Beverage Director-La Tour Restaurant
La Tour Restaurant is seeking a professional hospitality person who is passionate about selling wines, craft cocktails, beer and after dinner beverages. This individual should have a positive energetic attitude that can educate, train and motivate the front of house staff in selling unique, boutique wines and awesome cocktails.
La Tour has been awarded the "Best of Award of Excellence" from Wine Spectator for the last ten years. The new beverage director will have the ability to put their own thumbprint on a award winning beverage program.
Please forward resumes and references.
Job Description
Title: Beverage Director
Reports to: Owners & General Manager
Summary of Position:
Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives tasks in overall beverage program, guest relations, community relations, sales, costs, employee retention, guest service and satisfaction, of wine, beer, & cocktail program. Manage restaurant as needed, train staff on service and all beverages.
General Job Description and Specific Job Duties:
Market restaurant and fill seats by creating interesting monthly events utilizing wine, beer, liquor relationships.
Create consumer relationships with business owners, managers, employees, concierges, front desk personnel, purveyors, and foodies, to help increase business especially with monthly events and specials. Personally talk to all as often as necessary.
Training duties include; Busser, Food Runner, Host, Waitron, Sommelier,
Floor Manager, Kitchen Training.
Responsible for all aspects of beverage program and beverage service.
Close restaurant per regulations
Open restaurant per regulations
Write and maintain wine list, beer menu, cocktail menu and after dinner drink menu.
Execute all changes to wine list beer menu, cocktail menu and after dinner drink menu.
Program and maintain all beverage items in Aloha Computer System.
Control cost of sales for all beverages.
Mandatory weekly inventory of all beverages and imputing into computer systems.
Organize and maintain beverage storage area, systems and bar area.
Meet with vendors, process orders and maintain relations.
Develop and maintain a beverage-training program for staff
Maintain vendor phone list and delivery schedule.
Maintenance of bar equipment and cleaning schedule.
Learn and Maintain Reservation system.
Set par levels
Meet targeted monthly cost of goods sold
Must be TIP certified. Maintain tip certification of all employees serving alcohol.
Make sure liquor license is current and attend all liquor license meetings.
Identify areas of loss and put forth a strategy stop it
Identify areas to increase profitability
Build and maintain relationships with guests
Work the floor to increase beverage sales
Ensure invoices are correct for product, quantities and pricing
Input invoices into inventory sheets
Ensure inventory sheets are accurate
Participate in local state and national wine events to help promote La Tour
Leverage professional relationships to increase business
Ensure cleanliness of the restaurant
Track Product Losses and follow up with credits for faulty products
Handle guest complaints with grace
Support the management team in whatever else is needed
Qualifications:
Be 21 years of age.
Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
Sommelier certificate, preferred, and/or 5 years experience as head sommelier.
Have knowledge of fine dining service, food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
Possess excellent basic math skills and have the ability to operate a cash register or Aloha, POS system, computers systems, Opentable, & Cheftec.
Be passionate about food, wine, craft beer and cocktails.
Be able to work in a standing position for long periods of time (up to 5 hours).
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Must have the stamina to work 50 to 60 hours per week.