Director of Food and Beverage

Job Description: Beverage Director

Position Overview

We are looking for an experienced and strategic Beverage Director to lead our beverage program. You will oversee menu creation, manage vendor relationships, and drive financial performance to maximize venue profitability. Your role combines creative mixology with strong operational leadership to deliver an exceptional guest experience.

Position Requirements

• Experience: Minimum of 5 years of experience in high-volume beverage management or a director-level hospitality role.
• Technical Skills: Advanced proficiency in Microsoft Excel for financial tracking and reporting.
• Software: Hands-on experience using beverage inventory and cost-control management software.

Key Responsibilities

Menu & Program Development

• Craft Tiered Packages: Design attractive beverage packages across multiple price points for diverse guest budgets.
• Specialty & Seasonal Menus: Create unique seasonal drinks and specialty cocktails tailored to our venue's concept.
• Standardize Recipes: Build detailed cocktail spec sheets to ensure consistent drink quality and exact portion control.

Inventory & Financial Management

• Ordering & Stock Control: Maintain accurate liquor inventory levels and place timely orders to prevent shortages.
• Profit & Loss (P&L): Monitor financial reports, control pour costs, and meet budget targets.
• Waste & Quality Control: Implement strict tracking systems for spills, comps, and product spoilage.
• Glassware Audits: Monitor inventory of bar tools and glassware to minimize breakage costs.

Vendor & Operations Management

• Vendor Partnerships: Build and maintain strong working relationships with liquor and wine representatives.
• Event Planning: Create Banquet Event Orders (BEOs) for private events and present details during management meetings.
• Marketing Support: Collaborate with the team on promotional campaigns to drive beverage sales.
• Equipment Maintenance: Oversee the cleanliness and maintenance of bar equipment, draft lines, and wine cellars.

Staff Training & Compliance

• Conduct Tastings: Organize regular wine, beer, and spirits education sessions for front-of-house staff.
• Service Standards: Train bartenders and servers on proper glassware, garnishes, and upselling techniques.
• Legal Compliance: Ensure all beverage operations strictly follow local, state, and federal liquor laws and health codes.
• Staff Certification: Verify that all team members maintain active responsible alcohol service certifications (e.g., TIPS or ServSafe).