Beverage Managers

Job Description

Job Description

Position Summary

The Food & Beverage Manager – Beverage Operations is responsible for the overall management and execution of the hotel's beverage program across all food and beverage outlets, including restaurants, bars, lounges, banquets, in-room dining, and special events. This position provides leadership in beverage operations while ensuring exceptional guest experiences, operational efficiency, financial performance, and compliance with all company standards.

The Beverage Operations Manager oversees all aspects of beverage purchasing, inventory management, cost control, menu development, vendor relations, staff training, and beverage quality. This individual is expected to stay current with industry trends, evaluate new products, and make strategic decisions that enhance the hotel's beverage offerings while supporting profitability and guest satisfaction.

Essential Duties and Responsibilities

Beverage Program Management

•Lead and oversee the daily beverage operations for all hotel food and beverage outlets.

•Develop, maintain, and continuously enhance the hotel's wine, spirits, beer, cocktail, mocktail, and non-alcoholic beverage programs.

•Create seasonal beverage menus and specialty cocktails that align with brand standards and guest preferences.

•Stay informed of current industry trends, emerging products, and market opportunities to keep the beverage program innovative and competitive.

•Conduct regular product tastings and evaluations to ensure quality, consistency, and value.

•Make informed purchasing decisions that support operational needs, guest expectations, and financial objectives.

•Collaborate with Culinary, Restaurant, Banquet, and Marketing teams on promotions, special events, and beverage pairings.

Purchasing & Inventory Management

•Manage all beverage purchasing, ordering, and receiving.

•Maintain appropriate inventory levels and pars to ensure uninterrupted operations while minimizing excess inventory and waste.

•Conduct monthly inventories and investigate inventory variances.

•Monitor beverage costs and implement strategies to improve profitability.

•Organize, maintain, and audit all beverage storage rooms to ensure cleanliness, organization, proper labeling, security, and product rotation

•Ensure all deliveries, invoices, and inventory records are accurate and properly documented.

•Monitor product expiration dates and reduce losses through effective inventory management.

Financial Management

•Achieve beverage revenue and profitability goals.

•Analyze beverage sales, costs, and consumption trends to identify opportunities for increased revenue and improved efficiency.

•Control labor expenses through effective scheduling and operational planning.

•Minimize waste, over-pouring, breakage, and inventory shortages through strong operational controls.

•Prepare beverage cost reports and inventory summaries for the Director of Food & Beverage.

Vendor Relations

•Establish and maintain strong relationships with beverage suppliers, distributors, and industry partners.

•Meet regularly with vendors to review new products, pricing, promotions, and market trends.

•Negotiate pricing and purchasing opportunities to maximize value.

•Coordinate product tastings and educational sessions with vendors.

•Evaluate new products and recommend additions that support the hotel's beverage program and financial goals.

Leadership & Team Development

•Recruit, interview, train, coach, and develop bartenders and beverage team members.

•Provide ongoing education in wines, spirits, beer, cocktails, responsible alcohol service, and upselling techniques.

•Conduct regular product tastings and beverage knowledge training for service staff.

•Hold daily pre-shift meetings to communicate priorities, menu updates, and service expectations.

•Conduct performance evaluations and provide coaching to ensure continuous improvement.

•Foster a culture of teamwork, accountability, professionalism, and exceptional hospitality.

Operations & Guest Experience

•Ensure exceptional guest service standards are consistently maintained across all beverage outlets.

•Monitor beverage quality, consistency, presentation, and service execution.

•Conduct daily inspections of bars, lounges, beverage stations, and storage areas.

•Ensure all beverage outlets maintain the highest standards of cleanliness, sanitation, organization, and presentation.

•Develop and maintain beverage Standard Operating Procedures (SOPs).

•Support banquet and catering operations by coordinating beverage requirements for meetings, weddings, and special events.

•Work closely with department managers to ensure seamless execution of hotel operations.

Compliance & Safety

•Ensure compliance with all federal, state, and local alcohol regulations and responsible beverage service requirements.

•Maintain all required certifications, including TABC (or applicable state certification).

•Ensure proper age verification procedures are consistently followed.

•Maintain compliance with health, sanitation, and safety regulations.

•Ensure proper cash handling, inventory security, and loss prevention procedures are followed.

Administrative Responsibilities

•Prepare employee schedules based on business demands.

•Approve payroll accurately and on time.

•Maintain accurate purchasing, inventory, and beverage cost records.

•Participate in leadership meetings, BEO meetings, and operational planning sessions.

•Prepare reports related to beverage sales, inventory, costs, and operational performance.

•Assist the Director of Food & Beverage with budgeting, forecasting, and strategic planning initiatives.

Qualifications

•Minimum of 3–5 years of progressive Food & Beverage management experience with a strong emphasis on beverage operations.

•Extensive knowledge of wines, spirits, beer, cocktails, and current beverage trends.

•Experience managing beverage purchasing, inventory, cost controls, and vendor relationships.

•Strong financial acumen with the ability to analyze beverage costs, sales, and profitability.

Demonstrated leadership, coaching, and team development skills.

•Excellent organizational, communication, and decision-making abilities.

•Proficiency with inventory management systems, POS systems, and Microsoft Office.

•Ability to work a flexible schedule, including evenings, weekends, and holidays.

Preferred Qualifications

•Sommelier Level One or WSET II certification preferred.

•TABC Certification (or ability to obtain).

•Experience in luxury hotels, upscale restaurants, or private clubs.

Core Competencies

•Beverage program development

•Purchasing and inventory management

•Vendor relations and negotiations

•Financial and cost management

•Leadership and employee development

•Beverage education and training

•Guest experience and service excellence

•Strategic planning and innovation

•Organization and attention to detail

•Problem-solving and sound decision-making

•Knowledge of beverage trends and market analysis

This position plays a key leadership role in elevating the hotel's beverage program by combining operational excellence, financial accountability, innovation, and team development to deliver an exceptional guest experience while supporting the overall success of the Food & Beverage Division.