Title:  Beverage Manager, 360 Restaurant

Short Summary

Professionally manage the beverage operations of the 360 Restaurant, as well as overseeing guest service and employee training.  Ensure the quality of food and beverage presentations, service facilities, standards, specification, and cleanliness are consistent.  Responds to guest feedback regarding experience in the Food and Beverage department. 

Responsible for day-to-day management of the beverage operation in 360 Restaurant; including sales, costs, and inventory management.  Professionally manage the day-to-day operations of 360 Restaurant and assist when needed in VUE Bistros or Le Cafe, as well as overseeing guest service and staff management. 

Assist with the development of the business plan under the direction of General Manager, 360 Restaurant 

Job Description

Manage Beverage Operations

• Seek out opportunities to enhance the 360 award-winning wine list, and Mixology program
• Lead guests through our award-winning wine list, and ensure excellent guest service by providing insightful and exciting wine pairing recommendations
• Source and manage vendor relationships to maintain an award-winning wine list, including review of program, exploring new trends and meet with vendors
• Manage and oversee the creation of Sales, Marketing and Events abridged wine list
• Create and facilitate all staff training and development in the areas of wine service, food pairings including all educational tastings with staff
• Complete the monthly beverage inventory
• Ensure the good working order of bars, bar equipment including the berg bar and climate-controlled storage
• Oversee the maintenance, aesthetic appearance, and accurate climate control of the 360 cellar/cabinet stock
• Manage and maintain other programs such as Mixology, and other beverage selections to be offered in CN Tower under the direction of the General Manager and F&B director

Qualifications

• A relevant college diploma or university degree in Hospitality and Tourism, Restaurant Management or equivalent is preferred.  A diploma from a secondary school is required
• Three (3) to five (5) years of related experience in management of the restaurant operations or related operations is required
• Experience managing, coaching, training, and developing employees
• Bilingualism (English/French) is an asset
• Sommelier Certification is an asset

Working Conditions