Beverage Manager

Benefits:

Free food & snacks
Health insurance
Help or transport service
Paid time off
Vision insurance
Wellness resources
401(k)
401(k) matching
Dental insurance
Employee discounts

About our Brand

More than a group of hotels, the LINE is a creative community built around a sense of discovery — an exploration of a building, a neighborhood, and a culture. From Koreatown in LA to Adams Morgan in DC to downtown Austin, each property is architecturally interesting and chosen for its location in emerging neighborhoods in compelling cities. The LINE hotels are both reflective and responsive— shaped by the communities they are part of while also contributing something new to those places. The LINE properties are a collaboration of the best local and out-of-town talent in design, food and beverage, arts and culture.

We are seeking a dynamic Beverage Manager to join our team. A successful candidate will have a genuine passion for the hospitality industry and an entrepreneurial spirit. The Beverage Manager is responsible for the daily operations of Cantero bar and for developing and maintaining a cohesive beverage program across the hotel, including Banquets and Catering, P6, and Arlo Grey. Working with outlet leaders, this role oversees beverage menus, purchasing, inventories, costing, and training while maintaining each outlet's identity and service standards.

This is an active floor management position with regular service coverage at Cantero and other hotel food and beverage outlets. The Beverage Manager works closely with F&B leadership, Culinary, Sales, Marketing, and Events to improve beverage offerings, support financial goals, and deliver attentive guest service.

Responsibilities

Oversee daily Cantero bar operations, including opening and closing procedures, service preparation, team assignments, cleanliness, and equipment readiness.
Manage Cantero staffing, scheduling, payroll, time and attendance, timecard reviews, and tip records while aligning labor with business levels, event demands, and budgets.
Provide active floor management at Cantero and other hotel food and beverage outlets, ensuring service standards, supporting team members, and addressing guest needs.
Oversee beverage programming across hotel outlets, including Banquets and Catering, P6, and Arlo Grey, in partnership with outlet leaders to maintain quality, consistency, and each venue’s identity.
Develop seasonal beverage menus featuring cocktails, wine, beer, spirits, and nonalcoholic options that reflect outlet concepts, guest preferences, and current market trends.
Maintain standardized beverage recipes, portion sizes, presentation guidelines, and menu information to ensure consistent quality and execution across outlets.
Manage beverage purchasing, receiving, storage, product rotation, supplier relationships, and par levels to maintain product quality, availability, and cost efficiency.
Conduct regular beverage inventories across outlets, maintain accurate purchasing and transfer records, reconcile counts, and investigate variances with outlet managers.
Oversee beverage controls, including requisitions, product handling, and pouring standards, to minimize waste, overpouring, loss, and theft.
Monitor beverage sales, recipe costing, cost percentages, labor, and operating expenses against budgets. Recommend menu pricing and operational adjustments to achieve financial targets.
Analyze sales mix, average check, and product performance to identify opportunities to improve profitability, increase beverage sales, and support appropriate upselling.
Collaborate with Food and Beverage leadership, Culinary, Sales, Marketing, and Banquets and Catering to develop beverage packages, event menus, promotions, supplier partnerships, and special activations.
Lead the recruitment, training, coaching, and development of the Cantero bar team. Establish performance expectations, provide feedback, and complete evaluations and required documentation.
Coordinate beverage education, tastings, and menu rollouts across hotel outlets, supporting outlet managers and teams with product knowledge and service techniques.
Monitor beverage quality and guest feedback, resolve service concerns promptly, and communicate operational priorities and follow-up needs with outlet leaders and other departments.
Ensure compliance with hotel policies, TABC requirements, responsible alcohol service standards, and safety procedures. Maintain required training records and clean, organized bar and storage areas.
3-5 years of experience in a high volume beverage setting, including supervisory experience.

Core Competencies

Work a flexible schedule, including evenings, weekends, holidays, and special events.
Stand and walk for extended periods; bend, reach, and use stairs as needed. Occasionally lift, push, pull, or carry up to 50 pounds.
Work in a busy bar and restaurant environment with moderate to high noise levels.

Compensation & Benefits

We offer competitive wages and benefits while fostering a diverse and inclusive work experience.

We thrive in being a diverse work environment. Consideration for employment will be based upon personal capabilities and qualifications without discrimination based on race, color, religion, sex, gender identity, age, national origin, disability, sexual orientation, or any other protected characteristic as established by law.

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