Beverage Manager

Writing a great beverage manager resume is important because it is one of the first things a potential employer will see when they are considering you for a position. It is your opportunity to make a good first impression and sell yourself as the best candidate for the job.

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If you're looking for inspiration when it comes to drafting your own beverage manager resume, look no further than the samples below. These resumes will help you highlight your experience and qualifications in the most effective way possible, giving you the best chance of landing the beverage manager job you're after.

Resume samples

Virginia Old | (120) 905-2289 | Sioux Falls, SD


I am a highly experienced Beverage Manager with over 5 years of experience in the food and beverage industry. I have extensive knowledge of wine, beer, and spirits, as well as bar management experience. I am passionate about providing excellent customer service and creating positive guest experiences. I am also knowledgeable in cost control measures and liquor inventory management. In my previous role, I successfully increased sales by 20% through creative menu development and effective marketing initiatives.


Beverage Manager at Coca-Cola, SDMay 2022 - Present

  • Negotiated a 5% increase in beverage budget while still maintaining quality and selection levels.
  • Implemented new bar layout which increased efficiency by 15%.
  • Hired and trained 3 new bartenders, 2 servers, 1 dishwasher.
  • Developed special drink menu with unique recipes that boosted sales by 10%.
  • Negotiated a contract with local brewery to be the exclusive provider of beer for all events held at the venue.

Assistant Beverage Manager at Pepsi, SDAug 2017 - Apr 2022

  • Led a team of 15 bartenders and servers while maintaining high levels of customer satisfaction.
  • Implemented new cocktail menu that increased sales by 20%.
  • Trained 5 new staff members on mixology and safety procedures.
  • Reduced liquor costs by 10% through more efficient ordering and inventory management.
  • Created promotional events that generated additional revenue for the restaurant.


Associate of Arts in Hospitality Management at National American UniversitySep 2013 - May 2017

I have learned customer service skills, event planning skills, and how to manage a hospitality business.


  • Food safety
  • Food sanitation
  • Storage and rotation of food products
  • Menu development
  • Cost control
  • Inventory management
  • Staff training

Sarrah Pilecki | (153) 884-9716 |


I have over 5 years of experience in the beverage management industry. I am a highly motivated and results-oriented individual with a passion for food and drink. I have an extensive knowledge of wine, beer, and spirits, as well as mixology and bar operations. I am proficient in Microsoft Office Suite and various point-of-sale systems. In my previous role, I was responsible for overseeing the daily operation of the restaurant's bar area including staff training, inventory control, product ordering, and menu development. Additionally, I successfully implemented cost saving initiatives that resulted in increased profits for the business.


Beverage Manager at Giant Eagle, OHApr 2022 - Present

  • Cut costs by 15% through efficient management of inventory and labor.
  • Increased revenue by 10% through effective promotional campaigns.
  • Developed new beverage menu that increased customer satisfaction by 8%.
  • Trained and supervised a staff of 20 bartenders, waiters, and barbacks.
  • Maintained cleanliness and safety standards in the work area at all times.
  • Handled customer complaints in a professional manner.

Assistant Beverage Manager at Heinen's, OHJul 2017 - Mar 2022

  • Negotiated and procured beverage contracts with local vendors, resulting in a 15% decrease in overall costs.
  • Developed and implemented new bar procedures which decreased product waste by 23%.
  • Managed a team of 12 bartenders while maintaining high levels of customer satisfaction.
  • Trained newly hired staff on proper safety protocols and sanitation standards.
  • Created weekly schedules for all front-of-house employees.
  • Monitored inventory levels and ordered supplies as needed to avoid stock outs.


Associate of Arts in Hospitality Management at Hocking College, OHAug 2013 - May 2017

I've learned how to manage a hospitality business, including its finances, marketing, and operations.


  • Food safety
  • Food sanitation
  • Storage and handling of food products
  • Preparation of food items
  • Serving customers
  • Use of commercial kitchen equipment
  • Cleaning and maintenance