Main Responsibilities and Required Skills for a Beverage Manager
A Beverage Manager is a professional who holds a crucial role in the hospitality industry, overseeing all aspects of the beverage operations within a restaurant, bar, hotel, or similar establishment. They are responsible for managing the beverage inventory, developing menus, ensuring exceptional customer service, and maximizing profitability. In this blog post, we will explore the primary responsibilities and the most in-demand hard and soft skills for Beverage Managers.
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Main Responsibilities of a Beverage Manager
The following list describes the typical responsibilities of a Beverage Manager:
Achieve
Achieve maximum sales and profits while maintaining good operations, standards, and procedures.
Adjust
Adjust schedules throughout the week to meet operational demands.
Analyze
Analyze financial results and food, beverage and labour costs.
Assist in
Assist and guide the service team and respective supporting staff in function set up.
Assist and / or manage events both at the tasting room and on Clarksburg Cider grounds.
Assist and support staff in any of their job functions as needed.
Assist client in the event planning process including placing and receiving orders.
Assist in controlling all costs.
Assist in filling "change” requests from bartenders and servers.
Assist in making dining reservations and seating of guests.
Assist staff with their job functions to ensure optimum service to guests.
Assist the Banquet Manager with all facets of the operation.
Assist with developing monthly and quarterly specials, events, etc..
Assist with interviewing and evaluating conference center team members.
Assist with inventory counts monthly.
Assist with monthly building inventory.
Assist with ordering restaurant supplies and monthly inventory of supplies.
Assist with other management requests as needed.
Assist with the cleaning of operational areas.
Attend
Attend any company events as requested by the Venue Manager.
Attend, participate in and occasionally lead required meetings or training events.
Beverage
Beverage service activities in designated areas to meet division standards.
Build
Build and maintain a register of all repeat customers with their preferences.
Check
Check reservations against VIP list from front desk.
Check stock of wines / champagnes and order shortages noted.
Check storage areas for proper supplies, organization and cleanliness.
Check the expiry, manufactured date of the food and beverage items.
Coach
Coach and motivate employees daily.
Collaborate with
Collaborate with the culinary team to create food and beverage pairings and enhance the overall dining experience.
Collaborate with the management team to develop promotional events and themed beverage nights.
Collaborate with the marketing team to develop promotional materials and campaigns.
Collaborate with the procurement team to source and select beverages from suppliers.
Collaborate with vendors and negotiate contracts to ensure the best pricing and quality of beverages.
Communicate
Communicate and train job expectations to Food and Beverage employees.
Communicate effectively with the kitchen through regular contact before, during and after service.
Communicate upselling techniques.
Communicate with Food and Beverage Management regarding all aspects of operations.
Complete
Complete all necessary paperwork.
Complete all paperwork and closing duties in accorda nce with departmental standards.
Complete incident reports.
Complete schedules for hourly staff on weekly basis.
Complete two departmental job rotations within the Rooms or Food & Beverage division.
Complete work orders for maintenance repairs and submits to engineering.
Conduct
Conduct alcohol and age restriction control in accordance with company policies.
Conduct annual evaluations of hourly staff and supervisors.
Conduct daily pre-shift in an upbeat and motivational manner.
Conduct department orientation, line ups and training to meet departmental requirements.
Conduct informative and motivational pre-shifts.
Conduct monthly departmental meetings and a ttend designated meetings.
Conduct performance evaluations for beverage staff and provide ongoing coaching and development opportunities.
Conduct regular competitor analysis to stay informed about market trends and offerings.
Conduct regular inspections of beverage areas to maintain cleanliness and organization.
Conduct regular quality assessments to maintain the consistency and excellence of beverages.
Conduct regular staff meetings to communicate goals, provide training, and address any issues.
Confirm
Confirm meetings and catering / vendor orders.
Coordinate
Coordinate and over-see private / special events per event specifications.
Coordinate and oversees beverage service activities in designated areas to meet division standards.
Coordinate between the front and back of house to achieve store operation goals.
Cover
Cover Conference Facility Manager responsibilities and functions when manager is out of office.
Create
Create and implement all policies & procedures for the club's F& B department.
Create and implement beverage strategies to drive sales and profitability.
Create and maintain schedules for all Front of House staff in all Food and Beverage outlets.
Design
Design exceptional menus, purchase goods and continuously make necessary improvements.
Design menus, continuously make necessary improvements, and support vendor to perform better.
Develop
Develop accurate and aggressive long and short range financial objectives relating to liquor sales.
Develop and analyze special promotions that will improve business opportunities.
Develop and implement marketing strategies to promote beverage offerings and drive customer engagement.
Develop and implement standard operating procedures for beverage operations.
Develop and update beverage menus to cater to customer preferences and market trends.
Develop schedules, participate in the hiring and training of employees.
Develop strategies to generate / enhance revenue.
Direct
Direct interaction with trainers and trainees.
Display
Display merchandise attractively in display cases and the store.
Document
Document any late or absent employees, coordinate breaks for staff.
Document pertinent information in department's logbook.
Encourage
Encourage staff growth and development.
Encourage team participation and promotes enthusiasm.
Ensure
Ensure all menus are correct and current.
Ensure all staff are properly groomed and in uniform, rectify any deficiencies accordingly.
Ensure by example that the Inn at Perry Cabin philosophy is known.
Ensure compliance with health and safety regulations and responsible alcohol service practices.
Ensure consistent high quality of food and beverage preparation and service.
Ensure exceptional customer service in all areas.
Ensure service to all guests follows established standards, is consistent, efficient and courteous.
Ensure Smooth Operations of Department.
Ensure staff has a complete understanding of the F&B menus and wine list.
Ensure staff has full understanding of food and beverage menus and wine list.
Ensure that a preventive maintenance program is in effect.
Ensure that service is up to Clubs & Theaters standards.
Ensure that staff reports to work as scheduled.
Ensure that the Food and Beverage department meets Magna Golf Club service standards.
Ensure the highest standards for the club's food & beverage services.
Ensure timely completion of all necessary paper work.
Ensure vendor's food vehicle should comply hygiene and statutory norms.
Ensure wines are received, pr operly stored and kept secured.
Ensure work area is left clean and organized at all times.
Enter
Enter all liquor orders and manage inventory process for the bars.
Establish
Establish targets, KPI's, schedules, policies and procedures.
Evaluate
Evaluate staff's needs to ensure proper training, accountability, follow up and overall support.
Expedite
Expedite table turnover and table resetting.
Follow-up
Follow-up / follow through of subordinates in reaching goals (continual coaching and guidance).
Foster
Foster and promote a cooperative working climate, maximizing productivity and employee moral.
Foster a positive and productive work environment by providing leadership and motivation to the beverage team.
Give
Give hands to the production team when possible.
Handle
Handle customer inquiries, concerns, and complaints related to beverages promptly and professionally.
Handle emergency and report timely.
Hold
Hold departmental staff meetings to keep everyone informed of our problems / progress.
Identify
Identify customers needs and respond proactively to all of their concerns.
Identify customers' needs and respond proactively to all of their concerns.
Identify, develop and retain high potential employees to build bench strength.
Identify Employee needs and respond proactively to all of their concerns.
Implement
Implement effective controls of food, beverage and labor costs among all departments.
Implement effective inventory management systems and procedures.
Implement training programs to enhance the beverage knowledge and skills of the staff.
Interact with
Interact with customers in a courteous and professional manner.
Investigate
Investigate and resolve complaints regarding food quality, service, or special events catering.
Investigate and resolve customer complaints regarding food quality, service, or accommodations.
Lead
Lead F&B team by attracting, recruiting, training, and appraising talented personnel.
Lead F&B team by getting the right vendor and helping them train their personnel.
Lead, motivate and inspire a team of catering professionals in their daily activities.
Lead the food service team to ensure a high level of service at all times.
Liaise with
Liaise with the event client to ensure high service levels and a positive experience.
Liaise with the hotel management and staff and adhere to all brand standards and policies.
Maintain
Maintain all Standards Set by House of Blues.
Maintain an accurate and up-to-date plan of staffing needs.
Maintain and develop customer and prospect database.
Maintain and order office supplies as required.
Maintain clear lines of communication with all Managers, including kitchen management.
Maintain complete knowledge and implement all department policies / service procedures.
Maintain, coordinate, and maximize labor based on nightly changes in sales / business volume.
Maintain effective cost and portion controls and requisition supplies to meet par stock.
Maintain food and equipment inventories, and keep inventory records.
Maintain food displays, special boards and / or descriptions.
Maintain knowledge of hotel features / services, outlets, hours of operation, etc..
Maintain open door policy.
Maintain operational supplies.
Maintain professional relationships with all coworkers and guests.
Maintain records required by government agencies regarding sanitation, and food subsidies.
Maintain team to client expectations and enthusiastically upholds all policies and procedures.
Manage
Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards.
Manage and adhere to budgets for tasting room inventory.
Manage and optimize the beverage pricing structure to achieve revenue goals.
Manage Health & Safety requirements of the business according to Division standards.
Manage operational and labour costs.
Manage staff hours to ensure we are not exceeding budget.
Manage the beverage inventory, including ordering, stock rotation, and monitoring supplies.
Manage the relationships with beverage suppliers and negotiate favorable terms.
Meet
Meet and exceed departmental goals and follows positive paths of attainment.
Meet or exceed budgetary expectations on all associated line items.
Meet or exceed health and safety requirements.
Monitor
Monitor and analyze sales data to identify opportunities for improvement and cost control.
Monitor and control beverage budgets, including cost analysis and expense management.
Monitor and control portion sizes and beverage wastage to minimize costs.
Monitor and critique the quality of the food.
Monitor and handle guest complaints, ensuring guest satisfaction.
Monitor credit card charge procedures, reconciliation / deposits, house charges, and check controls.
Monitor progress of staff & management.
Monitor the labor cost of the shift, paying close attention to overtime.
Monitor voids, promos, expense accounts, and service recovery accounts.
Motivate
Motivate staff to perform at their highest abilities.
Observe
Observe standards for the department in image, appearance, and grooming.
Offer
Offer help to team members.
Oversee
Oversee all aspects of food and beverage operations, including outlets and banquets.
Oversee all facets in the bar outlet / operation.
Oversee all facets of the restaurant.
Oversee parties / special events in the rooms.
Oversee the daily set-up of all Front of House areas.
Oversee the Food and Beverage service for members and guests.
Oversee the maintenance and cleanliness of beverage equipment and storage areas.
Oversight
Oversight of all daily business functions, opening and closing procedures, cash, and POS accounting.
Participate in
Participate in accounting for inventories, monitor and ensure sound inventory management.
Perform
Perform daily pre-shift and post-shift meetings.
Perform other related duties as assigned by the Club Manager.
Plan
Plan human resource and staff development needs.
Practice
Practice emergency procedures in compliance with hotel / company standards.
Prepare
Prepare and submit weekly time sheets to payroll office and collect paychecks for outlet.
Prepare weekly schedules in accordance with staffing guidelines and labor forecasts.
Prepare work schedules and ensure that outlets are appropriately staffed for all shifts.
Promote
Promote positive guest relations at all times.
Provide
Provide coverage for event if needed (coat checker, monitoring alcoholic drinks, etc.).
Provide F&B leadership and direction resulting in a superior guest experience satisfaction.
Provide for liquor pulls and ensure accurate accounting.
Provide for ongoing training of staff as needed.
React
React and assist in hotel emergency situations as needed.
Record
Record maintenance and report generation skills.
Recruit
Recruit, interview and train team members.
Report
Report and prevent workplace hazards.
Resolve
Resolve discrepancies with accounting.
Respond to
Respond to workplace incidents and document as required.
Review
Review scheduled catering event requests weekly and process them with help of the catering vendor.
Schedule
Schedule staff hours and assign duties.
Seek
Seek and continuously develop knowledge and information about sake industry.
Set
Set service staff schedules.
Stay updated on
Stay informed about licensing regulations and ensure compliance within the establishment.
Stay updated on industry trends, new products, and emerging beverage concepts.
Stay up to date on correct m aintenance and use of equipment.
Submit
Submit / process billing to building departments as necessary.
Supervise
Supervise and provide direction to associates in daily work activities.
Supervise floor during operation.
Supervise service and support bussers and servers as needed.
Supervise the handling of all guest complaints in the food and beverage areas.
Support
Support and communicate with all other departments.
Support in overseeing all facets of the Room Service and Private Bar Department.
Support LQA & Forbes standards.
Support the General Manger in the day-to-day operations of the business.
Test
Test cooked food by tasting and smelling it in order to ensure palatability and flavor conformity.
Train
Train and supervise all key food & beverage employees of the property.
Train and supervise staff on beverage preparation techniques, menu knowledge, and service standards.
Train new hires and ensure completion of the new hire paperwork.
Troubleshoot
Troubleshoot catering orders.
Understand
Understand and articulate the requirements for service of alcohol onsite.
Understand Four Seasons' style, practices, culture, terminology, and general philosophy.
Use
Use proper disciplinary action to associates who do not follow procedures as above.
Use these principles as guideline for behavior.
Work with
Work authorization for the selected location is required.
Work cohesively with food and beverage managers and chefs to ensure a seamless guest experience.
Work harmoniously and professionally with co-workers and supervisors.
Work with GM and ownership for efficient purchasing of supplies.
Work with Human Resources to create return to work programs for injured / ill employees.
Work with the Event Coordinator to assist with event management.
Most In-demand Hard Skills
The following list describes the most required technical skills of a Beverage Manager:
Beverage selection and pairing
Mixology and cocktail preparation
Wine and spirits knowledge
Inventory management
Cost control and financial analysis
Menu development and pricing strategies
Vendor management and contract negotiation
Point-of-Sale (POS) systems proficiency
Health and safety regulations
Beverage equipment maintenance
Data analysis and reporting
Marketing and promotional strategies
Staff training and development
Quality control and assurance
Customer relationship management
Budgeting and forecasting
Procurement and supply chain management
Compliance with licensing regulations
Standard operating procedures implementation
Menu engineering and profitability analysis
Most In-demand Soft Skills
The following list describes the most required soft skills of a Beverage Manager:
Leadership and team management
Communication and interpersonal skills
Customer service orientation
Problem-solving and decision-making abilities
Adaptability and flexibility
Organizational and time management
Attention to detail
Creativity and innovation
Collaboration and teamwork
Conflict resolution skills
Conclusion
Beverage Managers play a vital role in the success of beverage operations within the hospitality industry. They are responsible for managing all aspects of the beverage program, from menu development and inventory management to staff training and customer service. To excel in this role, Beverage Managers must possess a combination of hard skills, including beverage knowledge, inventory management, and financial analysis, as well as soft skills like leadership, communication, and problem-solving. By mastering these responsibilities and skills, Beverage Managers can create exceptional beverage experiences, drive sales, and contribute to the overall success of the establishment.
