Director Of Wine

Beverage Manager

Responsible for overall operation of all facets of the Beverage component of the Food and Beverage Division while maintaining quality standards and maximizing profitability.

Essential Duties and Responsibilities – (Key Activities)

• Maintain completeknowledge of and comply with all departmental policies, service procedures and standards.
• Ensure that standards are maintained at a superior level on a daily basis.
• Leading by example in all that is done and undertaken to ensure that there is an ability to hold the management accountable.
• Keep inventory and order wine/liquor/spirits to replenish stock. Concentrates efforts on staying in-stock with minimal back stock.
• Discuss wines with guests and assist with wine selection. Exercise proficiency in promoting education and proper wine selection.
• Responsible for accurately processing warehoused and direct store deliveries.
• Maintain the appropriate profit margin in accordance with the approved pre-determined budget, which entails, but is not limited to: sales goals, cost of goods, expenses, price changes and waste management.
• Responsible for daily and weekly logging of invoices and for following the established invoice routing procedure.
• Manages and assures proper displaying and selling of all Liquor products to guests and advises guests on quality of wine, method of handling, and other factors affecting the product.
• Responsible for implementing and maintaining all marketing programs, including but not limited to weekly ads, price changes, merchandising, etc.
• Responsible for communication with the Director of F&B and Beverage Director on pertinent issues, department conditions, and any other Wine and Spirit related issues.
• Issue, open, and serve wine/champagne bottles.
• Answer guest questions or concerns regarding the origin, vintage, and style of various wines.
• Update and maintain wine list and MICROS system.
• Pair and suggest wines that will best complement menu items. Attend wine tastings and develop relationships with vendors.
• Request new wines and products. Create and update wine lists. Design and implement wine promotions and incentive programs.
• Monitor and replenish inventory of wine cellar, equipment, and glassware.
• Train and educate server and bartender staff. Conduct vintage and BIN number checks. Conduct staff wine tastings. Secure liquors, beers, wines, coolers, cabinets, and storage areas. Follow all state and local laws for serving alcohol responsibly. Maintain accurate spill sheet.
• Oversee all food and beverage outlets, with a specific focus on the beverage/bar operation. Assisting and supporting operationally when needed during peak periods as well as during times of leadership shortages
• Comfortable and competent in hosting wine dinners, leading the conversation on the knowledge of wine and its pairing and partnering with the culinary team on menu content/ideas.
• Design and develop division policies and operating protocols and procedures.
• Prepare, implement, and maintain division standards and control objectives.
• Participate in establishment of a marketing and public relations plan for F&B, with the beverage alignment per concept accordingly.
• Monitor productivity guidelines for all F&B departments. Maximize profits within F&B.
• Establish and implement annual objectives for F&B department in accordance with company and Rosewood standards.
• Maintain operating budget. Understanding of equipment usage and needs as it specifically aligns to the beverage operation of the division, assisting in the inventory of, management of, and setting par levels to maintain glassware, racks, and other bar specific equipment as necessary per concept.
• Ensure that required operating licenses and permits are displayed as required by law.
• Follow up and follow through on all requested actions.
• Hold the management team and associates accountable for performing their tasks and roles to the best of their abilities.
• Support and uphold hotel standard operating procedures concerning hiring, associate relations, supervision, and disciplinary action.
• Act as Manager on Duty at all times when on shift, as a senior member of the F&B Operational leadership team.
• Participate in quality control activities to ensure food quality, presentation, delivery and service is maintained at a superior level.
• Work closely with the Executive team to support and achieve the resort goals and objectives.
• Ensure the F&B department operates based on Rosewood quality standards.
• Interact in courteous and professional manner with all guests, associate, and community members.
• Adheres to and enforces the grooming standards of the operation and hotel overall.
• Respond in courteous, professional, and rapid manner in order to resolve all guest and associate difficulties.
• Apply principles of logical thinking to a wide range of unstandardized intellectual and practical problems in order to perform and direct many varied and complex tasks.
• Lead and participate in daily briefings and meetings for F&B.
• Create, inspire, and conceptualize the beverage menus and concepts in alignment with overall direction set forth by the Director of F&B for all areas.
• Competitive analysis to be done quarterly for all areas to ensure there is alignment with offering and pricing
• Liaising with suppliers, to arrange best pricing, unique products, support and assistance with special events and one-of-a-kind opportunities to differentiate.
• Liaising with the events management for upcoming events and ensuring beverage is represented per standards and revenue potential.
• Reviewing and thinking of creative ways for each area to be maximizing their beverage revenues
• Training, guiding, and showing the team how to make the drinks and follow the processes and creating best practices.
• Lead, direct, coordinate, influence and persuade associate in order to maintain service quality standards.
• Interact with supervisor, subordinates, co-workers, to complete assignments, resolving associate and guest complaints.
• Interpret and comply with a variety of instructions furnished in written, oral, diagrammatic or schedule form.
• Perform a variety of duties, often changing from one task to another of a different nature without loss of efficiency or composure.
• Communication with all levels of associates throughout the hotel to ensure that F&B is able to put the best foot forward.
• Maintain clean and safe work area. Report any issues through Knowcross to be rectified
• Support the company Risk management programs to reduce accidents and improve department working conditions.
• All other duties as required and as reasonably directed by management.
• While this job description is intended to be an accurate reflection of the duties involved in this position, the company reserves the right to add, remove or alter duties when business need dictates.
• Provide coverage and support of food and beverage outlets, banquets, restaurants and bars. This could include managing a shift and floor service of restaurants or bars or banquets.

Required Skills –

• Must be able to perform job functions with attention to detail, speed and accuracy
• Prioritize, organize and follow-up
• Be a clear thinker, remaining calm and resolving problems using good judgement
• Follow directions thoroughly
• Understand a guest's service needs
• Work cohesively with co-workers as part of a team
• Work with minimal supervision
• Maintain composure and calm demeanour at all times
• Maintain confidentiality of guest information and pertinent hotel data
• Prior heavy exposure to banquets, room service and dining operations
• Thorough knowledge of first-class food and beverage operations
• Thorough knowledge of imported and domestic wines
• Thorough knowledge of budgeting
• Ability to plan, implement and design operating standards and procedures
• Ability to effectuate quality and quantity control standards
• Ability to understand financial statement and react to it
• Ability to establish annual objectives for the division and each management member of the team
• Ability to be resourceful, creative and maintain flexibility
• Ability to train, motivate, evaluate, mentor and direct employees and managers to meet desired ends
• Ability to perform mathematical operations with units of measure including, but not limited to dollars, cents, feet, inches, cups, pounds, and ounces
• Ability to access, input, analyse and retrieve information from computer
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