in English, both verbal and written form in a professional manner.
• Must present a neat and professional appearance and display a team player attitude.
• Must be physically mobile with reasonable accommodations.
• Must be able to lift and carry upwards of 50 pounds.
• Knowledge of basic food preparation and presentation.
• Required to spend a minimum of one week cross-training in the kitchen and working one-on-one with the culinary team.

WORK ENVIRONMENT:

• Fast-paced environment and must be able to sustain multiple tasks with time constraints.
• Must be able to handle heavy business volume and perform under mental and physical pressure.
• Creates a professional environment for team members to perform at their peak performance without barriers and with all the necessary tools required.

SALARY RANGE:

• $50,000 - $60,000

BENEFITS OFFERED:

• 401(k), Medical, Dental, Vision, Life & Disability Insurance
• Paid Time Off.