Beverage Manager

JOB SUMMARY Responsible for the overall day-to-day beverage operations across the hotel’s restaurants, bars, lounge and In-Room dining, ensuring consistently high standards of service, product quality and guest experience. Advise on the Executive Lounge product range is required. Leads and supports the beverage team in delivering operational excellence, with accountability for beverage revenue, profitability, inventory management and cost controls. Drives beverage promotions, menu development and outlet activations in partnership with the Food & Beverage leadership team, while identifying opportunities to enhance guest engagement and maximize commercial performance. Oversees liquor inventory, purchasing, stock controls and compliance with all applicable licensing and legal requirements, ensuring these are managed professionally and consistently. Identifies team capability and development needs and implements structured training plans to strengthen beverage knowledge, service skills, product expertise and commercial awareness. Builds a high-performing and engaged team culture focused on both guest and employee satisfaction. Ensure beverage operations are delivered within the approved operating budget while continuously seeking opportunities to improve efficiency, profitability and the overall guest experience. CANDIDATE PROFILE Education and Experience • Experience: Minimum of 5–8 years of experience managing high-volume, premium beverage programs, nightlife venues, or luxury hospitality concepts, Hotel experience is beneficial • Education: High school diploma or GED; 4 years’ experience in the food and beverage, culinary, or related professional area. • Financial Acumen: Proven track record of managing profitable P&L statements, reducing beverage costs, and negotiating vendor contracts. • Network: An active rolodex of beverage industry contacts, brand ambassadors, and event programming partners. • Skills: Proficient in inventory management software (e.g., Birchstreet, Project Tree, Oracle Symphony, other inventory tools) and advanced mixology techniques. CORE WORK ACTIVITIES Managing Beverag Operations/ Invention & Creative Strategy • Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands-on management. • Menu Innovation: Conceptualize and launch avant-garde beverage menus, signature programs, and seasonal offerings that set market trends. • Experiential Design: Integrate modern techniques, unique presentation styles, and storytelling elements into the drink experience. • Product Development: Curate custom ingredients, house-made syrups, and proprietary blends unique to our brand. • Implements agreed upon beverage policy and procedures throughout the property. • Manages in compliance with all applicable beverage and liquor laws in Singapore • Understands beverage control including days on hand, perpetual inventory, bar pars, portion control, costs controls, beverage potentials, mix of sales analysis for beverage, issue & returns, food standards, and period end inventory. • Monitors adherence to all liquor control policies and procedures. • Attend pre- and post-convention meetings as needed to understand group needs. • Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department. • Participates in the management of department's controllable expenses to achieve or exceed budgeted goals. • Ensures compliance with all beverage policies, standards and procedures. • Maintains food handling and sanitation standards. • Manages inventories according to budget and business levels. • Assists with developing menus and promotions as necessary. Leading Beverage Team/ Non-Beverage Activations & Experiences • Event Programming: Concept and execute non-beverage lifestyle activations, including live music series, art pop-ups, fashion collaborations, and culinary crossovers. • Space Utilization: Optimize lounge and bar spaces during off-peak hours through experiential workshops, masterclasses, and ticketed events. • Cross-Department Collaboration: Partner closely with Marketing, PR, and culinary teams to design comprehensive guest journeys that merge entertainment, design, and hospitality. • Trains staff on liquor control policies and procedures in accordance of Marriot guidelines • Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. • Ensure employees understand expectations and parameters. • Communicates critical information to the beverage staff regarding each event. Ensuring Exceptional Customer Service/ Brand Partnerships & Sponsorships • Provides excellent customer service. • Strategic Alliances: Secure and manage high-profile partnerships with spirit brands, local distilleries, and lifestyle companies to subsidize menu costs and boost marketing reach. • Sponsored Activations: Negotiate house pour agreements, exclusive listings, and financial sponsorship for menu launches and events with guidance from corporate office • Relationship Management: Act as the primary brand ambassador to external partners, ensuring all contractual obligations and brand standards are met. • Interacts with guests to obtain feedback on product quality and service levels. • Empowers employees to provide excellent customer service. • Provides feedback to individuals in an effort to improve service performance. Financial Management & Cost Control • Cost Engineering: Standardize recipes and enforce strict portion controls to hit and maintain aggressive beverage cost percentage targets. • Inventory & Purchasing: Oversee procurement, manage inventory levels, and minimize waste through proactive stock rotation and audit systems. • Vendor Negotiations: Audit supplier pricing regularly to secure maximum volume discounts, rebates, and favorable payment terms. Managing Human Resource Activit…