Beverage Director

3 years

Gansevoort Meatpacking Hotel is Hiring a Beverage Director

Summary of Position : The Beverage Director 's organization and prioritization of service must be strong. They will manage our guests' expectations while directing the Bartenders towards executing a memorable service. While service is one of the most important aspects of this role, equally but potentially more important is the beverage programming at each outlet. The Beverage Director is responsible for ensuring excellence, creativity and maintaining brand identity, as well as managing profitability of the bar and beverage programs at each outlet. This role will serve as leader, educator, coach and mentor to the Bar and Service teams by inspiring and teaching skills that will reinforce the core values of The Gansevoort Hotel Group. The Beverage Director will work directly with company leadership to make decisions that will impact on the financial health of the business and all our employees as well as stay aligned with the culture and policies of the company

Primary Functions:

To serve as a Gansevoort Hotel Group Brand Ambassador and maintain integrity of brand standards

To uphold and comply with Coyle Standards and Gansevoort Core Values.

Establish and maintain standards of a 5-star service.

Strive to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.

Create cocktails and bar menu direction with Floor Managers/Bar Managers at each outlet.

Continuously research and develop new cocktails

Has complete knowledge and display mastery of any spirit brand behind the bar, structure of the cocktail menu (ingredients, method of presentation of specialty cocktails and standard cocktails), classic cocktails, all wines by glass, all non-alcoholic beverages, specifications, and allergies.

Knows and upholds the service guidelines through consistent accountability.

Ensure financial accounting reports, inventories and forecasts are completed accurately and timely

Consistently follow and teach the sequence of service utilizing all proper procedures and techniques that you develop within each concept.

Ensure all menu changes follow proper execution steps and maintain necessary communication and education.

Maintain key relationships with other F&B Managers and Operations teams.

Perform due diligence and utilize strategy and excellent judgement to ensure we are getting the best possible product for the most advantageous price possible.

Create and approve standardized recipes for specialty cocktails well as classics at the bar counter, service bar, and tableside

Maintain key relationships with vendors, suppliers, distributors and other product representatives in a positive way while maintaining a positive reputation for the Company

Support bar operations including maintenance of all equipment, tools, and supplies and maintaining equipment in good working order.

Maintain the cleanliness and appearance of the bars.

Maintain complete knowledge of all menu items, liquor brands, beers and non-alcoholic selections available in the outlets.

Guides the production of syrups, infusions and garnishes for the best possible product and presentation.

Participates in service/culinary education sessions.

Follow all health and safety regulations.

Maintain a positive team atmosphere among the team.

Provide feedback and coaching to the team regularly.

Treats all Team Members fairly, with respect.

Sets high standards for appropriate team behavior on shift.

Handle guest complaints in restaurants.

Total receipts and balance against sales, deposit receipts, and lock facility at end of shift.

Capable of handling irate customers with a friendly/calm attitude.

Shows enthusiasm about guests within the restaurant.

Flexible in dealing with changes/problems (e.g., being short staffed).

Has effectively forecasted restaurant/bar needs.

Shifts priorities and goals as work demands change.

Priorities tasks effectively ensure most important tasks are completed on time.

Delegates and follow-up effectively.

Taking Ownership of issues or tasks and giving detailed updates of the F&B Manager and the General Manager.

Seeks, listens and responds to Guest feedback.

Coaches team on how to exceed Guest expectations.

Does not blame others; takes accountability for problems.

Effectively identify restaurant problems through reports and can ideate & execute to resolve the same.

Proficiency in using computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.

Proficiency in Point of sale (POS) software, inventory software, Restaurant guest satisfactory tracking software

Assist in planning regular and special event Menu.

Prepares team schedules

Coordinates the development and implementation of beverage programs that support concept clarity and take advantage of local beverage opportunities.

Ensures the implementation of all corporate annual beverage program initiatives.

Provides necessary beverage training with emphasis on sales, service, and product knowledge to ensure operational success.

Creates concept appropriate wine list enhancements, beverage lists, recipes and menu collateral.

In conjunction with the location Alcohol Safety Coordinator, maintains on-site Responsible Alcohol Service training.

Ensures show quality standards are always maintained.

Complete all projects in a timely and professional manner.

Provides the necessary beverage cost management tools for operations for successful cost management.

Ensures beverage cost and operational efficiency and great guest beverage experience by providing standard operating procedures and ongoing training for team members.

Ensures competitive pricing and product through regular research.

Works with local supplier chain to ensure most favored nation pricing, discounting and allocation.

Ensures continuity of retail pricing throughout location.

Works with managers and team members to ensure proper product control and handling of all the inventory and equipment is practiced.

Maintains and perpetuates strong partnerships with vendors and assists in the development of mutually beneficial programs.

Promotes a cooperative work climate, maximizing productivity and morale.

Skills/Qualifications:

BSc Degree in Business Administration; Hospitality Management or Culinary Schooling is a plus

Proven work experience (3+ years) of as a Bar Manager, Restaurant Manager, Hospitality Manager or similar

Proven customer service experience as a manager

Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff

Familiarity with restaurant management software

Strong leadership, motivational and people skills

Customer Service Skills and Communication Skills: you will need to listen to guests needs, provide superb service and communicate in a friendly manner with all requests

Good listening skills

English language fluency both speaking and writing

Attention to detail and organizational skills

Ability to multitask and prioritize

Ability to function in a noisy, hectic and crowed environment

Ability to remain calm under pressure

Ability to handle guests complaints

Attention to cleanliness and safety

Food safety training certified

Responsible & trustworthy

Selling skills

Teamwork

Neat and clean appearance

Stamina: you will spend most of the time on your feet and will have to lift heavy objects.

Flexible work schedules include morning/evening/night, as well as weekends and holidays.

Team player and ability to successfully pass on information from one team member to another

Physical Requirements:

Must be able to be standing/mobile/stationary for at least 9 hours a day, 45 hours a week.

Periodically fast paced strides are required to go from one part of property to another.

Must regularly lift/carry/move 50 pounds of force.

Must be able to seize, grasp, turn and hold objects with hands.

Occasionally kneeling, bending, crouching and climbing are required.

Job Type: Full-time

Pay: $105,000.00 per year

Compensation: Salary ($105,000.00)

Strong Communication Skills

Ability to Handle Stress

Conflict Resolution skills

Adaptability to Change

Time Management Skills

Attention to Detail

Team Collaboration

Customer Relationship Management

Problem Solving Skills

Ability to work in a fast paced environment

Flexibility in scheduling

Ability to Train and Develop Staff

Creativity in Beverage Programming

Ability to Maintain High Standards

Positive Attitude

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