Santa Monica Proper 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
- Own inventory controls: monthly counts, variance review, and tracking of waste, spillage, and comps
- Direct the liquor room reorganization with purchasing, then set pars and report on dead stock
- Manage beverage cost through accurate Craftable mapping, recipe costing, and variance reporting, keeping 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 when traveling
Cluster Beverage Leadership
Full portfolio expansion is contingent on performance review.
- Build a consistent beverage framework: build specs, recipes, Craftable conventions, well and back bar, glassware, training, and costing and pricing methodology. Menus stay property-specific
- Run a consistent audit and reporting cadence, including a monthly cost and pour cost review to 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
- At partner-operated outlets, authority is limited to brand standards, responsible service licensing, and reporting access
Menu Development and Product Strategy
- Partner with property teams on cocktail, wine and spirits, and non-alcoholic menus that are seasonal, on-concept, and margin-engineered
- Stay current on beverage trends and bring fresh ideas to the portfolio
Vendor and Supplier Relationships
- Support corporate-led vendor relationships while maintaining local vendor and brand rep partnerships
- Leverage portfolio scale for pricing and allocations, and recommend supplier agreements to the corporate team
Financial Accountability and Craftable Management
- Manage Craftable across the cluster and review all 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
Measures of Success
- Beverage cost of goods and pour cost at or better than budget at each cluster property
- Property-level audit findings addressed and gaps closed on an agreed timeline
- Bar team training completed and service standards consistent across the cluster