Beverage Manager

SA Hospitality Group; New York (NY); On-site; USD 65,000 - 90,000; Full time

Job summary

SA Hospitality Group is seeking a Bar Manager to oversee the bar and lounge staff and operations, including planning, controlling and ordering of beverages.

You will manage scheduling, training, menu accuracy, pricing, and guest service, ensuring beverage quality and adherence to brand standards across the bar and dining room.

Qualifications

• Experience in managing bar operations and staff.
• Ability to lead beverage program and train team.
• Strong English communication and guest-service focus.
• Inventory management and pricing control.
• Ability to lift up to 30 lbs.

Responsibilities

• Oversee bar logistics and staffing for shifts.
• Develop new cocktail offerings with mixologist and wine sommelier where applicable.
• Train staff and generate beverage materials and training content.
• Review bar performance: sales, items, promotions, and bottle/liquor stock.
• Maintain quality and seasonality of beverages and ensure brand standards are met.
• Order beverages following approved procedures and manage costs (COG).
• Ensure accuracy of menus and POS postings; assist in scheduling.
• Support dining room staff with beverage-related tasks and guest service.
• Complete closing bar/lounge/dining room checklists before departure.
• Communicate beverage issues to bartenders and resolve staff tensions.

Job description

Position Purpose: this person is responsible for overseeing the staff and operations of the bar, including planning, controlling and ordering of beverages.

Key Responsibilities/Accountabilities

Bar and Lounge Ownership

• Responsible for bar logistics efficiency – correct set up for success, adequate staffing for particular shift, neat and accurate product display, etc.
• Continually create new offerings for bar and lounge guests (new cocktail options with mixologist, by the glass offerings with wine sommelier, introducing new liquor brands, etc.)
• Responsible for all staff beverage training and materials generation

Labor Management and Bar Performance

• Continually review performance of the bar (in season garden bar as well, if applicable) – sales and revenues, most and least selling items, promotional items, bottle sales, food items, etc.
• Continually review bar and lounge policies and procedures for efficiency/accuracy – liquor stocking, inventory counts spot checking, storage areas, etc.
• Understand, follow, and direct others in current safety procedures.

Product Presentation

• Maintain quality of all beverages up to our brand standards.
• Monitor proper par levels of all by the glass wines, beers, and liquors.
• Responsible for quality and seasonality of beverage, beer, and cocktail offerings

Financial

• Follow restaurant procedures to ensure proper ordering of all beverages besides wine.
• Maintain proper COG levels given as goal by General Manager.
• Continually update beverage pricing to reflect market values.
• Responsible for continued sales growth of bar and lounge

Administrative

• Ensure accuracy of all menus used in bar and lounge and POS postings.
• Assist General manager with bar/lounge schedule.
• Personally respond to all guest requests
• Support and drive the training culture – organize tastings of new cocktails with beverage department/bar consultant with product descriptions and study materials for staff, etc.
• Conclude all notes regarding daily operation in Avero report/log at the end of the day.
• Handle beverage updates in POS system

Bar and Lounge and Dining Room Service

• Assist guests with beverage selections during service and oversee quality of service in the bar and lounge area.
• Monitor that all beverages are correctly punched into POS system on specific guest’s checks.
• Communicate all beverage-related issues to the appropriate bartender or cocktail server and resolve any possible miscommunication or tension between staff.
• Support bar/lounge but also dining room staff with any beverage related tasks whenever possible.
• Follow and complete closing bar/lounge/dining room check list prior to departure.

Responsibilities to Staff

• Always maintain professional demeanor with all staff.
• Assist staff with any aspect of service upon request if possible.
• Be accessible to the staff to answer all beverage questions and participate on daily pre-shift meetings.
• Follow procedures as written in our training manual and communicate same to all staff who handle or serve beverages.

Minimal Essential Requirements

• The ability to work as part of a team, and personal cleanliness.
• Very basic food handling, preparation, and cleaning skills are welcomed.
• Ability to communicate and understand direction in English to ensure safety in the workplace. Ability to understand, respond, and engage with co-workers, managers, and guests in English.
• Time management and ability to work under pressure to manage high volume of production.
• Active listening and learning skills.
• Reading and speaking comprehension skills
• Discipline to follow set standards.
• Ability to lift up to 30lbs.

ADA

SAHospitalityGroupwillmakereasonableaccommodations in compliancewith theAmericans withDisabilities Act of1990.

This job description will be reviewed periodically as duties and responsibilities change with business necessity. Essential and marginal job functions are subject to modification.