Supervise operation of all bars in the Hotel to maximize profitability, minimize liability, and conform to alcoholic beverage regulations.
Oversee and manage labor vs sales for all staff.
Work to continuously improve cost control measures relating to the beverage program by monitoring purchasing procedures, ensuring accurate inventory when placing orders and managing deadstock items already in house and review sales of menu items each week.
Participate in beverage inventory each month and ensure accurate counting and data entry. Coordinate with sommelier to ensure beverage inventory is merged, complete, and turned in on time.
Coordinate monthly beverage education and training with Director of Food and Beverage.
Develop Beverage/Food training for staff on menu items, new product and refreshing knowledge.