Assistant Beverage Manager

Assistant Beverage Manager

The Assistant Beverage Manager is responsible for supporting the development, execution, and daily management of the restaurant and event beverage program. This role ensures an exceptional guest experience while maintaining operational excellence, cost control, and compliance with all beverage regulations.

Core Responsibilities

• Maintain ownership of the restaurant and event beverage menus, providing regular updates based on seasonality, industry trends, and inventory changes. Ensure all menu items are accurately priced to support beverage cost targets.
• Manage beverage inventory and purchasing for both restaurant and event operations. Maintain a properly stocked bar and storeroom, ensuring all beverage storage areas remain organized, secure, and compliant. Complete monthly inventory and assist with consignment management when applicable.
• Ensure appropriate staffing levels for the bar team while adhering to labor budget guidelines. Train and develop team members in drink preparation, product knowledge, and luxury beverage service standards.
• Support and lead an exceptional dining experience by promoting the beverage program as a key differentiator. Engage with guests, provide beverage and wine recommendations, and ensure all guest needs are met.
• Assist with overall restaurant management, supporting bartenders, and maintaining smooth front-of-house operations.
• Conduct daily pre-shift meetings with the bar team to review operations, service expectations, and beverage features. Attend property meetings as required, including BEO, rally, and leadership meetings.
• Ensure compliance with all federal, state, and local beverage regulations, including alcohol service laws.
• Maintain adherence to all health and safety standards related to beverage preparation and storage.
• Perform additional duties as assigned to support the success of the restaurant and overall operation.

Pay Range: $65,000/year - $70,000/year

Qualifications

• Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or related field
• Minimum 2 years of progressive experience in food and beverage management, preferably in upscale resorts, boutique hotels, or farm-to-table establishments
• Excellent leadership, communication, and interpersonal skills
• Proficiency with F&B applications (Lightspeed, Resy)
• Serv-Safe certification (or ability to obtain)
• Flexible schedule including evenings, weekends, and holidays