Beverage Manager, Longleaf Restaurant

Socket.dev; Atlanta (GA); On-site; USD 60,000 - 90,000; Full time

Job summary

The Beverage Manager at the Atlanta Botanical Garden's Longleaf Restaurant will lead the drink program, developing menus, controlling inventory, and managing vendor relationships to maximize profitability. This role requires staff training, supervision, and ongoing compliance with safety and liquor laws, delivering high-end guest experiences through curated wine, beer, and cocktail lists.

Regular night, weekend, and holiday shifts are required, with an average 8–10 hour shift.

Qualifications

• Liquor, wine and beverage knowledge.
• Recipe costing and inventory management.
• Assist chef with wine pairings and specialty cocktails.
• Farm-to-table knowledge and local sourcing.
• Experience with seasonal beverage development.
• 2+ years hospitality management experience.
• Proficient with Word, Excel, OpenTable, Google Mail.
• POS back-office experience, Spot On preferred.

Responsibilities

• Lead restaurant operations with General Manager when needed.
• Hire, train, evaluate, and counsel on-site staff.
• Oversee beverage program including wine, beer, cocktails.
• Manage costs, inventory, and vendor relationships.
• Ensure compliance with safety and liquor laws; maintain SERV Safe and TIPS.
• Monitor guest satisfaction and drive improvements.
• Attend management meetings and training.

Skills

Liquor & beverage knowledge

Recipe costing

Inventory management

Wine pairing

Farm-to-table knowledge

Seasonal beverage development

Hospitality management

MS Word/Excel/OpenTable/Google Mail

POS back-office (Spot On)

Tools

Microsoft Word

Excel

OpenTable

Google Mail

Spot On POS

Job description

Description

About the Atlanta Botanical Garden

The Atlanta Botanical Garden is a world-class cultural destination dedicated to connecting people with plants and nature. The Longleaf Restaurant extends this mission through an exceptional culinary experience rooted in sustainability, freshness, and Southern hospitality.

Position Summary

The Beverage Manager oversees all aspects of the restaurant drink program, focusing on menu development, inventory control, vendor relationships, and staff training to maximize profitability. Key duties include curating wine, beer, and cocktail lists, managing COGS (Cost of Goods Sold), and ensuring compliance with safety and liquor laws. The Beverage Manager is required to regularly work nights, weekends and holidays. The average shift is 8 - 10 hours.

Key Responsibilities

• Leads all aspects of restaurant operations in tandem with, or in the absence of, the General Manager by leading the team in an open, positive and approachable manner
• Under the direction of the General Manager, assists with supervisory duties, such as hiring, training, developing, evaluating, and disciplinary counseling of all on-site employees,
• Assists the General Manager in working with the hosts and sales coordinator
• Ensures staff is upholding leadership behaviors, core values and adhering to strategic and operational priorities
• Sharing inspiration and ideas with staff
• Ensures personnel issues are carried out in accordance with established company policies and procedures
• Aides in developing and guiding an integral team that effectively sells the quality and professionalism of the restaurant
• Monitors guest satisfaction by evaluating, and auditing food, beverage, and service offerings, initiating improvements, building relationships with patrons
• Ensures that staff is implementing excellent service, hospitality, food and beverage
• Reviews and approves the planning, implementation and success of lunch service, nightly service, and weekly brunch service
• Solicits and reacts appropriately to positive and negative feedback from guests
• Oversees weekly ordering, receiving, re-stocking and coding of invoices as directed
• Assists in supervision and enforcement of cleanliness and organization of bars, wine cabinets, sales floor and inventories
• Understands and complies with state and federal law and standards related to food and beverage service
• Maintains SERV Safe and TIPS certifications
• Attends management and leadership meetings and education training when scheduled

Problem Solving - Identifies and resolves problems time efficiently; Gathers and analyzes information; Develops solutions; Uses reason

Oral Communication - Speaks clearly and persuasively; Listens and gets clarification when necessary; Responds informatively to questions

Written Communication - Writes clearly and concisely; Edits work; Presents numerical data effectively; Able to read and interpret written information

Cost Consciousness - Works within approved budget; Develops and implements cost saving measures; Conserves company resources

Requirements

Knowledge and experience

• Liquor, wine and beverage
• recipe costing
• ordering, inventory maintenance
• Assist chef with wine pairings and specialty cocktails when needed
• farm to table, local food chain knowledge and interest
• work with bartenders for seasonal beverage selections

Quality - Demonstrates accuracy and thoroughness; Applies feedback to improve performance; Monitors own work to ensure quality

Leadership - Exhibits confidence in self; effectively influences actions and opinions of others; Gives recognition when appropriate

Listening to and managing People - Includes staff in decision-making processes; Accessible to staff; Provides regular feedback; Develops subordinates' skills and encourages growth; Improves processes, products and services

Planning/organizing - Prioritizes and plans work activities; uses time efficiently; plans for additional resources; sets goals and objectives; organizes or schedules other people and their tasks

Teaching/Training - Clearly explains concepts; Varies presentation style to satisfy different learning needs

• Experience in a similar role in an Upscale Casual or Fine Dining Restaurant
• 2+ years of hospitality management experience
• Working knowledge of Microsoft Word, Excel, Open Table, Google Mail
• POS back-office experience, Spot On preferred

Physical Requirements

• Occasionally required to sit
• Required to walk often and stand for long periods of time
• Required to use hands to hold, carry, handle or feel
• Required to reach with hands and arms
• Required to talk and hear
• Occasionally required to bend, lift or climb
• Often required to lift moderate weights (25-40 pounds)
• Finger dexterity required
• Hand coordination required
• Specific vision abilities required for this job include: close vision, distance vision, ability to adjust or focus

The above job duties and responsibilities describe the general nature and level of work for employees in this position, but this is not intended as an exclusive or all-inclusive inventory of all duties required of employees in this job.

It is the policy of the Atlanta Botanical Garden to provide equal employment opportunity (EEO) to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, status with regard to public assistance, veteran status, or any other characteristic protected by federal, state or local law. In addition, reasonable accommodations will be made for qualified individuals with disabilities.

Atlanta Botanical Garden Core Values

• Conservation: We value natural resources and ecosystems, making choices with the long-term sustainability of our planet in mind
• Excellence: We hold ourselves to high standards and expect commitment from each other to contribute to a positive image and reputation for the Garden
• Inspiration: We inspire through the creation of an environment that supports imagination and expression of beauty, providing joy, delight, and a deeper appreciation of plants for everyone
• Integrity: We demonstrate honesty, transparency, accountability, trustworthiness, and ethical behavior, exercising good judgment in our actions and communication
• Respect: We value the diversity of our coworkers, volunteers, and guests, holding each other in the highest regard