Ballyhoo Hospitality seeks an experienced Beverage Manager with a robust background in wine and spirits to join our organization. We are an expanding restaurant group offering opportunities for professional development. The Beverage Manager will be entrusted with the oversight of the Beverage Program for a designated restaurant within our group. Responsibilities encompass curating wine selections, strategically managing the beverage program from both financial and creative perspectives, and leading ongoing educational initiatives for the Front of House team while cultivating hospitality service - oriented culture.
Benefits & Perks: Health, Dental, and Voluntary Benefits Package, bonus potential, 401(k) program, paid parental leave, paid vacation, career mentorship and growth potential, and dining incentives across our 12+ establishments!
About Ballyhoo Hospitality: Ballyhoo Hospitality is the destination for feel-good dining. Founded by longtime hospitality industry veterans Ryan and Anna O'Donnell, Ballyhoo delivers the restaurant experience that guests crave. By pairing inspired menus with a unique ambiance, Ballyhoo focuses on all things quality - from the meals to the atmosphere and above all, the service. Ballyhoo is redefining neighborhood dining throughout Chicago and the North Shore with restaurants including Gemini, Coda di Volpe, Old Pueblo Cantina, Sophia Steak, Pomeroy, Buck Russell’s, Pizza by Sal, DeNucci's and continues to expand to more communities. View our restaurants here: https://ballyhoohospitality.com/
OVERVIEW:
The Beverage Manager is accountable for all facets of the Beverage Menu Program, ensuring adherence to Ballyhoo Hospitality Standards. This includes collaborative engagement with colleagues, comprehensive training and leadership to achieve set objectives in sales, cost control, employee retention, guest service excellence, food quality, and sanitation.
GENERAL EXPECTATIONS:
- Act with the utmost integrity and professional knowledge to uphold the established culture, values, and mission of Ballyhoo Hospitality and its partners
- Ensure that all guests receive welcome, professional gracious service at all times
- Execute all job responsibilities with efficiency, respect, professionalism, teamwork, comprehensive knowledge, patience, keen awareness, compassion, and courtesy
- Collaborate closely with the management team to cultivate a positive and respectful work environment
- Possess a thorough understanding of all programs, procedures, standards, specifications, guidelines, and training protocols
- Propose constructive solutions to issues and contribute actively to the decision-making processes.
ESSENTIAL JOB FUNCTIONS:
- Develop and maintain the beverage menu in close collaboration with GM and ownership
- Create the beverage menu in accordance with guest expectations and the restaurant’s established concept and service style
- Conduct weekly beverage inventory and manage the beverage cost within budgetary constraints
- Direct and actively participate in beverage service during operational hours
- Serve as the primary point of contact for wine service, demonstrating comprehensive knowledge of the wine list
- Conduct training and development for staff on all aspects of beverage knowledge
- Ensure the proper use and maintenance of all beverage equipment
QUALIFICATIONS:
The Beverage Manager must successfully fulfill each essential duty. The following qualifications represent the required knowledge, skills, and abilities. Reasonable accommodations may be provided for individuals with disabilities to perform the essential functions.
- A minimum of two years of supervisory or management experience is required.
- Sommelier certification or equivalent experience in an upscale environment is preferred
- Excellent communication skills are essential
- A genuine interest in creating exceptional guest experiences through hospitality
- Solutions-oriented approach with the ability to support restaurant goals and objectives
- Prior experience with restaurant management software systems (i.e. Toast, Resy, Hotschedules, R365) is preferred.
- Familiarity with diverse culinary styles and the ability to provide optimal beverage pairings
- Passion for training and developing staff and peers
- Demonstrated leadership qualities and the drive to cultivate a hospitality-focused service culture
- Ability to maintain a standing position for a minimum of eight hours per day.
- Ability to reach, bend, and frequently lift up to 50 pounds.
- Must possess the stamina to work a minimum of 40 hours per week.
