Beverage & Service Manager

MR. HOSPITALITY; Miami Beach (FL); On-site; USD 68,000 - 97,000; Full time

Job summary

MR. HOSPITALITY in Miami Beach seeks a Beverage & Wine Program Manager to curate a dynamic list, set pricing, manage inventory, and build strong supplier relationships.

You will train staff, ensure compliance with alcohol laws, monitor profitability, and lead efforts to elevate guest experiences through pairings and service excellence.

This role blends strategic menu engineering with hands-on operations to support brand identity and financial goals.

Qualifications

• Wine and beverage knowledge required.
• Inventory management and cost control experience.
• Negotiation and communication skills in multiple languages.
• Inventory and cost control proficiency.
• Pricing and menu engineering capabilities.
• Strong problem-solving abilities.
• Staff training and development experience.
• Excellent guest service skills.
• Analytical thinking for performance insights.

Responsibilities

• Curate and maintain a dynamic beverage and wine list with pricing.
• Manage beverage inventory and supplier relationships; oversee procurement.
• Oversee beverage service, training, and compliance with alcohol laws.
• Monitor beverage sales and profitability; implement cost-saving strategies.
• Ensure cleanliness, safety, and presentation of beverage areas.
• Collaborate with team to optimize staffing and scheduling; manage payroll implications.
• Track KPIs and financial metrics; drive brand identity through beverage program.
• Provide ongoing staff coaching and performance feedback.

Skills

Wine knowledge

Inventory management

Negotiation

Cost control

Menu pricing

Problem solving

Staff training

Guest service

Analytical skills

HotSchedules

Tools

HotSchedules

Job description

Beverage & Wine Program Management (25%)

Curate and maintain an up-to-date wine and beverage list, set pricing for bottles and by-the-glass options, and source unique, high-quality selections.

Manage beverage inventory, place timely orders to replenish stock, and ensure proper storage and organization for accurate retrieval.

Build and maintain strong relationships with suppliers and winery representatives; sample and select products for inclusion on the beverage list.

Recommend wine and beverage pairings to guests, discuss selections, and ensure quality assurance through proper tasting and service.

Oversee compliance with all alcohol service laws and maintain current ServSafe Alcohol certification for self and team.

Train and mentor service staff on beverage knowledge, service techniques, and responsible alcohol service.

Monitor beverage sales performance and implement strategies to maximize profitability and guest satisfaction.

Ensure all beverage areas meet standards for cleanliness, safety, and presentation.

Work within approved budgets, implement cost‑saving initiatives, and analyze profit and loss statements to achieve company financial goals.

Monitor market trends and competition to inform business decisions and identify new opportunities or threats.

Control costs by managing expenses, monitoring inventory and sales mix, and minimizing waste to maximize profitability.

Track and report on key financial and operational metrics, ensuring compliance with company standards and legal requirements.

Collaborate with team members to optimize resource allocation and support overall operational efficiency.

Customer Service & Guest Relations (40%)

Engage with guests to create memorable experiences, actively listen to feedback, and resolve complaints promptly and professionally.

Empower staff to consistently deliver excellent customer service aligned with company standards.

Monitor guest satisfaction metrics and lead initiatives for continuous service improvement.

Manage difficult or emotional guest situations with calmness and a solution‑focused approach.

Foster a welcoming and positive atmosphere that encourages guest loyalty and repeat visits.

Collaborate with team members to ensure seamless communication and service delivery throughout the guest experience.

Supervise bartenders, sommeliers, servers, bussers, and food runners to ensure high service standards and achievement of operational and financial goals.

Train and coach staff on company policies, procedures, and service standards; implement structured onboarding and ongoing training programs.

Provide regular feedback, conduct performance reviews, and manage disciplinary actions as necessary to support staff development and accountability.

Create efficient staffing schedules using HotSchedules, monitor timecards to control overtime, and process payroll accurately to prevent discrepancies.

Assess staffing needs, conduct interviews in compliance with employment laws, and coordinate with HR and the General Manager to fill open positions.

Beverage & Wine Program Management (25%)

Tasks: Involves curating, pricing, and maintaining a dynamic beverage and wine selection that complements the restaurant’s concept and guest preferences. This includes inventory control, supplier relations, staff training, and ensuring compliance with alcohol service laws. The goal is to maximize profitability, enhance guest satisfaction, and support the restaurant’s brand identity through a well‑executed beverage program.

Wine and Beverage Knowledge

Inventory Management

Negotiation and communication in English, French and Spanish

Inventory and Cost Control

Pricing and Menu Engineering

Problem‑Solving

Staff Training

Guest Service

Analytical Skills

Importance: These skills are essential because a well‑managed beverage and wine program drives incremental revenue and profitability through strategic selection, pricing, and inventory control. Enhances the guest experience, supporting brand reputation and customer loyalty. Ensures legal compliance, reducing risk and maintaining operational integrity. Differentiates Mr Hospitality in a competitive market by offering unique, high‑quality beverage options and elevated beverage service.

Key Accountabilities — Exact Tasks — KPI

Curate & Maintain Beverage List

Task: Regularly update and price the wine and beverage list, sourcing unique, high‑quality options.

KPI:

% of new selections each quarter ≥ 10%

Inventory & Procurement

Task: Track inventory, place timely orders, and ensure proper storage and retrieval.

KPI:

Stockouts < 2/month

Beverage cost % 20‑30%

Task: Build and maintain relationships with suppliers, sample products, and negotiate terms.

KPI:

% of negotiated discounts or incentives ≥ 5%

Beverage Service & Guest Experience

Task: Recommend pairings, ensure quality assurance, and oversee staff in delivering exceptional beverage service.

KPI:

Guest satisfaction with beverage service ≥ 90%

Alcohol Awareness & Compliance

Task: Maintain ServSafe Alcohol certification and ensure compliance with all alcohol service laws.

KPI:

100% staff certification

Staff Training & Development

Task: Train staff on beverage knowledge, service techniques, and responsible alcohol service.

KPI:

% of staff trained quarterly ≥ 95%

Sales & Profitability Monitoring

Task: Track beverage sales, analyze performance, and implement strategies to maximize profitability.

KPI:

Beverage revenue as % of total sales ≥ 25%

Menu item profitability analysis conducted quarterly

Cleanliness & Presentation

Task: Ensure all beverage areas meet standards for cleanliness, safety, and presentation.

KPI:

Zero beverage area violations

Positive guest cleanliness feedback

Tasks: Involves planning, monitoring, and controlling all financial activities and operational processes to ensure profitability, efficiency, and sustainability in the restaurant. This includes budgeting, cost control, financial reporting, cash flow management and operational process optimization. The goal is to maximize revenue, control expenses, and maintain smooth daily operations, supporting both short‑and‑long‑term business objectives.

Inventory & Supply Management

Payroll & Labor Management

Operational Efficiency

Cash Flow Management

Regulatory Compliance

Importance: These skills are essential for Mr Hospitality because they ensure the business remains profitable, competitive, and compliant with regulations