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Beverage Manager Jobs in Puerto Rico (NOW HIRING)

Driftwood Hospitality Management

Sous Chef

San Juan, PR · On-site

$48K - $65K/yr

Assists the Outlet-Restaurant Manager and the Banquet Manager in their daily and weekly duties as needed. * Assists the food and beverage services for conventions and group activities at the hotel ...

DRIFTWOOD HOSPITALITY MANAGEMENT

$49K - $66K/yr

Assists the Outlet-Restaurant Manager and the Banquet Manager in their daily and weekly duties as needed. * Assists the food and beverage services for conventions and group activities at the hotel ...

Rio Mar Hospitality Management

PR · On-site

Work with housekeeping, maintenance, and food & beverage teams to ensure seamless service delivery ... Utilize property management systems (PMS), guest communication tools, and other technology ...

DRIFTWOOD HOSPITALITY MANAGEMENT

Employee Food and Beverage Discounts at Marriott properties. EEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified ...

IHP Hospitality Group

Bartender

Aguadilla, PR · On-site

$10.50/hr

Strong task and time management abilities. * Eye for detail and understanding of drink mixing tools and techniques. * Ability to stand, walk, bend, etc. for extended periods, and lift up to 25 lbs.

Fogo de Chão

Bartender

San Juan, PR · On-site

Educate self and assist co-workers in understanding basic "bar vocabulary", i.e., wine and liquor varieties, types of mixed drinks, etc. * Perform all reasonable tasks assigned by management Physical ...

Fogo de Chao

Bartender

San Juan, PR

Educate self and assist co-workers in understanding basic "bar vocabulary", i.e., wine and liquor varieties, types of mixed drinks, etc. * Perform all reasonable tasks assigned by management Physical ...

DRIFTWOOD HOSPITALITY MANAGEMENT

$15.50 - $19.25/hr

Employee Food and Beverage Discounts EEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive ...

The Condado Collection

PR · On-site

$12.25 - $15.75/hr

Take and serve drink orders accurately and efficiently. * Ensure guest satisfaction by attending to ... Maintain accurate cash register records and report any discrepancies to the Manager. * Work closely ...

The Condado Collection

PR · On-site

Take and serve drink orders accurately and efficiently. * Ensure guest satisfaction by attending to ... Maintain accurate cash register records and report any discrepancies to the Manager. * Work closely ...

The Condado Collection

PR · On-site

$12.25 - $15.75/hr

Take and serve drink orders accurately and efficiently. * Ensure guest satisfaction by attending to ... Maintain accurate cash register records and report any discrepancies to the Manager. * Work closely ...

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Beverage Manager information

Do you need a degree to be a beverage manager?

A degree is not typically required to become a beverage manager, but relevant experience in hospitality, bartending, or restaurant management is important. Certifications in alcohol service or management can enhance prospects, and strong leadership and customer service skills are essential for the role.

What is the difference between Beverage Manager vs Bar Supervisor?

AspectBeverage ManagerBar Supervisor
CredentialsFood & Beverage certifications, management experienceBar certifications, bartending experience
Work EnvironmentHotels, restaurants, resorts overseeing beverage operationsBars, nightclubs, restaurants managing bar staff
ResponsibilitiesManaging beverage inventory, staff, budgets, and quality controlSupervising bartenders, ensuring service standards, handling customer issues

The main difference between a Beverage Manager and a Bar Supervisor lies in scope and responsibilities. A Beverage Manager oversees the entire beverage operation, including inventory, staff, and budgets across multiple venues or departments. In contrast, a Bar Supervisor focuses on managing bartenders and daily bar service. Both roles require relevant certifications and industry experience, but the Beverage Manager position typically involves higher-level management duties and strategic planning.

What is the difference between a bar manager and a beverage manager?

A beverage manager oversees all beverage operations within a venue, including bars, restaurants, or hotels, focusing on inventory, staff, and customer service. A bar manager specifically manages the bar area, handling drink service, bartender staff, and bar-specific operations. Both roles require knowledge of alcohol regulations and customer service skills, but the beverage manager's scope is broader across multiple outlets or departments.

What is a beverage manager?

A beverage manager oversees the selection, purchase, and stocking of beverages at a restaurant or bar. As a beverage manager, your job duties include checking and replenishing storeroom inventory, placing orders with suppliers, and bookkeeping. You may also hire and train staff on proper food and drink preparation, kitchen health and safety techniques, and legal alcoholic beverage service. The career typically requires at least a high school diploma or GED certificate, experience in the food and beverage industry, and on-the-job training. Some employers may prefer candidates with postsecondary education, such as a bachelor’s degree in restaurant and hospitality management. Additional qualifications include strong interpersonal, organizational, and leadership skills.

What are some common challenges a beverage manager faces when curating a beverage menu?

Beverage Managers often face the challenge of balancing creativity with profitability when designing a beverage menu. They must consider guest preferences, seasonal availability of ingredients, and cost control, all while ensuring the menu complements the venue's cuisine and brand identity. Additionally, staying updated on industry trends and training staff to execute the menu consistently can be demanding. Successful Beverage Managers collaborate closely with chefs, suppliers, and front-of-house teams to create a memorable and efficient beverage experience.

What are the key skills and qualifications needed to thrive as a beverage manager?

To thrive as a Beverage Manager, you need expertise in beverage operations, inventory management, and hospitality, often supported by a degree in hospitality or relevant certifications like ServSafe Alcohol. Familiarity with point-of-sale (POS) systems, beverage ordering software, and compliance regulations is essential. Strong leadership, customer service, and organizational skills help you excel in managing staff and ensuring guest satisfaction. These skills ensure efficient beverage service, cost control, and a positive guest experience in a competitive hospitality environment.
More about Beverage Manager jobs

What are the most commonly searched types of Beverage jobs in Puerto Rico?

The most popular types of Beverage jobs in Puerto Rico are:

What cities in Puerto Rico are hiring for Beverage Manager jobs?

Cities in Puerto Rico with the most Beverage Manager job openings:

Beverage Manager jobs near you
Infographic showing various Beverage Manager job openings in Puerto Rico as of August 2026, with employment types broken down into 1% As Needed, 84% Full Time, 12% Part Time, 2% Temporary, and 1% Contract. Highlights an 94% Physical, 2% Hybrid, and 4% Remote job distribution.

Sous Chef

Driftwood Hospitality Management

San Juan, PR • On-site

$48K - $65K/yr

Full-time

Medical, Life, Retirement, PTO

Posted 13 days ago

Driftwood Hospitality Management rating

4.9

Company rating: 4.9 out of 10

Based on 5 frontline employees who took The Breakroom Quiz

Job description

Driftwood Hospitality Management's company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services - all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel.
JOB SUMMARY
Find Your Rhythm in Our Kitchen!
At Kueros Restaurant, every dish tells a story, one built on history, culture, and the rhythm that moves through everything we do. We're not just plating food; we're setting the beat for an unforgettable guest experience, one course at a time. And we're looking for a Sous Chef who's ready to lead that rhythm with our team.
This is a key role in our Food & Beverage team. We need someone committed to excellence, who leads by example, and who brings the same energy to a slow Tuesday lunch as they do to a packed holiday weekend. If you're incredibly friendly, customer-centric, love to smile, and know how to have FUN while running a tight kitchen, this is the role for you.
Availability matters here. Hospitality doesn't run 9-to-5, and neither do we. This is a management role and requires flexibility to cover dynamic operational needs across AM and PM shifts, including weekends and holidays. If you thrive on variety and energy, you'll feel right at home.
ESSENTIAL JOB FUNCTIONS
This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.
  • Be incredibly friendly, customer centric, love to smile and have FUN in a team environment.
  • Expedite peak meal periods by maintaining a "hands on" approach.
  • Monitors food outlets, buffets, stations and food displays for creativity, quality, cleanliness and food safety.
  • Assures timely set up, schedules well trained cooks in all areas in proper uniform.
  • Assists the Outlet-Restaurant Manager and the Banquet Manager in their daily and weekly duties as needed.
  • Assists the food and beverage services for conventions and group activities at the hotel and coordinates with other hotel-level departments to facilitate services agreed upon by the sales office and prospective clients.
  • Works frequently with subordinates in the Food and Beverage Department to ensure all aspects of business are running smoothly and on schedules to improve existing practices and services both in the front of the house and the back of the house.
  • Assist in the achievement of departmental objectives and goals.
  • Works within monthly set food cost budget, adjust food requisitions and controls waste.
  • Oversee the menu creation of our staff restaurant to ensure the highest quality of product for our internal customers;
  • Promote teamwork within the Kitchen department and maintain strong working relationships with all supporting departments;
  • Participate in media and community opportunities to showcase food and beverage products and promote the hotel.
  • Ensure all municipal and state laws regarding hygiene and security are respected, as well as ensuring that colleagues adhere to all health and safety requirements;
  • Personally respond to food-related feedback and ensure proper processes and reports are produced
  • Ensure that all kitchen equipment is in good working order and is properly maintained;
  • Actively participates in the hotel's Department Head and Food & Beverage meetings, holds regular departmental communication meetings and supports participation of colleagues in the various hotel committees

KNOWLEDGE, SKILLS & ABILITIES
  • Have three or more years of progressive experience in Hotel Food & Beverage experience or other successful F&B service industry; or a Culinary Degree with 2 or more years of progressive experience in Hotel Food & Beverage experience or other successful F&B service industry. Creates and plans all meals and menus for the restaurant/s, outlet/s and catered events.
  • Experienced in high volume restaurant and banquet event operations
  • Proven leadership and managerial skills supporting an environment of colleague growth and development
  • Capable of managing service recovery and conflict resolution effectively
  • Current on all culinary trends and active in the furthering of his/her own culinary development
  • Extremely creative with strong service skills and demonstrated ability to energize a diverse team of culinary professionals;
  • Computer literate, capable of working with schedules, payroll, purchasing and inventory

PHYSICAL DEMANDS
  • Ability to stand, walk and/or sit and continuously perform essential job functions for an eight-plus hour shift.
  • Frequent twisting, bending, stooping, reaching, standing, walking,
  • Frequent talking, hearing, seeing and smiling.

Benefits
  • Health insurance at hire date
  • 401(k) at one year of service
  • Free Parking and meals daily
  • Disability insurance
  • Employee assistance program
  • Life insurance
  • Paid time off
  • Room Discounts
  • Employee Food and Beverage Discounts

EEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.

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