What are the responsibilities and job description for the Beverage Manager position at Brasserie Ten Ten?
Brasserie Ten Ten | Boulder, CO
Position Type: Full-Time, Salaried Exempt
Compensation: $78,000 – $90,000 / year (DOE) Performance Bonus Structure
Benefits: Health, Dental, & Vision Insurance, Paid Time Off, Employee Dining Discount,
About Brasserie Ten TenBrasserie Ten Ten is a staple of downtown Boulder’s dining scene, serving classical French cuisine alongside an extensive, highly curated beverage program. We pride ourselves on authentic technique, hospitality, and a vibrant, high-volume atmosphere. We are seeking an experienced Bar Manager & Sommelier to lead our beverage program, manage bar operations, and elevate our wine service.
Position OverviewThe Bar Manager & Sommelier holds a dual role: managing day-to-day bar operations and driving the growth and excellence of our wine program. You will oversee craft cocktail creation, inventory control, vendor relationships, staff education, and active floor service during peak dining hours.
This position requires a dynamic leader with deep expertise in Old World wines (focusing heavily on French regions), classic cocktail technique, and high-volume commercial bar management.
Core ResponsibilitiesWine Program & Sommelier DutiesList Management: Curate and maintain a well-balanced, profitable wine list featuring classic French allocations, global selections, and approachable glass offerings.
Floor Presence: Act as the primary sommelier on the floor during service, assisting guests with pairings, vintage selection, and high-level wine hospitality.
Education & Training: Conduct weekly pre-shift tastings and structured educational seminars for front-of-house staff on wine regions, tasting notes, and pairing strategies.
Cellar Operations: Oversee cellar organization, proper storage condition maintenance, vintage rotation, and somatic inventory tracking.
Beverage Menu Development: Design seasonal craft cocktail programs and curate spirits, digestifs, aperitifs, and draft beer lines while maintaining target cost-of-goods margins.
Financial Management: Manage pour costs, waste tracking, weekly bar inventory, and vendor invoice processing to hit strict gross margin targets.
Team Leadership & Scheduling: Hire, train, schedule, and mentor bartenders and barbacks. Enforce elevated service standards and sanitation guidelines.
Vendor & Ordering: Maintain relationships with distributors, negotiate volume pricing, secure rare allocations, and manage weekly order cycles.
Certification: Certified Sommelier credential WSET Level 2 in Wines strongly preferred.
Experience: Minimum 3–5 years of bar management experience in a high-volume, upscale casual or fine dining environment.
French Wine Expertise: Advanced knowledge of French wine regions (Bordeaux, Burgundy, Rhône, Champagne, Loire, Alsace) and classical French spirits/aperitifs.
Financial Acumen: Proven track record of managing pour costs (target COGS), performing routine inventory, and optimizing inventory turns.
Leadership: Strong communication skills with a hands-on management style on the floor.
Technical Proficiency: Experience with restaurant POS systems (e.g., Toast), inventory software, and Excel/Google Sheets cost-modeling spreadsheets.
Ability to work a flexible schedule including nights, weekends, and holidays.
Ability to stand and walk for extended periods (8–10 hours per shift).
Ability to lift, push, pull, and carry wine cases and kegs (up to 50 lbs).
Please submit your resume along with a cover letter detailing your restaurant leadership background and wine philosophy.
More detail about Brasserie Ten Ten part of Walnut Restaurant Group, please visit https://culinaryagents.com/entities/889-Brasserie-Ten-Ten
Salary : $78,000 - $90,000