Beverage Supervisor

Sandia Resort & Casino; Albuquerque (NM); On-site; USD 60,000 - 90,000; Full time

Job summary

Sandia Resort & Casino is seeking a Beverage Operations Manager to oversee all beverage outlets including Thur P’a Lounge and Governor’s Room. You will ensure service quality, manage inventory, train staff, and uphold safety and regulatory standards across bars and restaurants.

The role requires supervisory experience, strong leadership, and expertise in beverage operations, inventory control, and supplier relations to drive revenue and guest satisfaction.

Qualifications

• Two years supervisory experience in a bar/lounge with a full liquor license.
• Knowledge of beverages, cocktails, wines, and service standards.
• Experience with POS systems and beverage inventory controls.

Responsibilities

• Oversee the beverage outlets to meet high service standards.
• Hire, train, schedule, and direct beverage staff; address issues.
• Prepare daily/shift schedules for bar and lounge staff.
• Complete daily financial tools and reports and reconcile shifts.
• Lead a team with a culture of excellence and teamwork.
• Manage beverage inventory, ordering, receiving, and rotation.
• Maintain supplier relations for quality and cost control.
• Solicit guest feedback and follow up promptly.
• Ensure compliance with health, safety, and liquor regulations.
• Coach staff and enforce policies, appearances, and etiquette.
• Appraise performance and implement corrective actions.
• Submit requisitions and oversee transfers of products.
• Communicate daily about responsible alcohol service; enforce cuts.
• Maintain incident documentation daily.
• Ensure recipes and temperature logs are followed; monitor equipment.
• Close IG cash registers at shift end; accurate reporting.
• Complete computer-based training as needed.
• Maintain open communication with management; respond to emails.
• Foster teamwork and a positive work culture; support staff.
• Adhere to Attendance Policy; ensure punctuality.

Skills

Supervisory experience

Beverage operations

Inventory management

P&L awareness

POS systems

Staff training

Regulatory compliance

Guest service

Vendor relations

Education

High School Diploma or GED

Tools

POS software

Inventory management software

Job description

Position Summary

Responsible for overseeing the beverage operations. Ensuring the smooth and efficient operation of all beverage outlets includes bars and restaurants; Thur P’a Lounge, Governor’s Room, Ba Shie, and pool area. Primary objective will be to uphold the highest standards of service quality, drive revenue growth, and foster a positive guest experience across all beverage service areas.

Our philosophy is built on the principles of integrity, fairness, collaboration, communication, and recognition for performance excellence. Meeting all performance standards leads to attracting and retaining a qualified workforce, provides opportunities for qualified team members, and contributes towards the ongoing success of the Pueblo of Sandia today and in the future.

Essential Duties and Responsibilities

1. Manages the overall operation of the beverage outlets, ensuring smooth functioning and alignment with the high standards.
2. Interviews, hires, and trains employees; planning, assigning, and directing work assignments, addressing complaints and resolving problems.
3. Prepares schedules for bar/lounge employees.
4. Completes the required daily financial tools and reports including but not limited to; reconciliation end of staff shift paperwork, nightly log recap, end of shift walkthrough form, etc.
5. Leads and inspires a team of beverage staff, fostering a culture of excellence and teamwork.
6. Manages beverage inventory levels, including ordering, receiving, and stock rotation, to ensure product availability while minimizing waste and spoilage.
7. Manages relationships with suppliers and ensures quality and cost effectiveness.
8. Solicits guests’ feedback by direct interaction, comment cards, and follows up as necessary in a timely manner.
9. Maintains a neat, clean, organized, safe and comfortable environment for employees and guests by ensuring employees are compliant with Indian Health Services standards and regulations.
10. Ensures that all service equipment is handled safely and with reasonable care, reporting mechanical problems to the proper department for repair.
11. Coaches, reinforces, and leads employees by creating a positive and supportive environment; enforcing all regulatory, internal controls, policies and procedures, abiding and enforcing all appearance and uniform guidelines.
12. Appraises performance and makes corrective action plans of assigned staff with assistance from departmental management.
13. Submits requisitions and oversees transfers of all product to other designated locations.
14. Communicates daily to staff about responsible alcohol service and holds staff accountable.
15. Responds and takes charge in cutting off patrons who have been refused alcohol service.
16. Ensures incident documentation is completed on a daily basis.
17. Ensures that all beverage products served meets the established standardized recipes and ensures temperature logs are completed every shift by the staff on duty.
18. Ensures that IG cash registers are maintained and closed out at the designated shift times.
19. Completion of computer-based learning as needed.
20. Maintains open and effective communication with department management to include timely response via emails.
21. Nurtures an exceptional team environment, developing a positive work culture and creating a well-informed, collaborative, and enthusiastic team.
22. Punctual and regular attendance is an essential responsibility for all team members and are expected to report to work based upon the assigned schedule each day in accordance with the Attendance Policy for Pueblo of Sandia.

Additional Responsibilities

1. Performs additional duties as assigned or requested by beverage management.

Key Performance Indicators

This position has Key Performance Indicators (KPI’s) identified as a measurement of success. KPI’s will be shared with all team members who work in this job title and feedback will be provided regarding the successful completion of the KPI’s as part of the performance review process.

Knowledge, Skills, and Abilities

1. Knowledge of beverages, including cocktails, wines, spirits, and non‑alcoholic drinks, as well as trends and industry best practices.
2. Ability to motivate, coach, and develop a team to achieve organizational goals.
3. Excellent customer skills with a focus on creating positive guest experiences and resolving issues effectively.
4. Proficiency in managing beverage operations including; inventory control, staffing, scheduling, and software and technology tools.
5. Basic P&L knowledge, understanding of purchasing, beverage, and food handling knowledge.
6. Knowledge of local and state liquor laws.
7. Knowledge of safety and sanitation standards.
8. Able to assist in interviewing, hiring, orientation and training of associates.
9. Ability to foster a collaborative work environment, encouraging teamwork and cooperation among staff members.
10. Ability to supervise associates.
11. Effectively and professionally handle guest conflict situations.
12. Detail oriented with strong customer service focus.
13. Ability to maintain confidential information.
14. Interpersonal Skills – Considers and responds appropriately to the needs, feelings, and capabilities of others; adjusts approaches to suit different people and situations; may deal with people who are difficult, hostile, or distressed.
15. Experience with Point-Of‑Sale programs.
16. Maintains the highest standard of personal hygiene.
17. Ability to create an environment of teamwork by communicating common goals and showing appreciation for team members contributions and on‑going support.

Qualifications

Education and Experience

Required:

1. High School Diploma, GED certification or equivalent.
2. Two (2) years supervisory experience in a bar/lounge with a full liquor license.
3. Must be at least 21 years of age.

Preferred:

1. Two (2) years of college.
2. Six (6) months food or restaurant experience.

Note: Relevant work experience or education may be substituted to satisfy education and/or work experience.

License/Certifications/Registrations

1. Must obtain and maintain a New Mexico Alcohol Server’s License prior to hire date.
2. Must be able to successfully pass a stringent background investigation.
3. Will require a pre-employment and random drug screening.

Physical Requirements/Working Conditions

• Balancing: Maintaining body equilibrium to prevent falling and walking, standing, or crouching on narrow, slippery, or erratically moving surfaces. This factor is important if the amount of balancing exceeds that needed for ordinary locomotion and maintenance of body equilibrium.
• Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles and the like, using feet and legs and/or hands and arms. Body agility is emphasized. This factor is important if the amount and kind of climbing required exceeds that required for ordinary locomotion.
• Crawling: Moving about on hands and knees or hands and feet.
• Crouching: Bending the body downward and forward by bending leg and spine.
• Feeling: Perceiving attributes of objects, such as size, shape, temperature, or texture by touching with skin, particularly that of fingertips.
• Finger Dexterity: Picking, pinching, typing or otherwise working, primarily with fingers rather than with the whole hand as in handling.
• Grasping: Applying pressure to an object with the fingers and palm.
• Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction. Ability to receive detailed information through oral communication, and to make the discriminations in sound.
• Kneeling: Bending legs at knee to come to a rest on knee or knees.
• Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position‑to‑position. This factor is important if it occurs to a considerable degree and requires substantial use of upper extremities and back muscles. (Up to 50lbs.)
• Pulling: Using upper extremities to exert force to draw, haul, or tug objects in a sustained motion. (Up to 50lbs.)
• Pushing: Using upper extremities to press against something with steady force to thrust forward, downward, or outward. (Up to 50lbs.)
• Reaching: Extending hand(s) and arm(s) in any direction.
• Seeing: The ability to perceive the nature of objects by the eye.
• Walking: Job requirements include, in the performance of duties, walking throughout the work area, on various work surfaces throughout internal or external locations.
• Sitting: Particularly for sustained periods of time.
• Standing: Particularly for sustained periods of time.
• Stooping: Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full motion of the lower extremities and back muscles.
• Talking: Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly.

List Working Conditions Required:

1. Work is performed indoors and outdoors. Outside work is subject to temperature extremes and inclement weather conditions.
2. Work hours subject to change. Must be available to work required schedule which may include days, nights, weekends, holidays, split shifts, and overtime as needed.
3. Subject to hazards which may cause personal bodily harm; diseases; cuts bruises, burns, common cold, influenza, dust, odors and elevated noise levels.
4. Duties may involve walking, standing for long periods of time, sitting and crouching.
5. Specific required movements include the following:
   • Trunk- bend, twist, rotate, push, pull, carry.
   • Arms – reach, carry, lift, twist, and rotate.
   • Legs – lift, push, pull, twist, and rotate.
   • Hands – Grasp, manipulate bilateral coordination, hand and eye coordination, and overall finger dexterity.

Source: Hospitality Online