Multi - Unit Beverage Manager

Position Summary

The Multi-Unit Beverage Manager is a leadership role responsible for shaping, executing, and maintaining a best-in-class beverage program across a portfolio of three restaurants. This individual oversees all beverage categories—cocktails, wine, beer, and non-alcoholic offerings—and ensures program consistency, operational excellence, and exceptional guest experience across multiple locations.

The ideal candidate is a strategic operator with strong leadership presence, deep beverage knowledge, and an ability to mentor and develop hourly team members. When working on the floor, the Beverage Manager leads the entire front-of-house team through service, ensuring seamless execution. On administrative days, the focus shifts to planning, development, coaching, and cross-location coordination.

This is a highly collaborative position, working closely with the GM of each restaurant and the Head of Restaurant Operations to elevate the overall beverage vision, drive performance, and uphold the company’s standards of hospitality.

Key Responsibilities

Multi-Unit Leadership & Team Development

• Serve as the primary beverage leader across three restaurant locations, ensuring consistency of standards, systems, and service execution.
• Mentor, coach, and support hourly beverage team members, including bartenders, servers, and support staff, fostering growth, confidence, and accountability.
• Lead pre-shift beverage education, ongoing training sessions, and skill-development workshops.
• Maintain strong relationships with GMs to align on staffing needs, training priorities, and service expectations.
• Act as the service lead during scheduled floor shifts, guiding the entire FOH team and ensuring high-quality service and guest satisfaction.

Beverage Program Strategy & Development

• Collaborate with the GM and Head of Restaurant Operations to develop an innovative and financially sound beverage program that reflects each restaurant’s identity while maintaining portfolio cohesion.
• Lead menu development for cocktails, wine, beer, and non-alcoholic offerings—including ideation, testing, costing, and implementation.
• Establish and maintain beverage standards for recipes, glassware, garnishes, presentation, and guest engagement.
• Stay current with industry trends, market shifts, and guest preferences to keep the beverage program relevant and forward-thinking.

Operational Excellence & Portfolio Management

• Ensure each location is operating to company standards regarding beverage quality, cleanliness, safety, and compliance.
• Conduct regular site visits to assess beverage operations, provide coaching, and support management teams.
• Oversee beverage-related systems, SOPs, and checklists to drive consistency across all bars and service areas.
• Maintain organized documentation for recipes, vendor lists, inventory sheets, training materials, and beverage performance metrics.

Inventory, Ordering & Cost Management

• Manage weekly beverage inventories across all properties, ensuring accuracy, efficiency, and transparency.
• Oversee ordering and par management for all beverage categories and related supplies; ensure product availability while controlling costs.
• Monitor product usage, waste, and pour accuracy; implement systems and training to improve beverage cost control.
• Analyze beverage cost performance and identify opportunities for improvement; present findings to leadership with action plans.

Compliance, Safety & Brand Standards

• Ensure adherence to all state and local alcohol regulations across Delaware and Pennsylvania.
• Promote and enforce responsible beverage service practices among hourly staff.
• Maintain high standards of cleanliness, equipment maintenance, and bar organization in all locations.
• Uphold and model the company’s hospitality values, professionalism, and cultural expectations.

Qualifications

• 3 years in a beverage leadership, multi-unit management, or head bartender/beverage supervisor role.
• Strong knowledge across all beverage categories: spirits, cocktails, wine, beer, and non-alcoholic programs.
• Proven experience training and developing hourly FOH team members.
• Demonstrated ability to lead service in a high-volume or elevated dining environment.
• Exceptional organizational skills and ability to manage multiple locations simultaneously.
• Strong communication, mentorship, and collaborative leadership style.
• Flexible schedule with the ability to work evenings, weekends, and holidays as needed.
• Must be 21 and able to travel regularly between DE and PA locations.
• Valid alcohol service certification (TIPS, RAMP, or equivalent).

Core Competencies

• Leadership & Team Development
• Strategic Beverage Program Design
• Multi-Unit Operational Management
• Training & Coaching
• Cost Management & Inventory Control
• Communication & Cross-Functional Collaboration
• Regulatory Compliance
• Organizational Excellence

Physical Requirements

• Ability to stand and move for extended periods.
• Ability to lift up to 40 lbs.

Ability to travel frequently between restaurant locations

Equal Opportunity Employer
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