Summary

Responsibilities

• Work with the Beverage Director to maintain the beverage program.
• Responsible for effective maintenance of inventory, invoices, and statements as they pertain to the beer, wine, and spirits program.
• Drive beverage sales, enhance guest experience and build a wine and beverage culture through training, modeling, and leadership.
• Administration includes invoicing, ordering, inventory, reporting and approval process.
• Responsible for achieving financial targets with respect to beverage P&L; make every effort to achieve financial goals of cost of goods sold, sales, and inventory management.
• Contribution to the continuing education program; organize and conduct regular wine, spirits, and beer classes for staff, focusing on knowledge of the program, communicating with guests, and sales.
• Lead the FOH staff in the successful operation of service while embodying the restaurant’s values and culture. Act as General Manager when the General Manager is not present in the restaurant.
• Train, supervise and manage all FOH staff, direct work assignments and allocate tasks. Determine
• the systems to be used to maintain proper service standards.
• Monitor and encourage development of staff skills. Enforce company policies, including policies relating to conduct of staff. Appraise FOH staff productivity and efficiency. Evaluate employee performance, provide feedback to employees and discipline employees as necessary. Help and inspire each employee to reach their greatest potential.
• Assist with candidate interviews, new-hire selection and recommendations for hiring, firing, advancement and promotion of FOH staff.
• Create a positive work environment for all FOH staff. Promote cohesive teamwork between all employees. Receive complaints or grievances from FOH staff and resolve disputes when they arise.
• Provide an extraordinary customer service experience by making good management decisions based on knowledge, training and resources provided by the restaurant.
• Open and close the restaurant. Manage service approximately five shifts each week.
• Ensure compliance with operational standards, health department regulations and all federal/state/local laws. Always follow and enforce company policies and procedures.
• Communicate service standards, procedures, and systems to FOH staff. Ensure all staff are operating in strict accordance with the restaurant’s recipes and standards.
• Prepare and send daily reports at the end of each shift.
• Perform manager specific duties as assigned, including management of beer, liquor, and wine programs, scheduling and staff education.
• Communicate with Executive Chef and/or Chef on Duty about all kitchen-related issues, menu changes and updates relating to service.
• Control the flow of service.
• Deal with guest complaints as necessary.
• Develop business management and accounting skills by training with the General Manager. Work alongside the General Manager to prepare for the GM role as the next position with the company.
• Perform other duties and responsibilities as required or requested.

Qualifications

• Self-discipline, initiative, leadership ability and outgoing nature.
• Must be able to operate effectively as part of a team and have exceptional communication skills
• Strong computer skills; experience with Microsoft Excel and Word, Toast, and R365 preferred.
• Minimum 3 years of experience in a supervisory position for a full-service, high volume, upscale dining restaurant or other food and beverage establishment with a similar capacity and clientele.
• Having directly supervised a team of employees.
• May be required to work in very warm or cold conditions for an extended period of time.
• The ability to work evenings, weekends, and holidays.
• Must be at least 18 years of age and be able to serve alcohol.
• Completed Court of Master Sommeliers Introductory Course preferred, or equivalent preferred
• Foundational knowledge of beer, wine, and spirits, with an emphasis on wine and wine sales preferred
• P&L and Cost of Goods management preferred

Working Conditions

• Ability to perform all functions at the restaurant level.
• Working with hot, cold, and potentially hazardous equipment as well as operating office equipment.
• The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job, the employee is regularly required to stand; use hands I’m to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk.
• The employee is occasionally required to climb or balance and stoop, kneel, crouch.
• The employee must regularly lift and /or move up to 45 pounds, frequently lift and/or move up to 45 pounds and occasionally lift and/or move up to 50 pounds.
• Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus.
• The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.