Beverage Manager

Compensation Type: Yearly Highgate Hotels:

Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu. Highgate also has a key presence in Barcelona. Highgate’s portfolio of global properties represents an aggregate asset value exceeding $10B and generates over $2B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry’s most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.

Location:

As the largest smoke-free, non-gaming hotel in Las Vegas, the 548-room Renaissance is a fresh, welcoming alternative for business and leisure travelers. Sleek and stylish, the hotel delivers modern design and sophisticated details throughout their guest rooms, social venues and the signature restaurant, ENVY Steakhouse. The hotel offers exciting programming including 50-minute fitness classes, Kona Craft Beer, and an in-room amenity upon arrival, all complimentary to the guest.

Overview:

The Beverage Manager is responsible for coordinating and supervising all aspects of bar operations and beverage outlets, while maintaining a profitable operation and high quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

Education & Experience:

• At least 1 year of progressive experience in a hotel or a related field.
• High school diploma required.
• College course work in related field helpful.
• Previous supervisory responsibility required.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations
• Sommelier Level 1 (CMS I) is required and Level 3 (CMS III) is preferred.

  Physical requirements:

  • Long hours sometimes required.
  • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

  • General Requirements:

    • Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
    • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
    • Must be able to multitask and prioritize departmental functions to meet deadlines.
    • Approach all encounters with guests and employees in an attentive, friendly, and service-oriented manner.
    • Attend all hotel required meetings and trainings.
    • Participate in M.O.D. coverage as required.
    • Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
    • Maintain high standards of personal appearance and grooming, including wearing nametags.
    • Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
    • Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
    • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
    • Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
    • Must be able to maintain confidentiality of information.
    • Perform other duties as requested by management.
    • Maintain a warm and friendly demeanor at all times.

Responsibilities:

Fundamental Requirements:

• Employees must at all times be attentive, friendly, helpful and courteous to all guests, managers and fellow employees.
• Oversee all aspects of the daily operation of the hotel’s F&B outlets.
• Supervise all Beverage personnel.
• Respond to guest complaints in a timely manner.
• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Coordinate and monitor all phases of Loss Prevention in the Beverage outlets.
• Prepare and submit required reports in a timely manner.
• Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
• Monitor quality of service in Beverage outlets.
• Have extension knowledge of cocktails, spirits, wine and beer.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Ensure compliance with SOP’s in all Beverage outlets.
• Ensure compliance with requisition procedures.
• Be visible on the floor and assist staff as needed during each meal period.
• Organize and conduct department meetings in a timely manner.
• Conduct staff performance reviews in accordance with Highgate Hotel standards.

• Ensure the training of employees on SOP’s and technical job tasks.
• Ensure compliance with core liquor, beer and wine lists.
• Plan and implement beverage menus.
• Be involved in and/or conduct departmental and hotel training.
• Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
• Complete tip reporting.

• Ensure overall guest satisfaction.