Beverage Manager

What you'll do

• Ensure compliance with food and beverage policies, standards and procedures through training, supervision and hands-on management
• Conceptualise and launch beverage menus, signature programmes and seasonal offerings
• Integrate modern techniques, presentation styles and storytelling into the drink experience
• Curate custom ingredients, house-made syrups and proprietary blends
• Implement agreed beverage policy and procedures across the property
• Manage compliance with Singapore beverage and liquor laws
• Oversee beverage control including days on hand, perpetual inventory, bar pars, portion control, cost controls, mix of sales analysis and period end inventory
• Monitor adherence to liquor control policies and procedures
• Attend pre- and post-convention meetings to understand group needs
• Comprehend budgets, operating statements and payroll progress reports to assist financial management
• Participate in managing the department's controllable expenses to meet or exceed budgeted goals
• Maintain food handling and sanitation standards
• Manage inventories according to budget and business levels
• Assist with developing menus and promotions
• Concept and execute non-beverage lifestyle activations such as live music series, art pop-ups, fashion collaborations and culinary crossovers
• Optimise lounge and bar spaces during off-peak hours through workshops, masterclasses and ticketed events
• Partner with Marketing, PR and culinary teams to design guest journeys
• Train staff on liquor control policies and procedures in line with Marriott guidelines
• Supervise staffing levels to meet guest service, operational and financial objectives
• Communicate critical information to beverage staff regarding each event
• Provide excellent customer service
• Secure and manage partnerships with spirit brands, local distilleries and lifestyle companies
• Negotiate house pour agreements, exclusive listings and sponsorship for menu launches and events
• Act as primary brand ambassador to external partners
• Interact with guests to obtain feedback on product quality and service levels
• Empower employees to provide excellent customer service
• Provide feedback to individuals to improve service performance
• Standardise recipes and enforce portion controls to meet beverage cost targets
• Oversee procurement, manage inventory levels and minimise waste through stock rotation and audit systems
• Audit supplier pricing to secure volume discounts, rebates and favourable payment terms
• Support a departmental orientation programme