Beverage Manager

Jean-Georges Management; New York (NY); On-site; USD 90,000 - 110,000; Full time

Job summary

A leading restaurant group is seeking a Beverage Manager for its new Brooklyn location. This role involves overseeing the beverage program, ensuring quality and profitability, and leading the bar and service teams. Ideal candidates will have a strong background in hospitality, excellent communication skills, and a passion for guest experiences.

Qualifications

• Minimum of 3-5 years of relevant experience.
• Dynamic personality with superior interpersonal skills.
• Excellent communication and follow-up skills.

Responsibilities

• Oversee all floor service supervision and beverage sales.
• Ensure team knowledge of all beverage offerings.
• Engage team members in service standards and training.

Skills

Communication

Interpersonal Skills

Leadership

Tools

Microsoft Office

Job description

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Jean-Georges Management provided pay range

This range is provided by Jean-Georges Management. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$90,000.00/yr - $110,000.00/yr

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Jean-Georges Management is seeking a Beverage Manager for its new restaurant opening!

OVERVIEW

Three restaurants under one roof. Jean-Georges' abc restaurants trilogy makes its way to Brooklyn. Following the success of Jean-Georges’ abc restaurants in the Flatiron District, Vongerichten will open abc kitchens, his first-ever Brooklyn restaurant on the iconic Dumbo waterfront at Empire Stores. abc kitchens’ seasonally driven menu is an evolution and combination of abc cocina’s global flavors, abcV’s innovative plant-based dishes and abc kitchen’s approach to Greenmarket fare, under one roof.

THE BRAND

Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable and award-winning restaurant group. From inception, Chef Jean-Georges Vongerichten placed emphasis on the importance of providing the very best in culinary and tailored hospitality, which has resulted in the success of an acclaimed constellation of international restaurants. With over 60 restaurants worldwide we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations.

We are actively seeking experienced hospitality professionals to join the team for our opening!

Our ideal talent embodies both hospitality and a thoughtful approach to guest experiences, works well in a dynamic and fast-paced environment, and is passionate about providing superb hospitality to our members and their guests.

POSITION SUMMARY

The Beverage Manager is responsible for ensuring the excellence, creativity, brand promise, and profitability of the wine beverage program within the restaurant. The Beverage Manager will serve as a leader, educator, coach, and mentor to the Bar, Service and Sommelier Teams by inspiring and teaching skills that will elevate the core values and mission of the brand. The Beverage Manager will work with Senior leadership to make decisions that impact the financial health of the business and do so in a way that is aligned with the culture and policies of the company.

ESSENTIAL JOB RESPONSIBILITIES

• Responsible for all floor service supervision
• Provide multi-unit support
• Work on the floor during service with an emphasis on beverage sales. Up-sell at all possible opportunities
• Maintain thorough knowledge of all wine, sake, beer, spirits, specialty cocktails, teas and sodas and all non-alcoholic beverages.
• Attend all food and beverage training classes
• Ensure that all beverage changes are executed properly with necessary communication as well as education in mind.
• Ensure that all POS systems, inventory systems, beverage lists, and any other information related to the selling of beverage are understood by the team and remain accurate and up to date
• Engage all team members by hosting pre-shift meetings with a focus on the standards of service, large parties, and PX guests
• Knowledge of current OSHA and Alcoholic Beverage Control (ABC) regulations
• Work within the determined creative vision and focus of each business
• Oversee maintenance/cleanliness of all decanters, wine stations and all storage areas pertaining to beverage
• Promotes updated knowledge of company policies and procedures
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems
• Enforce disciplinary actions as needed
• Ensure all staff members are properly trained and up to date on wine and liquor laws
• Ensure that company policies and procedures, safety and other laws, regulations, and requirements are implemented and followed
• Ability to manage expectations, processes, and multiple projects simultaneously
• Operate ethically to protect the image of the company
• Performs other duties and responsibilities as required or requested

KNOWLEDGE, EXPERIENCE AND SKILLS

• Minimum of three (3) to five (5) years of relevant experience
• Experience in Private Membership Dining concepts a plus
• Dynamic personality, social, outgoing and self-motivated with superior interpersonal and interactive skills
• Excellent communication and follow-up skills with immaculate execution
• Exhibits excellent verbal and written communication skills
• Possess the ability to be flexible and adapt to change
• Able to work independently and make the right decisions for the business
• Must possess excellent presentation and communication skills including email. written, phone and verbal
• Highly organized and detailed
• Professional demeanor and appearance, promoting respectful and professional interactions with all guests and staff.
• Advanced PC knowledge and comprehension (Microsoft Office – Word & Excel)
• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities
• Proven experience demonstrating attention to detail, speed, and accuracy of tasks
• Ability to manage expectations, processes, and multiple projects simultaneously.
• Self-disciplined, shows initiative, possess leadership ability and is outgoing
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems
• Demonstrate strong problem-solving skills through the ability to diagnose and develop solutions
• Ability to work flexible hours; Must be able to maintain a schedule availability flexible to the business demands.
• Must be passionate, entrepreneurial, and dedicated to success

PHYSICAL REQUIREMENTS

• Ability to perform the essential job functions consistently, safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards.
• Must be able to lift and carry up to 20 lbs.
• Ability to stand or sit for prolonged periods of time.
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
• Climbing steps regularly

COMPENSATION

The base pay range for this position is between $90,000 - $110,000 per annum. The determination of what a specific employee in this job classification is paid depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.

Jean-Georges is an Equal Opportunity Employer

Seniority level

• Seniority level

  Not Applicable

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management

• Industries

  Restaurants

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