JOB DESCRIPTION: Director of Beverage, Tin
ABOUT THE COMPANY:
Creative Culinary Management Company is a hospitality company
based in the heart of NYC Seaport District.
The mission of Creative Culinary Management is to channel our
passion for creating an elevated culinary experience, all with a view. Each of
our restaurants offers a unique experience, whether you are looking for a
family feast on the cobblestones, intimate dinner on the pier, or host a
private event on our pier rooftop. Our partners' creative energy, combined with
our extensive hospitality knowledge, ensures a notable encounter for each of
ABOUT THE PROJECT:
The Howard Hughes Corporation, the nationally recognized real
estate company overseeing the re-development of New York City’s Seaport
District, envisions the repositioning of the property as a magnet for
attracting locals and visitors alike with a unique, year-round blend of
entertainment, food and retail offerings. The centerpiece of the Seaport
District’s renaissance is an entirely re-imagined historic TIN Building,
featuring a one-of-a-kind Marketplace and entertainment venue operated by
renowned chef Jean-Georges Vongerichten.
TIN Building will feature multiple unique venues: Several full-service
restaurants, fast casual, and counter dining outlets as well as 10,000 sf of
retail featuring private label products, grab and go, grocery and CPGs. To
support this significant operation the Marketplace will feature a large
commissary kitchen and bakery, as well as an exhibition kitchen that will
provide media opportunities.
Director of Beverage will directly be responsible for the beverage programing
for the Tin Building and implementation of all beverage programing objectives
within the multiple F&B venues. The Director of Beverage will be
responsible for beverage cost and quality control. He or She will be highly
involved with service standards, guest experience, beverage programs,
purchasing and financial performance. As one of the leaders of hospitality and
service the Director of Beverage will oversee all beverage training, monitor to
ensure compliance, and takes appropriate action when service levels are not
being maintained to the highest of standards by communicating and collaborating
with the units/venue leaders. This position will report to the VP of Operations
Tin Building by Jean Georges.
•Responsible for developing and implementing beverage program ideas and concepts
throughout the Tin Building’s food and beverage outlets.
• Direct beverage programs/offerings and concepts with efficiency as to maximize profit
and guest experience.
•Increase sales, efficiency, and productivity, while developing innovative and
relevant beverage programing throughout the venues and bars.
•Implement and maintain Tin Building wide systems ensure high quality of service
and overall product quality is maintained.
•Participate in hiring, supervision, scheduling, development, and training of
direct reports and collaborate with FOH service teams.
•Fosters a collaborative and engaged working relationship with all company
employees promoting a team focus centric culture that will lead to a positive
employee experience, resulting in business effectiveness and high levels of
•Responsible for performance management of direct reports and indirect reports;
ensuring appropriate handling of performance concerns are addressed in a
timely, fair, and consistent manner and approach.
•Develop and implement initiatives to increase/maintain employee engagement,
motivation, retention, and high levels productivity and efficiencies.
• Ensure monthly inventory of beverage and all related items and equipment is accurate
and systematic across all venues.
•Accountable for meeting and exceeding beverage cost, labor cost, and other
operating expenses forecasted.
• Ensure that proper security procedures are in place to protect employees, guests, and
• Ensure a safe working environment for our employees and guest to reduce the risk of
injury and accidents; complete accident reports promptly in the event that a
guest or employee is injured.
•Collaborate and contribute to the development of training, reporting procedures
and operational documents and forms.
• Ensure strong accounting practices are maintained as it relates to all operating
activities, beverage costs, operating costs, purchasing and labor management.
• 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.
• Strong supervisory and leadership skills and able to demonstrate a high degree of
•Oversee and ensure compliance with legally requirements as pertains to alcohol
consumption and sale.
• Operate ethically to protect the image of the company.
• Must be able to maintain a schedule availability flexible to the business demands.
•Performs other duties and responsibilities as required or requested.
EXPERIENCE AND SKILLS
•Minimum 5 years of successful multi venue beverage management experience at a
senior level in a fine dining environment.
•Extensive knowledge of wine, spirits, mixology, and fine dining,
•Experience in multi-venue environment with large scale activations and event
•Demonstrated success in achieving fiscal goals and executing to a high
•Proficient with MS Office, MS Project, Outlook applications and ability to learn new systems.
•Collaborative work style and ability to work effectively across departments.
•Exhibits excellent verbal and written communication skills.
•Possess strong interpersonal, collaboration skills with a demonstrated high
degree of emotional intelligence to manage and lead a diverse team; must
support and promote a culture of inclusiveness, respect, and a positive
• TIPS train-the-trainer certification or obtain shortly after hired.
•Sommelier certification highly desirable.
•Bachelor’s Degree in related field.
• Must be passionate, entrepreneurial, and dedicated to success.
•Ability to perform the essential job functions consistent 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 for prolong 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
•Climbing steps regularly.
Culinary Management is an equal opportunity employer.