Beverage Manager/Mixologist

  • The Standard High Line
  • New York, New York
  • Aug 30, 2021
Full time F & B Managers General Managers and Management Executives

Job Description


Essential Job Functions and Responsibilities:

  • -Develop and direct a beverage program that adds quality, value and enhances the guest experience
    -Maintain scheduled visits to all bars to test cocktails to include weekly reports on issues and action plan
    -Create Existing Cocktail program for all F&B venues
    -Ensure all bars have current up to date recipe and look book
    -Build and maintain a current & exciting wine list
    -Ensure that appropriate physical inventory of all beverage items is available to staff/guests at all times
    -Ensure that all POS systems, inventory systems (Accubar), wine lists and any other information pertinent to the selling of beverage remain accurate and up to date and are understood & adhered to by the team
    -Achieve monthly Beverage Cost
    -Place PO for all beverage orders
    -Oversee Monthly Inventory through Accubar
    -Update AccuBar weekly for pricing and all new wine items.
    -Bill and hold purchases in order to achieve maximum profit for beverage costs
    -Interview, select, train, supervise, counsel and coach beverage staff for the efficient operation of the outlet.
    -Provide ample and continuous beverage training, tasting and education to ensure staff wine, beer, liquor and beverage knowledge is the best in our industry
    -Assess all bartenders to ensure proper service skills
    -TIPS classes for all employees
    -Hold cocktail tastings, wine classes and server trainings for all aspects of the beverage program
    -Establish and maintain positive & productive working relationships with vendors, displaying decorum and respect
    -Continuously taste, research and remain active & relevant in the industry
    -Ensure excellent maintenance and cleanliness of the dining room and all beverage storage areas at all times
    -Organize and complete (when needed) the administrative flow of beverage throughout the restaurant (including but not limited to: updating menu and line up notes, creation of floor plans for sommeliers and others, employee check in, employee check outs, beverage stocking and other side work)
    -Maintain effective & timely communication to all FOH/BOH and Home Office team members
    -Maintain positive working relationship with kitchen leaders and line staff throughout service periods
    -Ensure excellent service & hospitality is provided for all guests, community, vendors and investors
    -Continuously provide support to all service staff and actively participate in the cycle of service as needed
    -Introduce new brands/ stay relevant with the current trend