Beverage Manager

Montauk, New York-based Navy Beach Restaurant is reopening for the 2025 season in late April, and looking to add an experienced beverage and floor manager to our team in the Hamptons. This is a great opportunity to join a team of hospitality professionals with excellent room for growth. BEVERAGE and FLOOR MANAGER Responsible for Navy Beach Restaurant's Beverage Program, including selection of products, menu design and content, training and controls while producing a quality product, which consistently exceeds guest expectation standards, delivered in a friendly and professional manner. The Floor Manager's main responsibility is to ensure that guests have a positive experience when they visit the Restaurant. They work closely with upper management to implement customer service policies and hire employees who reflect company values. Their job is to oversee smooth operations during service by properly assigning Servers to sections, assisting front of house staff in executing service, and promptly responding to any service-related issues. The Floor Manager is also responsible for adhering to budgets, placing orders for products and supplies, assisting with scheduling staff, interviewing/training new hires, delegating assignments, and in assisting service staff to complete their job duties during understaffed shifts. Examples of Duties (including but not limited to the following) Always displays the highest standards of customer service, welcoming customers in a polite, gracious, and enthusiastic manner; always paying attention; anticipating and meeting their needs. Handles multiple priorities, works under stress, and exercises good judgment when dealing with guest situations and complaints. Mix ingredients, such as liquor, soda, water, sugar, and bitters to prepare cocktails and other drinks according to standard recipes. Oversee the bar operation as it relates to the restaurant establishing and maintaining performance standards, while maximizing revenue and profit. Observe and appraise team member performance, provide feedback, and facilitate improvements in accordance with established standards of product and performance. Oversee personnel and operations ensuring organization, cleanliness, proper maintenance, and supplies. Select products that will meet the quality standards and financial expectations of the restaurant. Coordinate with other departments/managers the daily flow of operations Establish and adhere to the proper par stock ordering procedures. Complete and oversee set-up and clearing of the bar areas, liquor storage, wine room. Maintains cleanliness throughout bar/lounge and performs weekly maintenance. Implements cost controls as needed to achieve positive financial results. Achieves assigned budget goals with regards to overall beverage COGS and expenses. Oversees execution of required daily/weekly/monthly reporting. Celebrates and fosters decisions that result in successes as well as failures. Communicates areas that need attention to staff and follows up to verify understanding. Requirements Stays readily available/ approachable for all team members. Perform other related duties as assigned. Responds quickly and positively to guests' questions, requests, problems, and complaints and resolves them effectively and consistently. Always demonstrates departmental knowledge and efficiency. Stays well groomed, looking professional, clean, and appropriately fitted in compliance with the company's standards. Follow and enforce health, welfare, and safety policies and procedures to ensure a safe environment for all guests and fellow team members. Ensure your workspace is cleaned and sanitized as directed by the restaurant. (These processes may change from time to time based on seasonality or recommendations from the Suffolk County Health Department.) FLOOR MANAGER JOB DESCRIPTION DUTIES and REQUIREMENTS · Assign service staff to appropriate sections and delegate side work · Collaborate with the kitchen staff to ensure timely and accurate service · Interview, hire, and train new employees to work in different positions at the restaurant · Engage guests in positive dialogue to ensure satisfaction and return business · Make sure that all staff members comply with safe food handling procedures · Make certain that all fire, safety, and health regulations are adhered to on a constant basis · Formulate work schedules on a weekly basis · Perform restaurant opening and closing activities · Ensure that all cash handling procedures are being adhered to · Assist Senior Management in developing/implementing core business and marketing plans · Develop and implement marketing strategies to maximize restaurant revenues · Organize management of repair and maintenance issues · Keep track of inventory and order supplies as needed SKILLS and QUALIFICATIONS · 3+ years of progressive experience in the hospitality industry, management experience preferred · A warm and gracious outlook, the ability to create stellar guest experiences · A professional and polished approach to leadership with a passion for hospitality · Positive attitude and strong work ethic with the mentality of a team player · The ability to comfortably lead a team in a busy atmosphere · Strong knowledge of food and food preparation techniques · Strong knowledge of wine, beer, spirits, classic and contemporary cocktails · Excellent verbal and written communication skills · Skilled with Micros POS, Resy, Avero, and Excel · Attention to detail · Ability to multitask and stay organized · Ability to lift up to 50lbs · High level of stamina to work on feet for extended periods of time · Open availability including days, nights, weekends, and holidays  

Created: 2025-01-11