PAPA SAN SOMMELIER/SERVICE MANAGER

The hospitality group behind the acclaimed New York City restaurants, Llama Inn and Llama San is expanding its footprint with the upcoming Papa San, a Peruvian Izakaya set to open in Feb 2025 on 34th Street and 10Th Avenue (in The Spiral building). We are currently looking to hire a talented and experienced Service Manager/Sommelier.

The Service Manager/Sommelier will play a pivotal role in the restaurant's day-to-day operations. As a member of the team, they will spearhead initiatives, drive development, and ensure the seamless operation of the beverage programs in line with the Peruvian-Japanese concept.

Key Responsibilities:

• Ensure adherence to standards in service quality, cocktail consistency, and menu development
• Supervise day-to-day shift activities, ensuring smooth floor operations at least three nights a week
• Assist in all aspects of the day-to-day operations of the restaurant. Including but not limited to team member development, coaching, hiring, training, upkeep, maintenance and cleanliness of the facility, and overall control over the operation.
• Hold trainings on spirits, sake, and wine for FOH staff members
• Uphold beverages control COGS & reporting
• Helps to oversee beverages inventory, procurement, and budget management, including spirits, sake, and wine
• Assist General Manager and AGM in upholding service and policies standards
• Assist in planning and executing events
• Manage compliance with beverage and liquor laws
• Maintain food handling and sanitation standards around bar operations

Additional Responsibilities:

• Support wine and sake program management and procurement in collaboration with the Director  Wine
• Directly manage bar lead positions
• Handle barware and glassware inventory management
• Will ensure excellent maintenance and cleanliness of the dining room.
• Lead and inspire a team of service professionals focused on creating great memories for our guests and to drive guest experiences.
• Drive beverage sales through actively participating in service, developing knowledge with the service team, and curating guest experiences
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Requirements:

• Minimum 2-3 years of related experience in restaurant management
• Extensive knowledge of spirits, liquors, wine, and ideally a deep knowledge of sake
• Understanding of beverage control, inventory management, and cost controls
• TIPS (must) & Food Handlers Certification (ideally)
• Willingness to work flexible hours, including nights, weekends, and holidays
• Physical ability to stand, walk, and lift items over 15lbs