Beverage Director

Cobi’s is building a team of inclusive, energized, forward thinking, and hospitality driven professionals in an effort to share our tastes and memories of Southeast Asia. Our mission is to curate a dining experience that uniquely bridges Southeast Asian flavors and comfort foods with a community driven social dining atmosphere where our food, beverage selection, and decor set the stage for fun, accessible, and memorable meals.

Our love for hospitality starts at home; with our staff. We are dedicated to developing our team into becoming industry leaders. We do this by listening. We do this by teaching. We do this by sharing our love for the cuisine, the joys of the dining experience, and we do this by building a community. We strive to be socially responsible and sustainable in our choices and practices as we push to create a balanced progressive work environment.

At Cobi’s we want our staff to be as excited about being here as our guests are. We want to see proud smiles ready to roll up their sleeves and work together as we humbly extend our home to the public as we grow the Cobi’s community across Los Angeles.

Multi Location Beverage Director

Reporting to ownership and working closely with the General Managers and culinary leadership, the Beverage Director leads the wine, cocktail, and non-alcoholic beverage programs across Cobi’s Santa Monica and Larchmont. This is a hands-on leadership role combining creative development, team training, service support, and financial accountability, with regular time at both locations.

Direct Areas of Responsibility

Beverage Program and Creative Development

• Create and evolve cocktail and non-alcoholic cocktail menus that complement Cobi’s Southeast Asian flavors, hospitality, and identity.
• Curate wine, beer, spirits, and other non-alcoholic selections with a balance of quality, value, discovery, and commercial performance.
• Rotate wine inventory and by-the-glass offerings based on guest feedback, seasonality, menu changes, sales trends, and inventory levels.
• Develop and document recipes, ingredient costs, yields, portion sizes, glassware, garnishes, and presentation standards; test drinks for quality and speed of execution.
• Coordinate menu launches with chefs and managers, including tastings, staff education, printed menus, and accurate Toast setup before release.

Hiring Training and Team Leadership

• Oversee bartender and bar support recruitment, interviewing, onboarding, and training in partnership with each General Manager.
• Develop lead bartenders and establish clear responsibilities, training plans, and consistent expectations across both locations.
• Lead regular tastings and practical training for bartenders and the wider service team on wine, cocktails, non-alcoholic drinks, pairings, and guest recommendations.
• Provide hands-on coaching during service, assess execution, and address performance concerns with the General Managers and HR.
• Work with managers on bar staffing and prep coverage that balance service needs, workload, and labor budgets.

Ordering Inventory and Financial Performance

• Oversee beverage purchasing, receiving, storage, and pars at each location; coordinate orders to maintain availability without tying up excess cash in stock.
• Maintain supplier and distributor relationships, compare pricing, manage substitutions, and resolve shortages, invoice discrepancies, and credits.
• Lead regular physical inventories and reconcile purchases, sales, waste, and variances with management and accounting.
• Cost recipes and recommend menu pricing; monitor beverage cost, gross profit, sales mix, average beverage spend, and slow-moving inventory against agreed targets.
• Review results with ownership and General Managers and take action on excess stock, spoilage, overpouring, and other sources of loss.

Prep Service and Multi Location Standards

• Oversee batching, syrups, juices, infusions, garnishes, and daily prep; maintain clear production schedules, batch yields, labels, shelf lives, and storage standards.
• Establish opening, closing, cleaning, and restocking checklists, and maintain appropriate glassware, bar tools, and equipment.
• Work behind the bar as a bartender when needed, executing the full beverage menu and delivering warm, efficient guest service. Maintain a regular presence at both locations during peak services to coach teams and check quality.
• Partner with managers on responsible alcohol service, sanitation, allergen communication, and required staff certifications; promptly escalate safety and workplace concerns.
• Support private events, wine dinners, beverage pairings, and new openings; coordinate beverage arrangements with ownership and applicable licensing requirements.
• Maintain shared recipes, training materials, inventory records, and action plans so both locations execute consistently while serving their individual guests.

What You’re Bringing to the Party

• A can-do attitude, a love of hospitality, and a willingness to teach, listen, and lead by example.
• At least 3 years of beverage leadership experience in a full-service restaurant, with the ability to work independently behind the bar as a bartender; multi-location or opening experience is preferred.
• Demonstrated experience with wine selection and service, classic and original cocktails, and thoughtful non-alcoholic cocktail development.
• Experience hiring and training bartenders, organizing batching and prep, managing purchasing and inventory, and controlling beverage costs.
• Strong organization, communication, financial judgment, and follow-through; confidence using spreadsheets, POS reports, and inventory systems. Toast experience is a plus.
• An interest in Southeast Asian cuisine and the ability to build drinks and wine pairings around spice, acidity, aromatics, and bold flavors.
• Ability to support the dining room as a sommelier and floor manager is strongly preferred, including wine recommendations and service, floor supervision, guest recovery, and coordination with the kitchen and service team.
• Ability to work regularly at both Santa Monica and Melrose, including evenings, weekends, and holidays as business needs require.
• Current California RBS certification and applicable food safety credentials, or ability to obtain them within required timeframes. Wine or spirits certifications are a plus, not a requirement.

WHY YOU’LL LOVE WORKING WITH US

• Explore and learn exciting regional Southeast Asian cuisines.
• Shape the beverage programs and develop your career with our growing Michelin Bib Gourmand restaurant group.
• Medical and dental insurance for eligible full-time employees, subject to plan terms.
• Discounts on food in accordance with company policy.

At Cobi’s we do not tolerate any form of discrimination in the workplace, including during the recruitment stages. As such, all applications are viewed by our diverse recruitment team that uses a holistic and equitable approach. Cobi’s is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans status, Aboriginal/Native American status or any other legally-protected factors. Disability-related accommodations in accordance with the Americans with Disabilities Act during the application process are available upon request.

Job Type: Full-time

Pay: $85,000–$105,000 base salary per year, depending on relevant experience and qualifications.

Shift: Day and evening shifts, including service and administrative responsibilities.

Weekly day range: Schedule varies; includes weekends and holidays as needed.

Work setting: Full-service restaurants.

Ability to commute: Regular travel between Cobi’s Santa Monica and Melrose locations is required.

Work Location: In person across both locations.