Overview

As a Beverage Room Supervisor, you play a key role in delivering exceptional guest experiences. This role works closely with the Beverage Manager, you'll help oversee every aspect of beverage service for catered events, set up to teardown, staffing to supplies, ensuring everything flows as efficiently. With guidance from the Beverage Manager and Assistant General Manager, you’ll lead beverage operations during events, ensuring responsible alcohol service, seamless execution, and a polished guest experience.

If you’re organized, service-driven, and thrive in a fast-paced, event-focused environment, this role puts you right at the center of the action.

This role will pay an hourly rate of $21.50-$22.00 

Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching

This position will remain open until September 26, 2025.

Responsibilities

• This includes overseeing transactions of employees and the execution of TEAM training guidelines.
• Maintains and supports a positive employee relations climate for the team.
• Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating standards and procedures to all staff.
• Stocking product and preparing equipment as required for events.
• Maintain a clean and organized beverage storage unit(s)
• Verifies accuracy of opening & closing bar sheet counts.
• Supports beverage team by serving as required during busy periods.
• Coach, counsel or discipline employees as directed in the absence of the Warehouse Manager.
• Assist Warehouse Manager as required with product orders and inventory management.

Qualifications

• High school diploma or equivalent.
• Some college coursework in event management, business, culinary or similar field preferred.
• Two or more years’ experience in beverage service, food service environment or similar industry preferred.
• Previous experience in a supervisory, training or lead position preferred.
• Detail oriented, ability to multi-task and effectively prioritize in a fast-paced, changing environment.
• Ability to lead a team in a positive professional and high-pressure environment while creating a cooperative atmosphere.
• Ability to make decisions regarding “cut offs” of guests, execute guest cut-offs, and demonstrate sound judgment independently.