Michael Schulson is the chef and restaurateur behind the Schulson Collective restaurant group. His imagination and vision have made him one of Philadelphia’s most successful hospitality professionals. Schulson is the owner of day-to-night destination Double Knot; the expansive Independence Beer Garden; Sampan and the adjacent Graffiti Bar; and serves as chef-partner at Izakaya at the Borgata in Atlantic City, N.J. Schulson Collective’s portfolio also includes the new-American spot, Harp & Crown, as well as contemporary izakaya restaurant, Monkitail, and cocktail lounge, Nokku, at The Diplomat Beach Resort in Hollywood, Florida. Notable Philadelphia restaurant Osteria has also been added to Schulson Collective as well as DK Sushi, the fine-casual sushi concept located at the University of Pennsylvania. Most recently, Schulson opened his red gravy Italian restaurant Giuseppe & Sons, boutique steakhouse Alpen Rose, and along with James Beard Award-Winning chef Jeff Michaud Rittenhouse pasta destination Via Locusta. Today, Michael teams with his wife, Nina Tinari, in their efforts to expand their business.

Summary/Objective  The Beverage Manager is responsible for the restaurant’s Beverage program while also acting as a Restaurant Manager.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Under the Direction of the General Manager, manages hourly restaurant/bar team including scheduling, cuts, service, counseling and training of staff.
2. Touches all tables and bar guests to ensure 100% guest satisfaction and rectifies any negative impressions.
3. Ensures standards for product quality and service are maintained at all times.
4. Hires, trains, develops and appraises staff effectively. Takes corrective action as necessary on a timely basis and in accordance with company policy. Consults with human resources as appropriate.
5. Develop seasonal cocktail menu; ensures staff is trained and knowledgeable on new cocktails and products.
6. Builds and maintains relationships with vendors, selects new products and follows industry trends.
7. Monitors liquor costs and labor costs.
8. Submits nightly reports on service, sales, labor & liquor costs, negative impressions, etc.
9. Ensures restaurant is at or above Schulson Collective standards in terms of cleanliness; reports any Facilities repairs as needed.
10. Maintains organized employee files to ensure compliance.
11. Performs other duties as assigned.

Supervisory Responsibility

This position is directly responsible for leading hourly staff within assigned restaurant.

Physical Demands

The employee must occasionally lift and/or move up to 25 pounds and occasionally push and/or pull up to 50 pounds. The employee will spend over 4 hours daily standing or walking.

Required Education and Experience

1. Bachelor’s degree (BS/BA) Restaurant Management, Hospitality Management or related field preferred.
2. Three (3) or more years of experience in Restaurant/Bar Management
3. Knowledge of industry trends, menu creation, coaching/training and building Restaurant Management teams.
4. Knowledgeable of Microsoft Office products, DolceClock, Toast or similar POS systems, OpenTable and TripleSeat.
5. Excellent written and verbal communication and problem-solving skills
6. Must be able to work flexible hours and days. Must exhibit top-notch teamwork.