Beverage Manager

Castellucci Hospitality Group; Atlanta (GA); On-site; USD 60,000 - 75,000; Full time

Benefits offered by this job

Dining Discounts

Wellness Program

Pet Benefits

Shoes for Crews Discounts

Health Insurance

Dental Insurance

Vision Insurance

Paid Time Off

401k Employer Match

Job summary

Castellucci Hospitality Group is seeking an experienced Beverage Manager for Koshu Club, our fine dining concept. You will lead the bar program, including spirits, cocktails, and beer, and support the front-of-house team during peak service with calm, precise hospitality.

The role emphasizes guest connections and disciplined service, with a salary range of $60,000–$75,000 per year based on experience. Dining discounts, benefits, and wellness programs are provided as part of our comprehensive

Qualifications

• Experience matters, but so do attitude and sensibility. We value people who approach service as a craft: calm, aware, and exacting.

Responsibilities

• Guest Experience: Ensures all service members are sufficiently trained to provide the best possible guest experience. Establishes guest connections through table touches.
• Accounting & Administrative: Maintains accurate internal accounting systems.
• Marketing & Sales: Ensure the reservation system is updated to maximize availability, guest satisfaction, and sales. Contributes to marketing efforts through off-site direct outreach.
• Human Resources: Manages Interviews and makes hiring decisions. Manages onboarding and training processes for new service team members. Trains new service team members on duties, policies and procedures.
• Operations: Manages day-to-day operations including opening and closing shifts.

Job description

Salary: Based on experience $60,000 - 75,000 yearly salary

Job Description:

Our Michelin-starred restaurant group is seeking an experienced Beverage Manager for our 50-seat fine dining restaurant, Koshu Club.

Koshu Club is an elegant dining experience inspired by the classic Shōwa-era supper clubs of Japan. Led by MUJŌ’s Executive Chef J. Trent Harris and Chef de Cuisine Keith Miller, the menu bridges washoku (和食) and yōshoku (洋食) traditions with a contemporary sensibility.

We’re looking for a poised, detail-driven Beverage Manager who will be leading the bar program, including spirits, cocktails, and beer, while ensuring exceptional service standards and actively supporting bar staff during peak service periods. Our dining room demands focus and finesse, delivering hospitality with quiet precision and sincerity.

Experience matters, but so do attitude and sensibility. We value people who approach service as a craft: calm, aware, and exacting. Guest connections are essential here, but always professional, never performative. Our dining room is built on quiet confidence and respect for the guest’s experience.

If you take pride in craft, value discipline, and want to work in an environment built on respect and standards, we would like to talk to you.

Important Areas of Responsibility

Guest Experience: Ensures all service members are sufficiently trained to provide the best possible guest experience. Establishes guest connections through table touches.

Accounting & Administrative: Maintains accurate internal accounting systems.

Marketing & Sales: Ensure the reservation system is updated to maximize availability, guest satisfaction, and sales. Contributes to marketing efforts through off-site direct outreach.

Human Resources: Manages Interviews and makes hiring decisions. Manages onboarding and training processes for new service team members. Trains new service team members on duties, policies and procedures.

Operations: Manages day-to-day operations including opening and closing shifts.

Compensation

Based on experience $60,000 - 75,000 yearly salary

Dining Discounts, Wellness Program, Pet Benefits, Shoes for Crews Discounts and many more!

Health, Dental, and Vision Insurance, Paid Time Off and 401k (Employer Match)

Physical Demands

• Required to bend, stretch, twist, climb and have a high level of mobility/flexibility in small spaces
• Required to stand and walk for extensive periods of time without breaks during busy times
• Required to be able to lift or move up to 50 pounds without assistance

"Passionately pursuing the perfect dining experience — one guest at a time"