5,695 Beverage Director jobs in the United States

Sofia was voted Best New Restaurant by both Gambit and Where Y'at Magazine, as well as Best Restaurant CBD. Featuring Italian-inspired cuisine with a wood fired oven, hand made pastas, and distinctive flavors designed around family style dining and sharing. It features Italian inspired cuisine with a wood fired oven, handmade pastas, and distinctive flavors designed around family style dining and sharing. The kitchen is led by Executive Chef – Talia Diele. We are seeking a Beverage Director to help support and develop this outstanding team.  

We are seeking individuals who possess the following attributes:

• Unwavering desire to provide the highest quality product in an atmosphere of unwavering customer service.
• Strong background in craft cocktails. Goes beyond knowing standards and basics. Abilities to interpret current trends, position competitively, and execute at all volumes.   Must be able to:
• Cost and forecast all financials associated with bar
• Create drinks including ingredient sourcing, purveyors and season ability
• Order and maintain inventory
• Experience writing wine menus. Level II Sommelier qualification strongly preferred. Extensive experience in local sales trends and Italian background. *(The right individual can still be considered without wine experience)
• Ability to hire and train bar staff.
• Ability to think on ones feet in a high volume, faced paced environment.
• Competency interpreting and analyzing P&L statements, budgets, and financial models to ensure highest profitability.
• Plays well with others – teamwork and contributing to the greater good are what make us who we are.

Compensation:

• HIGHLY competitive compensation DOE.
• Health Insurance
• Bonus Program
• Growth and development within a rapidly expanding restaurant group.

More detail about Sofia NOLA, please visit

Luxury Hotel in Downtown Manhattan is hiring a Beverage Director

Summary of Position:  The Beverage Director will manage guest expectations while directing the Bartenders towards executing a memorable service. While service is one of the most important aspects of this role, equally but potentially more important is the beverage programming at each outlet.

The Beverage Director is responsible for ensuring excellence, creativity as well as managing profitability of the bar and beverage programs at each outlet. Will work directly with company leadership to make decisions that will impact on the financial health of the business as well as stay aligned with company culture.

Primary Functions:

· Establish and maintain standards of a 5-star service.

· Strive to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.

· Create cocktails and bar menu direction with Floor Managers/Bar Managers at each outlet.

· Research and develop new cocktails

· Has complete knowledge and display mastery of any spirit brand behind the bar, structure of the cocktail menu (ingredients, method of presentation of specialty cocktails and standard cocktails), classic cocktails, all wines by glass, all non-alcoholic beverages, specifications, and allergies.

· Knows and upholds the service guidelines through consistent accountability.

· Ensure financial accounting reports, inventories and forecasts are completed accurately and timely

· Consistently follow and teach the sequence of service utilizing all proper procedures and techniques that you develop within each concept.

· Ensure all menu changes follow proper execution steps and maintain necessary communication and education.

· Maintain key relationships with other F&B Managers and Operations teams.

· Perform due diligence and utilize strategy and excellent judgement to ensure we are getting the best possible product for the most advantageous price possible.

· Create and approve standardized recipes for specialty cocktails well as classics at the bar counter, service bar, and tableside

· Maintain key relationships with vendors and suppliers

· Support bar operations including maintenance of all equipment, tools, and supplies and maintaining equipment in good working order.

· Maintain complete knowledge of all menu items, liquor brands, beers and non-alcoholic selections 

· Guides the production of syrups, infusions and garnishes for the best possible product and presentation.

· Participates in service/culinary education sessions.

· Follow all health and safety regulations.

· Handle guest complaints in restaurants.

· Total receipts and balance against sales, deposit receipts, and lock facility at end of shift.

· Flexible in dealing with changes/problems (e.g., being short staffed).

· Has effectively forecasted restaurant/bar needs.

· Shifts priorities and goals as work demands change.

· Seeks, listens and responds to Guest feedback.

· Coaches team on how to exceed Guest expectations.

· Effectively identify restaurant problems through reports and can ideate & execute to resolve the same.

· Proficiency in using computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.

· Proficiency in Point of sale (POS) software, inventory software, Restaurant guest satisfactory tracking software

· Prepares team schedules.

· Provides necessary beverage training with emphasis on sales, service, and product knowledge to ensure operational success.

· Creates concept appropriate wine list enhancements, beverage lists, recipes and menu collateral.

· Provides the necessary beverage cost management tools for operations for successful cost management.

· Ensures beverage cost and operational efficiency and great guest beverage experience by providing standard operating procedures and ongoing training for team members.

· Ensures competitive pricing and product through regular research.

· Works with local supplier chain to ensure ‘most favored nation’ pricing, discounting and allocation.

· Ensures continuity of retail pricing throughout location.

· Works with managers and team members to ensure proper product control and handling of all the inventory and equipment is practiced.

· Maintains and perpetuates strong partnerships with vendors and assists in the development of mutually beneficial programs.

Skills/Qualifications:

· BSc Degree in Business Administration; Hospitality Management or Culinary Schooling is a plus

· Proven work experience (3+ years) of as a Bar Manager, Restaurant Manager, Hospitality Manager or similar

· Extensive food and beverage (F&B) knowledge

· Familiarity with restaurant management software

· Strong leadership, motivational and people skills

· Customer Service Skills and Communication Skills

· Good listening skills

· English language fluency both speaking and writing

· Attention to detail and organizational skills

· Ability to multitask and prioritize

· Ability to function in a noisy, hectic and crowed environment

· Ability to remain calm under pressure

· Ability to handle guests’ complaints

· Attention to cleanliness and safety

· Food safety training certified

· Selling skills

· Stamina: you will spend most of the time on your feet and will have to lift heavy objects.

· Flexible work schedules include morning/evening/night, as well as weekends and holidays.

· Team player and ability to successfully pass on information from one team member to another

Physical Requirements:

· Must be able to be standing/mobile/stationary for at least 9 hours a day, 45 hours a week.

· Periodically fast paced strides are required to go from one part of property to another.

· Must regularly lift/carry/move 50 pounds of force.

· Must be able to seize, grasp, turn and hold objects with hands.

· Occasionally kneeling, bending, crouching and climbing are required.

Job Type: Full-time

Pay: $95,000 per year

Two Michelin Starred Modern Nordic restaurant, Aquavit is seeking passionate and dedicated Wine and Beverage Director. The Beverage Director is someone that is a hospitality professional who is passionate and driven to ensure excellence, creativity and profitability of the beverage program. You are a leader that will guide and mentor the Front of the House team by engaging and teaching skills that will uphold the standards to maintain a renowned beverage program.

Job duties include:

• Maintain a program including wine, liquor, non-alcoholic, coffees & teas that all align and complement the vision of Aquavit’s food and beverage program.
• Manage all aspects of service and administrative responsibilities both on the floor and in preparation for service and events.
• Educate the Service Team on the wine, beer, spirits, cocktail, and non-alcoholic beverage offerings for all beverages within the restaurant.
• Ensure accuracy and tracking of daily and weekly invoices and costing.
• Ensure that all end-of-month reports and inventories are completed in a timely manner.
• Ensure that all POS systems, inventory systems, beverage lists, technical sheets and any other information related to the selling of beverages remain accurate and up to date.  
• Consistently find new strategies and opportunities to grow the beverage program.
• Partner with the management team to lead the service staff in ensuring that Aquavit provides unparalleled hospitality for every guest.
• Fosters a positive, collaborative work environment for both the service and kitchen teams, ensuring clear communication at all times.

The successful candidate will possess the following qualifications:

• Self-motivated and a desire to learn and grow within the organization
• Team-oriented with a positive attitude and strong sense of reliability
• Passionate and committed for the art of hospitality
• Demonstrate a sense of urgency, attention to detail and strong work ethic
• Ability to work under pressure while maintaining composure and being respectful
• Previous experience working in Fine Dining and/or Michelin starred establishment
• Knowledge and passion for wine, beer, coffee, tea and craft cocktails
• Understanding of classic food, wine service, pairings and service ware
• Proven experience as a Head Sommelier or Wine Director in previous role(s)
• Excellent Beverage knowledge including beer, wine and spirits.
• Proficient in MS Office, POS, and Cellar Management Software (SpotOn, Binwise, Tripleseat)
• Excellent understanding of beverage inventory and cost management 
• Excellent knowledge of restaurant service team roles  
• Strong communication and people management skills 

We are an Equal Opportunity Employer that is committed to inclusion and diversity.

More detail about Aquavit, please visit

Summary/Objective  The Beverage Manager is responsible for the restaurant’s Beverage program while also acting as a Manager.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Under the Direction of the General Manager, manages hourly restaurant/bar team including scheduling, cuts, service, counseling and training of staff.
2. Interacts with guests to ensure 100% guest satisfaction and rectifies any negative impressions.
3. Ensures standards for product quality and service are maintained at all times.
4. Develop seasonal cocktail menu; ensures staff is trained and knowledgeable on new cocktails and products.
5. Builds and maintains relationships with vendors, selects new products and follows industry trends.
6. Monitors liquor costs and labor costs.
7. Performs other duties as assigned.

Supervisory Responsibility

This position is directly responsible for leading hourly staff within assigned restaurant.

Physical Demands

The employee must occasionally lift and/or move up to 25 pounds and occasionally push and/or pull up to 50 pounds. The employee will spend over 4 hours daily standing or walking.

Required Education and Experience

1. Two (2) or more years of experience in Restaurant/Bar Management
2. Knowledge of industry trends, menu creation, coaching/training and building Restaurant Management teams.
3. Knowledgeable of Microsoft Office products, Homebase, Breadcrumb/Upserve or similar POS systems, and Resy.
4. Excellent written and verbal communication and problem-solving skills
5. Must be able to work flexible hours and days. Must exhibit top-notch teamwork.

More detail about Captain Gregory's part of Captain Gregory's, please visit

Job Details:

At The Podium, LifeWorks is crafting a destination that reflects the spirit, precision, and sophistication of the Porsche brand. Now, we’re looking for a hospitality powerhouse to lead the experience. We're seeking a Food and Beverage Director with a strong luxury pedigree, an eye for aesthetics, and a heart for people. You’ll be steering a team, shaping a culture, and elevating a space that’s already turning heads in Houston's hospitality scene.

What You’ll Do:

• Lead and inspire a high-performing front-of-house team
• Oversee daily service operations with precision, grace, and attention to detail
• Maintain a consistent, polished standard in line with luxury hospitality norms
• Act as the face of the space- present, polished, and in control
• Build strong client relationships and anticipate guest needs

What We’re Looking For:

• Proven leadership in a high-touch, luxury hospitality setting (private club, executive dining, fine dining, or five-star hotel experience preferred)
• Executive presence, impeccable communication, and strong organizational skills
• Ability to navigate fast-paced service environments with calm and confidence
• Knowledge of food and beverage standards at the premium level

The Perks:

• Paid holidays and generous time off
• Competitive salary, benefits, and a culture that values professional polish
• Work in a sophisticated, service-driven environment with premium clients

About Us:

LifeWorks Restaurant Group designs custom solutions for clients looking to take amenities to the next level. Our team of forward-thinkers look at each opportunity as an experience—not a requirement—and deliver out-of-this world, truly sensory experiences, feeding company culture. From the beginning of each client relationship, the team at LifeWorks Restaurant Group establishes a transparency with its partners, from space design and delivery to marketing of the final, branded product. Learn more by visiting lifeworksrestaurantgroup.com. More detail about LifeWorks Restaurant Group part of Aramark, please visit

**Job Description**
LifeWorks Restaurant Group is seeking a Food & Beverage Director to lead our team of bartenders, baristas, and servers at The Podium at Porsche River Oaks. The Food & Beverage Director is a management position responsible for developing and executing beverage, hospitality, and catering solutions to meet our client's needs and tastes. This is a unique opportunity to oversee a high-end concept within one of Houston's most exciting luxury environments. You'll manage daily operations, drive outcomes, and elevate guest experience, while partnering closely with Porsche and LifeWorks to shape what's next. The ideal candidate will have extensive experience in luxury hospitality or high-end F&B operations, must be polished, professional and confident managing VIP clientele and premium environments.
LifeWorks Restaurant Group, an independently operated division of Aramark, designs custom solutions for clients looking to take amenities to the next level. Our team of forward-thinkers look at each opportunity as an experience?not a requirement?and deliver out-of-this world, truly sensory experiences, feeding company culture. From the beginning of each client relationship, the team at LifeWorks Restaurant Group establishes a transparency with its partners, from space design and delivery to marketing of the final, branded product. Learn more by visiting lifeworksrestaurantgroup.com .
**Job Responsibilities**
Leadership
Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance
Ensure food services appropriately connects to the Executional Framework
Coach employees by creating a shared understanding about what needs to be achieved and how to execute
Reward and recognize employees
Ensure safety and sanitation standards in all operations
Client Relationship
Identify client needs and effectively communicate operational progress
Financial Performance
Adopt Aramark process and systems
Build revenue and manage budget, including cost controls regarding food, beverage and labor
Ensure the completion and maintenance of P&L statements
Achieve food and labor targets
Manage resources to ensure quality and cost control within budgetary guidelines
Productivity
Implement and maintain Aramark agenda for both labor and food initiatives
Create value through efficient operations, appropriate cost controls and profit management
Full compliance with Operational Excellence fundamentals, including food and labor
Direct and oversee operations related to production, distribution and food service
Compliance
Maintain a safe and healthy environment for clients, customers and employees
Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour
Key Responsibilities
Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development
Develops operational component forecasts and can explain variances. Responsible for components accounting functions.
Ensures that requirements for appropriate sanitation and safety levels in respective areas are met
Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training
Recruits, hires, develops and retains front line team.
Conducts period inventory
Maintains records to comply with ARAMARK, government and accrediting agency standards
Interacts with Client Management and maintains effective client and customer relations at all levels with client organization
May participate in sales process and negotiation of contracts
Looks for opportunities to implement new products and services which support sales growth and client retention
Additional Responsibilities
Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility)
Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices
At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.
**Qualifications**
Requires at least 4 years of experience
Requires at least 1-3 years of experience in a management role
Requires previous experience in food service
Requires a bachelor?s degree or equivalent experience
Strong communication skills
Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships
Ability to demonstrate excellent customer service using Aramark's standard model
Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers
Requires occasional lifting, carrying, pushing, and pulling up to 50 lb.
Must be able to stand for extended periods of time.
**Education**
**About Aramark**
**Our Mission**
Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.
At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.
**About Aramark**
The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

The Modern is a Michelin-starred contemporary American restaurant at the Museum of Modern Art. The restaurant, which recently earned the Relais & Châteaux designation, features refined, unexpectedly playful dishes that highlight exceptional ingredients and seasonality in two distinct culinary experiences: a bold tasting or prix fixe menu in the dining room and an à la carte menu in the lively Bar Room.

Over the last 20 years, the extensive wine program, which earned a Wine Spectator Grand Award in 2016, has grown to become one of New York's most robust and comprehensive curations, showcasing 3,000+ SKUs with exceptional diversity and value across classic and emerging wine regions.

Who you are:

The Beverage Director at The Modern is an ambitious individual responsible for ensuring the excellence, creativity, brand promise, and profitability of the beverage program within the restaurant and the MoMA cafes. You serve as a leader, educator, coach, and mentor to the front of house team by inspiring and teaching skills that will elevate the core values and mission of Union Square Hospitality Group and maintain a world-renowned beverage program.

A person who is successful in this role can balance the demands of leadership, mentorship, and hospitality acumen of the dining room, with the strong financial acumen and program management to support a large wine program and robust cafe business.

What you'll do:

• Cultivate a culture of Enlightened Hospitality for all stakeholders that supports our business objectives and growth
• Curate a cellar of 3,000+ wine SKUS
• Partner with the management team to lead the service staff in ensuring that The Modern provides unparalleled hospitality for every guest.
• Oversee and lead the sommelier team, managing all aspects of service and administrative responsibilities, both on the floor and in preparation for service and events
• Endlessly look for opportunities for Beverage to open doors to Hospitality and dialogue between guests and businesses.
• Guide teams in discovering ways to 'find the yes' for guests in a manner that upholds the integrity of USHG operations.
• Build a culture of enlightened hospitality by ensuring excellent standards of service, communication, and education.
• Use Beverage to actively drive cover counts and introduce new guests to our brand as well as encouraging existing guests to return.
• Consistently looks for internal and external opportunities to build our growing team
• Fosters a positive, collaborative work environment for both the service and kitchen teams, ensuring clear communication at all times
• Educate the Service Team on the wine, beer, spirits, cocktail, and non-alcoholic beverage offerings for all beverages within the restaurant in a way that adds quality and value as well as enhances the guest experience while achieving and surpassing financial goals.
• Ensure that all end-of-period reports, inventories, and forecasts are completed accurately and on time.
• Ensure that all beverage changes are executed properly with necessary communication and with education in mind.
• Ensure that all POS systems, inventory systems, beverage lists, and any other information related to the selling of beverages are understood by the team and remain accurate and up to date.
• Maintain key relationships with other beverage/wine managers and directors across USHG. Show commitment to sharing best practices and learning from a family of professionals.
• Perform all due diligence, utilize strategy, and exercise exceptional judgment in order to ensure we are getting the best possible product for the most advantageous price possible.

What we need from you:

• A desire to learn and grow with a Michelin, Relais & Châteaux and Grand-Award winning team
• Proven experience as a Wine Director in previous role(s)
• Foundational knowledge of major global wine regions
• Proficient in MS Office, POS, and Cellar Management Software (Craftable, Toast)
• Exceptional teamwork, communication, and leadership skills
• 3+ years of restaurant beverage management experience
• Excellent Beverage knowledge - including beer, wine, and spirits. High level CMS/WSET or equivalent experience/knowledge
• Excellent understanding of beverage inventory and cost management
• Excellent knowledge of restaurant service team roles
• Strong communication and people management skills
• Fluency in the English language

What you'll get from us:

• Annual base salary of $95,000 - $10,000 with significant bonus potential
• Comprehensive Medical, Dental, and Vision insurance
• Partnership and mentorship from 2 Master Sommeliers
• 3 weeks Paid Time off to support you with an active life outside of work
• 1,000 annual dining credit and 51% dining discount throughout the USHG family of restaurants
• Paid Parental Leave
• Life Insurance
• Flexible Spending Options (health care, dependent care, transit & parking)
• Employee Assistance Program to support overall mental wellbeing
• Exclusive access to primary care, mental health, and other healthcare services
• Matched 401(k) to help you invest in your future
• Access to the USHG HUGS Employee Relief Fund

*The above represents the expected salary range for this position. Ultimately, in determining your pay, we'll consider your experience and other job-related factors.

The responsibilities outlined above are not exhaustive. This role may be required to take on other duties or projects as necessary to support organizational goals, in alignment with their skills, experience, and the evolving needs of the business.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws.
For further information, please review the Know Your Rights notice from the Department of Labor.

The Modern is a Michelin-starred contemporary American restaurant at the Museum of Modern Art. The restaurant, which recently earned the Relais & Châteaux designation, features refined, unexpectedly playful dishes that highlight exceptional ingredients and seasonality in two distinct culinary experiences: a bold tasting or prix fixe menu in the dining room and an à la carte menu in the lively Bar Room.

Over the last 20 years, the extensive wine program, which earned a Wine Spectator Grand Award in 2016, has grown to become one of New York's most robust and comprehensive curations, showcasing 3,000+ SKUs with exceptional diversity and value across classic and emerging wine regions.

Who you are:

The Beverage Director at The Modern is an ambitious individual responsible for ensuring the excellence, creativity, brand promise, and profitability of the beverage program within the restaurant and the MoMA cafes. You serve as a leader, educator, coach, and mentor to the front of house team by inspiring and teaching skills that will elevate the core values and mission of Union Square Hospitality Group and maintain a world-renowned beverage program.

A person who is successful in this role can balance the demands of leadership, mentorship, and hospitality acumen of the dining room, with the strong financial acumen and program management to support a large wine program and robust cafe business.

What you'll do:

* Cultivate a culture of Enlightened Hospitality for all stakeholders that supports our business objectives and growth
* Curate a cellar of 3,000+ wine SKUS


* Partner with the management team to lead the service staff in ensuring that The Modern provides unparalleled hospitality for every guest.


* Oversee and lead the sommelier team, managing all aspects of service and administrative responsibilities, both on the floor and in preparation for service and events


* Endlessly look for opportunities for Beverage to open doors to Hospitality and dialogue between guests and businesses.
* Guide teams in discovering ways to 'find the yes' for guests in a manner that upholds the integrity of USHG operations.
* Build a culture of enlightened hospitality by ensuring excellent standards of service, communication, and education.
* Use Beverage to actively drive cover counts and introduce new guests to our brand as well as encouraging existing guests to return.
* Consistently looks for internal and external opportunities to build our growing team
* Fosters a positive, collaborative work environment for both the service and kitchen teams, ensuring clear communication at all times
* Educate the Service Team on the wine, beer, spirits, cocktail, and non-alcoholic beverage offerings for all beverages within the restaurant in a way that adds quality and value as well as enhances the guest experience while achieving and surpassing financial goals.
* Ensure that all end-of-period reports, inventories, and forecasts are completed accurately and on time.
* Ensure that all beverage changes are executed properly with necessary communication and with education in mind.
* Ensure that all POS systems, inventory systems, beverage lists, and any other information related to the selling of beverages are understood by the team and remain accurate and up to date.
* Maintain key relationships with other beverage/wine managers and directors across USHG. Show commitment to sharing best practices and learning from a family of professionals.
* Perform all due diligence, utilize strategy, and exercise exceptional judgment in order to ensure we are getting the best possible product for the most advantageous price possible.

What we need from you:

* A desire to learn and grow with a Michelin, Relais & Châteaux and Grand-Award winning team
* Proven experience as a Wine Director in previous role(s)
* Foundational knowledge of major global wine regions
* Proficient in MS Office, POS, and Cellar Management Software (Craftable, Toast)
* Exceptional teamwork, communication, and leadership skills
* 3+ years of restaurant beverage management experience
* Excellent Beverage knowledge - including beer, wine, and spirits. High level CMS/WSET or equivalent experience/knowledge
* Excellent understanding of beverage inventory and cost management
* Excellent knowledge of restaurant service team roles
* Strong communication and people management skills
* Fluency in the English language

What you'll get from us:

* Annual base salary of $95,000 - $10,000 with significant bonus potential
* Comprehensive Medical, Dental, and Vision insurance
* Partnership and mentorship from 2 Master Sommeliers
* 3 weeks Paid Time off to support you with an active life outside of work
* 1,000 annual dining credit and 51% dining discount throughout the USHG family of restaurants
* Paid Parental Leave
* Life Insurance
* Flexible Spending Options (health care, dependent care, transit & parking)
* Employee Assistance Program to support overall mental wellbeing
* Exclusive access to primary care, mental health, and other healthcare services
* Matched 401(k) to help you invest in your future
* Access to the USHG HUGS Employee Relief Fund
* The above represents the expected salary range for this position. Ultimately, in determining your pay, we'll consider your experience and other job-related factors.

The responsibilities outlined above are not exhaustive. This role may be required to take on other duties or projects as necessary to support organizational goals, in alignment with their skills, experience, and the evolving needs of the business.

The Modern is a Michelin-starred contemporary American restaurant at the Museum of Modern Art. The restaurant, which recently earned the Relais & Châteaux designation, features refined, unexpectedly playful dishes that highlight exceptional ingredients and seasonality in two distinct culinary experiences: a bold tasting or prix fixe menu in the dining room and an à la carte menu in the lively Bar Room.

Over the last 20 years, the extensive wine program, which earned a Wine Spectator Grand Award in 2016, has grown to become one of New York's most robust and comprehensive curations, showcasing 3,000+ SKUs with exceptional diversity and value across classic and emerging wine regions.

Who you are:

The Beverage Director at The Modern is an ambitious individual responsible for ensuring the excellence, creativity, brand promise, and profitability of the beverage program within the restaurant and the MoMA cafes. You serve as a leader, educator, coach, and mentor to the front of house team by inspiring and teaching skills that will elevate the core values and mission of Union Square Hospitality Group and maintain a world-renowned beverage program.

A person who is successful in this role can balance the demands of leadership, mentorship, and hospitality acumen of the dining room, with the strong financial acumen and program management to support a large wine program and robust cafe business.

What you'll do:

• Cultivate a culture of Enlightened Hospitality for all stakeholders that supports our business objectives and growth
• Curate a cellar of 3,000+ wine SKUS
• Partner with the management team to lead the service staff in ensuring that The Modern provides unparalleled hospitality for every guest.
• Oversee and lead the sommelier team, managing all aspects of service and administrative responsibilities, both on the floor and in preparation for service and events
• Endlessly look for opportunities for Beverage to open doors to Hospitality and dialogue between guests and businesses.
• Guide teams in discovering ways to 'find the yes' for guests in a manner that upholds the integrity of USHG operations.
• Build a culture of enlightened hospitality by ensuring excellent standards of service, communication, and education.
• Use Beverage to actively drive cover counts and introduce new guests to our brand as well as encouraging existing guests to return.
• Consistently looks for internal and external opportunities to build our growing team
• Fosters a positive, collaborative work environment for both the service and kitchen teams, ensuring clear communication at all times
• Educate the Service Team on the wine, beer, spirits, cocktail, and non-alcoholic beverage offerings for all beverages within the restaurant in a way that adds quality and value as well as enhances the guest experience while achieving and surpassing financial goals.
• Ensure that all end-of-period reports, inventories, and forecasts are completed accurately and on time.
• Ensure that all beverage changes are executed properly with necessary communication and with education in mind.
• Ensure that all POS systems, inventory systems, beverage lists, and any other information related to the selling of beverages are understood by the team and remain accurate and up to date.
• Maintain key relationships with other beverage/wine managers and directors across USHG. Show commitment to sharing best practices and learning from a family of professionals.
• Perform all due diligence, utilize strategy, and exercise exceptional judgment in order to ensure we are getting the best possible product for the most advantageous price possible.

What we need from you:

• A desire to learn and grow with a Michelin, Relais & Châteaux and Grand-Award winning team
• Proven experience as a Wine Director in previous role(s)
• Foundational knowledge of major global wine regions
• Proficient in MS Office, POS, and Cellar Management Software (Craftable, Toast)
• Exceptional teamwork, communication, and leadership skills
• 3+ years of restaurant beverage management experience
• Excellent Beverage knowledge - including beer, wine, and spirits. High level CMS/WSET or equivalent experience/knowledge
• Excellent understanding of beverage inventory and cost management
• Excellent knowledge of restaurant service team roles
• Strong communication and people management skills
• Fluency in the English language

What you'll get from us:

• Annual base salary of $95,000 - $10,000 with significant bonus potential
• Comprehensive Medical, Dental, and Vision insurance
• Partnership and mentorship from 2 Master Sommeliers
• 3 weeks Paid Time off to support you with an active life outside of work
• 1,000 annual dining credit and 51% dining discount throughout the USHG family of restaurants
• Paid Parental Leave
• Life Insurance
• Flexible Spending Options (health care, dependent care, transit & parking)
• Employee Assistance Program to support overall mental wellbeing
• Exclusive access to primary care, mental health, and other healthcare services
• Matched 401(k) to help you invest in your future
• Access to the USHG HUGS Employee Relief Fund

*The above represents the expected salary range for this position. Ultimately, in determining your pay, we'll consider your experience and other job-related factors.

The responsibilities outlined above are not exhaustive. This role may be required to take on other duties or projects as necessary to support organizational goals, in alignment with their skills, experience, and the evolving needs of the business.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws.
For further information, please review the Know Your Rights notice from the Department of Labor.