JOB DESCRIPTION: Director of Beverage, TinBuilding ABOUT THE COMPANY:Creative Culinary Management Company is a hospitality companybased in the heart of NYC Seaport District. The mission of Creative Culinary Management is to channel ourpassion for creating an elevated culinary experience, all with a view. Each ofour restaurants offers a unique experience, whether you are looking for afamily feast on the cobblestones, intimate dinner on the pier, or host aprivate event on our pier rooftop. Our partners' creative energy, combined withour extensive hospitality knowledge, ensures a notable encounter for each ofour guests.ABOUT THE PROJECT: The Howard Hughes Corporation, the nationally recognized realestate company overseeing the re-development of New York City’s SeaportDistrict, envisions the repositioning of the property as a magnet forattracting locals and visitors alike with a unique, year-round blend ofentertainment, food and retail offerings. The centerpiece of the SeaportDistrict’s renaissance is an entirely re-imagined historic TIN Building,featuring a one-of-a-kind Marketplace and entertainment venue operated byrenowned chef Jean-Georges Vongerichten. TheTIN Building will feature multiple unique venues: Several full-servicerestaurants, fast casual, and counter dining outlets as well as 10,000 sf ofretail featuring private label products, grab and go, grocery and CPGs. Tosupport this significant operation the Marketplace will feature a largecommissary kitchen and bakery, as well as an exhibition kitchen that willprovide media opportunities. POSITIONSUMMARYTheDirector of Beverage will directly be responsible for the beverage programingfor the Tin Building and implementation of all beverage programing objectiveswithin the multiple F&B venues. The Director of Beverage will beresponsible for beverage cost and quality control. He or She will be highlyinvolved with service standards, guest experience, beverage programs,purchasing and financial performance. As one of the leaders of hospitality andservice the Director of Beverage will oversee all beverage training, monitor toensure compliance, and takes appropriate action when service levels are notbeing maintained to the highest of standards by communicating and collaboratingwith the units/venue leaders. This position will report to the VP of OperationsTin Building by Jean Georges. ESSENTIALJOB RESPONSIBILITIES•Responsible for developing and implementing beverage program ideas and conceptsthroughout the Tin Building’s food and beverage outlets. • Direct beverage programs/offerings and concepts with efficiency as to maximize profitand guest experience.•Increase sales, efficiency, and productivity, while developing innovative andrelevant beverage programing throughout the venues and bars.•Implement and maintain Tin Building wide systems ensure high quality of serviceand overall product quality is maintained.•Participate in hiring, supervision, scheduling, development, and training ofdirect reports and collaborate with FOH service teams.•Fosters a collaborative and engaged working relationship with all companyemployees promoting a team focus centric culture that will lead to a positiveemployee experience, resulting in business effectiveness and high levels ofproductivity.•Responsible for performance management of direct reports and indirect reports;ensuring appropriate handling of performance concerns are addressed in atimely, 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 accurateand systematic across all venues.•Accountable for meeting and exceeding beverage cost, labor cost, and otheroperating expenses forecasted.• Ensure that proper security procedures are in place to protect employees, guests, andcompany assets.• Ensure a safe working environment for our employees and guest to reduce the risk ofinjury and accidents; complete accident reports promptly in the event that aguest or employee is injured.•Collaborate and contribute to the development of training, reporting proceduresand operational documents and forms.• Ensure strong accounting practices are maintained as it relates to all operatingactivities, beverage costs, operating costs, purchasing and labor management.• Ensure that company policies and procedures, safety and other laws, regulations, andrequirements 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 ofemotional intelligence.•Oversee and ensure compliance with legally requirements as pertains to alcoholconsumption 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. KNOWLEDGE,EXPERIENCE AND SKILLS•Minimum 5 years of successful multi venue beverage management experience at asenior 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 eventplanning.•Demonstrated success in achieving fiscal goals and executing to a highstandard.•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 highdegree of emotional intelligence to manage and lead a diverse team; mustsupport and promote a culture of inclusiveness, respect, and a positiveemployee experience.• 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. PHYSICALREQUIREMENTS:•Ability to perform the essential job functions consistent safely andsuccessfully 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, FMLAand 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 placeto place within the property. Bend, lift, carry, reach/extend arms, and handsabove shoulder height frequently, or otherwise move in a constantly changingenvironment.•Climbing steps regularly. CreativeCulinary Management is an equal opportunity employer.