Assistant General Manager

• Oversee the full beverage program, including wine list management, cellar organization, cocktail and bar execution.
• Manage purchasing, ordering, receiving, vendor relationships, and cost controls across a robust program, including a high-value wine inventory.
• Maintain accuracy across inventory processes and uphold RA standards for financial stewardship.
• Ensure correct storage, handling, and rotation of all beverages, following HACCP and RA food safety protocols.
• Support, coach, and train sommeliers, bartenders, servers, and front‑of‑house staff on beverage knowledge and service standards.
• Deliver inclusive, ongoing training covering wine education, spirits, beverage pairings, and cocktail program execution.
• Promote a culture of learning, collaboration, and professional growth.
• Lead service on the floor with a warm, present, and composed approach.
• Guide staff during service, resolve guest concerns, and uphold Point Seven’s elevated hospitality standards.
• Support consistency in RA service expectations, guest communication, and operational flow.
• Partner with the General Manager to support budgeting, forecasting, and financial goals.
• Help manage beverage and food cost targets while prioritizing quality and consistency.
• Participate in menu development and programming in collaboration with culinary and beverage partners.
• Ensure compliance with health, sanitation, and safety regulations.
• Participate in hiring, onboarding, scheduling, coaching, and performance discussions for the FOH team.
• Maintain strong relationships with clients, vendors, culinary teams, and RA support partners.
• \Support a welcoming, inclusive working environment where team members feel supported and valued.

What We’re Looking For

• Experience managing beverage programs in upscale or fine dining environments.
• Hands‑on background with wine lists, wine cellars, and curated cocktail programs.
• Comfort leading teams, training staff, and fostering a collaborative and supportive culture.
• Strong organizational skills and the ability to manage shifting priorities.
• Experience overseeing beverage inventory, ordering, and cost controls.
• Clear communication skills and a partnership‑focused leadership style.
• Bachelor’s degree or equivalent experience.
• Experience in multi-outlet or high-volume hospitality settings.
• Familiarity with Microsoft Office tools (Word, Excel, PowerPoint).
• Certification such as ServSafe, WSET, Court of Master Sommeliers, or equivalent beverage training.