FOH - Beverage Manager

SA Hospitality Group; New York (NY); On-site; USD 65,000 - 100,000; Part time

Job summary

Join a leading hospitality group as a Beverage Manager, overseeing the bar's operations and staff. You'll be responsible for managing beverage offerings, ensuring staff training, and maintaining service quality. This role requires strong communication and leadership skills to thrive in a busy environment.

Qualifications

• Ability to communicate and understand direction in English.
• Time management and ability to work under pressure.
• Ability to lift up to 30lbs.
• Discipline to follow set standards.

Responsibilities

• Oversee staff and bar operations, ensuring efficiency and quality.
• Train staff on beverage offerings and maintain inventory accuracy.
• Manage beverage pricing and ensure compliance with safety procedures.

Skills

Time management

Active listening

Communication

Teamwork

Job description

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Join to apply for the FOH - Beverage Manager role at SA Hospitality Group

SA Hospitality Group is Italian at heart, the vision of Gherardo Guarducci and Dimitri Pauli who have translated old-world sensibilities to appeal to modern-day New York City clientele. Since 2003, SA Hospitality Group has expanded to a selective group of iconic New York neighborhoods with its three brands: Sant Ambroeus, Casa Lever, Felice with 24 restaurant locations in Manhattan, Southampton, NY, East Hampton, NY, Aspen, CO, Milan, Italy, and Palm Beach, FL.

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: SA Hospitality Group will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.

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

We are an equal opportunity employer, dedicated to a policy of non-discrimination in employment on any basis including age, sex, color, race, creed, national origin, religion, marital status, disability that does not prohibit performance of essential job functions with or without reasonable accommodation, or any other characteristic protected by applicable law.

Federal law prohibits the employment of unauthorized aliens. All persons hired must submit satisfactory proof of employment authorization and identity in order to complete Form I-9 within 72 hours of commencing work. Failure to do so will result in immediate termination.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Part-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Restaurants

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