This position is responsible for operation duties and supervision of part-time personnel. Manages and buys for a category. Maintains daily operations for the liquor store. Reports to the Liquor Operation Manager.

Examples of Duties:

*             Responsible for part-time cashiers/stockers working at assigned store.

*             Handles the training and performance review of part-time store personnel.

*             Manages aspects of liquor, beer or wine category assigned by liquor operations manager.

*             Handles weekly purchasing of liquor, beer or wine category as assigned.

*             Directly responsible for the daily operation of a store, its inventory and expenditures.

*             Supervises and assists in maintaining an adequate supply of merchandise in cooler and shelves.

*             Supervises and assists in daily maintenance and general housekeeping of store.

*             Performs selected duties of liquor operation manager while he/she is on vacation.

*             Supervises daily opening or closing of cash register and store.

*             Inspects deliveries to ensure accuracy.

*             Performs data entry on Inventory Control System.

*             Participates in inventory operations.

*             Makes decisions involving the public (customers, minors, inebriates, complaints, etc.) in accordance with established policies.

*             Enforces strict compliance of all laws, regulations, policies and procedures.

*             Performs other duties as assigned or apparent.

With St. Patrick's Day just over a week away, it's time to get creative with some themed drinks, over and above "green beer.".  

It also might be time to dust off the creme de menthe, Midori and green Chartreuse if you haven't used them in a while.

Here's an idea: 

[There is] news of a new amendment to California food safety law that bans bare-handed food contact in restaurants.  

It's a regulation that has received the scorn - not to mention eye-rolling - of chefs and diners alike, even though the state has agreed for a soft enforcement period in the first half of the year.

This week, the Los Angeles Times smartly points to another area affected by the new law: Bars.

Since "food employees shall not contact exposed, ready-to-eat food with their bare hands," bartenders must wear gloves or use tweezers or other utensils when touching ice, garnishes or similar ingredients that go directly in the drink.  

The Times reports:

"Technically speaking, these rules do apply to bars," says Angelica Pappas, a spokeswoman for the California Restaurant Assn. "It's been a common question we've heard ... so there may be more information to come on this in guidance documents from the health inspectors."

US bartender 'glove law' could be binned

Source: The Spirits Business

by Amy Hopkins

Plans for a controversial law that would require all bartenders in California to wear gloves or garnish their drinks with other utensils could be scrapped.

Following a raft of criticisms from the on-trade, a law which would require California bartenders to wear gloves could be binned

It was late last year that following changes to the California Retail Food Code, workers at California-based bars would be required to wear disposable gloves or use other utensils to handle ingredients.

A raft of criticism ensued and a petition was launched calling for the exemption of bartenders from the law.

It has since come to light that the bill's author, Assemblyman Richard Pan, is seeking to overturn the law, which is set to come into affect in June this year.

He told The Sacramento Bee: "[The law] didn't sound that dissimilar to the existing law, which said that we should minimise hand contact and that there should be good hand-washing procedures.

"But we started hearing from local restaurants, smaller restaurants, and also bartenders about the impact it would have on them."

Pan has therefore introduced a new bill, which would simply reinstate the California Retail Food Code as it was before the recent revision.

This has been described as an "urgency measure", which means the law would take affect immediately if it receives two-thirds of votes at the state's Assembly.

The California Restaurant Association has lent its support to the revised bill.

According to the group's CEO and president: "While the intention of everyone involved was to align the California code with federal regulations it has quickly become clear that a one size-fits-all implementation for such a diversely structured industry presented too many operational challenges.

"The right course of action is being pursued by Assemblyman Pan."

March 10

Kelly Inn, St. Paul  

2014 MMBA Annual Conference

May 17 - 20

Arrowwood Resort