Beverage Manager

ROSEWOOD KONA VILLAGE

Located on the Kona Coast of the Big Island of Hawai‘i, the iconic Kona Village Resort will once again open its doors and welcome back ‘ohana (family) to the historic and culturally rich destination in 2023. Spanning 81 acres of stunning geologic landscape and richness, Kona Village, A Rosewood Resort will draw inspiration from the history of the site, local culture and natural elements.

Less than 10 miles north of the Kona International Airport, Kona Village, A Rosewood Resort will debut 150 unique, standalone guest hale with locally-inspired décor and a privileged sense of seclusion. An array of distinct dining venues, including the original resort’s beloved Shipwreck Bar and Talk Story Bar, will offer elevated yet relaxed experiences. The resort will also offer an array of event spaces and outdoor activities, making it an exceptional destination for meetings, events and celebrations.

KEY RESPONSIBILITIES

Job summary –

The Bar Manager will collaborate with the Food & Beverage leadership team to develop beverage menu programs, ordering, inventory processes and controls of all beverage alcohol for Kona Village. This position must leverage vender relationship to position the resort’s superior beverage offerings with an emphasis on exclusivity, quality, creativity, and innovation. The focus of the role will be to strategically manage the daily operations of all resort’s bars with a pro-active approach to elevate the offerings with a sense of place for each venue, consistent and sustainable performance with a gracious attitude. Ensures all bars are operating effectively and meeting all Company standards to include execution of service, guest interaction, atmosphere, and cleanliness. This role will contribute to the organization as an active business partner that is responsible for supporting the company's goals, objectives, vision, mission, and values. Genuine passion for the hospitality industry, craft beverage and entrepreneurial spirit.

Essential Duties and Responsibilities –

• Maintain complete knowledge of and comply with all departmental policies, service procedures and luxury standards.
• Provide exceptional service and ensure guest satisfaction with dining and beverage experiences
• Manage a team of food and beverage professionals ensuring brand standards and required sequence of service components are executed with precision
• Maintain complete knowledge of:
  • Classic cocktails
  • The characteristics and description of every wine and champagne by the glass and major wines by the bottle on the wine list.
  • All liquor, beers and non-alcoholic selections available in the bar
  • All menu items, preparation method/time, ingredients, source of ingredients, sauces, portion sizes, garnishes, presentation, and prices.
  • Designated glassware and garnishes for drinks.
• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
• Monitor storage areas for proper supplies, organization, and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.
• Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Collaborate and be Chief Mixologist to create exceptional beverage and guest experiences.
• Periodically check with the Front Desk to review updates on house count and arrivals.
• Review sales for previous day; resolve discrepancies with accounting. Track revenue against budget.
• Prepare weekly work schedules in accordance with the department's labor standards and forecasts. Adjust schedules throughout the week to meet the business demands.
• Manage and direct all F&B associates within the department.
• Interview, hire and successfully onboard all new associates.
• Conduct 30-, 60- and 90-day reviews as well as end of year performance appraisals for all associates.
• Provide feedback to staff on their performance. Coach, handle disciplinary matters and counsel associates according to hotel standards.
• Conduct a daily pre-shift meeting with staff and review all information pertinent to the day's business.
• Attend daily and weekly division and hotel meetings and cascade information to the team where appropriate.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Be able to confidently analyze and participate in weekly labor meetings
• Ensure that staff report to work as scheduled. Document any late or absent associates in accordance with the attendance policy.
• Coordinate proper breaks for staff.
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
• 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. Identify situations, which compromise the department's standards and delegate these tasks.
• Monitor the preparation of station assignments, ensuring compliance to departmental standards.
• Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
• Inspect table set-ups; check for cleanliness, neatness, and agreement to departmental standards; rectify deficiencies with respective personnel.
• Inspect all aspects of the bar environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies.
• Monitor and assist the Host(ess) in greeting and escorting guests to their tables according to the departmental procedures. Ensure that tables are seated to best service the guests.
• Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.
• Anticipate heavy business times and organize procedures to handle extended waiting lines.
• Manage guest relations and ensure guest satisfaction
• Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and whatever time of day. Always promote positive guest relations.
• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
• Monitor and handle guest complaints by following the procedures and ensuring guest satisfaction.
• Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas.
• Assist bar staff with their job functions to ensure optimum service to guests.
• Manage and approve void checks in accordance with accounting procedures.
• Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with accounting standards.
• Run system-closing reports and ensure that all servers' checks are closed before they sign out.
• Ensure all closing duties for staff are completed before staff sign out.
• Conduct formal training program on the required job functions with criterion expected and department orientation with new hires. Conduct ongoing training with existing staff.
• Foster and promote a cooperative working climate, maximizing productivity and associate morale.
• Prepare and submit daily/weekly payroll and gratuity distribution records.
• Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
• Document pertinent information in department logbook.
• Complete all paperwork and closing duties in accordance with departmental standards.
• Create and maintain a positive collaboration between other venues, vendors, and corporate/ownership teams.
• Contribute proactively to the beverage venue financial success by having in depth knowledge of financials, ability to analyze profile and loss statements to help drive top line revenue and control costs.
• Be able to lead the planning and execution of capex projects as outlines by the Director of Food & Beverage.
• Contribute proactively to the marketing and programming of the beverage venues by creating marketing plans, calendar of programming initiatives and holiday offerings.
• Exhibit a friendly, helpful, and courteous manner when dealing with guests and fellow associates.
• Ensure all beverages are prepared consistently and uniformly at each beverage venue.
• Monitor breakage and waste
• All other duties as required.

Health & Safety

• Be aware of and comply with safe working practices as laid down under the Health and Safety Act as applicable to your place of work. This will include your awareness of any specific hazards at your workplace.
• The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory.
• Report any defects in the building, physical plant or equipment according to hotel procedure.
• Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures.
• Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules concerning Fire, Health & Safety.
• Be fully conversant with:
  • OSHA Regulations
  • Risk Assessments for your department
  • Hotel Fire & Bomb Procedures
  
  

Confidentiality

• Whilst working for the company there will be access to a wide variety of confidential information concerning the company, guests and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.

Other

• Comply and adhere to the Rosewood company policies.
• Take on other tasks in addition of the ones stated, in a reasonable framework.
• Be a “brand ambassador” at all times and ensure brand integrity and clarity are always maintained.
• Model the company’s culture, vision, mission and core values at all times.
• While this job description is intended to be an accurate reflection of the duties involved in this position, the Company reserves the right to add, remove or alter duties when business need dictates.
• As the hotel’s level of business varies considerably, there is a need for flexibility in attitude, approach and working hours.