Salamander Hotels & Resorts

Gold Cup Wine Bar Manager

1 week agoMiddleburg, VA

POSITION OBJECTIVE

Responsible for the management of all aspects of the Gold Cup Restaurant functions, in accordance with Resort standards. Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff.

ESSENTIAL JOB FUNCTIONS
• Responsible for the hiring, termination, coaching, recruiting, and developing of service professionals on the PM shift.
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Review sales for previous day; resolve discrepancies with Accounting. Track revenue against budget.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Check wine and liquor storage areas for organization, cleanliness and appropriate par levels.
• Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Requisition linens/skirting required for business and assign staff to transport such to the Restaurant.
• Conduct pre-shift meeting with staff and review all information pertinent to the day's business.
• Schedule attendants and control of greeters, servers and bus attendants.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
• Maintain positive, professional and productive relations with both Internal and External client(s), including but not limited to the following:

o External: Hotel guests/visitors and Suppliers.

o Internal: Staff in Gold Cup Wine Bar, Stewarding/Kitchen, Catering & Sales/ Storeroom/other F&B Services and Managers/ Front Desk/Accounting/Housekeeping/ Executive Offices and Engineering
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Maintain complete knowledge of:

o All liquor brands, beers and non-alcoholic selections available in Restaurant.

o The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.

o Designated glassware and garnishes for drinks.

o Daily menu specials, 86'd items.

o Gold Cup room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.

o Manual system procedures.

o Daily house count, arrivals/departures, VIPs.

o Scheduled in-house group activities, locations and times / Resume.
• Meet with the Chef to review daily specials and 86'd items; update board throughout shift. Ensure that staff are aware of changes.
• Ensure that staff report to work as scheduled. Document any late or absent employees.
• Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.
• Review open table, pre-assign designated tables and follow up on all special requests.
• Ensure that specified amount of wine lists are available and in good condition for each meal period.
• Handle void checks in accordance with accounting procedures.
• Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with accounting standards.
• Prepare and submit daily/weekly payroll and tip distribution records.
• Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering via HOTSOS directly for urgent repairs.
• Review status of assignments and any follow-up action with on-coming Supervisor.
• Responsible for supervising all opening and/or closing side duties. Make entries into logbook.

 In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

o Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties.

o Additional duties as necessary and assigned.

EDUCATION/EXPERIENCE
• Must be 18 years of age or older.
• High school diploma or equivalent required.

REQUIREMENTS
• 2 years F&B management experience.
• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.
• Must possess basic computer skills.
• Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
• Ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service and taking disciplinary action when necessary.
• Ability to solve problems and make rational decisions.
• Knowledge of hotel food and beverage operations.
• Knowledge of food and alcoholic beverages.

PHYSICAL DEMANDS
• The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job.
• While performing the duties this job, the employee is regularly required to stand; walk’ use hands to finger, handle or feel; reach with hands and arms; stoop, kneel, crouch; talk and hear.
• The employee must be able to lift and move up to 25 pounds.
• The employee must be able to see differences in widths and length of lines such as those on graphs.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK ENVIRONMENT
• Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors.
• Must be able to change activity frequently and cope with interruptions.

Job ID: Salamander-1199