Beverage & Service Manager

Mr. Hospitality•Miami Beach, FL

26d

About The Position

The Beverage & Service Manager oversees the restaurant’s beverage and wine program, financial and operational management, guest relations, and staff leadership. The role is responsible for maintaining a distinctive, profitable beverage selection; managing inventory, pricing, suppliers, legal compliance, and beverage service; and training staff in product knowledge, service, and responsible alcohol service. The position manages budgets, financial reporting, cost control, cash flow, payroll, and operational processes while working toward company financial goals and legal requirements. It also leads guest engagement and service improvement, resolving feedback and complaints and maintaining refined European-style hospitality standards. The manager supervises and develops bartenders, sommeliers, servers, bussers, and food runners; recruits and onboards staff; provides coaching and performance feedback; and manages schedules and payroll. The role calls for extensive food and beverage operations experience in a luxury hospitality environment, strong financial and leadership capabilities, and fluency in English, French, and Spanish.

Requirements

Minimum 5 years of hands-on experience managing food and beverage operations and coordinating daily activities in a luxury hospitality environment.
Bachelor’s degree in Hospitality Management, Business Administration, or a related field is preferred; the equivalent of 5+ years of work experience will also be considered.
Proven experience curating, pricing, and maintaining a dynamic wine and beverage list.
Deep knowledge of wine varieties, regions, and food pairing principles.
Demonstrated ability to manage inventory, source products, and build supplier relationships.
Certifications in wine, such as Sommelier, WSET, or Court of Master Sommeliers.
Demonstrated track record of financial oversight, including budgeting, cost control, and P&L management.
Proven experience developing and implementing sales strategies, driving revenue growth, and managing a sales pipeline; demonstrated success meeting or exceeding sales targets in a hospitality leadership or management role.
Proficiency with software platforms and the ability to create, interpret, and present reports to support business decisions.
Proficiency with CRM and hospitality management systems such as SevenRooms, Toast, Craftable, Paycor, and Birchstreet.
Expertise in food and beverage management, financial oversight, and operational coordination.
Experience recruiting, training, mentoring, and leading diverse teams to high service standards.
Ability to work effectively with a diverse workforce and respect different backgrounds and perspectives.
Current understanding of hospitality best practices, labor regulations, and customer service trends.
Proven ability to deliver European-style service and create memorable guest experiences.
Fluency in English, French, and Spanish, spoken and written, with the ability to adapt communication to diverse audiences and cultural contexts.
Experience managing and motivating teams of diverse nationalities and cultural backgrounds, ideally in an international or multicultural hospitality environment.
Ability to mediate and resolve misunderstandings or conflicts arising from cultural or language differences.
References from previous employers attesting to operational competence, financial responsibility, and leadership.

Nice To Haves

Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
Wine certification such as Sommelier, WSET, or Court of Master Sommeliers.
Experience in an international or multicultural hospitality environment.

Responsibilities

Curate, price, and regularly update the wine and beverage list, sourcing unique, high-quality selections that complement the restaurant’s concept and guest preferences.
Manage beverage inventory, storage, procurement, and timely ordering; monitor stock, sales mix, waste, and beverage costs.
Build supplier and winery relationships, sample products, and negotiate terms.
Recommend beverage and wine pairings, discuss selections with guests, and ensure quality assurance through proper tasting and service.
Maintain compliance with alcohol service laws and maintain current ServSafe Alcohol certification for self and team.
Train and mentor staff in beverage knowledge, service techniques, and responsible alcohol service.
Monitor beverage sales performance and implement strategies to improve revenue, profitability, and guest satisfaction.
Ensure beverage areas meet cleanliness, safety, and presentation standards.
Develop and manage budgets, monitor revenues and expenses, implement cost-saving measures, and analyze profit-and-loss information.
Manage cash flow, reconcile daily sales, oversee invoices and supplier payments, and prepare accurate financial reporting.
Control food, labor, inventory, and other operating costs; monitor financial and operational metrics and compliance.
Monitor market trends and competition, identify opportunities or threats, and collaborate with colleagues to improve resource allocation and operational efficiency.
Engage guests throughout their visit, listen to feedback, personalize service, and resolve complaints promptly and professionally.
Empower staff to deliver consistent service aligned with company and European-style hospitality standards.
Monitor guest satisfaction and reputation metrics and lead continuous service-improvement initiatives, including responding to online reviews and social media feedback.
Manage difficult or emotional guest situations calmly and with a solution-focused approach.
Supervise bartenders, sommeliers, servers, bussers, and food runners to achieve service, operational, and financial goals.
Recruit, interview, onboard, train, coach, and mentor staff; conduct performance reviews and manage disciplinary actions as appropriate.
Create staffing schedules using HotSchedules, monitor timecards and overtime, and process payroll accurately.
Coordinate with HR and the General Manager to assess staffing needs and fill open positions.
Promote teamwork, accountability, professional conduct, and an inclusive workplace; identify and develop future leaders.