Food and Beverage Manager
Listed on 2026-07-01
-
Hospitality / Hotel / Catering
Food & Beverage, Event Manager / Planner
Overview
Madeline Hotel & Residences, Auberge Collection is a luxury alpine retreat located in Telluride’s Mountain Village. The resort features 83 guest rooms, suites, and 71 private residences with elevated design and mountain views. It offers ski-in/ski-out access, Crest Club, ski valet, Alpine Swim Club with a heated pool and outdoor lounges, a full-service spa, fitness center, and an open-air ice rink.
Dining experiences include Black Iron Kitchen + Bar and Timber Room. The targeted compensation rate for this full-time year-round, exempt position is $65,000-$75,000 annually.
Ignite your career while overseeing a symphony of flavors and libations that redefine the art of beverage service. Seamlessly blend your passion for excellence with strategic management skills to curate an exceptional team and unforgettable environment!
- Develop and curate the overall beverage program, including creating and updating menus, selecting wines and spirits, and staying abreast of industry trends.
- Oversee the procurement, storage, and tracking of beverage inventory to ensure optimal levels, minimize waste, and control costs.
- Train and supervise bar staff, ensuring they deeply understand the beverage offerings, maintain high service standards, and comply with responsible alcohol service practices.
- Implement and enforce quality control measures for all beverages, including proper preparation, presentation, and adherence to recipe standards.
- Manage the beverage budget, monitor sales performance, analyze cost-effectiveness, and implement strategies to maximize profitability.
- Develop and execute strategies to enhance the overall customer experience, such as organizing tastings, promotions, and special events centered around the beverage program.
- Cultivate and maintain relationships with beverage suppliers and distributors, negotiate contracts, and stay informed about new products and market trends.
- Expert knowledge of wines, champagne, fortified wines, beer and spirits.
- Expert knowledge of current beverage service procedures, current international, national and local trends, wine tools, service, and culture.
- Prior experience curating a cellar.
- Experience with beverage menu development and implementation.
- Certified or Advanced Diploma from Court of Master Sommeliers or WSET equivalent.
(If this job is in fact in your jurisdiction, then you may be using a Proxy or VPN to access this site, and to progress further, you should change your connectivity to another mobile device or PC).