Beverage Supervisor | Panorama on Seven

Pay: $15 per hour, plus tips

Benefits:

• Health insurance / 401k
• Paid time off
• 8 Paid holidays
• Marriott Hotel Discounts at any Marriott property in the world!
• 2 Complimentary night hotel stays per year at any Shaner Hotel property 
• 1 Complimentary meal per shift worked
• Located on bus and metro routes.

Job Type: Full-time

Work Location: In person

Description: 

• Lead the overall bar operations by innovating the Beverage programs including but not limited to: Cocktail, Wine, Mocktail List, Whisky & Cognac Flight Tastings, Events, procurement, supplier connections, inventory & recipe management. 

• Be available to work full time on a flexible schedule based on operational needs. For example: the schedule may consist of approx. 4 days working as a Bar Supervisor/ Bartender & 1 days dedicated to innovation, creativity, menu development & related projects. 

• Control labor and operating expenses through effective scheduling, purchasing decisions, and inventory control while focusing on creative revenue generation solutions to maximize quality of service.

• Being an exemplary leader ensuring progressive employee and guest engagement 

• Manage beverage cost and operating expenses; monitor and strive for the guest satisfaction & annual budget

• Supporting the floor ops. as and when required 

• Ensure guests receive the highest level of beverage quality and service

• Develop & maintain relationships with guests and regional industry associates

• Lay out goals and develop strategies to accomplish said goals

• Select, train, evaluate, lead, motivate, coach, discipline, retain and develop the bar team to ensure that core standards are met

• Working in collaboration with the team members ensuring that the bar operates in accordance with the established operational procedures 
• Preparing & sharing Lessons Learned for each event and bar program 
• Assistance in the draft preparation and review of Bar operating budgets ensuring the achievement of financial, quality and service goals 
• Overseeing all Bar team members activities from arrival to departure including recruiting, training, retention & development in accordance with the established standards and assigned tasks 
• Monitoring the physical outlet and storage areas including FF&E, inventory, cleaning, and repair schedules 
• Interacting directly with guests, providing an exceptional hospitality experience 
• Maintaining a composed and professional demeanor while providing exemplary leadership and department representation 
• Being aware of the menu items, menu and operational changes and communicating the information as applicable
• Protecting the organization, guests, leaders and team members by adhering to applicable food, liquor safety and workplace standards, operational requirements and statutory compliance regulations
• Ensuring that all property, furnishings, equipment, and supplies are used according to proper instructions and intended use
• All duties as assigned by the F&B Operations Manager and Director in line with the common goals of the bar/ beverage front 

• Greet customers, take drink/food orders, create/serve alcoholic and non-alcoholic beverages including cocktails and beer. 

• Adhere to all local and national liquor laws as well as established company, hotel, and brand procedures. 

• Always maintain a cooperative and harmonious working climate to promote maximum morale, productivity, and efficiency. 

• Assist in closing of restaurant/ bar and associate nightly reports and paperwork as directed by the management.

• Perform other duties, special assignments and projects as requested by the management

• Attend and assist in meetings/training as required by the management. 

•  Have extensive experience as a Leader within similar environment including restaurant, hotel, catering or other fast paced high-end establishments 
• Have Valid Serving It Right and Food Safe certificates. Certificate in mixology &/ or hands on Bartending experience is a must 
• Have an excellent command of both spoken and written English. Knowledge of a Spanish will be considered an asset 
• Have solid leadership, problem solving, decision making, customer service, communication, and sales skills 
• Have detailed product knowledge and effectively handle all guests and team members inquiries including food and beverage suggestions, dietary food sensitivity or allergy requirements 
• Accurately operate POS terminals, Debit payment system, Open Table and other operations related computerized or electronic systems
• Be able to count inventory, find discrepancies, assess sales mix, ordering, create & manage recipes & staff trainings 
• Oversee the proper use of products to eliminate waste and spillage 
• Have strong business acumen, cost management, attention to detail and be able to multitask effectively 
• Have detailed knowledge of the surrounding areas including local amenities, services, and attractions 
• Be able to stand for extended periods of time, reach, bend and stop repeatedly and frequently lift and carry up to 44 pounds