Wine & Beverage Manager

Company Description

Join the team responsible for crafting a fresh landmark that emphasizes cultural appreciation among colleagues and the pursuit of greatness. At Raffles Boston, we recognize the immense worth of our distinct cultural heritage, and we are dedicated to ensuring that it is comprehended and embraced by each team member. This commitment begins the instant a prospective colleague connects with us and extends throughout their entire journey with the hotel.

The Wine & Beverage Manager is responsible for planning, directing, and overseeing all aspects of the beverage program while maintaining strong, collaborative relationships with vendors. This role establishes operational standards, budgets, cost‑control measures, and inventory systems to ensure exceptional product quality and guest satisfaction. The Wine & Beverage Manager upholds the highest standards by working efficiently and thoughtfully, consistently maintaining and elevating service excellence across the operation.

• Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
• Lead floor shifts in outlets as needed.
• Ensuring consistent training programs of all serving and bartending colleagues throughout the food and beverage operation.
• Partnering with purchasing team to ensure proper requisitioning policies are in place and adhered to.
• Accurate ordering of beverage, accounting of monthly inventory and ensuring pour cost measures are in place.
• Maintain the wine par stock.
• Partnering with Vendors to curate all beverage menus while ensuring the vision and ethics of The Raffles Brand are in line with these offerings.
• Actively participate in banquet menu tastings to guide clients through beverage selections.
• Assist in supervising all F&B personnel including but not limited to issuing performance evaluations and appropriate coaching and counseling as outlined by Raffles Hotels.
• Respond to guest complaints in a timely manner.
• Assist in preparing the F&B budget and monitor department performance. Perform any necessary follow-up, including forecasting.
• Ensure consistent and accurate accounting of payroll for all associates as well as all tendered transactions via our POS terminals and appropriate documented paperwork.
• Monitor industry trends, take appropriate action to maintain competitive and profitable operations.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Assist in coordinating and monitoring all phases of Loss Prevention in the F&B department.
• Prepare and submit required reports in a timely manner.
• Monitor quality of service and product.
• Create wine list and provide wine descriptions.
• Suggest food and wine pairing to servers and customers.
• Recommend wines based on customer preferences.
• Conduct wine tastings for staff and customers.
• Drive all beverage Sales to achieve budget.
• Manage all beverage cost to budget.
• Cooperate in menu planning and preparation.
• Ensure timely purchase of F&B items, within budget allocation.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Ensure departmental compliance with SOP’s.
• Attend and/or conduct departmental and hotel training
• Coordinate with chef to create pairing menu
• Host wine events for guests and residents.
• Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
• Ensure overall guest satisfaction.

Education & Experience:

• A minimum of five years progressive experience in a luxury hotel/restaurant environment.
• Court of Master Sommelier certification or WSET required. Proven track record of development of a beverage program with a focus on wine.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.

Physical requirements:

• Long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

General Requirements:

• Must be able to effectively communicate both verbally and written, with all levels of employees and guests in an…