Jean-Georges’ first ever Private Membership Club; Chez Margaux. Chez Margaux is the first of its kind; offerings include an illustrious bar, a restaurant featuring modern-French cuisine, a lounge complemented with a Japanese-inspired menu, a caviar room, an after-dinner club, ‘Gaux Gaux’, a library, private dining spaces and much more.
THE BRAND
Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable and award-winning restaurant group. From inception, Chef Jean-Georges Vongerichten placed emphasis on the importance of providing the very best in culinary and tailored hospitality, which has resulted in the success of an acclaimed constellation of international restaurants. With over 60 restaurants worldwide we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations.
POSITION SUMMARY
The Beverage Manager is responsible for ensuring the excellence, creativity, brand promise, and profitability of the wine beverage program within the restaurant. The Beverage Manager will serve as a leader, educator, coach, and mentor to the Bar, Service and Sommelier Teams by inspiring and teaching skills that will elevate the core values and mission of the brand. The Beverage Manager will work with Senior leadership to make decisions that impact the financial health of the business and do so in a way that is aligned with the culture and policies of the company.
ESSENTIAL JOB RESPONSIBILITIES
- Responsible for all floor service supervision
- Work on the floor during service with an emphasis on beverage sales. Up-sell at all possible opportunities
- Maintain thorough knowledge of all wine, sake, beer, spirits, specialty cocktails, teas and sodas and all non-alcoholic beverages.
- Attend all food and beverage training classes
- Ensure that all beverage changes are executed properly with necessary communication as well as education in mind.
- Ensure that all POS systems, inventory systems, beverage lists, and any other information related to the selling of beverage are understood by the team and remain accurate and up to date
- Engage all team members by hosting pre-shift meetings with a focus on the standards of service, large parties, and PX guests
- Knowledge of current OSHA and Alcoholic Beverage Control (ABC) regulations
- Work within the determined creative vision and focus of each business
- Oversee maintenance/cleanliness of all decanters, wine stations and all storage areas pertaining to beverage
- Promotes updated knowledge of company policies and procedures
- Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems
- Enforce disciplinary actions as needed
- Ensure all staff members are properly trained and up to date on wine and liquor laws
- Ensure that company policies and procedures, safety and other laws, regulations, and requirements are implemented and followed
- Ability to manage expectations, processes, and multiple projects simultaneously
- Operate ethically to protect the image of the company
- Performs other duties and responsibilities as required or requested
KNOWLEDGE, EXPERIENCE AND SKILLS
- Minimum of three (3) to five (5) years of relevant experience
- Experience in Private Membership Dining concepts a plus
- Dynamic personality, social, outgoing and self-motivated with superior interpersonal and interactive skills
- Excellent communication and follow-up skills with immaculate execution
- Exhibits excellent verbal and written communication skills
- Possess the ability to be flexible and adapt to change
- Able to work independently and make the right decisions for the business
- Must possess excellent presentation and communication skills including email. written, phone and verbal
- Highly organized and detailed
- Professional demeanor and appearance, promoting respectful and professional interactions with all guests and staff.
- Advanced PC knowledge and comprehension (Microsoft Office – Word & Excel)
- Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities
- Proven experience demonstrating attention to detail, speed, and accuracy of tasks
- Ability to manage expectations, processes, and multiple projects simultaneously.
- Self-disciplined, shows initiative, possess leadership ability and is outgoing
- Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems
- Demonstrate strong problem-solving skills through the ability to diagnose and develop solutions
- Ability to work flexible hours; Must be able to maintain a schedule availability flexible to the business demands.
- Must be passionate, entrepreneurial, and dedicated to success
PHYSICAL REQUIREMENTS
- Ability to perform the essential job functions consistently, safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
- Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards.
- Must be able to lift and carry up to 20 lbs.
- Ability to stand or sit for prolonged periods of time.
- Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
- Climbing steps regularly
COMPENSATION
The base pay range for this position is a salary range of $100,000 per year. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.
Jean-Georges is an Equal Opportunity Employer.
