The Oliver Hotel - Assistant General Manager Beverage & Bar Operations

The Assistant General Manager – Beverage & Bar Operations is a hands-on hospitality leader responsible for the development, execution, and continued improvement of the beverage programs at Oliver Royale and Peter Kern Library while supporting the overall operation and leadership of both outlets.

This is an active, service-facing management position. The AGM will spend the majority of the working week in operations, including regular bartending shifts and designated closing Manager on Duty shifts. Administrative responsibilities are limited to the work necessary to manage the beverage program and fulfill the role.

The position works under the direction of the Food & Beverage Director and Hotel General Manager and collaborates with the broader management team on staffing, performance, operational, and strategic decisions. The goal is clear ownership of the beverage program by a leader directly connected to daily service.

Qualifications

Beverage & Bar Program Ownership

- Maintain and improve cocktail, spirits, wine, beer, and non-alcoholic beverage programs.

- Lead cocktail development and seasonal menu changes with F&B leadership and the bar team.

- Maintain consistency in recipes, specifications, presentation, glassware, garnishes, and preparation; develop reference materials and prep procedures.

- Ensure beverage menus and POS programming are accurate and communicated to the team.

- Evaluate new products, maintain supplier relationships and product pars, and identify improvements in quality, profitability, efficiency, and guest engagement.

- Preserve the distinct beverage identities of Oliver Royale and Peter Kern Library. Support special dinners, activations, private events, tastings, and beverage programming.

Bar Operations

- Establish and enforce opening, service, closing, cleaning, and prep standards.

- Maintain bar organization, storage, and pars for beverages, mixers, garnishes, juices, syrups, glassware, and supplies.

- Oversee quality, labeling, dating, storage, and rotation of beverage prep.

- Monitor equipment, refrigeration, glassware, smallwares, and maintenance needs; address problems before they affect service.

- Maintain controls for premium and allocated products.

- Work scheduled bartending shifts and use them to evaluate recipes, prep systems, equipment, staffing, and procedures.

Inventory, Purchasing & Vendor Management

- Complete and reconcile monthly beverage inventory. Manage routine ordering and receiving.

- Monitor purchasing against sales volume and pars, as well as beverage cost, usage, waste, breakage, comps, transfers, and unexplained variance.

- Assist with pricing and cost analysis; document and control premium and allocated products.

- Meet with distributors and supplier representatives approximately one to three times per week to review samples, products, pricing, availability, and programming opportunities.

- Maintain professional vendor relationships and communicate significant cost, purchasing, inventory, or availability concerns to F&B leadership.

Bar Team Leadership & Development

- Train and develop bartenders, barbacks, and employees responsible for beverage service; educate the broader FOH team as appropriate.

- Set expectations for professionalism, preparation, cleanliness, product knowledge, hospitality, and execution.

- Coach during service, provide timely feedback, identify skill gaps, and develop employees with leadership potential.

- Participate with management in interviews, hiring, evaluations, coaching, corrective action, and separation. Provide observations and recommendations; major personnel decisions are collaborative.

- Model accountability and consistently enforce company alcohol policies and professional boundaries.

Manager on Duty & Closing Responsibilities

- Regularly serve as a closing Manager on Duty, generally two to three shifts per week as business needs require.

- Lead service across Oliver Royale and Peter Kern Library; respond to volume and support all FOH positions.

- Make real-time staffing and cut decisions within established standards; address guest concerns and recovery.

- Resolve routine operating issues and escalate significant concerns. Coordinate communication with FOH, BOH, hotel, and leadership.

- Ensure service, safety, security, cash handling, closing, reporting, and outlet security procedures are completed.

Guest Experience & Service Leadership

- Maintain an active guest presence, build relationships with regulars, and welcome first-time visitors.

- Personalize service, address failures promptly, and show composure and sound judgment under pressure.

- Support the service team where leadership improves the guest experience and protect the distinct atmosphere of each outlet.

Peter Kern Library Stewardship

- Maintain the quality and consistency of PKL cocktails and its intimate, elevated service style.

- Ensure bartenders understand product knowledge, stories, techniques, and presentation. Maintain premium spirits standards.

- Collaborate on seasonal programming, activations, menu development, and the continued evolution of the concept. Balance creativity with practicality, consistency, profitability, and speed.

Leadership Structure & Decision-Making

Reports to the Food & Beverage Director and Hotel General Manager. Exercises independent judgment during routine service within established standards while communicating with management.

- Hiring, termination, and significant discipline are collaborative decisions, not decisions made independently by this position.

- Bring informed recommendations on staffing, development, beverage strategy, purchasing, and operations to leadership.

Meetings & Administrative Responsibilities

- Attend the weekly management meeting and meet with vendors approximately one to three times weekly.

- Complete monthly beverage inventory, ordering, cost review, menu maintenance, training materials, manager reports, and follow-up communication.

- Participate in menu planning, employee meetings, and leadership projects as needed. Generally allocate approximately four to eight hours per week to administration outside active service; inventory, menu changes, events, and training may require more.

Typical Working Structure

The week consists predominantly of scheduled bartending shifts, closing/MOD shifts, and beverage leadership, alongside administrative work, meetings, vendor visits, and monthly inventory. The mix varies with volume, staffing, events, and menu development.

When working tipped service, compensation and tip handling follow company policy and applicable wage-and-hour requirements. Participation in employee tip pools is not an expectation of this managerial position.

Leadership Expectations

- Lead calmly and consistently under pressure; communicate clearly, respectfully, and directly.

- Address problems early; follow the standards expected of employees and exercise sound judgment regarding alcohol, relationships, guests, and resources.

- Accept feedback and accountability, collaborate with fellow managers, and support consistent leadership standards.

- Bring potential solutions, balance creativity with discipline, develop people, and recognize when decisions require collaboration or escalation.