Beverage Manager

Wolfgang Puck; Beverly Hills (CA); On-site; USD 120,000 - 180,000; Full time

Benefits offered by this job

Dining Discounts across Wolfgang Puck

Career advancement opportunities

401(k) with 30% Company Match

Paid Time Off

Job summary

Spago Beverly Hills, part of the Wolfgang Puck Fine Dining Group, seeks a Beverage Manager to oversee a world-class wine and beverage program and to steward the guest experience with Michelin-level standards. This role combines technical mastery with hospitality leadership on a prestigious stage in Beverly Hills.

You will guide service on the floor, mentor a highly skilled team, and drive refined wine, spirits, and wine-pairing experiences for a discerning, global clientele.

Qualifications

• Must hold Level 2 Sommelier Certification; CMS/WSET certifications preferred.
• Minimum 3 years leading a fine dining beverage program of similar caliber.
• Experience in a Michelin-starred or Michelin-recognized restaurant preferred.

Responsibilities

• Oversee a world-class wine and beverage program with emphasis on quality, balance, and guest experience.
• Lead cocktail and spirits initiatives, menu pairings, and bespoke guest experiences.
• Ensure pristine inventory, procurement, budgeting, and vendor relationships.

Skills

Sommelier Level 2

CMS Certification

WSET Certification

Leadership 3+ yrs

Michelin experience

Wine & Spirits expertise

Communication

Inventory controls

Inventory management software

Tools

Inventory management software

Job description

An Icon of Culinary Excellence

Spago Beverly Hills is not simply a restaurant—it is a global benchmark for fine dining, innovation, and enduring excellence. Founded by Wolfgang Puck, Spago has defined modern California cuisine while setting the standard for gracious, sophisticated hospitality.

At the heart of the Spago experience is one of the most distinguished wine programs in the world—honored with the Wine Spectator Grand Award every year since 2010, a distinction reserved for the finest and most comprehensive cellars globally.

Spago’s commitment to excellence extends beyond its culinary and beverage programs. Every detail of the guest experience is held to Michelin-level standards of precision, consistency, hospitality, and service excellence.

The Opportunity

We are seeking a Beverage Manager of exceptional caliber—an individual who brings both technical mastery and an innate sense of hospitality to steward and evolve this world-class program.

This is a rare opportunity to lead within one of the most celebrated dining rooms in the country, shaping the guest experience through a lens of precision, creativity, discretion, and genuine connection, while upholding the elevated standards expected of a Michelin-level fine dining environment.

For the right leader, this role offers a defined trajectory toward Director-level leadership within the Wolfgang Puck Fine Dining Group, reflective of performance, vision, and impact.

The Role

The Beverage Manager serves as both curator and conductor—overseeing the entirety of the beverage experience while remaining deeply present on the floor, guiding service with intention, elegance, and an unwavering attention to detail.

You will be entrusted with safeguarding Spago’s legacy while continuously refining and advancing the program to meet the expectations of a discerning, global clientele and the exacting standards of Michelin-level hospitality.

Key Responsibilities

Stewardship of a World-Class Wine and Beverage Program

• Uphold and elevate one of the most prestigious wine programs internationally
• Collaborate on the continued evolution of a Grand Award–winning wine list of depth, rarity, and distinction
• Lead the cocktail and spirits program with a focus on refinement, balance, and innovation
• Introduce thoughtful enhancements, pairings, and bespoke guest experiences
• Maintain a forward-looking perspective on global wine and spirits trends
• Ensure beverage offerings consistently reflect the culinary vision and level of excellence of Spago

Exemplary Floor Presence & Guest Engagement

• Act as a visible, poised leader within the dining room during service
• Deliver intuitive, personalized beverage experiences for each guest
• Anticipate guest needs and execute service with the precision, timing, and discretion expected in a Michelin-level dining environment
• Build lasting relationships with a sophisticated and loyal clientele
• Partner seamlessly with culinary and service teams to orchestrate a cohesive, highly polished guest experience
• Lead by example in maintaining impeccable standards of service, presentation, and hospitality
• Inspire and develop a highly skilled service team through education and example
• Lead structured and ongoing training in wine, spirits, beverage service, and refined hospitality techniques
• Cultivate a culture of curiosity, continuous learning, and pride in craft
• Coach the team to consistently execute at the highest level, with attention to the smallest details
• Foster a culture rooted in excellence, accountability, and genuine hospitality

Operational Precision

• Oversee all aspects of beverage operations, including inventory, procurement, and cost management
• Ensure meticulous handling, storage, and documentation of an extensive and valuable cellar
• Partner with leadership on forecasting, budgeting, and strategic vendor relationships
• Maintain rigorous standards for organization, accuracy, product quality, and operational execution
• Identify opportunities to improve efficiency while preserving the quality and integrity of the guest experience

Standards & Integrity

• Uphold the highest standards of compliance, safety, and operational discipline
• Ensure every element of the beverage program reflects the level of excellence synonymous with Spago
• Maintain consistent standards of quality and execution across every service
• Champion an environment where excellence is expected, details matter, and the guest experience remains the priority

Qualifications

• Minimum Level 2 Sommelier Certification required; advanced certifications (CMS, WSET) strongly preferred
• Minimum 3 years of leadership experience managing a fine dining beverage program of comparable caliber
• Experience in a Michelin-starred or Michelin-recognized restaurant environment strongly preferred
• Deep, demonstrable expertise across wine, spirits, and food pairings
• Proven understanding of elevated fine dining service and the standards required to deliver a Michelin-level guest experience
• Proven ability to manage complex inventory systems and financial controls
• Polished presence with exceptional communication and interpersonal skills
• A natural leader with the ability to inspire, mentor, and elevate a team
• Highly organized, detail-oriented, and driven by excellence
• Demonstrated ability to lead calmly and effectively in a high-volume, high-expectation environment

The Environment

This role operates within a dynamic, high-performance setting—balancing the energy of service with the precision required to manage one of the industry’s most sophisticated beverage programs.

The ideal candidate understands that Michelin-level hospitality is defined not only by exceptional products, but by consistency, anticipation, precision, warmth, and an uncompromising attention to detail. Evening, weekend, and holiday availability is essential.

Why This Role

• Lead within an institution that defines global fine dining
• Steward a cellar and beverage program of rare depth and international acclaim
• Help shape a beverage experience grounded in Michelin-level standards of hospitality and service
• Engage with a discerning, influential, and global guest base
• Collaborate with some of the industry’s most respected culinary and hospitality professionals
• Unlock a clear and intentional path to Director-level leadership

What We Offer

• Competitive Salary + Commission
• 401(k) with 30% Company Match
• Paid Time Off
• Dining Discounts across Wolfgang Puck restaurants
• Career advancement opportunities within the Wolfgang Puck Fine Dining Group

Physical Requirements

While performing the duties of this job, the employee is regularly required to stand for extended periods of time, twist at the neck and trunk, bend at the waist and stoop, kneel, crouch, or crawl. The employee is occasionally required to reach with hands and arms, reach overhead, above shoulders and horizontally. Employees will use hands to handle objects and tools, and operate service equipment. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 40-pound objects. Vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Employees may use vision to monitor food quality and quantity and may also order supplies, etc.

Work Conditions: *May require evening and weekend hours. While performing the duties of this job, the employee generally works in an indoor front of restaurant and kitchen environment with exposure to heat from ovens, hot foods and steamers and cleaning chemicals, fumes, equipment, and metal objects. You will usually be based indoors, splitting your time between the front of the restaurant and the kitchen. The noise level in the work environment is usually moderate but may be loud dependent on specific work site and/or equipment operation. The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform