Beverage Manager

Boar's Head Resort•Charlottesville, VA

9d•$65,000 - $65,000

About The Position

The Beverage Manager oversees all aspects of the beverage department for the resort’s outlets, including beverage selection, procurement, preparation, and service. The role is responsible for planning beverage orders, maintaining inventory, sourcing and purchasing beverages, and ensuring bars are stocked and clean. The manager monitors costs and waste, maintains regulatory compliance, and develops a beverage menu aligned with the restaurant’s concept and customer preferences. The position also includes training and supervising staff and working with the team on food and drink preparation, kitchen health and safety practices, and responsible alcoholic beverage service. The work environment includes resort outlets (The Mill Room, Racquets, Birdwood Grill, and Banquets), administrative offices, meeting rooms, function spaces, outdoor functions, and off-premises events. The role contributes to the guest dining experience and resort profitability while maintaining the resort’s guest-service standards.

Requirements

Bachelor’s degree in Hotel/Restaurant Management or equivalent experience.
At least 2–5 years of experience as a Beverage Manager in a high-volume, high-quality organization.
Technical knowledge of all types of cuisine and various types of service.
Ability to analyze and interpret profit and loss statements and budgets.
Ability to effectively lead and direct a large staff.
Excellent verbal and written communication skills.
Advanced computer skills, including Microsoft Office.
Excellent guest relations skills.
Clean, valid Virginia driver’s license.
Ability to arrive on time or early for scheduled shifts, in all weather conditions and as called upon.
Willingness to work evenings, early mornings, and weekends.

Responsibilities

Plan beverage orders and oversee beverage selection, procurement, preparation, and service.
Maintain adequate alcohol supplies and full beverage inventory.
Build business relationships and work with local suppliers; source and purchase beverages from suppliers and distributors.
Monitor inventory levels to minimize waste and maintain cost control.
Ensure bars are well-stocked and clean.
Train and supervise staff and effectively lead and direct a large staff.
Create a beverage menu aligned with the restaurant’s concept and customer preferences.
Work with the team on proper food and drink preparation, kitchen health and safety techniques, and legal alcoholic beverage service.
Maintain knowledge of local alcohol regulations and responsible alcohol service practices.
Analyze and interpret profit and loss statements and budgets.
Follow resort safety rules, use appropriate safety equipment, report unsafe conditions, and consult a supervisor when unsure of a safe procedure.
Uphold the resort’s guest-service standards and participate in continued training.
Perform other job-related duties assigned by a supervisor.