Beverage Manager

Vendador, Inc.; Chicago (IL); Hybrid; USD 32,000 - 43,000; Part time

Job summary

Vendador Private Dining seeks a Beverage Manager to run the beverage program’s back-of-house operations, including ordering, inventory, wine pairings, cocktail prep, and packing the bar for events. This part-time daytime role offers fixed Mon/Wed/Thu schedule, with no event work, and on-site kitchen support at The Hatchery in Chicago.

You will manage inventory, develop build sheets, and coordinate with event planners while maintaining high standards of organization and independence.

Qualifications

• CMS Certified Sommelier preferred; WSET Level 3 or equivalent welcome.
• 3+ years in fine dining beverage programs; craft cocktail knowledge.
• Highly organized and self-directed with deadlines.
• Ability to lift and carry wine cases and bar equipment.

Responsibilities

• Liquor and wine ordering, distributor relationships, inventory control.
• Beverage build sheets and glassware counts for each event.
• Direct communication with event planners, clients, and service teams on menus.

Skills

CMS Certified Sommelier

WSET Level 3

3+ years beverage program experience

Craft cocktails knowledge

Organized and self-directed

Job description

BEVERAGE MANAGER

Vendador Private Dining

The Hatchery, 135 North Kedzie Avenue, Chicago, IL

Hourly ($27.00) 10 to 12 hours per week Set three-day schedule

Hybrid Role: Admin WFH, Inventory & Prep On-site

Required Years of Experience: 3+ years

About Vendador

Vendador is a luxury private dining company located in Chicago, Illinois. An exclusive culinary experience that transcends the traditional restaurant setting, Vendador offers tailor‑made tasting menus for dining that redefines special events catering. Founded in 2021 by Chef Francis Pascal, our mission is to curate joyous core memories by importing an entire fine dining ecosystem to clients, transforming any space into a dining destination. Since our inception, Vendador has become the epitome of in‑home private dining in Chicago.

THE ROLE

The Beverage Manager runs the back of house side of our beverage program: ordering, inventory, wine pairings, cocktail prep, and packing the bar for every event. This is a part‑time, daytime, behind‑the‑scenes position with the same three days every week. You will not work events. Our event bartenders and service team take the bar from the kitchen door to the client’s home; your job is to make sure everything they carry in is correct.

This role is built for an independent sommelier, bartender, or beverage professional who wants steady weekday hours, owns a program without needing to be told twice, and is happy to do daytime administrative organization instead of working nights and weekends.

RESPONSIBILITIES

Program and Purchasing

• Liquor and wine ordering and distributor relationships
• Beverage inventory management, par levels, and a clean, organized bar storage area
• Wine pairings and ordering built to match each event's menu (as needed)

Event Preparation

• Beverage build sheets, pack sheets, and glassware counts for every event
• Cocktail prep, including perishable prep and batching, for the weekend's events
• Pulling spirits and packing the complete bar kit and glassware for each event

Communication

• Direct communication with event planners and clients on beverage menus, including sending menus for printing
• Clear, early communication with Chef and the service team when something is short, substituted, or changed

WEEKLY SCHEDULE

This role runs on a fixed weekly rhythm: Mondays, Wednesdays and Thursdays.

Hours within each day are agreed on at hire.

• Monday: about 3 hours: inventory count, storage cleanup and organization, and placing the week's orders
• Wednesday: about 3 hours: beverage prep meeting for the coming weekend's events, then pack sheets, build sheets, and glassware counts for each event
• Thursday: about 4 hours: at the kitchen for perishable prep, batching, pulling spirits, and packing the bar for the weekend'es upcoming events.

Last-minute events happen. We need someone who can turn a beverage list and pack sheet around quickly when the calendar changes midweek. Flexibility for optional Friday morning shifts would be helpful, but not required.

The Ideal Candidate

• CMS Certified Sommelier preferred; WSET Level 3 or equivalent also welcome
• Real craft cocktail knowledge alongside wine depth; you will write the build sheets our bartenders execute
• 3+ years in fine dining beverage programs, craft cocktail bars, or similar
• Highly organized and self‑directed, with the discipline to hit the same deadlines every week without supervision
• Ability to lift and carry wine cases, ice, and bar equipment
• Comfortable working mostly on your own in a tidy, professional kitchen
• Efficient, independent, and punctual

COMPENSATION

$27.00 per hour, 10 to 12 hours per week on a fixed Monday, Wednesday, Thursday schedule. Our kitchen is located at The Hatchery, right off the CTA Green Line.

Vendador is an equal opportunity employer.