Wine & Beverage Manager | Fine Dining | San Francisco

One Haus

San Francisco (CA)

On-site

USD 81,000 - 99,000

Full time

9 days ago

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Benefits offered by this job

Full Medical, Dental & Vision

PTO, Sick Pay

401(k)

Job summary

One Haus is seeking an experienced Wine & Beverage Manager for its San Francisco Fine Dining restaurant. You will lead the wine and beverage program, manage purchasing, inventory, and staff education while actively supporting guest service on the floor.

The role requires deep wine knowledge, leadership across FOH and collaboration with the General Manager to optimize profitability and guest experience. Strong focus on education and program development is essential.

Qualifications

Minimum 5 years of progressive restaurant management experience.
Approximately 3+ years of combined bartender and sommelier experience.
2–3 years managing a sophisticated wine program.
Prior supervisory experience leading sizable FOH teams; ~30+ employees preferred.
Strong knowledge of wine, spirits, beverage service, purchasing, inventory, and cost control.
Sommelier certification, Level 1 or higher.
ServSafe Manager certification.
Strong understanding of P&L, budgeting, beverage costs, and labor controls.
Hospitality education or equivalent professional experience preferred.

Responsibilities

Lead the restaurant’s wine and beverage program in partnership with the GM.
Manage wine purchasing, inventory, storage, and cost controls.
Maintain a balanced wine program aligned with the menu and budget goals.
Provide wine recommendations based on menu and guest preferences.
Develop and lead ongoing wine, spirits, and beverage education for the FOH team.
Work the restaurant floor during service to support guest relations and service standards.
Oversee beverage service and presentation.
Partner on pricing, menu analysis, upselling initiatives, and revenue optimization.
Support annual operating budget and monthly beverage performance analysis.
Recruit, onboard, train, schedule, coach FOH staff, especially bar and wine teams.
Assist with private dining, events, and holiday programming.
Maintain beverage supplies and equipment.
Use POS, reservation, CRM, and reporting systems to evaluate performance.
Maintain sanitation and safety standards.

Skills

Restaurant management

Bartender experience

Wine program management

FOH leadership

Sommelier cert

ServSafe Manager

P&L & budgeting

Hospitality education

Education

Sommelier certification

Hospitality education

Tools

Microsoft Office

Google Workspace

OpenTable

Resy

Tripleseat

Job description

Wine & Beverage Manager | Fine Dining

Location: San Francisco, CA

Annual Salary: $90,000 + Bonus

Position Type: Full-Time, Exempt

Reports To: General Manager

Relocation: No, Local Candidates Only

Position Overview

We are seeking an experienced and hospitality-driven Wine & Beverage Manager to lead and elevate the restaurant’s wine, spirits, and beverage program while serving as a key member of the front‑of‑house management team.

This is a highly visible, hands‑on leadership position that combines wine and beverage program management with active floor leadership . The Wine & Beverage Manager will oversee wine purchasing, inventory, storage, cost controls, staff education, and guest wine service while partnering closely with the General Manager to deliver an exceptional dining experience. The ideal candidate is equally comfortable analyzing beverage costs and managing inventory as they are engaging with guests, recommending wines, educating the team, and leading service on a busy restaurant floor.

Key Responsibilities

Lead and execute the restaurant’s wine and beverage program in partnership with the General Manager.
Manage wine purchasing, receiving, inventory, storage, organization, and ongoing cost controls.
Maintain a thoughtful, balanced wine program that complements the culinary offering while achieving established financial goals.
Provide knowledgeable, approachable wine recommendations based on the menu, guest preferences, and price point.
Maintain comprehensive knowledge of the restaurant’s wines, spirits, cocktails, and other beverages, including regions, producers, styles, flavor profiles, and proper service.
Develop and lead ongoing wine, spirits, and beverage education for the FOH team.
Actively work the restaurant floor during service, supporting guest relations and maintaining polished, consistent service standards.
Oversee beverage service and ensure proper sequence of service and presentation.
Partner with management on pricing, menu analysis, upselling initiatives, and strategies to optimize beverage revenue and profitability .
Support the annual operating budget and participate in monthly financial analysis of beverage‑program performance.
Recruit, onboard, train, schedule, coach, and develop FOH employees, with particular attention to the bar and wine teams.
Support the General Manager with day‑to‑day restaurant operations and act as a liaison between FOH and BOH leadership.
Assist with private dining, special events, and holiday programming .
Maintain proper beverage‑related operating supplies, glassware, and equipment.
Utilize POS, reservation, CRM, and reporting systems to evaluate performance and support restaurant operations.
Maintain all sanitation, workplace safety, responsible alcohol service, and company operating standards.

Wine & Beverage Leadership

The Wine & Beverage Manager should bring both technical beverage expertise and strong commercial instincts. This person will be expected to understand the relationship between purchasing, inventory, pricing, product mix, cost of goods, sales, and overall beverage profitability , while maintaining a program that feels engaging and relevant to guests.

Just as importantly, this is not a purely administrative beverage position. The successful candidate will be a visible presence on the floor, comfortable building relationships with guests, supporting the service team, making wine recommendations, and helping create memorable dining experiences.

Qualifications

Minimum 5 years of progressive restaurant management experience preferred.
Approximately 3+ years of combined bartender and sommelier experience .
2–3 years of experience managing a sophisticated wine program .
Prior supervisory experience leading sizable FOH teams; experience overseeing approximately 30+ employees preferred.
Strong knowledge of wine, spirits, beverage service, purchasing, inventory, storage, and cost control.
Sommelier certification, Level 1 or higher , required/preferred based on candidate experience.
ServSafe Manager certification .
Strong understanding of restaurant financials, including P&L, budgeting, food and beverage costs, and labor controls .
Restaurant opening, change‑management, or concept‑development experience is a plus.
Experience with sales, marketing, accounting, and/or HR is beneficial.
Hospitality education or equivalent professional experience preferred.

Technology & Systems

Candidates should be comfortable working with Microsoft Office, Google Workspace, POS systems, reservation platforms such as OpenTable and Resy, and event‑management platforms such as Tripleseat . Strong computer literacy and the ability to analyze operational and financial information are important to success in the role.

Ideal Candidate

The ideal Wine & Beverage Manager is a warm, polished and confident hospitality professional who combines genuine enthusiasm for wine with strong restaurant‑management fundamentals. They are an educator and mentor who enjoys developing others, but they are equally comfortable holding teams accountable to high standards.

They should be highly organized, financially minded, detail‑oriented, collaborative, and capable of making sound decisions in a fast‑paced environment. The role requires someone who can shift seamlessly between guest engagement, floor management, staff development, wine service, purchasing, inventory, and financial analysis while remaining composed and hospitality‑focused.

Schedule & Physical Requirements

This is a full‑time restaurant leadership position requiring schedule flexibility, including evenings, weekends, and holidays . The position operates in a fast‑paced restaurant environment and requires extended periods of standing as well as the ability to lift and carry up to approximately 30 pounds .

This role is an excellent opportunity for an experienced wine professional who wants to take ownership of a sophisticated beverage program while remaining deeply connected to restaurant operations, team development, and the guest experience . #AA

Compensation & Benefits