Fine-Dining Beverage & Service Leader

Think Hospitality; Miami (FL); In loco; USD 70.000 - 100.000; Tempo pieno

Vantaggi offerti da questo lavoro

Tips/Service

Employee meals

Staff benefits

Descrizione del lavoro

Chevre in Miami is seeking a Full-Time Beverage Manager to lead front-of-house operations, bar program, and guest experience in a fine-dining setting.

You will manage FOH staff, coordinate with kitchen leadership, oversee the beverage program, inventory, and events, while upholding Chevre's standards of hospitality and presentation. This role requires leadership, wine knowledge, and a client-focused approach.

Competenze

• Strong leadership and ability to mentor and develop service staff.
• Deep knowledge of food and beverage service, including wine.
• Excellent communication and guest-focused service under pressure.
• Highly organized with ability to manage multiple tasks and events.
• Commitment to high standards of quality, presentation, and hospitality.
• Flexible to work evenings, weekends, and peak hours.

Mansioni

• Oversee daily FOH operations (dining room, bar, reservations, events).
• Manage and mentor FOH staff: hiring, training, scheduling, reviews.
• Collaborate with kitchen and bar leadership for coordinated service.
• Maintain high standards of food, beverage, and service quality.
• Oversee beverage program inventory, costs, and supplier relations.
• Coordinate reservations, private events, and large tables.
• Enforce health, safety, and sanitation regulations.
• Promote Chevre's brand identity and guest experience standards.
• Develop and execute promotional events and beverage updates.

Conoscenze

Leadership

Team management

Communication

Organizational skills

Attention to detail

Multitasking

Wine knowledge

Descrizione del lavoro

Chevre in Miami is seeking a Full-Time Beverage Manager to lead front-of-house operations, bar program, and guest experience in a fine-dining setting.

You will manage FOH staff, coordinate with kitchen leadership, oversee the beverage program, inventory, and events, while upholding Chevre's standards of hospitality and presentation. This role requires leadership, wine knowledge, and a client-focused approach.