Beverage Manager

Method Co.•Wilmington, DE

13h

About The Position

The Quoin Hotel is a luxury boutique hotel located in downtown Wilmington, Delaware. Housed in a beautifully reimagined historic Victorian Romanesque building, The Quoin features 24 refined guest rooms, an elevated full-service restaurant, rooftop bar & lounge, and craft cocktail lounge, creating a vibrant hospitality destination for visitors and the local community alike. The beverage venues include: The Quoin Restaurant & Bar with curated cocktails, wine, and beer offerings. The Quoin Rooftop Bar & Lounge — Wilmington’s first rooftop bar with skyline views. Simmer Down — a craft cocktail lounge in the hotel’s historic lower level. Position Summary The Beverage Manager oversees all beverage operations across The Quoin Hotel & Restaurant’s outlets. This role champions beverage program development, inventory and cost control, team leadership, and delivery of exceptional service experiences that align with The Quoin’s elevated brand standards.

Requirements

Minimum 3–5 years’ beverage management experience in a high-end restaurant, hotel, or hospitality environment.
Strong knowledge of cocktails, spirits, wine, craft beer, and industry trends.
Proven experience with inventory systems, cost controls, and financial reporting.
Excellent leadership, communication, and organizational skills.
Ability to foster a positive, team-driven environment under fast-paced service demands.
Must understand and uphold all regulatory guidelines related to beverage service.

Nice To Haves

Familiarity with POS systems and beverage inventory software preferred.

Responsibilities

Lead Beverage Operations: Develop, maintain, and elevate beverage programs including cocktails, wines, beers, spirits, and non-alcoholic offerings.
Strategic Collaboration: Work with culinary, restaurant, and hotel leadership to align beverage menus with seasonal dining offerings and guest expectations.
Inventory & Cost Controls: Manage beverage purchasing, par levels, inventory tracking, vendor partnerships, and cost optimization.
Training & Development: Train and coach bartenders and service staff on products, service excellence, upselling techniques, and responsible alcohol service.
Compliance: Ensure compliance with all relevant alcohol service laws, health regulations, and internal policies
Operational Leadership: Organize beverage service flow, maintain service quality during peak periods, and ensure attractive, functional bar/service areas.
Guest Experience: Act as a visible leader on the floor; set service standards, respond to guest feedback, and ensure satisfaction.
Team Management: Hire, schedule, mentor, and evaluate beverage team members in coordination with department leadership.