Beverage Director

$90,000 to $110,000 per year plus incentives

Statement of Purpose:

Direct and organize the Beverage function in order to maintain high standards of quality, service and purchasing to maximize profits. Responsibilities include but are not limited to, the selection, hiring, training and development of team members of the beverage team but, may also extend to other F&B related departments, oversight of departmental administration, and implantation of effective control of inventory and labor costs. This position will ensure that all mandated training programs are implemented as well as full compliance with corporate purchasing procedures. The Beverage Manger must ultimately uphold Jean-Georges Values and Mission Statement while performing positional responsibilities and adhering to operational standards of the beverage and overall F&B department.

Primary Duties: 

• Efficiently order all bar products-liquor, beer, wine, non-alcoholic beverages and consumables to par and generate POS in BinWise.
• Maintain and build relationships with purveyors. Meet with them on a selective basis, per parameters set forth by the General Manager and JGM VP of F&B to sample and suggest new products to be determined jointly by the General Manager and the JGM VP of F&B.
• Approve BinWise or other software purchase journal entries for all liquor, beer, wine, sake and other beverages.
• Monitor sales successes and opportunities through Avero software.
• Make weekly call with JGM VP of F&B and his/her team as necessary and if needed.
• Perform weekly inventory of all beverage department products.
• Complete weekly cost analysis for liquor, beer,  and wine and bar consumables and flash reports.
• Work with culinary department to maintain cocktail base pars.
• Work with culinary department and JGM VP of F&B and his/her team to create and implement/roll out specialty cocktails and non-alcoholic beverages.
• Conduct on-going, comprehensive beverage training for FOH staff, working in conjunction with Corporate Beverage Director,
• Maintain beverage encyclopedia and update menu descriptions for all beverages.
• Edit all beverage menus- wine list, wbg, sake, beer and cocktail lists- and request or execute reprints through the Director of Food and Beverage.
• Update 86 and low list for beverage for daily for staff meetings.
• Work with Banquet and In-Room Dining departments to fulfill private dining beverage needs.
• Update pricing and product changes/ introductions in InfoGenisis and Compeat.
• Work all services when on site with the rest of the management team during operations time with an emphasis on beverage sales and coaching/support of the sommelier team.
• Oversee maintenance/ cleanliness of all bar areas including all storage areas pertaining to the bar and ensure that they and the team are DOH compliant.
• Bartenders, sommeliers, barbacks, and cocktail server staff-hiring, training, scheduling with Director of F&B and JGM approval
• Forecast weekly labor requirements.
• Maintain a high quality of service and reinforce beverage and all service standards through staff training and monitoring regarding body language, eye contact and proper verbiage.
• Perform nightly manager functions such as time clock edits, counting banks, making voids, etc., as necessary as well as nightly summaries and closing management reports.
• Open & close as needed.
• Additional duties may be added as deemed necessary the General Manager, The Mark Hotel and Jean-Georges Management

Position Characteristics:

Displays a pleasant and cheerful disposition. Is a leader and is able to motivate and mentor the staff members. Knowledge of food and beverage as well as accounting and administration. Can be relied on 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.

Other: 

• May be required to lift up to 30 lbs. occasionally. Available to work late nights, holidays and long days as necessary.