Wine and Beverage Manager

Diploma or bachelor’s degree in hospitality management, Culinary Arts, or a related F&B field.

Minimum 5–7 years of experience in beverage operations, bar management, or sommelier-related roles.

Experience working in hotel, resort, or multi‑outlet F&B environments.

Hands‑on knowledge of wine, spirits, cocktails, and beverage production / serving standards.

Familiarity with inventory control, stock management, cost of sales monitoring, and supplier coordination.

Key Responsibilities

• Implement beverage menus, standards, and pricing approved by the Director of Wine and Beverage and VP–F&B.
• Manage day‑to‑day beverage operations, ensuring stock accuracy, proper storage, and quality consistency.
• Support outlet managers and sommeliers in menu execution and upselling initiatives.
• Monitor cost of sales, wastage, and inventory rotation with periodic reporting.
• Coordinate with Purchasing and Finance for supplier orders and pricing control.
• Conduct beverage and service training for outlet teams and ensure brand compliance.

Ensure compliance with licensing, safety, and hygiene standards.

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