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o All liquor brands, beers and non-alcoholic selections available in all restaurants.
o The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
o Designated glassware and garnishes for drinks.
o All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices in order to do food pairing
o Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
o Daily house count, arrivals / departures, V.I.P.’s
o Scheduled in-house group activities, locations and times.
o All department policies / service procedures.
• Check storage areas for proper supplies, organization and cleanliness. Instruct and assist designated personnel to rectify any cleanliness/organization deficiencies.
• Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business base on micros detail beverage sales.
• Check stock of wines / champagnes as per agreed per stock levels. Ensure wines are received, properly stored and kept secured.
• The proper maintenance and temperature of all wines to ensure the best qualities.