Director of Beverage Services

Duties and Responsibilities:

• Responsible for restaurant beverage menu concepting and programming in coordination with the Director of Restaurants and the outlet Managers.
• Responsible for Banquet beverage menu concepting and programming in coordination with the Director of Banquets.
• Create, implement and manage the in-cottage beverage amenity program.
• Responsible for Central Warehouse beverage inventory management including monthly counts/reporting and working with the Warehouse Manager to ensure receiving of product and transfer of inventory items is accurately recorded.
• Responsible for the Cellar Wine program and team (and potential future Cellar Spirits program), ensuring systems and processes are created and implemented that are designed to meet revenue and cost of sales targets.
• Along with the Director of Food and Beverage, plan and assist in the execution of all wine, beer and spirits events.
• Collaborate in the process for new restaurant openings as it pertains to bar design, equipment selection, storage, and menu development.
• Ensure Reynolds Lake Oconee is at the forefront of the Club industry with the quality of its beverage product offerings and event programming.
• Responsible for designing and implementing beverage training for the department in partnership with the Director of Learning and Development and restaurant/banquet leadership, including beverage knowledge, tableside and event wine service, and suggestive selling.
• Along with the Director of Food and Beverage and Director of Restaurants, participate in glassware and disposable selections for the outlets, banquets and special events.
• Foster and manage relationships with beverage suppliers, distributors, and producers and leverage those relationships for the benefit of the food and beverage program.
• Responsible for all beverage SKU and POS menu creation and management.
• Attend all beverage-related member events.
• On occasion, represent Reynolds Lake Oconee at various recruiting events and career days.
• Engineer the ongoing beverage promotion program including cocktail of the month and other seasonal promotions including but not limited to the winter holiday cocktail contest.
• Assists the Golf Professional staff with beverage selections and programming for the golf course snack bars and beverage carts.
• Ensures beverage inventory is properly conducted monthly in all outlets and investigates any variances to determine root cause.
• Participates in the annual budget process as it relates to beverage revenues, cost of sales, and operating expenses.
• Produces reporting on beverage sales, cost of sales, pricing and menu mix.
• Provides follow up for beverage-related member NPS responses.
• Ensure all app/website information relative to the beverage program is accurate and up to date
• Oversees the maintenance of the beverage POS for accuracy, server efficiency, front/back communication and interface with accounting programs.
• Attend and, at times, lead weekly departmental meetings
• Actively participate in all restaurants providing continuous direction to staff and ensuring maximum member/guest interaction.
• Maintains par levels of liquor, wine, beer and RTDs at Central Warehouse. Work with restaurant and banquet leadership to develop individual outlet par levels to ensure consistent product availability while maintaining minimal inventories. Purchases products by obtaining multiple bids to ensure a high quality product at minimal cost.
• Pursue area vendors to assist in procuring local products to elevate the beverage program, enhance quality and reduce costs.
• Close interaction with support departments to accelerate processes, and enhance rapport/communication with the restaurants and banquet teams.
• Maintain proper cost/price updates and menu maintenance by communicating to the outlets.
• Frequently visit all front bar areas and back of house areas to ensure they are maintained to standards, are efficiently organized, and meet both health and fire/safety codes and conducts FOH audits monthly for both service and facility maintenance.
• Assist in the development of the annual food and beverage budget/plan and help manage the budget/plan with the food and beverage outlets.
• Represent the department, as needed, at Earthrock orientation trainings
• Continually provide member menu feedback to the F&B leadership teams.
• Able to assist banquet functions throughout all of Reynolds Lake Oconee.

Qualifications/Requirements/Experience/Education: 

• Degree in Hotel Management or 5 years management experience in food and beverage to include administrative responsibilities, and multi-unit experience.
• Court of Master Sommeliers Level 2 or WSET Level 3 Certification preferred. Minimum of CMS Level 1 or WSET Level 2 required. Cicerone Level 2 preferred.
• Working knowledge of all areas of restaurant operations from front of the house to back of the house.
• Ability and willingness to travel to beverage producing locales for the purpose of ongoing education and product sourcing.
• Demonstrated ability to lead and supervise.
• Excellent communication skills, administrative skills, organizational skills, and public relations skills
• Proven record of customer service with ability to deal with people at all levels.
• Valid GA driver’s license with a good driving record.
• Must be able to lift a minimum of 25lbs.

Safety Responsibilities and Requirements: 

• Actively demonstrates, encourages, trains and models safety rules and guidelines in accordance with company, OSHA, EPA, DNR and other state and federal law requirements.
• Demonstrates and documents safety training and orientation for all employees.
• Investigates loss producing incidents and reviews prevention recommendations with all employees.
• Practices and leads “Safety is Everyone’s Responsibility” daily.