Beverage Manager, Department at Hudson's

Beverage Manager, The Department at Hudson's

Department: The Department 800431

Employment Type: Full Time

Location: The Department

Reporting To: Rebecca Dybowski

The Beverage Manager will be successful when:

• The Department at Hudson’s private events are flawlessly executed, with high-quality libations and top‑notch service for gatherings ranging from intimate meetings to galas for 2,000 guests.
• They establish the operational gold standard for beverage service, acting as a brand ambassador who leads by example in punctuality, appearance, and work quality.
• Success is defined by fostering a creative and collaborative environment where the bar team is empowered to deliver world‑class hospitality while maintaining rigorous financial and inventory discipline.

• Lead daily beverage operations with a focus on exceptional hospitality, ensuring every detail reflects the property’s elevated expectations.
• Direct bar set‑up and breakdown to ensure execution is timely, organized, and meets the premium brand standards of the venue.
• Participate in pre‑shift meetings alongside event managers to review briefings, timing, and specific guest needs for each event.
• Demonstrate expert knowledge of classic and signature cocktails (ingredients, specs, build), wine, beer, and specialty beverage offerings.
• Create signature cocktails upon request, translating client visions into high‑quality operational reality.
• Manage inventory and procurement, ordering, receiving, and tracking monthly stock alongside the purchasing department to ensure optimal readiness.
• Build a culture of accountability by assisting in the hiring, training, and scheduling of all bar staff, providing clear feedback and coaching.
• Monitor financial impact by tracking overpouring, waste, and the proper handling of bar products and glassware to optimize revenue.
• Maintain a visible leadership presence, monitoring proper steps of service throughout each event and removing obstacles for the team.
• Collaborate effectively with FOH management and the culinary team to ensure a cohesive and seamless guest experience.
• Drive continuous improvement by identifying opportunities to raise the bar for service efficiency and team engagement.

Operational Excellence & Quality Control:

• Oversee all bar logistics for the 56,000+ square feet of event space, compiling bar consumption sheets and ensuring proper product levels are pulled for every event.
• Maintain the highest standards of cleanliness and organization across all bar areas and storage facilities.
• Champion the "Gold Standard" of service, ensuring every drink served meets the rigorous quality expectations of Hudson’s.

Stakeholder & Financial Stewardship:

• Attend weekly BEO meetings to coordinate beverage requirements with Sales and Event Production teams.
• Partner with the Assistant Director of Operations to manage labor costs and drive performance without compromising the guest experience.
• Serve as a primary liaison for beverage vendors, ensuring the venue receives premium products and reliable service.

Leadership, Coaching, & Culture:

• Serve as a mentor who invests in the development of a professional, highly skilled, and long‑term bar team.
• Act as a hands‑on problem solver who can pivot quickly to resolve unforeseen challenges during high‑pressure events.
• Embody the "Champion Each Other" value by cultivating a welcoming, inclusive, and hard‑working team dynamic.

• A standout hospitality leader who thrives in a fine dining or high‑end event environment and holds a high bar for professionalism.
• An integral expert with elevated knowledge of cocktails, spirits, wine, and beer, and the ability to consistently deliver that knowledge to guests and staff.
• A collaborative partner who seeks open communication and loves building relationships across different departments.
• A committed operator who follows through, stays calm under pressure, and ensures that every event is completed with excellence.
• A meticulous steward who takes pride in the presentation, ambiance, and operational readiness of the bar at every touchpoint.

• Must be 18 years or older.
• Demonstrated ability to be…