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Job Title:   Director of Beverage
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ARIA Resort & Casino
Food & Beverage - Beverage/Bartending/Cocktails
21 and over

  • Provide leadership in the development and monitoring of beverage operations, fiscal budgets, and marketing strategies to produce both short-term and long-term profitability.
  • Provide leadership and direction in the execution and measurement of guest service standards within beverage operations to ensure continued growth and profitability.
  • Develop new techniques of service towards maximum guest satisfaction at minimum operating costs.
  • Utilize Avero to maximize sales, drive profits, manage labor and control costs.
  • Maintain complete knowledge of: all liquor brands, beers and non-alcoholic selections available in outlets, the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list, designated glassware and garnishes for drinks, all bar menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
  • Support the Vice President and Director Food and Beverage in the development and implementation of the strategic plan and vision for the beverage department consistent with the company’s objectives.
  • Ensure all policies, procedures and practices are consistent with the company’s core service standards and brand attributes.
  • Work closely with local, state and governmental organizations in maintaining highest standards of health, sanitation and cleanliness with in all areas of Food and Beverage.
  • Approve the employment and separation of beverage employees and is responsible for coordination of on-the-job training programs through department managers on a regular basis.
  • Coordinate the development, interpretation and implementation of hotel policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the food and beverage staff and personnel.
  • Develop and maintain effective communications between all operating departments.
  • Review POS pricing / maintenance issues to ensure proper check handling procedures followed.
  • Create and manage proper policies and procedures for Manager comps and voids.
  • Perform other management duties as assigned.
  • Maintain complete knowledge of and comply with all departmental policies, procedures and standards.
  • Maintain complete knowledge of correct maintenance and use of equipment
  • Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy.
  • Maintain positive guest relations at all times.
  • Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
  • Resolve guest complaints, ensuring guest satisfaction.
  • Maintain knowledge of bar outlet layouts, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
  • Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
  • Establish par levels for supplies, liquor, beer, wine and equipment, completing requisitions to replenish shortages or additional items needed for the anticipated business.
  • Review sales and beverage costs for previous day.
  • Review weekly work schedules in accordance with staffing guidelines and labor forecasts, adjusting schedules throughout the week to meet the business demands.
  • Assign work and side duties to staff in accordance with departmental procedures.
  • Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards.
  • Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.
  • Monitor and handle problems with intoxicated guests and/or altercations.
  • Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.
  • Complete work orders for maintenance repairs and submit to Engineering.
  • Ensure that all Bars are secure when not open for business.
  • Other related management duties as assigned.



  • At least 8 years of experience in the direction and management of employees in a similar environment.
  • At least 4 years of wine and beverage service experience.
  • At least 8 years of service experience in a high volume bar environment.
  • Professional knowledge of kitchen operations.
  • Complete knowledge of health and safety regulations.
  • Excellent knowledge of all beverage products, menu items and equipment used to perform these duties.
  • Working knowledge of Point of Sale (POS) systems and operations.
  • Excellent verbal & written communication skills.
  • Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail.
  • Effective listening abilities and be able to make strong judgment calls.
  • Excellent customer service skills.
  • Able to lead and mentor a team.
  • Have interpersonal skills to deal effectively with all business contacts.
  • Professional appearance and demeanor.
  • Work varied shifts, including weekends and holidays.
  • High school diploma or equivalent.
  • Able to effectively communicate in English, in both written and oral forms. 


  • Previous experience managing employees using a Collective Bargaining Agreement.
  • At least 4 plus years experience in a large resort environment.
  • Previous experience working in a similar resort setting.