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POSITION PURPOSE:
Organize and manage the activities of the Food & Beverage departments, including but not limited to the Kitchen, Banquet Operations, Restaurants, Room Service and Bars (if applicable), to maintain high standards of food and beverage quality, service and marketing to maximize profits and insure outstanding customer service. The Beverage Manager partners closely with outlet leaders to support daily operations while driving innovation, consistency, and profitability throughout the beverage portfolio.
EXAMPLES OF DUTIES:
ESSENTIAL FUNCTIONS:
- Directly manage and oversee the Experience Salon, including programming, guest experiences, tastings, events, and premium spirit activations.
- Serve as the subject matter expert for spirits, with advanced knowledge of whiskey (bourbon, rye, Scotch, Irish, Japanese, and world whiskeys), spirits, liqueurs, and mixology trends.
- Curate, develop, and maintain beverage menus, spirit selections, cocktail programs, and wine/beer offerings in collaboration with culinary and operations leadership.
- Lead beverage-driven experiences such as spirit tastings, pairing dinners, educational seminars, and exclusive guest events.
- Support outlet leaders with daily operations, staffing strategies, service execution, and guest engagement while maintaining a strong floor presence.
- Establish and enforce beverage standards, recipes, portion controls, and presentation guidelines across all outlets.
- Manage beverage cost controls including purchasing, inventory, receiving, storage, and waste prevention to achieve budgeted cost and profit goals.
- Analyze sales trends, guest preferences, and market data to drive revenue growth and enhance the overall beverage strategy.
- Ensure compliance with all company policies, brand standards, and local, state, and federal regulations related to alcohol service, safety, and sanitation.
- Hire, train, coach, and develop beverage leaders, bartenders, and service staff, with a strong focus on spirits education, upselling, and guest storytelling.
- Conduct regular audits, tastings, and performance reviews to maintain consistency and excellence.
SUPPORTIVE FUNCTIONS:
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.
- Participate in the development of the annual budget for the restaurant; develop short and long term financial operating plans.
- Attend mandatory meetings including divisional meetings, departmental meetings, associate meetings, etc.
- In emergencies, perform in the capacity of any position supervised.
- Perform other duties and responsibilities as assigned or required.
PHYSICAL REQUIREMENTS:
Frequency Key: Rare - up to 1 hour, Occasional - 1-3 hours, Frequent - 3-6 hours, Constant - 6-8 hours
Physical Activity Frequency
Sitting Occasional
Walking Frequent
Climbing stairs Occasional
Standing Frequent
Crouching/Bending/Stooping Occasional
Reaching Frequent
Grasping Frequent
Pushing/Pulling Occasional
Near Vision Constant
Far Vision Constant
Hearing Constant
Talking Constant
Smell Frequent
Taste Frequent
Lifting/Carrying(#lbs) Occasional – up to 50 lbs.
Travel Occasional
OTHER DUTIES:
Assimilate into The Trump National Doral-Miami Cultural Foundation through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards. Regular attendance in conformance with the standards, which may be established by Trump National Doral-Miami from time to time, is essential to the successful performance of this position.
SAFETY REQUIREMENTS:
Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The resort will provide the required PPE. Associates will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Leader.
SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY:
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.
- Thorough knowledge of restaurant operations including foods, beverages, supervisory aspects, service techniques, and guest interaction.
- Ability to communicate in English, both orally and in writing, with guests and associates, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.
- Ability to work under pressure and deal with stressful situations during busy periods.
- Ability to access and accurately input information using a moderately complex computer system.
- Interpersonal skills to provide overall guest satisfaction.
QUALIFICATION STANDARDS:
EDUCATION:
High School graduate or equivalent required.
College degree preferred.
EXPERIENCE:
At least five years experience in related field preferred. Resort restaurant management experience preferred.
Expert level knowledge of Whiskey and Spirits.
Experience with supervision of associates required.
LICENSES OR CERTIFICATES:
Food Service Sanitation certification. Alcohol Service permit (if state required). CPR certification preferred.
GROOMING/UNIFORMS:
All associates must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.
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