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Beverage Operations Director Jobs in Indiana (NOW HIRING)

Sodexo

Beverage Supervisor

Indianapolis, IN · On-site

$24 - $25/hr

This role provides direct supervision to bartenders, beverage attendants, and support staff and ... Provide on-site supervision of beverage service operations during events and assigned shifts.

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Beverage Operations Director information

What does a beverage operations director do?

A Beverage Operations Director oversees all aspects of beverage service and management within a hospitality organization, such as a hotel, restaurant group, or cruise line. They are responsible for developing beverage menus, managing supplier relationships, controlling costs, ensuring quality and compliance, and leading training for bar and service staff. This role requires a strong understanding of industry trends, customer preferences, and regulatory requirements. The Beverage Operations Director plays a key role in enhancing guest satisfaction and maximizing profitability.

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

To thrive as a Beverage Operations Director, you need expertise in beverage management, inventory control, and hospitality operations, typically supported by a degree in hospitality or business and several years of industry experience. Familiarity with point-of-sale systems, inventory management software, and relevant certifications such as ServSafe Alcohol are commonly required. Strong leadership, communication, and problem-solving skills help drive team performance and ensure customer satisfaction. These skills and qualifications are crucial for optimizing beverage service, maintaining compliance, and achieving profitability across operations.

What are some common challenges a beverage operations director faces when managing multiple venues?

A Beverage Operations Director often navigates challenges such as maintaining consistency in beverage quality and service standards across various locations, managing supply chain logistics, and adapting to differing customer preferences. Coordinating with diverse teams, addressing training needs, and implementing new beverage programs efficiently are also key aspects of the role. Successful directors are proactive in communication and leverage technology to monitor performance and streamline operations, ensuring each venue meets company expectations.

What is the difference between Beverage Operations Director vs Beverage Manager?

AspectBeverage Operations DirectorBeverage Manager
ResponsibilitiesOversees multiple venues or locations, develops strategic plans, manages large teams, and ensures overall beverage service quality.Manages daily beverage operations at a single venue, supervises staff, and maintains service standards.
CredentialsTypically requires extensive experience in beverage management, certifications like TIPS or ServSafe, and leadership skills.Requires relevant experience, certifications, and knowledge of beverage service and inventory management.
Work EnvironmentCorporate or multi-location settings, high-level strategic planning, and cross-team coordination.Single venue, focus on daily operations, staff supervision, and customer service.

The main difference between a Beverage Operations Director and a Beverage Manager lies in scope and responsibility. The Director oversees multiple venues and strategic initiatives, while the Manager focuses on daily operations at a single location. Both roles require relevant certifications and industry experience, but the Director's role is more strategic and broad in scope.

What cities in Indiana are hiring for Beverage Operations Director jobs?

Cities in Indiana with the most Beverage Operations Director job openings:

Beverage Operations Director jobs near you

Food and Beverage Director

Indianapolis, IN

Linx Asset Management LLC
See more jobs at Linx Asset Management LLCexternal

Full-time

Re-posted 4 days ago

Job description

Job Summary:

The F&B Director is a key member of the management team and is directly responsible for the oversight of all food & beverage operations at the property. This includes implementing budgets and the hiring, training and supervising of all related F&B staff. The F&B Director will apply all experience and knowledge to assuring that the wants and needs of members and guests are consistently met and/or exceeded.

Essential Duties and Responsibilities:

  • Daily management of the Food and Beverage Department
    • Conducting ongoing training; constantly updating the personnel as procedures evolve.
    • Enforcing proper uniforms and hygiene for the staff.
    • Institute and implement all Human Resource guidelines.
    • Uphold all Food and Beverage policies & alcohol service guidelines.
    • Ensuring all employees are conducting themselves in a professional manner.
  • Program and maintain all point of sale and reservation software.
  • Assist with all banquet and event sales.
    • Assists in planning, promoting and generating enthusiasm and interest for club events.
  • Conduct training and refresher classes for all F&B personnel in the correct procedures.
  • Daily oversight of all F&B accounting procedures
  • Forecasting and budgets pertaining to F&B operation
    • Directly responsible for achieving the budgeted COGS% for all non-alcoholic and alcoholic beverages.
    • Analyzes financial results for the food & beverage dining operations relative to budgeted goals and takes corrective measures as necessary.
  • Develop, maintain and administer a sound organizational plan for the club’s food & beverage operations; which includes an operating budget and marketing plan
  • Coordination between all departments
  • Develop and implement creative strategies to increase revenues.
  • Plan and coordinate special events and functions.
  • Responsible for overall guest satisfaction
    • Fielding all member issue as they arise
    • Assisting the service staff throughout the shift or event as needed
    • Quality assurance (in both the front and back of house)
  • Perform daily walk-through to ensure full compliance with the Department of Health regulations.

Additional Responsibilities:

  • Preparation of a bi-weekly schedule for all FOH & Banquet staff
  • Conduct daily pre-shift meetings.
  • Act as the designated Closing MOD – securing the entire building.
  • Maintaining cost controls and completing a monthly beverage inventory
  • Pick up wine & liquor orders weekly.
  • Interviewing potential new hires
  • Organizing and enforcing all daily side work sheets.
  • When closing, organize all nightly drops, closing procedures, and appropriate cash handling.
  • Maintaining the ‘staged’ look of our Clubhouse.
  • Communicating with the Culinary Team
    • Low inventory or service needs
    • Reservations & pace of dining
    • Dietary restrictions and needs for our members and guests.

Qualifications, Experience and Skill Requirements:

  • Must have 3-5 years of related experience in F&B management.
  • Must be proficient in the use of Microsoft Word, Excel, Outlook, and PowerPoint
  • Knowledge of pertinent health regulations and liquor laws
  • Must have food and beverage/ a la carte and banquet experience.
  • Proven management experience with a strong business aptitude
  • Strong service orientation
  • Excellent written and verbal communication skills.
  • Highly organized, efficient and detail-oriented
  • Must be friendly, outgoing and possess exceptional interpersonal skills.

Supervisory Duties:

all front of house team members including but not limited to:

Servers, bartenders, banquet servers, wait assistants,

beverage cart drivers, host/hostesses, pool servers, snack bar attendants, etc.

Working Conditions:

  • Physical activity includes long periods (6-8 hours) of standing, walking, bending, and scooping.
  • The employee will be required regularly to reach with arms and hands.
  • The employee occasionally will be required to lift up to 30lbs.
  • Use of sight, reading, wrist movement to serve meals and beverages, operate food service equipment and clean food service areas.
  • Specific vision abilities include close, distance, color, and peripheral vision, and depth perception.
  • Work extended hours during golf and holiday season including weekends and holidays.