Beverage Director

Job Description

Role: Beverage Director/ Floor Manager

Reports to: General Manager and/or Assistant General Manager/Senior Manager.

Position Summary

The Beverage Director/Floor Manager is responsible for the strategic leadership, development, execution, and oversight of all beverage operations, including wine, spirits, beer, cocktails, non-alcoholic offerings, and beverage-related service standards. This position leads the restaurant's overall beverage program while serving as a member of the management team responsible for Front of House operations and guest experience.

The Beverage Director/Floor Manager oversees beverage purchasing, inventory management, product sourcing, menu development, staff education, cost controls, vendor relationships, and operational execution. This role is also responsible for ensuring exceptional hospitality, maintaining elevated service standards, supporting staff development, and driving beverage sales and profitability.

The Beverage Director/ Floor Manager works collaboratively with the General Manager, Chef de Cuisine, People & Culture, and other members of the leadership team to ensure the beverage program aligns with the restaurant's concept, financial objectives, and hospitality philosophy.

Responsible for Meeting Company Standards In

• Guest service excellence and hospitality
• Beverage quality, consistency, and presentation
• Wine, cocktail, beer, spirits, and non-alcoholic beverage programs
• Beverage menu development and seasonal offerings
• Beverage purchasing, inventory, and cost controls
• Front of House and beverage team training and development
• Staff scheduling and operational support
• Opening and closing procedures
• Cash handling and financial accountability
• Beverage sales, profitability, and revenue growth
• Health, safety, sanitation, and liquor law compliance
• Vendor relationships and product sourcing
• Event beverage execution and special programming
• Overall Front of House operational efficiency

Essential Job Functions

Beverage Program Leadership

• Direct all aspects of the restaurant's beverage program, including wine, spirits, cocktails, beer, and non-alcoholic offerings.
• Develop and maintain beverage programs that reflect the restaurant's vision, standards, and hospitality philosophy.
• Create and update seasonal cocktail menus, wine lists, specialty beverages, and other beverage offerings.
• Research emerging beverage trends and identify opportunities to enhance guest experience and beverage sales.
• Collaborate with culinary leadership on beverage pairings and menu integration.
• Curate beverage offerings utilizing seasonal products while maintaining alignment with the restaurant's concept and brand identity.
• Ensure beverage menus, pricing, recipes, and product information remain accurate and current.
• Monitor beverage sales performance and develop strategies to achieve established revenue and profitability goals.

Wine Program Management

• Oversee all wine purchasing, sourcing, inventory management, receiving, organization, and storage.
• Maintain and regularly update the wine list based on menu offerings, guest preferences, seasonality, and product availability.
• Cultivate relationships with vendors, distributors, wineries, and suppliers.
• Monitor wine costs and maintain established cost targets.
• Develop wine education materials, tasting notes, and service standards.
• Conduct regular wine education and training sessions for management and Front of House teams.
• Assist guests with wine selections and provide tableside wine service when appropriate.
• Coordinate wine selections for private events, special programming, and promotional initiatives.

Bar & Cocktail Operations

• Oversee all bar operations, including beverage preparation, recipe execution, presentation standards, inventory management, and service procedures.
• Ensure consistency in cocktail recipes, pours, product quality, and guest experience.
• Develop signature cocktails, house-made ingredients, specialty products, and seasonal beverage offerings.
• Maintain beverage pars and ensure uninterrupted product availability.
• Oversee bar equipment maintenance and replacement planning.
• Ensure all beverage standards, recipes, and procedures are properly documented and executed consistently.

Front of House Operations

• Serve as an active leader on the floor, ensuring smooth and efficient service operations.
• Maintain an organized, guest-focused, and hospitality-driven environment.
• Lead daily pre-shift meetings and communicate menu changes, beverage updates, sales goals, events, VIP information, and service priorities.
• Monitor staffing levels and floor deployment to support guest demand and operational efficiency.
• Ensure opening and closing procedures are completed accurately and consistently.
• Oversee VIP reservations, special guests, and hospitality initiatives.
• Assist with the planning, execution, and supervision of private events and special programs.
• Step into service positions when operationally necessary to maintain service standards.

Team Leadership & Development

• Lead, coach, mentor, and develop members of the beverage and Front of House teams.
• Foster a culture of hospitality, accountability, professionalism, teamwork, and continuous improvement.
• Create and administer comprehensive beverage training programs.
• Ensure team members possess strong knowledge of wine, spirits, cocktails, beer, food pairings, ingredients, sourcing, and service standards.
• Provide ongoing coaching and performance feedback.
• Support performance evaluations, development plans, and corrective action processes.
• Partner with People & Culture and restaurant leadership in recruiting, hiring, onboarding, and training staff.
• Develop beverage leaders and succession plans within the department.
• Attend and actively participate in leadership, training, and operational meetings.

Financial & Business Management

• Develop and manage beverage budgets, forecasts, and purchasing plans.
• Monitor beverage costs, inventory levels, product usage, and profitability metrics.
• Analyze sales mix reports and identify opportunities to improve revenue and margins.
• Maintain accurate inventory, purchasing, invoice, vendor, and cost records.
• Ensure effective controls over beverage inventory, waste, loss prevention, and product accountability.
• Assist with payroll review, labor controls, scheduling, and departmental financial planning.
• Partner with senior leadership on strategic initiatives, promotional opportunities, and revenue-generating programs.
• Evaluate vendor pricing and negotiate favorable purchasing agreements.

Guest Experience & Hospitality

• Maintain a visible leadership presence throughout service.
• Build and cultivate guest relationships.
• Resolve guest concerns promptly and professionally.
• Promote a culture of exceptional hospitality and personalized service.
• Ensure beverage recommendations and service enhance the overall guest experience.
• Monitor guest feedback and implement improvements where appropriate.

Compliance, Health & Safety

• Ensure compliance with all company policies and procedures.
• Maintain compliance with all local, state, and federal liquor laws and regulations.
• Enforce responsible alcohol service practices.
• Uphold sanitation, cleanliness, and food safety standards.
• Ensure safe handling, storage, and service of beverage products.
• Address workplace safety concerns and operational risks promptly.
• Maintain required beverage certifications and training standards throughout the team.

Additional Responsibilities

• Support restaurant operations as business needs require.
• Assist with marketing initiatives, beverage promotions, and special events.
• Support culinary leadership with menu launches and staff education.
• Represent the restaurant at supplier tastings, industry events, and community functions when appropriate.
• Perform additional duties assigned by the General Manager or AGM/Senior Manager.

Requirements

• 5+ years of progressive leadership experience in beverage management, restaurant management, hospitality management, or a related field.
• Extensive knowledge of wine, spirits, cocktails, beer, beverage trends, and hospitality operations.
• Strong understanding of inventory management, purchasing, beverage costing, and financial controls.
• Experience developing beverage menus and training programs.
• Strong business acumen, including budgeting, forecasting, labor management, and P&L analysis.
• Exceptional leadership, communication, coaching, and organizational skills.
• Ability to build relationships with guests, vendors, suppliers, and team members.
• Knowledge of responsible alcohol service and applicable liquor laws.
• Sommelier certification, WSET certification, or equivalent beverage education preferred.
• TIPS Certification and Food Handler Certification, or ability to obtain.
• Availability to work evenings, weekends, holidays, and special events.
• Ability to stand and walk for extended periods.
• Ability to lift up to 30 pounds and perform repetitive bending, stooping, reaching, and lifting.