Regional Beverage Manager

Santa Monica Proper Responsibilities

• Lead active floor management of bar and beverage operations, and train and coach bar staff


• Inspect the quality of cocktails, wine service, beer pours, and non-alcoholic offerings


• Own inventory controls: monthly counts, variance review, and tracking of waste, spillage, and comps


• Direct the liquor room reorganization with purchasing, then set pars and report on dead stock


• Manage beverage cost through accurate Craftable mapping, recipe costing, and variance reporting, keeping Toast items and pricing aligned with Craftable


• Oversee beverage across outlets, banquets, catering, and events


• Own ABC compliance and the responsible service program, and designate lead bar coverage when traveling

Cluster Beverage Leadership

Full portfolio expansion is contingent on performance review.

• Build a consistent beverage framework: build specs, recipes, Craftable conventions, well and back bar, glassware, training, and costing and pricing methodology. Menus stay property-specific


• Run a consistent audit and reporting cadence, including a monthly cost and pour cost review to the Corporate Director of Food and Beverage


• Standardize inventory practices and keep ABC compliance and certifications current at every property


• Review pricing and menu engineering against market and margin targets, and guide banquet and catering beverage


• Visit cluster hotels regularly, lead training, and support openings and outlet refreshes


• At partner-operated outlets, authority is limited to brand standards, responsible service licensing, and reporting access

Menu Development and Product Strategy

• Partner with property teams on cocktail, wine and spirits, and non-alcoholic menus that are seasonal, on-concept, and margin-engineered


• Stay current on beverage trends and bring fresh ideas to the portfolio

Vendor and Supplier Relationships

• Support corporate-led vendor relationships while maintaining local vendor and brand rep partnerships


• Leverage portfolio scale for pricing and allocations, and recommend supplier agreements to the corporate team

Financial Accountability and Craftable Management

• Manage Craftable across the cluster and review all recipe builds and pricing before they go live


• Monitor pour cost and cost of goods against budget and work with property teams to close variances


• Deliver monthly beverage cost reporting to the Corporate Director of Food and Beverage

Measures of Success

• Beverage cost of goods and pour cost at or better than budget at each cluster property


• Property-level audit findings addressed and gaps closed on an agreed timeline


• Bar team training completed and service standards consistent across the cluster