Director of Beverage

The Boca Raton; Boca Raton, Northern (FL, KY); Hybrid; USD 65,000 - 85,000; Full time

Job summary

The Boca Raton is seeking an experienced Beverage Operations Manager to lead and coach the beverage team, ensuring exceptional guest service and menu execution. You will oversee wine operations, supplier relationships, and cost controls within the hotel’s beverage department.

Responsibilities include creating a diverse wine list, training staff, managing budgets, and maintaining high standards of service, safety, and compliance across all beverage areas.

Qualifications

• High School graduate or equivalent required.

Responsibilities

• Hire, train, supervise, direct staff in beverage operations.
• Communicate effectively with staff and guests; coach and counsel.
• Manage wine operations and staff to meet cost, quality, and productivity standards.
• Create an extensive, diverse wine list of international wines.
• Control beverage costs; monitor budget and par stock levels.
• Address customer complaints and implement effective solutions.
• Develop operating standards for beverage service in compliance with policies.

Skills

Staff leadership

Clear communication

Guest service

Team coaching

Operational cost control

Education

High School diploma

Bachelor’s degree preferred

Tools

Word

Excel

Publisher

PowerPoint

Outlook Express

Job description

Essential Functions

• Hire, train, supervise, direct, coach, counsel, and evaluate staff in all beverage operations in the Hotel. Communicate effectively, both verbally and in writing, to provide clear directions to the staff. Assign and instruct Beverage staff in details of work. Observe performance and encourage improvement where necessary.
• Communicate with guests and employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information. Remain calm and alert, especially during emergency situation and/or heavy hotel activity, serving as a role model for Beverage staff and other hotel employees. Interact with sales department personnel and restaurant staff as needed for guest service purposes.
• Manages and directs the wine operations and assigned staff to meet or exceed established cost, quality, and productivity standards.
• Manage external wine selections within the approved budget and partnership plan approved by the VP of F&B.
• Create an extensive, diverse, and accessible wine list of international wines.
• Practice creative purchasing and staff training of pars to maintain a full & diverse list, without depleting staff favorites
• Field customer complaints by conducting thorough research of the situation in order to choose the most effective solutions. Make decisions and take actions based on previous experience and good judgement, sometimes revising procedures to accommodate unusual situations.
• Develop and implement basic operating standards for Beverage service in compliance with federal, state, local and The Boca Raton's own practices. (e.g. Employee Alcohol Awareness Training and Compliance)
• Maximize restaurant department profitability; implement effective controls of food, beverage, and labor costs and monitor the restaurant’s budget to ensure efficient operations, including achieving budgeted revenue and labor expenses. Ensure par stock levels are maintained by calculating inventory, ordering, retrieving and stocking product. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost saving and profit enhancement measures. Maintain established inventory by ordering all liquor and supplies in accordance with business needs.

Supportive Functions

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Participate in the development of the annual budget for the beverage departments,
• develop short and long term financial operating plans
• Attend mandatory meetings including divisional meetings, executive meetings, staff meetings, etc.
• Participate in Manager on Duty coverage program,
• Participate in community public relations for the beverage operations and the hotel.
• Utilize traditional software programs such as Word, Excel, Publisher, PowerPoint and/or Outlook Express.
• Keep work area clean and organized.
• Complete other duties as assigned by supervisor.
• Demonstrate positive leadership characteristics which inspire Team Members to meet and exceed standards.

Internal Relationships

Reports to Vice President of Food & Beverage.

External Relationships

Has regular contact with Culinary & Food and Beverage departments.

Qualifications and Education/Experience Requirements

• High School graduate or equivalent required, four year college degree preferred
• At least five years in a related field required.

Physical Requirements

• Lifting 50 lbs. maximum with frequent lifting and carrying of objects weighing up to 25 lbs. It requires walking or standing to a significant degree, as well as reaching, handling, feeling, talking, hearing, and seeing.

In the United States, we are proud to be an EEO/AA employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.