Beverage Manager job New York City restaurant 
- Salary OPEN! + benefits
- very large restaurant 350 seats 250 employees $17m F&B revenue
- part of an international Michelin starred restaurant group
- specialty cocktails are featured and a fairly extensive wine list
- provides wine knowledge and training to Servers
- manages beverage inventory
- position repoerts to the restaurant General Manager
- Sommelier certificate is a +
BE SURE to read the Job Description below before applying.
To APPLY eMail your Resume to NYC New York City restaurant manager recruiter Guada Costillas guada.costillas@gmail.com Tel. 310-691-2586
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Beverage Manager job Description
The Beverage Manager will direct and organize the Beverage Program in order to maintain high standards of quality
and service while maximizing profits. Responsibilities include but are not limited to: hiring, scheduling and development
of all bar staff; performance of departmental administration; inventory cost management; implementation of staff training;
compliance with Culinary Concepts purchasing procedures. The Beverage Manager must ultimately uphold the
CLIENT's values and Mission Statement while performing position responsibilities and adhering to operational
standards.
Primary Duties:
Order all beer, liquor, wine, non-alcoholic beverages and bar consumables to established par levels
Perform all required administrative duties related to daily & weekly program maintenance
Conduct weekly inventory of all beverage products
Select and obtain approval for all new products
Monitor category and product sales to determine par levels and manage product selection
Maintain category and overall target cost % levels as established by Culinary Concepts
Work with culinary department to establish and maintain cocktail base pars
Develop seasonal specialty cocktails and non-alcoholic beverages for presentation to and approval by
Culinary Concepts
Conduct daily and ongoing comprehensive beverage training for FOH staff
Maintain beverage encyclopaedia and update menu descriptions
Update all printed beverage materials based on product selection and availability
Work with event department to fulfil specified beverage needs
Oversee the maintenance and cleanliness of all bar and bar storage areas
Hire, schedule and supervise training of all bar staff
Uphold a high quality of service for bar staff and reinforce standards through consistent training and
monitoring
Maintain and build relationships with purveyors
Retain product and industry knowledge in relation to current trends, local producers and special events
Perform all operational responsibilities in relation to the overall management of the restaurant
Additional duties may be added as deemed necessary by Culinary Concepts or the Restaurant General
Manager
Maintain weekly communication with the Beverage Director on all changes, specials, and updates.
Position Characteristics:
Displays a pleasant and professional disposition. Is a leader and is able to motivate and mentor staff members and
colleagues. Knowledge of food and beverage as well as accounting and administration. Can be relied upon to receive
instruction and complete tasks.
Education and Experience:
College degree or equivalent experience. 4-5 years prior front of the house experience in a high volume establishment.
Experience in various capacities of restaurant staff strongly preferred.
and service while maximizing profits. Responsibilities include but are not limited to: hiring, scheduling and development
of all bar staff; performance of departmental administration; inventory cost management; implementation of staff training;
compliance with Culinary Concepts purchasing procedures. The Beverage Manager must ultimately uphold the
CLIENT's values and Mission Statement while performing position responsibilities and adhering to operational
standards.
Primary Duties:
Order all beer, liquor, wine, non-alcoholic beverages and bar consumables to established par levels
Perform all required administrative duties related to daily & weekly program maintenance
Conduct weekly inventory of all beverage products
Select and obtain approval for all new products
Monitor category and product sales to determine par levels and manage product selection
Maintain category and overall target cost % levels as established by Culinary Concepts
Work with culinary department to establish and maintain cocktail base pars
Develop seasonal specialty cocktails and non-alcoholic beverages for presentation to and approval by
Culinary Concepts
Conduct daily and ongoing comprehensive beverage training for FOH staff
Maintain beverage encyclopaedia and update menu descriptions
Update all printed beverage materials based on product selection and availability
Work with event department to fulfil specified beverage needs
Oversee the maintenance and cleanliness of all bar and bar storage areas
Hire, schedule and supervise training of all bar staff
Uphold a high quality of service for bar staff and reinforce standards through consistent training and
monitoring
Maintain and build relationships with purveyors
Retain product and industry knowledge in relation to current trends, local producers and special events
Perform all operational responsibilities in relation to the overall management of the restaurant
Additional duties may be added as deemed necessary by Culinary Concepts or the Restaurant General
Manager
Maintain weekly communication with the Beverage Director on all changes, specials, and updates.
Position Characteristics:
Displays a pleasant and professional disposition. Is a leader and is able to motivate and mentor staff members and
colleagues. Knowledge of food and beverage as well as accounting and administration. Can be relied upon to receive
instruction and complete tasks.
Education and Experience:
College degree or equivalent experience. 4-5 years prior front of the house experience in a high volume establishment.
Experience in various capacities of restaurant staff strongly preferred.
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