Beverage Manager

Kessler Hospitality’s portfolio of artistically inspired boutique hotels boasts unique design, luxurious accommodations, enriching ambiance, and intuitive service. With properties in Alabama, Colorado, Georgia, Florida, North Carolina or South Carolina, each hotel’s exquisite art, music, and cultural influences are deliberately approachable. Designed to inspire and to encourage unforgettable experiences, Kessler guests are immersed in redefined Bohemian luxury, from a cutting-edge downtown icon to a premier luxury lodge, Savannah’s entertainment destination, and an elite ski lodge. Kessler Hospitality was the founding member of the Marriott Autograph Collection, introduced with seven Autograph Collection branded hotels. Each property is a bold, original hotel carefully created with style and the individualist traveler in mind.

Perched on the falls of the iconic Reedy River in the heart of Downtown Greenville, our AAA Four Diamond boutique lodge offers guests an intimate way to experience the area's natural wonders. Whether you're here for adventure or for the luxurious spa, our hotel in Greenville, SC, will restore and recharge your entire being. From the stunning views to our curated art collection, Grand Bohemian Lodge enlivens the senses and instills wonder.

Find floor-to-ceiling windows around every corner of our lodge, and earth-inspired details in everything from the chandeliers to the wine room. Make yourself comfortable with beautiful balconies and majestic accents. Relax at our outdoor bar and restaurant, Between the Trees, overlooking the Reedy River, or delight in Greenville’s natural beauty from our perfectly manicured event lawn. With an onsite spa, art gallery, fitness center, and hiking trails that meander the grounds, you will find yourself deeply connected to all this destination offers.

The Beverage Manager is responsible for coordinating and supervising all aspects of bar operations and beverage outlets, while maintaining a profitable operation and high-quality products and service levels. They are expected to market ideas to promote business, reduce employee turnover, maintain revenue and payroll budgets, and meet budgeted productivity while keeping quality consistently high.

• Fully understands and complies with all federal, state, county, and municipal regulations that pertain to health, safety, and when serving alcohol
• Supervise the daily operation of F&B Outlets
• Responsible for ensuring that all Beverage operations are in compliance with all systems, control policies and procedures
• Estimates beverage consumption and purchases or requisitions beverage ingredients and supplies
• To monitor and critique the quality and consistency of the Beverage product.
• Bring innovation and creative ideas to create specialty cocktails for our menu
• Create and implement promotional plans to drive business to Beverage Department; host local events to create charity and local business opportunities
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Participates in the budgeting process for areas of responsibility.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement
• Conduct regular departmental meetings
• Attend hotel meetings; ensure that daily pre-shift meetings conducted with all Grand Performers on a daily basis for all shifts
• Maintain cleanliness and health code standards
• Complete monthly beverage inventory
• Schedule staff to reflect daily occupancy and reservations in order to Monitor and control payroll and other expenses
• Collaborates with internal and external partners to accomplish all administrative tasks relating to the organization and business operation of the restaurant
• Requires a detail-oriented Hospitality leader who will be a hands-on mentor in the dining room with the ability to adapt quickly to changes and create an amazing experience for both our guests and our staff
• Assists in leading all front-of-house operations, providing insight and guidance to every member of the team, working closely with the Restaurant General Manager and corporate operations teams to further the success of the restaurant
• Contributes to the planning, organization, and training necessary to achieve restaurant objectives in sales, costs, employee retention, communication and awareness, guest service and satisfaction, food quality, and compliance
• Knowledge of Database software; Internet software; Inventory software; Order processing systems; Spreadsheet software and Word Processing software
• Work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry
• Apply concepts such as fractions, percentages, ratios, and proportions to practical situations
• Read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations
• Ability to write reports, business correspondence, and procedure manuals
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public
• Customer Service - Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer
  feedback to improve service; Responds to requests for service and assistance; Meets commitments

• 3 or more year’s experience in similar or equivalent role in a fine dining high volume restaurant, with at least 1 year in a leadership role
• Ability to create Wine & Cocktail menus for multiple venues and train staff
• Ability to control costs through purchasing, inventory, storage and pricing
• Exceptional communication and organizational skills
• Gracious spirit of hospitality
• Intellectual curiosity and emotional maturity
• Continually strive to develop staff in all areas of food and service education
• Ability to work clean, organized, and lead a team
• Advanced knowledge of Food and Wine and Mixology
• Ensure compliance with all local liquor laws, health, and sanitation regulations
• Level 1 Somm certification a plus
• Knowledge of financial reporting and ability to analyze data
• Have a strong eye towards development both personal and for your team
• Knowledge of safety and hygiene protocols
• Clear understanding of State, Federal, and Local employment laws