Beverage Director - Golden Age Hospitality : Job Details

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Golden Age Hospitality provided pay range

This range is provided by Golden Age Hospitality. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$120,000.00/yr - $140,000.00/yr

At Golden Age Hospitality — the team behind The Nines, ACME, Le Dive, Deux Chats, and The Happiest Hour — we believe nightlife is a cultural expression. Our venues are playgrounds for creativity, design, and unforgettable experiences. Now, we're seeking a Corporate Beverage Director to lead our beverage programs across all properties.Job Details:The position of Corporate Beverage Director encompasses several spheres of hospitality — blending operations, innovation, and creativity. As Beverage Director, you will act as the in-house beverage specialist and provide advisory services to Golden Age Hospitality, including but not limited to beverage menu development, beverage innovation, design and workflow of F&B outlets, and management of all operational functions as they pertain to the beverage program.The Beverage Director will develop training materials and conduct on-site training, as necessary, in order to ensure service and brand standards are always maintained. This role will participate in client-facing and hosting opportunities and contribute to the business canvas and financial models, as necessary for all Golden Age Hospitality venues. The Beverage Director will also be responsible for driving new business opportunities and brand growth in order to establish a strong presence in the industry.As an ambassador of Golden Age products and services, the Beverage Director is responsible for helping to create and maintain quality experiences for guests across all venues.Recruitment

• Direct, monitor & manage recruitment of bar team across all Golden Age Hospitality venues along with People and Culture.
• Ensure quality and brand of bar team is upheld to the highest standards and hospitable culture is established & maintained.

Labor Management

• Review bar team's labor efficiencies on a weekly basis with the management team.
• Develop streamlined weekly / monthly workflow schedules.
• Conduct periodic audits to ensure labor efficiency and quality of work produced.

Training and Motivation

• Train and inspire bar team's beverage knowledge, creative direction, and sales acumen.
• Oversee management team's implementation of cocktail, beer, and non-alcoholic beverage training for floor staff across all venues.
• Ensure comprehensive training resources are available for staff.
• Ensure spirits list & bar compendium is updated and available.
• Implement strategies for motivating food, cocktail, beer, and non-alcoholic sales with management teams.
• Set standards of professionalism and discipline across all beverage programs.

Beverage Department

• Ensure all bar tasks are performed correctly, thoroughly, and completely across all venues.
• Work with managers to raise professionalism, discipline, and efficiency through all beverage touchpoints.
• Ensure bar team members are smartly presented and well-kempt.

Communication

• Establish & ensure clear communication and direction of bar teams across all venues.
• Manage weekly “Bar Team Meetings” to discuss FOH & HOH issues, trainings, and menu development with Lead Bartenders.

Setting & Meeting Targets / Budgets

• Establish revenue targets with FOH managers annually and hold teams accountable.
• Identify opportunities to exceed revenue targets via PR, dinners, and promotions.
• Implement accurate costing methods, pricing, margins, and minimize loss.

Floor Service

• Establish service standards for bar service.
• Observe service standards during hours of operation to ensure compliance.
• Build and develop the bar team/servers into a complete sales team.
• Ensure beverage opening and closing procedures are established & maintained.

Inventory Control

• Manage weekly/monthly spending in line with budgets.
• Establish an efficient, accurate inventory process (weekly via Bevager).
• Monitor stock rotation and stock on hand.
• Maintain accurate inventory values, including samples and off-list products.

Reporting

• Compile and deliver the monthly beverage package.
• Investigate and account for inventory variance.
• Compare bar operations and profitability against P&L statements.
• Conduct weekly accounting of comps and analysis of bar labor costs.
• Ensure POS is updated with accurate pricing and sales categories.

Maintenance

• Oversee upkeep and maintenance of bar equipment across all venues.
• Monitor and approve equipment purchases associated with beverage operations.
• Ensure liquor storage spaces and bar areas are clean, organized, and compliant.

Management of Beverage Program

• Oversee the overall beverage program (excluding wine) across all current & future Golden Age venues.
• Ensure offerings are seasonal, creative, high quality, and aligned with the brand vision.

PR, Marketing & Special Events

• Work with management and marketing teams to increase exposure for Golden Age venues.
• Ensure event beverage offerings are unique yet cost-effective.
• Optimize PR opportunities for venues and fulfill all beverage-focused press inquiries.
• Partner with marketing on content creation and event programming to raise Golden Age's beverage profile.
• Drive beverage innovation.
• Develop strategic partnerships with distributors and implement mutually beneficial agreements.

Benefits:

• Monthly travel allowance and wellness bonus
• 2 weeks paid vacation per year, available for use after 90 days employment
• 100% health benefits paid by the company
• Companywide dining discounts

More detail about Golden Age Hospitality part of Golden Age Hospitality, please visit

Seniority level

• Seniority levelDirector

Employment type

• Employment typeFull-time

Job function

• Job functionManagement and Production
• IndustriesHotels and Motels

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