Imagine!
General Manager Beverage Operations
Imagine!, Las Vegas, Nevada, us, 89105
TITLE:
General Manager Beverage Operations - Cabinet of CuriositiesPOSITION SCOPE:
The General Manager of Food and Beverage is responsible for creating and executing the beverage program and operations within the Cabinet of Curiosities and the Lock Speakeasy while managing costs, guest services, and team members.ESSENTIALS DUTIES:Strong overall knowledge of beverage preparation and presentation.Responsible for leading the beverage management team in achieving the operational and financial goals of each beverage venue, monitoring the performance, scheduling, and training of the staff; maintaining the facilities in accordance with Imagine exhibitions service standards, and ensuring high customer satisfaction and an exceptional guest experience.Oversee leadership in the development and monitoring of beverage operations, fiscal budgets, guest service standards, and marketing strategies to produce both short-term and long-term profitability.Establish par levels for supplies, liquor, beer, wine, and equipment, completing requisitions to replenish shortages or additional items needed for the anticipated business.Oversee implementation of policies, operating procedures, training programs, directives, menus, work schedules, rules and regulations for the beverage staff and personnel.Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections available in outlets, the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list, designated glassware and garnishes for drinks, all bar menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.Maintain the highest standards of health, sanitation, and cleanliness within all areas of Beverage.Ensure 100% compliance and that all team members required credentials are up to date.Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.Maintain inventory and cogs for all products and sales.Interview, select, train, supervise, counsel and coach beverage staff for the efficient operation of the outlet.Responsible for all group sales bookings process, to include upsells on bar products.Knowledge of the Union CBA Contract, grievance procedures and arbitrations.Drive employee engagement through coaching, training, and developmentSupport and communicate with partners and resources available toPerform other job-related duties as requested.Planning and executing special events, personalized guest experiences, and the VIP Room.Hire and train new food and beverage staff.Developing job duties for each position within the bars.Ensure staff have all appropriate credentials as required by county, city, and state.Responsible for hiring and developing teams to deliver education on drinks and or enhanced experience to support themed environment.Building an environment for beverage staff to study and create innovative cocktails, origination of drinks and material in support of exhibits.PREREQUISITE KNOWLEDGE, SKILLS AND ABILITIES:Preferred: Bachelors Degree in Restaurant Management or Hospitality Management.and/or required managerial experience in managing variations of venues to include restaurants, bars, Speakeasys and/or in Entertainment, which evolves and supports an experiential or themed attraction, exhibit, or environment.Experience in mixology has a creative flare to embody the themed experience or exhibit. Minimum of three years in mixology.Great organizational skills.Ability to forecast how much food and beverage is needed.Ability to delegate tasks.Great leadership abilities.Deep knowledge of organizing and executing events.Customer oriented mindset.Ability to effectively communicate with all levels of staff.Ability to create reports to give to ownership.Attend regular meetings, events, and any training required with the position.Requires ability to work with computer software and applications to analyze, interpret and present data with regards to revenue, expenses, and guest services.PHYSICAL AND MENTAL REQUIREMENTS:Ability to function in loud, fast paced environment with high-pressure situations.Position requires standing, walking, bending, pushing, pulling, lifting, and reaching throughout the shift.Ability to lift up to 25 lbs. with bending at the waist-like motions.Must be able to handle heavy volumes and work various shifts to include weekends, nights and/or holidays.Manual dexterity to operate a computer.Correctable vision and hearing.Excellent interpersonal skills.Clear, easy to understand oral communication ability.Ability to lift 50 pounds occasionally for the purpose of moving equipment on and off shelves.Ability to stand and walk for long periods.Ability to sit for long periods.Capability to read, write, and understand English.Skilled in the use of computer and office equipment.Proficient in activities requiring manual dexterity of both hands.Primarily an onsite position.
General Manager Beverage Operations - Cabinet of CuriositiesPOSITION SCOPE:
The General Manager of Food and Beverage is responsible for creating and executing the beverage program and operations within the Cabinet of Curiosities and the Lock Speakeasy while managing costs, guest services, and team members.ESSENTIALS DUTIES:Strong overall knowledge of beverage preparation and presentation.Responsible for leading the beverage management team in achieving the operational and financial goals of each beverage venue, monitoring the performance, scheduling, and training of the staff; maintaining the facilities in accordance with Imagine exhibitions service standards, and ensuring high customer satisfaction and an exceptional guest experience.Oversee leadership in the development and monitoring of beverage operations, fiscal budgets, guest service standards, and marketing strategies to produce both short-term and long-term profitability.Establish par levels for supplies, liquor, beer, wine, and equipment, completing requisitions to replenish shortages or additional items needed for the anticipated business.Oversee implementation of policies, operating procedures, training programs, directives, menus, work schedules, rules and regulations for the beverage staff and personnel.Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections available in outlets, the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list, designated glassware and garnishes for drinks, all bar menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.Maintain the highest standards of health, sanitation, and cleanliness within all areas of Beverage.Ensure 100% compliance and that all team members required credentials are up to date.Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.Maintain inventory and cogs for all products and sales.Interview, select, train, supervise, counsel and coach beverage staff for the efficient operation of the outlet.Responsible for all group sales bookings process, to include upsells on bar products.Knowledge of the Union CBA Contract, grievance procedures and arbitrations.Drive employee engagement through coaching, training, and developmentSupport and communicate with partners and resources available toPerform other job-related duties as requested.Planning and executing special events, personalized guest experiences, and the VIP Room.Hire and train new food and beverage staff.Developing job duties for each position within the bars.Ensure staff have all appropriate credentials as required by county, city, and state.Responsible for hiring and developing teams to deliver education on drinks and or enhanced experience to support themed environment.Building an environment for beverage staff to study and create innovative cocktails, origination of drinks and material in support of exhibits.PREREQUISITE KNOWLEDGE, SKILLS AND ABILITIES:Preferred: Bachelors Degree in Restaurant Management or Hospitality Management.and/or required managerial experience in managing variations of venues to include restaurants, bars, Speakeasys and/or in Entertainment, which evolves and supports an experiential or themed attraction, exhibit, or environment.Experience in mixology has a creative flare to embody the themed experience or exhibit. Minimum of three years in mixology.Great organizational skills.Ability to forecast how much food and beverage is needed.Ability to delegate tasks.Great leadership abilities.Deep knowledge of organizing and executing events.Customer oriented mindset.Ability to effectively communicate with all levels of staff.Ability to create reports to give to ownership.Attend regular meetings, events, and any training required with the position.Requires ability to work with computer software and applications to analyze, interpret and present data with regards to revenue, expenses, and guest services.PHYSICAL AND MENTAL REQUIREMENTS:Ability to function in loud, fast paced environment with high-pressure situations.Position requires standing, walking, bending, pushing, pulling, lifting, and reaching throughout the shift.Ability to lift up to 25 lbs. with bending at the waist-like motions.Must be able to handle heavy volumes and work various shifts to include weekends, nights and/or holidays.Manual dexterity to operate a computer.Correctable vision and hearing.Excellent interpersonal skills.Clear, easy to understand oral communication ability.Ability to lift 50 pounds occasionally for the purpose of moving equipment on and off shelves.Ability to stand and walk for long periods.Ability to sit for long periods.Capability to read, write, and understand English.Skilled in the use of computer and office equipment.Proficient in activities requiring manual dexterity of both hands.Primarily an onsite position.