Beverage Director

Description The Beverage Director serves as the liaison and guide for the membership's wine and beverage experience at The Pacific Club. The Beverage Director takes full ownership of the Club's beverage program, designing innovative wine and cocktail menus that blend current trends with member preferences. Operating as the leading beverage authority on the dining floor, the Beverage Director actively engages with members and guests during peak service times to elevate the tableside dining experience. The Beverage Director manages the Club's wine cellars, controls beverage costs to ensure Cost of Sales (COS) alignment, oversees month-end inventory, and negotiates with distributors to ensure optimal pricing. This role collaborates closely with the Executive Chef and culinary team to create menus with unique and interesting beverage pairings. The Beverage Director also partners with the Wine Committee Chairman to lead committee functions, monthly meetings, specialized wine dinners, and other member-focused wine experiences. As a hands‑on mentor, the Beverage Director trains and educates the front of house team to instill beverage service etiquette, standards, and product knowledge. Reports to: Food & Beverage Director FLSA Classification: Exempt Salary Range: $120,000–$130,000 annually Essential Functions & Responsibilities: Actively engage with members and guests during all meal periods to expertly guide them through the Club's wine offerings and promote the beverage program. Maintain an active floor presence during peak service times, assisting the service team to ensure seamless food and beverage delivery and a positive member experience. Resolve service issues swiftly and professionally while adhering to the Club's standards and expectations. Participate in daily line-ups and pre-shift meetings to pitch the \"story\" behind special features and directly promote the wine and beverage program to the team. Develop, plan, promote, and host Club-sponsored wine events and experiences designed to engage, educate, and entertain members, including specialized wine dinners and other member‑focused wine programming. Partner with the Wine Committee Chairman to lead committee functions, monthly meetings, and member‑focused wine programming. Plan and lead member wine travel experiences, accompanying members on organized trips to wine regions and providing education, guidance, and expertise throughout the experience. Lead service and front‑of‑house teams in the absence of a Food & Beverage Manager, taking full ownership of opening and closing procedures. Audit opening and closing checklists to ensure proper beverage service readiness, including glassware polishing, bar restocking, liquor requisitions, and daily consumption reports. Supervise and audit the requisition process across all Club areas to enforce internal inventory controls. Oversee the Club's bar program cleanliness, ensuring sanitation of all bars and coolers in compliance with First In, First Out (FIFO) standards and Food Health Code (FHC) regulations. Manage proper usage and maintenance of the Coravin system to protect wine quality and minimize waste. Partner with the F&B management team to design, implement, and maintain a comprehensive Beverage Training Program covering wine etiquette, pairings, and salesmanship. Update the Food & Beverage Training Manual as needed, ensuring all Beverage Steps of Service and Standard Operating Procedures (SOPs) are accurate. Audit a la carte and banquet beverage service regularly, providing real‑time coaching, training, and counseling to staff to ensure proper execution. Participate in quarterly department training meetings and manage ongoing server progression through the 'Server Growth Modules.' Develop a monthly innovation plan featuring weekly specialty cocktails and wine‑by‑the‑glass features to be auditioned for future menu placement. Create comprehensive tasting notes for wine‑by‑the‑glass offerings and build detailed cocktail matrices alongside every menu change. Create and audit all beverage menus, pricing, and POS programming to ensure accuracy and consistency across all menu platforms, including a la carte, PDR, and catering menus. Support the Catering and Club Event Beverage Program by optimizing the Liquor, Beer, and Wine (LBW) event program, pricing, and cost controls. Contribute creatively to the overall programming, special events, and internal marketing of the Club. Take full ownership of the Wine Cellar's Master Inventory and complete routine Inter‑Company Value (ICV) reconciliations. Maintain organization and inventory control across all beverage storerooms, including the Hamilton Wine Cellar, Futures Cellar, Wine Walk‑In Cooler, and Liquor Room. Ensure timely and accurate completion of month‑end inventory. Create a par‑level system and maintain beverage inventory levels through weekly ordering and tracking. Drive financial health by demonstrating competency in P&L management, budget adherence, expense controls, and revenue growth. Requirements Certified Sommelier or WSET Level 3 preferred. Valid California Food Handler Certification. Valid Responsible Beverage Service (RBS) Certification. Completion of required Harassment Prevention Training. Proficiency with Clubessential, BlueCart, Wine Cellar Tracker, Microsoft Office Suite, and Adobe Suite. Flexible schedule, including nights, weekends, and holidays. The Pacific Club is a non‑tipping facility. Benefits for Full‑Time Employees The Pacific Club offers a competitive benefits package for eligible full‑time employees, including: Medical, Dental, Vision, and Life Insurance Voluntary supplemental insurance options, including Accident and Critical Illness coverage 401(k) Retirement Plan Paid Vacation, Holidays, and Sick Leave #J-18808-Ljbffr Pacific Club