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About the Role
The Beverage Manager (Sommelier) leads the wine and bar programs while serving as an active, high-visibility presence on the floor. This role combines wine curation, beverage administrative duties, and active floor service, engaging directly with guests through tableside wine service and floor management.
Responsibilities
- Oversee ordering for both bar and wine programs; cultivate supplier and distributor relationships; conduct tasting appointments.
- Collaboratively design wine offerings with the Director of Wine & Beverage Operations (DWBO).
- Attend BEO meetings and consult with guests on wine pairings for private events.
- Own beverage sales and COGS.
- Maintain bar and wine depleting budgets; reconcile weekly KPI reports and perform full bar and wine inventory counts and reconciliations.
- Maintain POS/Micros, inventory templates, NV/NW sheets, wine journals, and wine/bar masters.
- Manage reprinting for NVs, 86s, and new wine lists.
- Lead, schedule, and mentor the bar and sommelier teams.
- Conduct monthly wine and liquor trainings and facilitate yearly cocktail roll-outs.
- Broadcast menu updates to staff via Discord/communication channels.
- Prepare and distribute regular service recaps to management and leadership.
- Maintain a high-visibility, active role on the dining room floor during core service shifts (typically 3–4 nights per week).
- Directly engage guests by opening bottles, offering tableside wine recommendations, and elevating the guest experience.
- Communicate warmly and professionally with guests, address feedback immediately, and build long-term guest relationships.
- Manage floor atmosphere (lighting, sound, temperature) and collaborate closely with the chef team to audit food and beverage quality during service.
- Collaborate with management and accounting to drive revenue, control costs, and refine standard operating procedures.
- Recruit, onboard, and train hourly service staff, fostering deep product knowledge and alignment with company culture.
- Enforce sanitation, health, and safety standards across all service and beverage areas.
Requirements
- Certified Sommelier credentials (or equivalent demonstrated wine expertise) required.
- High-volume restaurant management experience required.
- Proficiency in MS Office, POS systems (Micros), and inventory management platforms.
- Ability to stay current with emerging industry trends, press publications, and competitive offerings.
- Ability to move about freely, stand, and/or walk for extended periods during floor service.
- Ability to sit for administrative tasks.
- Ability to lift up to 25 lbs (e.g., wine cases, beverage crates).
- Must present a clean, professional appearance appropriate for fine dining floor service.
Skills
- Deep knowledge of global wine regions, producers, spirits, and beverage pairing strategies.
- Strong written and verbal communication skills.
- Passion for guest engagement and floor service.
- Polished, professional, and energetic approach to floor management.
Location
- New York, NY
Work Type
- Full-time
Experience Level
- Management
Education Level
- Certified Sommelier
Salary/Compensations
- $100000.00 - $110000.00
About the Company
- Maple Hospitality Group is led by renowned restaurateur Jim Lasky and two-Michelin-starred Chef Danny Grant.
- We are building a team of passionate food lovers dedicated to creating iconic destinations.
- We believe success hinges on impeccable food, world-class service, and one-of-a-kind dining experiences.
- We have locations across Chicago, Scottsdale, Dallas, Santa Barbara, Miami, Boston and New York.
- Our culture is built on four core principles: Generosity, Excellence, Fun, and Fail Fast.