Job Description – Corporate Beverage Director

Reporting Relationships

Position Reports to: Chief Operating Officer

Subordinate Staff: Bar Staff

Basic Functions:

Development, with Direction of Chief Operating Officer

1. Create and Maintain Corporate Wine Lists:
• Glass List
• Bottle List
• Individual Site Reserve Lists
2. Manage Beer Program: Marketing, Sales, Training
3. Implement Seasonal Change in Beverage Program with input/approval from Steve Bowyer:
• Seasonal Cocktail Lists
• Maintenance of Beverage Books and content
4. Implement and Maintain Corporate Happy Hour
5. Implement Quartino Program
6. Responsible to develop Exotic Garnish Program
7. Creation of Standard and Specialty Drink Recipes under Direction of Steve Bowyer

Sales and Marketing, Atmosphere, with Direction of Chief Operating Officer

8. Produce Effective Promotions which Garner Added Sales and Build Vendor Relationships. Work with Direction of Corporate Purchaser, Carey McMahon, to coordinate with Vendors
9. Marketing: Responsible for Maintenance of all Beverage Related Marketing Tools (Tabletop POS, Check Presenter Inserts, etc)
10. Responsible for all Back Bar Displays
11. Responsible for all Bar Sales Growth and Costs
12. Create and Maintain a Seasonal Marketing Plan, 12 months advance
13. Responsible for Music Program

Purchasing, Managing Costs, with Direction of Corporate Purchaser

14. Work with Corporate Purchaser, Carey McMahon re: beverage-related purchasing, contracts, vendor relationships
15. Quality Control of Drink Recipes
16. Responsible to Ensure Correct Pour Portions throughout Company
17. Responsible for Corporate Beverage Costs within 1% of Potential

Staff-Related Functions, with Direction of Corporate Trainer

18. Interview all Bartenders prior to hiring
19. Responsible Conduct Initial Bartender Training and Bartending School, as well as Promote Excellent Sales Techniques under Direction of Corporate Trainer, Marcy McMahon
20. Assist Marcy McMahon in Development of Bar SOP’s
21. Responsible for Cleanliness Standards of all Bars

Goals:

1. Reduce Overall Bar Cost by 5%.
2. Create $500,000.00 in New Sales in 2008

$500K/15 Restaurants = $33,300/12 Months = $2,800/4 Weeks = $700 per week

3. Work with Site Managers to Evaluate Current Staff - 70/20/10

Essential Functions:

1. Knowledge of bar procedures.

2. Knowledge of current state and federal liquor laws.

3. Knowledge of Marketing and Promotions.

4. Follows all safety and sanitation policies.

5. High level of wine, beer, and liquor knowledge.

6. Excellent Communication and Leadership Skills.

7. Performs additional responsibilities, although not detailed, as requested by Chief Operating Officer at any time.

8. Maintains high level professionalism with management, vendors, and staff.

Qualifications

Knowledge

1. High school diploma, and prior experience in a bar and restaurant.

2. Basic math skills.

3. Understanding of federal, state and local liquor laws.

Skills/Aptitudes

1. Passion for Beer, Liquor and Wine

2. Passion for and dedication to exceptional guest service.

3. Vision for Increasing Sales

4. Ability to Create and Implement Highly Effective Promotions

5. English language and professional communications skills are required.

6. Ability to motivate and lead by example.

7. Ability to take and offer direction.

8. Ability to work in a team environment.

9. Ability to work calmly and effectively under pressure.

10. Must have problem-solving abilities, be self-motivated, and organized.

Working Conditions

1. This position will spend 75% of the time standing, and 25% of the time sitting.

2. This position will spend 50% of the time behind the bar in various restaurants.

3. Occasional environmental exposures to cold, heat, and water.

4. The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.

5. Must be able to hear with 100% accuracy with correction.

6. Must be able to see to 20/20 vision with correction.

Level

Must be able to work under minimal or no supervision.