Beverage Supervisor

The ideal candidate will possess extensive knowledge of wines, spirits, and beverage operations, as well as a working knowledge of food service to support staff training and guest experiences. The Beverage Supervisor sets the tone for the guest experience, develops and retains top talent, and collaborates closely with Culinary, Beverage, and Stewarding teams to maintain seamless operations.

This role fosters a culture of uncompromising service excellence and supports the delivery of legendary guest experiences through the company''s "All In" service philosophy

Directly Supervises

• Beverage Servers
• Bar Porters
• Ambassadors
• Bartenders
• Lounge Servers

Education and Experience

Required

• Knowledge of scheduling, inventory control, computer systems, and interdepartmental communication.
• Associate degree in Food & Beverage Management, Hospitality Management, or a related field; equivalent industry experience may be considered.
• Minimum of two (2) years of restaurant serving experience in a casual or upscale dining environment.
• Minimum of two (2) years of supervisory experience in a food and beverage operation.

Preferred

• Restaurant management experience in the Baltimore market.
• Completion of a recognized wine and spirits certification or training program.
• Experience developing and executing promotional programs and measuring results.
• Experience using Point-of-Sale (POS) systems and handling cash transactions.

Qualifications

• Ability to effectively resolve guest complaints and service concerns.
• Strong verbal and written communication skills in English.
• Professional appearance and commitment to teamwork.
• Ability to meet mobility requirements with or without reasonable accommodation.
• Ability to lift and carry up to 50 pounds.
• Knowledge of food preparation, presentation, and beverage pairing principles.
• Willingness to participate in cross-training opportunities with Culinary Operations.

Work Enviroment

• Fast-paced hospitality environment requiring the ability to manage multiple priorities simultaneously.
• Ability to perform effectively under periods of high business volume and operational pressure.
• Commitment to creating a professional, inclusive, and supportive work environment.
• Ensures team members have the resources, tools, and support necessary to achieve peak performance and deliver exceptional guest service.

Salary from $50,000 USD

Essential Job Functions

• Oversee daily beverage operations in accordance with established policies and procedures.
• Develop, implement, and maintain training programs for all service team members.
• Promote employee engagement and morale by modeling company service standards and leadership behaviors.
• Build and maintain strong guest relationships through regular guest interaction, greetings, and service recovery efforts.
• Monitor industry trends and competitive offerings to develop strategies that enhance guest satisfaction and differentiate service levels.
• Create and manage efficient labor schedules that maintain service standards while controlling labor costs.
• Monitor and control wine and liquor inventories while maintaining budgeted pour costs.
• Ensure compliance with cash handling procedures and tip reporting requirements.
• Develop beverage promotions and sales incentive programs to increase revenue and reward employee performance.
• Conduct hands-on beverage training, including wine service, upselling techniques, and service standards.
• Provide staff with opportunities to learn, taste, and understand menu offerings.
• Coordinate vendor tastings and educational opportunities for the beverage team.
• Coach, counsel, and develop team members to achieve departmental goals and outlet standards.
• Partner with Culinary leadership to evaluate guest feedback and address service or product quality concerns.
• Participate in hiring, promotion, performance management, and separation recommendations.
• Ensure compliance with all company programs, service initiatives, and Standard Operating Procedures (SOPs).
• Monitor daily operating expenses and train team members on cost-control initiatives.
• Support guest database development and utilize social media opportunities to enhance guest engagement.
• Conduct daily pre-shift meetings and foster collaboration between front-of-house and back-of-house teams.
• Maintain reliability, professionalism, and effective communication with guests, peers, and leadership.
• Demonstrate strong leadership, customer service, problem-solving, and team-building skills.
• Maintain high standards of accuracy, organization, and attention to detail.
• Exercise sound judgment and make effective decisions in fast-paced or high-pressure situations.
• Understand how beverage operations impact overall casino and hotel performance.
• Collaborate effectively with Food & Beverage leadership and support other operational areas when needed.
• Communicate company policies and compliance initiatives, including workplace conduct and harassment prevention programs.
• Partner with Culinary leadership to train service staff on tableside preparation and presentation techniques when applicable.
• Perform routine floor inspections to assess inventory levels, equipment conditions, and operational readiness. Initiate adjustments and replenishment orders as necessary through approved inventory systems.

Essential Job Functions

• Oversee daily beverage operations in accordance with established policies and procedures.
• Develop, implement, and maintain training programs for all service team members.
• Promote employee engagement and morale by modeling company service standards and leadership behaviors.
• Build and maintain strong guest relationships through regular guest interaction, greetings, and service recovery efforts.
• Monitor industry trends and competitive offerings to develop strategies that enhance guest satisfaction and differentiate service levels.
• Create and manage efficient labor schedules that maintain service standards while controlling labor costs.
• Monitor and control wine and liquor inventories while maintaining budgeted pour costs.
• Ensure compliance with cash handling procedures and tip reporting requirements.
• Develop beverage promotions and sales incentive programs to increase revenue and reward employee performance.
• Conduct hands-on beverage training, including wine service, upselling techniques, and service standards.
• Provide staff with opportunities to learn, taste, and understand menu offerings.
• Coordinate vendor tastings and educational opportunities for the beverage team.
• Coach, counsel, and develop team members to achieve departmental goals and outlet standards.
• Partner with Culinary leadership to evaluate guest feedback and address service or product quality concerns.
• Participate in hiring, promotion, performance management, and separation recommendations.
• Ensure compliance with all company programs, service initiatives, and Standard Operating Procedures (SOPs).
• Monitor daily operating expenses and train team members on cost-control initiatives.
• Support guest database development and utilize social media opportunities to enhance guest engagement.
• Conduct daily pre-shift meetings and foster collaboration between front-of-house and back-of-house teams.
• Maintain reliability, professionalism, and effective communication with guests, peers, and leadership.
• Demonstrate strong leadership, customer service, problem-solving, and team-building skills.
• Maintain high standards of accuracy, organization, and attention to detail.
• Exercise sound judgment and make effective decisions in fast-paced or high-pressure situations.
• Understand how beverage operations impact overall casino and hotel performance.
• Collaborate effectively with Food & Beverage leadership and support other operational areas when needed.
• Communicate company policies and compliance initiatives, including workplace conduct and harassment prevention programs.
• Partner with Culinary leadership to train service staff on tableside preparation and presentation techniques when applicable.
• Perform routine floor inspections to assess inventory levels, equipment conditions, and operational readiness. Initiate adjustments and replenishment orders as necessary through approved inventory systems.