Director Of Beverage Operations

Position Summary:
Reporting to the Vice President/Assistant General Manager, the Beverage Director is responsible for the overall operation of Beverage functions at Graton Resort & Casino. The Director will provide strategic leadership, guidance and direction on all beverage concepts, initiatives and operations decisions that simultaneously result in year over year improvements in all areas of responsibility. They are also responsible for the development of the Team Members Graton Resort & Casino, while implementing the highest quality of service and offerings.

Essential Functions:
1. Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and promoting our values.
2. Develops business plans that will support property initiatives and enhance beverage quality and service, associated costs, Team Member development, retention strategies and Team Member productivity benchmarks.
3. Establishes department standards, guidelines and objectives and maintains other administrative processes such as budget and staffing to ensure proper planning and efficient operation of the beverage function.
4. Elevates performance of beverage service and all bar outlets by measuring guest satisfaction, volume, revenue and cost; facilitates the implementation of necessary changes allowing for the most successful operation of services and fulfillment of company objectives
5. Provides leadership and direction in the execution and measurement of guest service standards within beverage operations to ensure continued growth and profitability.
6. Creates and maintains beverage service standards and provides adequate training for Team Members.
7. Reviews/analyzes beverage costs, maintains cost control through efficient management of products, inventory and warehouse ordering, and identifies and implements cost cutting measures and initiatives.
8. Checks all bars and storage areas for proper supplies, organization and cleanliness.
9. Establish and maintain par levels for products, supplies and equipment.
10. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
11. Establish communication within the department by making sure essential information is communicated to team members in a timely manner.
12. Inspect bar set-ups; check for cleanliness, neatness and agreement of department standards; rectify deficiencies with respective personnel.
13. Organize, coordinate, and direct staff in set-up, service and breakdown of special events in accordance with department standards; follow up on special arrangements with respective personnel.
14. Complete work orders for maintenance repairs and submit to Engineering.
15. Conduct department meetings and attend designated meetings.
16. Conduct pre-shift huddles with Team Members and review all pertinent information to the day’s business.
17. Update the POS menu changes.
18. Foster and promote a cooperative working climate, maximizing productivity and team member morale.
19. Implement effective controls of beverage products, labor controls and all other expense accounts of the department.
20. Direct and participate with department management to ensure that Company specifications and brand
guidelines are followed.
21. Participate in identifying and hiring department Team Members in accordance with all
Company guidelines and strategies.
22. Oversee department matters as they relate to federal, state and local employment and civil rights laws.
23. Other duties as assigned.

Required Qualifications:
1. Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.
2. Ability to perform assigned duties under frequent time pressures in an interruptive environment.
3. Ability to delegate, empower, and evaluate hourly Team Members to achieve desired objectives with minimal supervision.
4. Ability to handle a flexible schedule to work weekends, holidays, and all shifts.
5. Minimum five (5) years’ experience in all aspects of beverage inclusive of restaurants and bars, banquets, and purchasing.
6. Experience in service systems and methods in casual specialty and high-volume restaurants preferred.
7. Excellent attention to detail, especially in products, service, and the appearance of all operating Food and Beverage outlets.
8. Must demonstrate sound judgement and maturity in decision-making ability, even when dealing with
difficult situations.
9. Ability to analyze and interpret operational results in order to make recommendations and adjustments.
10. Prior demonstrated experience in evaluating the performance improvement of the personnel in a food and beverage department.

Physical Requirements:
1. Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols.
2. Ability to climb, bend, reach, walk and stand for the duration of shift.
3. Requires manual dexterity to operate job related equipment.
4. Must be capable of lifting 50 pounds with or without assistance.
5. Requires the physical ability to stand for long periods of time, bend or reach to a height of 6 feet with or without assistance.