Beverage Manager

Responsibilities: Job duties may include, but are not limited to: Long Term Thinking Develop and evolve beverage menus that align with current trends, guest preferences, and the overall elevation of The Summit's offerings. Collaborate with the culinary team to create innovative food and beverage pairings that drive profit and improve the guest experience. Build and maintain supplier partnerships, negotiating contracts to secure the best pricing and product availability season over season. Excellence in Execution Manage beverage inventory, including ordering, stocking, and cost control. Monitor and analyze sales performance, using data to guide decisions and adjust strategy to maximize revenue. Ensure compliance with health, safety, and WALCB regulations and company policy across all beverage operations. Plan and execute promotional events and marketing initiatives to drive beverage sales. Attitude is Everything Model composure and professionalism during high‑pressure service periods, helping bar staff stay focused and solutions‑oriented. Develop Great People Provide regular feedback and coaching that helps bar staff build skills and grow into future leadership roles. Identify high‑potential team members and create development plans that prepare them for greater responsibility. Train and onboard new bar staff with structured programs that set clear expectations and build confidence from day one. Serve First Handle guest inquiries and feedback, resolving concerns promptly and professionally to maintain a positive experience. Equip bar staff with the tools, training, and resources they need to deliver confident, consistent service. Keep team members informed of menu, policy, and procedural updates so they have the information needed to succeed in their roles.

Qualifications: Required Minimum of 3-5 years of experience in a similar role within the hospitality industry. Extensive knowledge of beverages, including wines, spirits, cocktails, and non‑alcoholic options. Positive and proactive supervisory, leadership, management, and coaching skills. Ability to multi‑task while remaining focused on the key objectives of the position. Effective at listening to, understanding, and clarifying concerns raised by employees and guests. Proficiency in inventory management, point‑of‑sale (POS) systems, and Microsoft Office. Ability to work flexible hours, including evenings, weekends, and holidays. Must have a WA MAST (alcohol servers permit). Preferred Bachelor's degree in Hospitality Management, Business, or a related field. Wage And Benefit Info The wage for this positions is: $32.00 - $40.00/hr This is a non-benefited role. All individuals may contribute to the 401(k). An employee must work 1,000 hours in a calendar year to qualify for the discretionary match (there is a 2 year vesting cliff). All individuals accrue sick time at 1 hour per 40 hours worked to a maximum of 64 hours per year. It is the policy of Boyne Resorts to recruit, hire and promote in all job classifications and shall not discriminate with regard to race, color, national origin, religion, ancestry, sex, age, sexual orientation, gender identity, disability, veteran status, or any other non‑merit factor. Boyne Resorts is committed to valuing individual diversity in the workplace by reaching beyond stereotypical views and using the strengths and different perspectives and unique backgrounds that each person offers. Even more importantly, Boyne Resorts embraces and derives value from the diverse views that each individual brings.