Restaurant Manager

The Maggiore Group Corporate Office

Scottsdale (AZ)

On-site

USD 90,000 - 120,000

Full time

14 days+

Get more replies from employers

Send a job-specific resume in minutes.

Benefits offered by this job

Health Insurance

Paid Sick Time

Dining Discounts

Career Growth & Advancement

Job summary

The Maggiore Group is seeking an experienced Beverage Operations Manager to oversee beverage programs across our restaurant concepts. You will develop innovative cocktail menus, optimize bar and restaurant operations, and control beverage costs to drive profitability.

Lead shifts, train teams across multiple locations, collaborate with vendors, and ensure food and beverage service excellence with strong safety standards and a passion for memorable guest experiences.

Qualifications

5–7 years of bartending experience required.
1–3 years restaurant management experience required.
Proven experience developing successful beverage programs and general restaurant operations.
Strong understanding of beverage purchasing, inventory management, storage, and sanitation practices.
Experience controlling COGS, variable labor, guest retention and general operations.
Knowledge of recipe costing, pricing strategies, and profitability analysis.
ServSafe Certification required.
Thorough knowledge of restaurant safety and sanitation standards.
Strong leadership, coaching, and communication skills.
Highly organized with exceptional attention to detail.
Self-motivated with strong problem-solving abilities.
Passion for creating unique, memorable staff experiences while maintaining operational excellence.
Ability to inspire teams and deliver outstanding guest experiences across multiple locations.

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.
Participate with the management team with leading successful shifts.
Train, mentor, and support bartending and service teams across multiple locations.
Create and maintain bar training manuals, recipes, specifications, checklists, and operational standards.
Ensure all beverage recipes, presentations, garnishes, portions, and pricing meet company standards.
Lead or co-lead daily shifts including staff beyond the bar.
Monitor and/or participate in service well execution to improve speed, accuracy, and drink quality.
Partner with vendors to ensure the highest quality products and proper food safety practices.
Work closely with restaurant leadership to maintain facilities and equipment to the highest standards.
Participate in interviewing and hiring all FOH staff.
Drive continuous improvement through coaching, operational evaluations, and seasonal menu rollouts.

Skills

Bartending

Restaurant management

Leadership

Cost control

Menu development

Staff training

Job description

Join the Maggiore Group!

The Maggiore Group is seeking an experienced, creative, and operationally driven Beverage Operations Manager to oversee and elevate beverage programs across our restaurant concepts. This role is responsible for developing innovative cocktail menus, improving bar and restaurant operations, controlling beverage costs, contributing to 4-walls restaurant operations, and ensuring every guest receives an exceptional service as well as food & beverage.

If you're passionate about hospitality, thrive in a fast-paced environment, and have the ability to balance creativity with operational excellence, we'd love to meet you.

What You'll Do

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.
Participate with the management team with leading successful shifts.
Train, mentor, and support bartending and service teams across multiple locations.
Create and maintain bar training manuals, recipes, specifications, checklists, and operational standards.
Ensure all beverage recipes, presentations, garnishes, portions, and pricing meet company standards.
Lead or co-lead daily shifts including staff beyond the bar.
Monitor and/or participate in service well execution to improve speed, accuracy, and drink quality.
Partner with vendors to ensure the highest quality products and proper food safety practices.
Work closely with restaurant leadership to maintain facilities and equipment to the highest standards.
Participate in interviewing and hiring all FOH staff.
Drive continuous improvement through coaching, operational evaluations, and seasonal menu rollouts.

Qualifications

5–7 years of bartending experience required.
1–3 years restaurant management experience required.
Proven experience developing successful beverage programs and general restaurant operations.
Strong understanding of beverage purchasing, inventory management, storage, and sanitation practices.
Experience controlling COGS, variable labor, guest retention and general operations.
Knowledge of recipe costing, pricing strategies, and profitability analysis.
ServSafe Certification required.
Thorough knowledge of restaurant safety and sanitation standards.
Strong leadership, coaching, and communication skills.
Highly organized with exceptional attention to detail.
Self-motivated with strong problem-solving abilities.
Passion for creating unique, memorable staff experiences while maintaining operational excellence.
Ability to inspire teams and deliver outstanding guest experiences across multiple locations.