Beverage Supervisor | Panorama on Seven

Shaner Group; Buffalo (NY); On-site; USD 21,000 - 29,000; Full time

Benefits offered by this job

Health insurance

401(k)

Paid time off

Marriott hotel discounts

2 complimentary hotel nights per year

1 complimentary meal per shift

Located on bus/metro routes

Job summary

Shaner Group in Buffalo, NY, seeks a Bar Supervisor/Bartender to lead all beverage operations, innovate menu items, and ensure exceptional guest experiences. This full-time, in-person role requires a dynamic leader who can manage costs, train staff, and execute high-quality service across cocktails, wine, and events.

You will work a flexible schedule, with several days dedicated to beverage development, and you will help maximize revenue while maintaining brand standards.

Qualifications

• Experience as a leader in fast-paced hotel/restaurant settings.
• Valid Serving It Right and Food Safe certificates.
• Excellent English; Spanish is a plus.
• Strong leadership, problem-solving and sales skills.

Responsibilities

• Lead bar operations, including cocktails, wine, mocktails, flights and events.
• Work a flexible schedule, approx. 4 days as Bar Supervisor/Bartender and 1 day for menu development.
• Control labor and costs through scheduling, purchasing and inventory.
• Develop guest relationships and ensure high beverage quality.
• Train and develop bar staff; maintain standards.
• Adhere to local liquor laws and company procedures.

Skills

Leadership

Customer service

Communication

Sales skills

Problem solving

Team motivation

Tools

POS terminals

OpenTable

Debit payment system

Inventory control

Job description

Pay: $15 per hour, plus tips

Benefits:

• Health insurance / 401k
• Paid time off
• 8 Paid holidays
• Marriott Hotel Discounts at any Marriott property in the world!
• 2 Complimentary night hotel stays per year at any Shaner Hotel property
• 1 Complimentary meal per shift worked
• Located on bus and metro routes.

Job Type: Full-time

Work Location: In person

Description:

• Lead the overall bar operations by innovating the Beverage programs including but not limited to: Cocktail, Wine, Mocktail List, Whisky & Cognac Flight Tastings, Events, procurement, supplier connections, inventory & recipe management.

• Be available to work full time on a flexible schedule based on operational needs. For example: the schedule may consist of approx. 4 days working as a Bar Supervisor/ Bartender & 1 days dedicated to innovation, creativity, menu development & related projects.

• Control labor and operating expenses through effective scheduling, purchasing decisions, and inventory control while focusing on creative revenue generation solutions to maximize quality of service.

• Being an exemplary leader ensuring progressive employee and guest engagement

• Manage beverage cost and operating expenses; monitor and strive for the guest satisfaction & annual budget

• Supporting the floor ops. as and when required

• Ensure guests receive the highest level of beverage quality and service

• Develop & maintain relationships with guests and regional industry associates

• Lay out goals and develop strategies to accomplish said goals

• Select, train, evaluate, lead, motivate, coach, discipline, retain and develop the bar team to ensure that core standards are met

Responsibilities:

Responsible for the supervising of all aspects of the Restaurant Bar functions, in accordance with hotel standards.

• Working in collaboration with the team members ensuring that the bar operates in accordance with the established operational procedures
• Preparing & sharing Lessons Learned for each event and bar program
• Assistance in the draft preparation and review of Bar operating budgets ensuring the achievement of financial, quality and service goals
• Overseeing all Bar team members activities from arrival to departure including recruiting, training, retention & development in accordance with the established standards and assigned tasks
• Monitoring the physical outlet and storage areas including FF&E, inventory, cleaning, and repair schedules
• Interacting directly with guests, providing an exceptional hospitality experience
• Maintaining a composed and professional demeanor while providing exemplary leadership and department representation
• Being aware of the menu items, menu and operational changes and communicating the information as applicable
• Protecting the organization, guests, leaders and team members by adhering to applicable food, liquor safety and workplace standards, operational requirements and statutory compliance regulations
• Ensuring that all property, furnishings, equipment, and supplies are used according to proper instructions and intended use
• All duties as assigned by the F&B Operations Manager and Director in line with the common goals of the bar/ beverage front

• Greetcustomers,takedrink/foodorders,create/servealcoholicandnon-alcoholicbeveragesincludingcocktailsandbeer.

• Adheretoalllocaland nationalliquorlawsas wellasestablishedcompany,hotel,and brandprocedures.

• Alwaysmaintaina cooperative and harmonious working climate to promote maximum morale, productivity, and efficiency.

• Assistin closing of restaurant/ bar and associate nightly reports and paperwork as directed by the management.

• Perform otherduties,specialassignmentsandprojectsasrequestedbythe management

• Attendandassistinmeetings/trainingasrequiredbythe management.

Qualifications:

• Have extensive experience as a Leader within similar environment including restaurant, hotel, catering or other fast paced high-end establishments
• Have Valid Serving It Right and Food Safe certificates. Certificate in mixology &/ or hands on Bartending experience is a must
• Have an excellent command of both spoken and written English. Knowledge of a Spanish will be considered an asset
• Have solid leadership, problem solving, decision making, customer service, communication, and sales skills
• Have detailed product knowledge and effectively handle all guests and team members inquiries including food and beverage suggestions, dietary food sensitivity or allergy requirements
• Accurately operate POS terminals, Debit payment system, Open Table and other operations related computerized or electronic systems
• Be able to count inventory, find discrepancies, assess sales mix, ordering, create & manage recipes & staff trainings
• Oversee the proper use of products to eliminate waste and spillage
• Have strong business acumen, cost management, attention to detail and be able to multitask effectively
• Have detailed knowledge of the surrounding areas including local amenities, services, and attractions
• Be able to stand for extended periods of time, reach, bend and stop repeatedly and frequently lift and carry up to 44 pounds