Regional Beverage Manager

12 hr. ago 4 hr. ago

Proper Hospitality Regional Beverage Manager

Lead active floor management of bar and beverage operations, and train and coach bar staff
Inspect the quality of cocktails, wine service, beer pours, and non-alcoholic offerings
Own inventory controls: monthly counts, variance review, and tracking of waste, spillage, and comps
Direct the liquor room reorganization with purchasing, then set pars and report on dead stock
Manage beverage cost through accurate Craftable mapping, recipe costing, and variance reporting, keeping Toast items and pricing aligned with Craftable
Oversee beverage across outlets, banquets, catering, and events
Own ABC compliance and the responsible service program, and designate lead bar coverage when traveling

Full portfolio expansion is contingent on performance review.

Build a consistent beverage framework: build specs, recipes, Craftable conventions, well and back bar, glassware, training, and costing and pricing methodology. Menus stay property-specific
Run a consistent audit and reporting cadence, including a monthly cost and pour cost review to the Corporate Director of Food and Beverage
Standardize inventory practices and keep ABC compliance and certifications current at every property
Review pricing and menu engineering against market and margin targets, and guide banquet and catering beverage
Visit cluster hotels regularly, lead training, and support openings and outlet refreshes
At partner-operated outlets, authority is limited to brand standards, responsible service licensing, and reporting access

Partner with property teams on cocktail, wine and spirits, and non-alcoholic menus that are seasonal, on-concept, and margin-engineered
Stay current on beverage trends and bring fresh ideas to the portfolio

Support corporate-led vendor relationships while maintaining local vendor and brand rep partnerships
Leverage portfolio scale for pricing and allocations, and recommend supplier agreements to the corporate team

Manage Craftable across the cluster and review all recipe builds and pricing before they go live
Monitor pour cost and cost of goods against budget and work with property teams to close variances
Deliver monthly beverage cost reporting to the Corporate Director of Food and Beverage

Beverage cost of goods and pour cost at or better than budget at each cluster property
Property-level audit findings addressed and gaps closed on an agreed timeline
Bar team training completed and service standards consistent across the cluster

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