Manager Beverage oversee and coordinates the planning of the beverage team.

Job Summary:

The leadership and passion you provide as Manager Beverage ensures successful operations and inspires the team to deliver exceptional service and drink offerings to our guest. Organizing, training and leading them to accomplish the departmental goals by creating strategies, objectives while assuring quality product to maximize guest satisfaction and maintaining budgetary profit margins. He/She will work closely with the Director, Food & Beverage to develop the beverage program for One&Only Le Saint Geran.

 Key Duties and Responsibilities:

• Creates a total awareness of in-house VIPs and reviews names with staff members during pre-service meetings.
• Ensures that project/department milestones/goals are met and adhering to approved budgets.
• Responsible for the mentoring, motivation and development of subordinates. Instilling a positive working attitude.

• Responsible for the quality of goods, stocks, and materials required for the development and production of the beverage menus in order to produce the standards expected by the clientele/traveler.
• Responsible for the day to day requisitioning of stocks which ensure consistent quality and cost-effective management of the hotel/resorts catering services.
• To establish the required procedures and quality control checks on all shifts to ensure the consistent production of quality guest service.
• Responsible for the daily, weekly, and monthly distribution of staff duties and shift planning for the bar.  This planning is to effectively utilize the available staff in order to maintain consistent standards of production quality.
• To ensure the beverage cost % is within the budget and applying competitive prices to our menu.
• To ensure the procedures and management standards laid down by the resort are followed and instituted amongst the beverage staff.
• To ensure that all equipment and maintenance faults are reported and kept in line with manufacturers and company standards.
• To ensure that all Food Safety standards – HCCP / DIVERSEY   are followed to the fullest.
• To liaise with event organizer’s and Restaurant Managers in developing methods and creative practices used in the production and delivery at the resort’s catering services thereby contributing to the guests enjoying a unique experience at the resort.
• To assist in the recruitment and training of outlet teams and all beverage team
• Conduct regularly scheduled departmental meetings
• Maximize revenue by communicating regularly with the Food and Beverage teams to implemented agreed upon strategies, practices and promotions
• Train beverage staff while creating and maintaining a professional, collaborative work environment.
• Work alongside the Director, Food and Beverage to develop the beverage program, including cocktail menu development, wine, beer selections with seasonal changes
• Supervise and coordinate the activities of the beverage team to ensure the smooth and efficient operation of each location.
• Oversea the storage and organization of all alcoholic products, adhering to the proper organization and temperature standards
• Assist outlet manager with service ensuring that every moment exceeds expectations
• Responsible for communicating all beverage changes, specials, and updates to outlets
• Maintain relationships with vendors to ensure beverage program is set up for continued success
• To assist with any other duties as required by the Director, Food & Beverage or another member of the Food and Beverage management team.

 Skills, Experience & Educational Requirements:

• At least 4 years’ experience at a similar level.
• Excellent Communication skills
• Minimum 7 years’ experience in a restaurant or catering institution with recognized high standards.
• Workplace training from within a high standard hotel environment.
• Certified qualification as Sommelier from a recognized institute.
• Knowledge of catering operations and beverage practices within the catering industry. 
• An understanding of the preparation, delivery and services associated with the highest standards found in international hospitality environment.
• Experience in 5*, upmarket resort would be an advantage but not a requirement.