Seasonal role
Reports to: Dir. Events & Catering
Collaborates with: Director of Beverage
Position Summary
The Catering & Events Beverage Manager is responsible for leading all beverage operations for F10 Hospitality Catering & Events, including Bird House and Empire Polo Fields. This position oversees the development, execution, and financial performance of beverage programs across all catering events, private functions, festivals, and special activations.
This leader is responsible for creating profitable beverage packages, maintaining exceptional operational standards, managing inventory and purchasing, developing high-performing bar teams, and ensuring every beverage experience reflects F10 Hospitality's commitment to hospitality, quality, and execution.
The ideal candidate is a strategic operator with strong financial acumen, exceptional organizational skills, and a passion for delivering memorable guest experiences through innovative beverage programming.
Essential Duties & Responsibilities
1. Beverage Program Development
- Design and maintain profitable beverage packages for catering events, weddings, festivals, and private functions.
- Develop seasonal cocktail menus, signature cocktails, wine selections, beer offerings, and specialty beverage experiences.
- Ensure beverage offerings align with F10 Hospitality brand standards and event concepts.
- Establish standardized recipes, batching procedures, presentation standards, and service guidelines.
- Continuously evaluate beverage offerings to improve quality, efficiency, guest satisfaction, and profitability.
- Collaborate with Culinary, Catering, and Operations teams to create cohesive food and beverage experiences.
2. Multi-Location Beverage Operations
Bird House & Empire Polo Fields
- Oversee beverage operations at both primary catering facilities.
- Maintain organization and cleanliness of beverage storage areas, coolers, and bar facilities.
- Manage inventory levels, receiving procedures, product storage, and event pack-outs.
- Ensure accurate tracking of all products leaving and returning from events.
- Maintain appropriate par levels for all beverage inventory.
- Coordinate beverage batching and event preparation for multiple simultaneous events.
- Ensure all beverage equipment is properly maintained and event-ready.
- Follow all company Standard Operating Procedures, including the Beverage Product Ordering, Pickup, Return & Transfer Procedure.
- Communicate operational needs effectively with Catering Leadership, Event Managers, and Operations teams.
3. Inventory Management & Cost Control
- Manage beverage inventory using established inventory systems and best practices.
- Monitor beverage cost percentages and implement strategies to maintain profitability.
- Minimize waste, spoilage, over-ordering, and product loss.
- Perform regular inventory counts and reconcile discrepancies.
- Track event-specific beverage usage and analyze purchasing trends.
- Develop forecasting models based on seasonal demand and event volume.
- Recommend operational improvements to increase efficiency and reduce costs.
4. Vendor & Supplier Management
- Develop and maintain strong relationships with beverage distributors, suppliers, Empire Polo Club partners, and brand representatives.
- Negotiate pricing, purchasing agreements, sponsorship opportunities, product support, and promotional partnerships.
- Source products based on quality, availability, pricing, and event needs.
- Stay informed of emerging beverage trends, new products, and industry innovations.
- Coordinate vendor tastings, educational sessions, and staff product training.
· Assist with partnership negotiations and support the development and maintenance of relationships with brands and distributors.
· Existing relationships with brands and distributors, along with strong knowledge of the local market and key industry players.
5. Event Beverage Operations
- Oversee beverage execution for all catering events and special activations.
- Ensure bars are properly stocked, staffed, organized, and operational before guest arrival.
- Establish clear standards for setup, service, breakdown, and post-event inventory.
- Assist with event execution as needed, including high-volume events and festivals.
- Ensure compliance with all alcohol service regulations, licensing requirements, and responsible beverage service practices.
- Maintain high standards of cleanliness, professionalism, and guest service throughout each event.
6. Team Leadership & Development
- Recruit and develop bartenders, barbacks, and beverage event staff.
- Provide ongoing coaching, mentorship, and performance feedback.
- Develop training materials, Standard Operating Procedures (SOPs), checklists, and operational guides.
- Train teams on:
- Beverage preparation
- Batch production
- Service standards
- Event setup and breakdown
- Product knowledge
- Inventory procedures
- Guest interaction
- Foster a positive, accountable, and collaborative team culture.
- Ensure staffing levels align with event schedules and operational needs.
7. Financial Performance
- Develop beverage strategies that maximize revenue while maintaining target beverage costs.
- Analyze event profitability and identify opportunities to improve margins.
- Prepare reports on beverage sales, inventory, purchasing, and labor performance.
- Support annual budgeting and forecasting processes.
- Monitor key performance indicators and recommend operational improvements.
8. Compliance & Safety
- Ensure compliance with all federal, state, and local alcohol regulations.
- Maintain all required permits, certifications, and licensing documentation.
- Enforce responsible alcohol service practices.
- Ensure beverage areas meet health, safety, sanitation, and OSHA standards.
- Promote a safe working environment for all team members.
Qualifications
Required
- Minimum 5 years of progressive beverage management experience.
- Experience overseeing high-volume catering, events, restaurants, hotels, or hospitality operations.
- Strong knowledge of wine, beer, spirits, cocktails, and beverage program development.
- Proven experience managing beverage inventory and purchasing.
- Experience leading multiple teams across multiple locations.
- Strong financial management and cost control skills.
- Excellent leadership, communication, and organizational abilities.
- Ability to manage multiple priorities in a fast-paced environment.
- Valid driver's license with reliable transportation.
- Ability to work evenings, weekends, holidays, and special events.
Preferred
- Hospitality, Restaurant Management, or Business degree.
- BarSmarts, WSET, Cicerone, or similar beverage certifications.
- Experience with catering operations and large-scale event production.
- Experience working with POS and inventory management systems.
Physical Requirements
- Ability to lift up to 50 pounds.
- Ability to stand and walk for extended periods.
- Frequent bending, reaching, lifting, and carrying.
- Ability to work both indoors and outdoors in varying weather conditions.
- Ability to work long hours during festivals, weddings, and special events.
Key Competencies
- Leadership
- Strategic Thinking
- Financial Acumen
- Beverage Expertise
- Organization & Planning
- Inventory Management
- Vendor Negotiation
- Team Development
- Communication
- Guest Service Excellence
- Problem Solving
- Adaptability
- Attention to Detail
Performance Measures
Success in this role is measured by:
- Beverage cost percentages consistently meet or exceed company targets.
- Inventory remains accurate, organized, and properly controlled.
- Events are fully stocked, prepared, and executed without operational deficiencies.
- Beverage programs generate strong revenue and healthy profit margins.
- Beverage packages are standardized, scalable, and easy to execute.
- Vendor relationships provide measurable value through pricing, support, and partnerships.
- Bird House and Empire Polo Fields beverage operations run efficiently and consistently.
- Beverage teams are well-trained, engaged, and accountable.
- Guests consistently receive an exceptional, polished beverage experience.
- F10 Hospitality maintains a reputation for excellence in beverage service across all catering and event operations.
Pay: $35.00 per hour
Benefits:
- 401(k)
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
Work Location: In person
