The Beverage Manger is responsible to develop and maintain quality standards for outlets, bar programming, and property beverage programming, including supervision and direction of staff and ensuring excellent customer service and hospitality. The Beverage manager builds and leads a food and beverage service team focused on hospitality excellence while driving revenue, controlling costs, and maintaining operational consistency. ESSENTIAL JOB FUNCTIONS - Interview, select, train, supervise, and coach resort food and beverage staff for the efficient operation of outlets and group programming. Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as hotel occupancy, reservations, VIP's, special occasions and menu changes or specials. Oversee daily outlet operations including dining room, bar/lounge service, cafe, and in-room dining. Interact positively with customers promoting hotel facilities and services. Support and execute outlet promotions, events, and seasonal programming. Actively manage the floor during service periods to ensure quality, timing, and guest satisfaction. Address and resolve guest concerns promptly and professionally. Monitor cleanliness, presentation, ambiance, and overall outlet readiness. Manage labor in alignment with forecast and budget through proper scheduling. Assist with payroll and scheduling. Assist with inventory counts and maintain par levels. Implement cost-saving and revenue-enhancing initiatives. Utilize systems for performance tracking and recognition. Participate as a team player with all departments. Provide constructive feedback to all departments. Be a leader and a role model to all team members. Develop team members through structured training and mentorship. Adhere to cash-handling procedures. Ensure adherence to health, sanitation, and alcohol service regulations. Perform additional duties assigned based on operational needs. EDUCATION/ EXPERIENCE - Bachelor's degree in hospitality management or related field preferred. Minimum 2-4 years of food & beverage experience. Prior supervisory or management experience in a full-service restaurant, hotel, or resort required. Experience in high-volume and upscale service environments preferred. Proficiency in POS systems (Micros or similar). Proficiency in Microsoft Office (Word, Excel, Outlook). REQUIREMENTS - Must be able to speak, read, write, and understand English. Requires good communication skills, both verbal and written. Demonstrated leadership and team-building ability. Strong organizational and time-management skills. Ability to handle high-pressure situations with professionalism and composure. Flexible schedule including evenings, weekends, and holidays. Ability to work a minimum of 40 hours per week, with additional hours as business demands require.