Beverage Director

Description

Position Summary

The Beverage Director serves as the liaison and guide for the membership's wine and beverage

experience at The Pacific Club. The Beverage Director takes full ownership of the Club's

beverage program, designing innovative wine and cocktail menus that blend current trends with

member preferences. Operating as the leading beverage authority on the dining floor, the

Beverage Director actively engages with members and guests during peak service times to

elevate the tableside dining experience.

The Beverage Director manages the Club's wine cellars, controls beverage costs to ensure Cost

of Sales (COS) alignment, oversees month-end inventory, and negotiates with distributors to

ensure optimal pricing. This role collaborates closely with the Executive Chef and culinary team to

create menus with unique and interesting beverage pairings. The Beverage Director also partners

with the Wine Committee Chairman to lead committee functions, monthly meetings, specialized

wine dinners, and other member-focused wine experiences. As a hands-on mentor, the Beverage

Director trains and educates the front of house team to instill beverage service etiquette,

standards, and product knowledge.

Reports to: Food & Beverage Director

FLSA Classification: Exempt

Salary Range: $120,000–$130,000 annually 

Essential Functions & Responsibilities:

• Actively engage with members and guests during all meal periods to expertly guide them

through the Club's wine offerings and promote the beverage program.

• Maintain an active floor presence during peak service times, assisting the service team to

ensure seamless food and beverage delivery and a positive member experience.

• Resolve service issues swiftly and professionally while adhering to the Club's standards and

expectations.

• Participate in daily line-ups and pre-shift meetings to pitch the "story" behind special features

and directly promote the wine and beverage program to the team.

• Develop, plan, promote, and host Club-sponsored wine events and experiences designed to

engage, educate, and entertain members, including specialized wine dinners and other

member-focused wine programming.

• Partner with the Wine Committee Chairman to lead committee functions, monthly meetings,

and member-focused wine programming.

• Plan and lead member wine travel experiences, accompanying members on organized trips

to wine regions and providing education, guidance, and expertise throughout the experience.

• Lead service and front-of-house teams in the absence of a Food & Beverage Manager,

taking full ownership of opening and closing procedures.

• Audit opening and closing checklists to ensure proper beverage service readiness, including

glassware polishing, bar restocking, liquor requisitions, and daily consumption reports.

• Supervise and audit the requisition process across all Club areas to enforce internal inventory

controls.

• Oversee the Club's bar program cleanliness, ensuring sanitation of all bars and coolers in

compliance with First In, First Out (FIFO) standards and Food Health Code (FHC) regulations.

• Manage proper usage and maintenance of the Coravin system to protect wine quality and

minimize waste.

• Partner with the F&B management team to design, implement, and maintain a comprehensive

Beverage Training Program covering wine etiquette, pairings, and salesmanship.

• Update the Food & Beverage Training Manual as needed, ensuring all Beverage Steps of

Service and Standard Operating Procedures (SOPs) are accurate.

• Audit a la carte and banquet beverage service regularly, providing real-time coaching, training,

and counseling to staff to ensure proper execution.

• Participate in quarterly department training meetings and manage ongoing server progression

through the 'Server Growth Modules.'

• Develop a monthly innovation plan featuring weekly specialty cocktails and wine-by-the-glass

features to be auditioned for future menu placement.

• Create comprehensive tasting notes for wine-by-the-glass offerings and build detailed cocktail

matrices alongside every menu change.

• Create and audit all beverage menus, pricing, and POS programming to ensure accuracy and

consistency across all menu platforms, including a la carte, PDR, and catering menus.

• Support the Catering and Club Event Beverage Program by optimizing the Liquor, Beer, and

Wine (LBW) event program, pricing, and cost controls.

• Contribute creatively to the overall programming, special events, and internal marketing of the

Club.

• Take full ownership of the Wine Cellar's Master Inventory and complete routine Inter-Company

Value (ICV) reconciliations.

• Maintain organization and inventory control across all beverage storerooms, including the

Hamilton Wine Cellar, Futures Cellar, Wine Walk-In Cooler, and Liquor Room.

• Ensure timely and accurate completion of month-end inventory.

• Create a par-level system and maintain beverage inventory levels through weekly ordering and

tracking.

• Drive financial health by demonstrating competency in P&L management, budget adherence,

expense controls, and revenue growth.

Requirements

• Certified Sommelier or WSET Level 3 preferred.

• Valid California Food Handler Certification.

• Valid Responsible Beverage Service (RBS) Certification.

• Completion of required Harassment Prevention Training.

• Proficiency with Clubessential, BlueCart, Wine Cellar Tracker, Microsoft Office Suite, and

Adobe Suite.

• Flexible schedule, including nights, weekends, and holidays.

 The Pacific Club is a non-tipping facility. 

Benefits for Full-Time Employees
The Pacific Club offers a competitive benefits package for eligible full-time employees, including:

• Medical, Dental, Vision, and Life Insurance
• Voluntary supplemental insurance options, including Accident and Critical Illness coverage 
• 401(k) Retirement Plan
• Paid Vacation, Holidays, and Sick Leave