Beverage Manager

Double Knot NYC brings the Schulson Collective’s award-winning concept to the heart of Manhattan. This bi-level Japanese restaurant and cocktail lounge offers a dynamic balance: a vibrant upstairs bar with elevated cocktails and a hidden izakaya below serving sushi, robatayaki, and small plates. The New York City location has quickly become a standout destination for Japaneseinspired cuisine and nightlife, blending modern energy with elevated hospitality. Joining the Double Knot team means contributing to a flagship concept at the epicenter of global dining culture.

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.

• Under the Direction of the General Manager, manages hourly restaurant/bar team including scheduling, cuts, service, counseling and training of staff.
• Touches all tables and bar guests to ensure 100% guest satisfaction and rectifies any negative impressions.
• Ensures standards for product quality and service are maintained at all times.
• 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.
• Develop seasonal cocktail menu; ensures staff is trained and knowledgeable on new cocktails and products.
• Builds and maintains relationships with vendors, selects new products and follows industry trends.
• Monitors liquor costs and labor costs.
• Submits nightly reports on service, sales, labor & liquor costs, negative impressions, etc.
• Ensures restaurant is at or above Schulson Collective standards in terms of cleanliness; reports any Facilities repairs as needed.
• Maintains organized employee files to ensure compliance.
• 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

• Bachelor’s degree (BS/BA) Restaurant Management, Hospitality Management or related field preferred.
• Three (2) or more years of experience in Restaurant/Bar Management
• Knowledge of industry trends, menu creation, coaching/training and building Restaurant Management teams.
• Excellent written and verbal communication and problem-solving skills
• Must be able to work flexible hours and days. Must exhibit top-notch teamwork.