Beverage Director

About the Role

Palmetto Bluff is nestled along the May River in the Lowcountry of South Carolina between Hilton Head Island and Savannah. As an award-winning 20,000-acre development, it encompasses a private member’s-only club featuring a marina, restaurants, an equestrian center, a shooting club, a Jack Nicklaus Signature Golf Course, The Crossroads Reversible King Collins Golf Course, Anson Point Golf Course designed by Coore and Crenshaw, a lawn and racquet club, a community farm, and more. The development also includes an extensive nature preserve, walking trails, retail shopping, an art gallery, and a vibrant village, all paying homage to the region’s rich heritage.

The Beverage Director will lead the beverage program for all club and operations departments that sell both alcoholic and non-alcoholic beverages.

Responsibilities

• Develop wine lists, assist with cocktail menu design, beer lists, coffee and tea programs, inventory processes, pricing, and cost controls.
• Select and purchase products for all related departments.
• Train and educate staff on bar and service hospitality, cocktail execution, spirit/beer knowledge, and best practices for a top-tier cocktail program.
• Support department management in achieving at least level one Sommelier status through wine training.
• Provide shift support, including oversight of the Bottle Shop, front-of-house F&B staff, and monitoring member experience (e.g., touching tables, interacting with members).
• Ensure speed, consistency, and quality of service and hospitality standards.
• Monitor and troubleshoot equipment, volume, member and staff safety, and menu offerings.
• Work with the Executive Chef and department managers to establish a cohesive and superior beverage program throughout the property.
• Maintain beverage cost control within established budgets.
• Attend staff, Food & Beverage, and other relevant meetings.
• Maintain expenses and weekly inventories in relation to revenues and business demands.
• Ensure open and timely communication with related departments.
• Participate in P.O.S. maintenance (e.g., updating pricing, discounts).
• Assist with wine, beer, and liquor orders to maintain established pars and meet event requirements.
• Develop strong knowledge of menu items, preparation, and service requirements.
• Participate in line-up meetings to elevate staff knowledge in beverage service.
• Ensure compliance with local alcohol regulations through staff training.
• Assist staff with job functions, including replenishing liquor, taking orders, making drinks, and fulfilling member requests.
• Maintain complete knowledge of contracted products and services for accurate billing.
• Elevate positive guest and interdepartmental relations.
• Familiarize self with all club services/features and local attractions to respond to member inquiries accurately.
• Monitor and maintain cleanliness, sanitation, and organization of assigned stations and service areas.
• Ensure staff maintains service supplies and equipment in a clean and orderly fashion.
• Support department leaders in securing all beverage products in storage areas.
• Work cohesively with all associates to enhance team dynamics and esprit de corps.
• Protect and guard against abuse of company and member property.
• Keep management informed of accidents or problems involving guests or employees.
• Perform special projects or assignments based on member needs or market demands.
• Ensure all service staff are trained in proper alcohol service procedures and intoxication prevention.
• Inspect bar and function areas for cleanliness, safety hazards, and correct setup.

Requirements

• Entrepreneurial spirit with a creative approach to enhancing the beverage program.
• 3 years of beverage service experience as a sommelier, wine steward, or wine manager.
• 5 years of restaurant management experience.
• Experience in purchasing liquor, beer, wine, and non-alcoholic products.
• Strong knowledge of wine, beer, spirits, their origin, taste, ingredients, and service.
• Knowledge of the local beverage market, its offerings, limits, and beverage-related laws.
• Ability to work assigned schedules, including nights, weekends, holidays, and extended hours.
• Minimum of 21 years of age to serve alcoholic beverages.
• TIPS Certification, Food Handling Certificate, or ability to obtain them.
• Ability to lift, push, and/or pull up to 30 lbs.
• Position requires walking and standing for most of the working day; must be able to stand and exert well-paced mobility for up to 6 hours.
• Must be able to bend, stoop, squat, and stretch to fulfill tasks.
• Requires manual dexterity, grasping, writing, standing, sitting, walking, repetitive motions, bending, and climbing.

Skills

• Excellent food and beverage knowledge, specifically in wine, spirits, and other beverages.
• Strong understanding of Microsoft Office Suite (Excel, Word, Outlook, PowerPoint).
• Strong understanding of POS and inventory systems.
• Desire and ability to teach and foster growth.
• Problem-solving, multi-tasking, and delegation skills.
• Initiative and follow-through.
• Excellent verbal and written communication.
• Attention to detail.

Benefits

• Employer contribution towards medical, dental, and vision coverage (begins on the 1st of the month following hire date).
• 401(k) Plan with employer matching contribution.
• Paid life and disability coverage.