Regional Beverage Manager

Proper Hospitality Careers•Santa Monica, CA

About The Position

The Regional Beverage Manager leads beverage operations at Santa Monica Proper and supports beverage leadership across a cluster of hotels. The role combines active floor management and bar-team coaching with oversight of inventory, beverage costing, compliance, menu strategy, vendor relationships, and reporting. Expansion to the full portfolio is contingent on a performance review. Menus remain specific to each property, while beverage standards, systems, training, audits, and cost-management practices are made consistent across the cluster. At partner-operated outlets, authority is limited to brand standards, responsible-service licensing, and reporting access.

Responsibilities

Lead active floor management of bar and beverage operations, and train and coach bar staff.
Inspect the quality of cocktails, wine service, beer pours, and non-alcoholic offerings.
Manage inventory controls, including monthly counts, variance review, and tracking waste, spillage, and comps.
Direct liquor-room reorganization with purchasing, establish par levels, and report on dead stock.
Manage beverage costs through accurate Craftable mapping, recipe costing, and variance reporting; keep Toast items and pricing aligned with Craftable.
Oversee beverage across outlets, banquets, catering, and events.
Own ABC compliance and the responsible-service program, and designate lead bar coverage while traveling.
Build consistent beverage standards and systems across the cluster, including specifications, recipes, Craftable conventions, well and back-bar standards, glassware, training, and costing and pricing methodology.
Conduct consistent audits and reporting, including a monthly cost and pour-cost review for the Corporate Director of Food and Beverage.
Standardize inventory practices and keep ABC compliance and certifications current at every property.
Review pricing and menu engineering against market and margin targets, and guide banquet and catering beverage.
Visit cluster hotels regularly, lead training, and support openings and outlet refreshes.
Partner with property teams on seasonal, on-concept, margin-engineered cocktail, wine and spirits, and non-alcoholic menus.
Stay current on beverage trends and bring new ideas to the portfolio.
Support corporate-led vendor relationships while maintaining local vendor and brand-representative partnerships.
Use portfolio scale to pursue pricing and allocations, and recommend supplier agreements to the corporate team.
Manage Craftable across the cluster and review recipe builds and pricing before they go live.
Monitor pour cost and cost of goods against budget and work with property teams to close variances.
Deliver monthly beverage-cost reporting to the Corporate Director of Food and Beverage.
Meet success measures for beverage cost and pour cost at or better than budget at each cluster property, timely closure of property audit findings, and completed bar-team training with consistent service standards across the cluster.