- Responsible for identifying unique beverage products, materials, equipment, and supplies to develop programing for all venues and co-ordinates with purchasing for the procurement of these supplies.
- Provide strategic guidance to the F&B organization; introduce new policies, processes, and technologies to drive a culture of “guest experience 1st” decision making.
- Direct reporting to Senior Director of Food & Beverage to ensure alignment with F&B department culture, objectives, and financial goals.
- Collaborates with Financial Analysts and Food and Beverage Leadership to ensure accurate beverage costing and utilization reporting.
- Attends BEO, F&B venue, and culinary meetings as required to facilitate product placement.
- Directs beverage stock replenishment, maintaining venue par stocks as established by outlet leadership.
- Discusses defective or unacceptable goods or services with users and departments to determine source of trouble and ensure corrective action.
- Ensures inventory control software is utilized optimally so that KPI objectives are realized consistently across all F&B venues.
- Assists on-site F&B Management with inventory efficiencies and strategies as required.
- Responsible for making independent purchases, using pre-approved Purchasing Authorization.
- Ability to problem solve with little to no direct management involvement.
- Learns, comprehends, and works with shared services to ensure consistency across BJC
- Available and willing to work any changes in hours deemed necessary for Business Levels.
- Responsible for maintaining a good attendance record.
- Strong focus on Canadian craft spirits and beer programs
- Background and strong relationships withing the Canadian wine industry
- Analyzes and forecasts beverage sales, manages a budget and evaluates the effectiveness of systems
- Establishes vendor relationships and maintains professional rapport with distribution companies and suppliers
- Collaborates with the Executive Chef and General Managers to plan menu items and pairings
- Oversees beverage inventory and monitors shipments, valuation and margin control
- Creates and manages product listings including rollouts of new products and phase-outs of current products
- Teaches beverage classes to employees and guests
- Working with bar teams for cleanliness, cocktail development and to maintain standards
- Proactive influencer and future-focused leader who can drive the business and bring to life the vision of beverage program.
- Strong sales and business acumen. The ability to react and adjust to changing business environment and lead the team in ensuring efficient financial management of the business.
- A wine and beverage expert who is passionate about the training and development of the team and open to sharing their knowledge with the internal team and guests.
- This job description does not list all the duties of this position. You may be instructed by management to perform other duties as assigned.
- Associates Degree in Hospitality, Business, or related field. Bachelor’s degree preferred. WSET level 3.
- Minimum five years 4-star resort Food and Beverage experience required.
- Five years food and beverage experience in a managerial role is required.
- Proficient in the use of Microsoft programs and other computer software.
- Strong knowledge of current beverage market and trends.
- Extensive knowledge of Beer, Wine and Spirits categories.
- Proficient in the creation, curation, and execution of multiple beverage menus in multiple locations simultaneously
- A wide degree of creativity, innovation and latitude is expected.
- Knowledge of standard purchasing, and inventory control policies, procedures, and practices.
- Ability to calculate figures and amounts such as discounts, interest, proportions, percentages, area, circumference, and volume
- Ability to maintain effective working relationships with government officials, department heads, team members, guests, vendors, and the public.
- Skill in effectively communicating information through verbal and written correspondence to Department Heads, team members, guests, vendors, and the public.
- Skill in solving practical problems and dealing with situations where only limited standardization exists
- Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
- Excellent organizational, communication and leadership skills.
- Ability to work nights, weekends, and holidays.
- Employment is contingent upon a favorable outcome of a background investigation.