Grounded in this ethos of supporting the well-being of our guests and local community, The Rooftop Bar has also always incorporated a charitable component by donating a portion of each party’s reservation fee to various NYC nonprofits that aid those most affected by the pandemic. To date, The Rooftop Bar has directly donated over $154,000 to such community organizations. 

The Rooftop Bar is an indoor lounge with outdoor seating and unique private dining spaces that evolve with the seasons. Every year, The Greens hosts up to 60 concerts on the rooftop and has quickly earned numerous accolades as a concert venue. Spring, summer, winter or fall, you’ll find a seat on The Rooftop at Pier 17.

POSITION SUMMARY

The Beverage Manager is responsible for ensuring the quality of service, compliance with health, safety, and sanitation and alcohol awareness standards. This position must provide guest service that is beyond expectations the operations will meet and/or exceed budgeted expectations

ESSENTIAL JOB RESPONSIBILITIES

• Supporting the General Manager in running the daily operations of the restaurant
• Work the floor during service with an emphasis on beverage sales
• Up-sell at all possible opportunities
• Maintain thorough knowledge of all wine, beer, spirits, specialty cocktails, teas and sodas and all non-alcoholic beverages
• Attend all food and beverage training classes
• Ensure that all beverage changes are executed properly with necessary communication as well as education in mind
• Ensure that all POS systems, inventory systems, beverage lists, and any other information related to the selling of beverage are understood by the team and remain accurate and up to date
• Supervise line level staff, establishing positive working relationships
• Support recruiting, hiring, supervision, scheduling, development, mentoring and training of hourly employees
• Monitor employee and guests’ activities to ensure liquor regulations are obeyed
• Establish standards for personnel performance and guests’ service
• Maintain front-of-house staff schedule and assign duties
• Partner with the kitchen staff to ensure proper food presentation and timely preparation
• Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests
• Maintain and keep record of food and equipment inventories
• Keep records required by government agencies regarding sanitation or food subsidies
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
• Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted
• Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs
• Follow all company policies, procedures, and guidelines

• Operate ethically to protect the assets and image of the company
• Performs other duties and responsibilities as per business need

KNOWLEDGE, EXPERIENCE AND SKILLS

• A minimum of two years’ experience of food and beverage management experience required
• Proven experience in working in high volume restaurant and/or bar
• Extensive knowledge of food and beverage in order to service and up sell our product, including liquors and cocktails
• Strong experience in upholding guest service standards
• Organization and multi-tasking skills with attention to detail
• POS and computer literate with the ability to learn and adapt to using all programs
• Possess strong interpersonal (verbal and written), 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 employee experience
• Professional demeanor, polished appearance with the ability to exceed guest's expectations

• Ability to work in a dynamic environment
• Ability to work both independently and in a team environment
• Strong work ethic and customer-focused approach
• Ability to work a flexible schedule including days, nights, weekends, and holidays
• Must be passionate, entrepreneurial, and dedicated to success

PHYSICAL REQUIREMENTS

• 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.
• Must be able to lift and carry up to 50 lbs; Ability to stand for prolong periods of time and climb steps regularly.
• Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.

COMPENSATION

The base pay range for this position is $65,000.00-$75,000.00 The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc.

Creative Culinary Management is an equal opportunity employer.