Malt Liquors Sales Representative

You cover a territory of on-premise accounts (bars, restaurants) and off-premise (liquor stores, grocery stores), calling on each on a regular schedule. Shelf space and draft handles are the scoreboard — you're negotiating placement, setting up displays, filling cooler sections, and making sure your brands are visible and correctly priced. The actual selling happens fast; the relationship capital is what determines whether you get a real conversation or a polite brush-off.

Running tastings is a meaningful part of the job — bringing new products to a bar manager or retail buyer, walking them through the profile and whatever promotional programs the distributor is supporting. Promotional calendar tracking — what's on deal, what's getting local marketing support, which seasonal releases need space — runs year-round and requires staying organized across a lot of accounts and SKUs.

The job runs on a consistent rhythm: same accounts, same cycle, building trust over time. A bar owner who trusts you is a reliable reorder; one who doesn't is a cold sell every visit. Building account depth — more SKUs placed, better display positioning, preferred brand status — is the real growth lever. Follow-through on small commitments — fixing a delivery problem, remembering what a buyer liked last month — is what builds that kind of loyalty. People who find the route-based rhythm satisfying tend to stay in beverage distribution for years.