Beverage Operations & Innovation Leader

The Maggiore Group Corporate Office

Scottsdale (AZ)

On-site

USD 70,000 - 95,000

Full time

14 days+

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Benefits offered by this job

Health Insurance

Dining Discounts

Paid Sick Time

Career Growth & Advancement

Creative Freedom to Develop Beverage &

Programs

Job summary

The Maggiore Group is seeking an experienced Beverage Operations Manager to oversee and elevate beverage programs across our restaurant concepts in Arizona. You will develop innovative menus, control costs, and drive excellence in food and beverage service.

Lead beverage teams, standardize recipes and costing, and partner with vendors to ensure quality and safety across multiple locations.

Qualifications

5–7 years bartending experience in hospitality.
1–3 years restaurant management experience.
Proven beverage program development and ops experience.
Strong beverage purchasing, inventory, storage, and sanitation knowledge.
Experience reducing COGS and managing labor costs.
Knowledge of recipe costing, pricing, and profitability analysis.
ServSafe Certification is required.
Restaurant safety and sanitation standards knowledge.
Strong leadership, coaching, and communication skills.
Detail-oriented with strong organizational skills.
Ability to lead multi-location beverage teams.

Responsibilities

Develop and execute beverage programs tailored to each restaurant concept.
Create innovative seasonal cocktails, mocktails, and specialty beverage menus.
Develop and maintain standardized drink recipes, specifications, and costing.
Analyze beverage cost of goods sold (COGS) and implement strategies to improve profitability.
Select spirits, wines, beers, and mixers while establishing purchasing standards and par levels.
Lead and support shifts with management team across locations.
Train, mentor, and support bartending and service teams.
Create bar training manuals, recipes, specs, checklists, and standards.
Ensure recipes, presentations, garnishes, portions, and pricing meet standards.
Oversee daily shifts including staff beyond the bar.
Monitor service excellence to improve speed, accuracy, and quality.
Partner with vendors for quality products and safety practices.
Collaborate with restaurant leadership to maintain facilities and equipment.
Participate in interviewing and hiring FOH staff.
Drive improvements through coaching and seasonal menu rollouts.