The Role
As Beverage Manager, you are responsible for shaping and delivering the drinks experience across both Isca and Edie’s Kitchen. You oversee everything from coffee and soft drinks through to cocktails, wine and bar service — ensuring each element reflects the identity of the two concepts while maintaining consistently high standards. You are both creative and operational — developing compelling beverage programmes while leading, training and inspiring the bar teams. You are hands-on, detail-driven and passionate about quality, service and guest experience.
What You’ll Be Responsible For
Guest Experience
• Owning the drinks experience across both venues
• Ensuring drinks are consistently high quality, well-presented and served efficiently
• Supporting the floor and bar teams to deliver confident, knowledgeable and engaging service
• Handling guest feedback related to beverage with professionalism and care
Beverage Programme
• Developing and maintaining wine, cocktail, coffee and drinks menus across both concepts
• Ensuring alignment with each brand — refined and considered at Isca, relaxed and vibrant at Edie’s
• Driving seasonality and creativity within the beverage offering
• Supporting pairings, upselling and overall guest engagement with drinks
Operations
• Overseeing day-to-day bar operations across both sites
• Ensuring bars are clean, organised, well-stocked and service-ready
• Implementing systems, standards and SOPs across all beverage areas
• Maintaining compliance with licensing, health & safety and food safety regulations
Leadership & Culture
• Leading, training and developing bar teams across both venues
• Creating a positive, professional and high-performing bar culture
• Leading from the floor and behind the bar during key service periods
• Driving strong collaboration between bar, floor and kitchen teams
People Management
• Recruiting, onboarding and training bar team members
• Delivering structured training across coffee, wine, cocktails and service standards
• Supporting performance management, development and progression
• Ensuring clear communication and regular team briefings
Commercial Awareness
• Managing beverage stock, ordering and supplier relationships
•Controlling GP, wastage and portioning across both sites
• Supporting revenue growth through product knowledge and team training
• Ensuring menus are costed, commercially viable and regularly reviewed
Sustainability & Sourcing
• Supporting sustainable sourcing and low-waste practices across beverage
• Working with suppliers aligned to Borde Hill’s ethos
• Embedding responsible practices across coffee, wine and bar operations
To apply: email your CV & covering letter to: [email protected]
