Beverage Manager Duties
DUTIES AND RESPONSIBILITIES
1. Responsible for the knowledge of State and local alcohol
ordinances and the implementation of these ordinances.
2. Responsible for the scheduling of all alcohol service
employees for each function for that day.
3. Prepare alcohol orders for dining room and room service
throughout the day.
4. Stock the service bar and lobby bar as needed.
5. Oversees the service of any alcohol function for that day.
6. Insures that the proper payment is made for each alcoholic
beverage purchase, whether it be for an individual or a group.
7. Enter nightly billing for bars in Aloha.
8. Complete all financial paperwork pertaining to banquet bars
and make cash deposits.
9. Daily inventory control through counts to insure that all
alcoholic beverages are accounted for at all times.
1. Purchasing of alcohol for all food service functions, in
accordance with State and local laws governing these purchases.
2. Order bottled water for banquets, breaks, and coffee shop.
3. Place orders for checks for all alcohol purchases.
4. Confirm bars when placed in RMS.
5. Coordinate all alcohol functions for banquets.
1. Take an alcohol and mixer inventory on the first of every
month. Reconcile the inventory with purchases to insure all is
2. Coordinate and implement monthly Savannah Room wine dinner or
3. Develop new alcohol packages and wine menus.
1. Direct responsibility for training the staff for all alcohol
service. This training includes all knowledge of the State and
local laws that govern the sale of alcoholic beverages, so that
the server is always following these laws and is never making a
sale that is in violation of these laws. This training also
includes all the usual knowledge for proper customer service of
all alcohol products.
1. Works as the PM shift supervisor in place of the Catering
Manager when they are off duty. During this time all the duties
of a Catering Manager for the Georgia Center Food Service are
expected to be performed as needed in the course of the evening.
2. Completes all office paperwork needed.
3. Place new function sheets into all kitchen function books and
make any changes to update sheets.
4. Supervise and work in any food service area that is needed
depending on the level of customers on that day.