Beverage Manager | High Profile Clientele | NYC

OVERVIEWThe Beverage Manager is responsible for working with the rest of the management team to run a profitable restaurant,where the quality of service, food, and beverages are continually challenged and improved and where an environment thatfosters creativity, free-thinking, and intelligent decision-making is encouraged.The Beverage Manager is responsible for curating and maintain the beverage program as well as running on going training for the staff.ESSENTIAL RESPONSIBILITIESLeadership-Responsible for working as a member of a cohesive management team that supports each other's decisions and presents a united front to the staff.-Functions as a role model to staff. A Manager maintains a positive, "win-win" attitude, always working to improve the restaurant.-Coach and develop the FOH hourly staff members to improve performance and ensure all standards are being achieved.Build the Business-Increase guest counts by ensuring excellence and instill this philosophy to every employee.-Understand the expectations for food and beverage quality to actively manage product quality and consistency.-Maintain quality operations with attention to detail; paying particular attention to temperature, lighting, music levels, and the overall ambiance of the restaurant.-Understand the front door operations to help actively manage the flow of guests into the restaurant, to help maximize revenue and ensure service remains smooth.-Maximize hospitality on the floor while ensuring that the hourly team delivers consistent service and professionalism.-Possess a working knowledge of the systems used within our company.The Beverage Manager must be proficient in the following:-Opening and closing procedures-Producing accurate monthly inventories-Food knowledge-Beverage knowledge-POS System-ADP Recruiting ATS & Onboarding platforms-Service Channel-Reservation Platforms such as OpenTable and Resyo Recruiting & Hiring•Determine appropriate staffing levels.•An awareness of staffing trends, upcoming seasonal business changes, and any other events, or issues which may have an impact on business, is essential.•Interviewing and selection of all employees, seeking out individuals who will continually improve the level of service and whose diversity would benefit the staff.o Training•Training of all new employees.•Daily feedback and review of training with every trainee shift by shift.•Continually develop the staff through the identification of ongoing training needs and the implementation of the necessary programs.o Day to Day Supervision•Supervision of between 2 and 60 front-of-house hourly staff members, including in areas such as: scheduling, policy compliance, work performance, attendance, disciplinary action and conflict resolution.•Assess trends in customer volume and make daily staffing decisions based upon such volume.Deliver Results (Financial & Profitability)-Maximize sales and optimize profits through the management of all cost centers.-Remain abreast of the budget and understand the reasons behind why budgeted targets were or were not met.-May be responsible for a particular cost center (i.e. the bar - liquor and wine cost).QUALIFICATIONS- 3 year of Beverage management experience in a culinary and hospitality-driven restaurant.-Strong leadership and management skills, with the ability to motivate, coach, and inspire service team members.-In-depth knowledge of proper professional service techniques and dining room organization.-General knowledge of food preparation methods and culinary terminology.-Excellent communication and critical thinking skills.-Experience hiring, training, and mentoring a diverse hourly staff.-Basic PC knowledge and comprehension and prior familiarity with POS, ALOHA, Resy or OpenTable software systems is highly preferred.BENEFITS:$95,000-$100,000 base pay (DOE)Health Benefits EnrollmentVision & Dental Insurance EnrollmentPaid Time Off (PTO)Meal Benefits and Dining Discounts at all Restaurants

Created: 2025-01-13