• Act with integrity, honesty and knowledge that promote the culture, values, and mission of 50 Eggs Hospitality.
• Ensure that all guests feel welcome and are given responsive, professional, gracious service always.
• Performs all aspects of the position with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative.
• Understand the philosophy of ownership.
• Displays consistent attention to detail and follow through of all restaurant policies.
• Represents the restaurant and 50 Eggs Hospitality professionally through effective communication, cooperation, and relationships with all business partners.
• Provide leadership for a culture and restaurant work environment based upon respect; fosters opportunities for staff to learn, grow and develop their abilities.
• Understand completely all programs, procedures, standards, specifications, guidelines, and training programs.
• Offer positive solutions to problems or issues and be a voice that is part of the decision-making team.

Includes, but is not limited to, the following duties. Additional and other duties may be assigned at any time.

• Oversee the management and control of all inventory and other assets related to the beer & spirits programs.
• Provides onsite support to the restaurants during service hours, with a minimum of 3 shifts per week, or as needed. Exact support is determined by the Beverage Director & General Manager of the restaurant.
• Responsible for working with the team on drink development, improving hospitality at the bar and lounge, conduct training classes with bartenders, lounge servers and FOH key staff. Will continue to report to the Beverage Director during these days but will work in tandem with the restaurant management on their needs. Schedule during those days on the floor will be done by both employee and the management team together ensuring the time spent is maximized
• Work 1-2 days per week, or as needed when preparing for openings or cocktail roll outs out of the corporate offices focusing on admin work.
• Responsible for opening cocktail lists at new restaurants and for cocktail refreshes at any restaurant.
• Responsible for holding, at minimum, quarterly bar meetings with all restaurants.
• Source new spirit products to be used in the restaurants, and sourcing deals. With approval from the Beverage Director, he/she will work with the GMs and Lead Bartenders to place them in the appropriate restaurants.
• Work with the Beverage Director and the development team in designing bar equipment and layout. This includes large equipment as well as bar small wares.
• Responsible for interviewing and helping staff key bar positions at all restaurants.
• Responsible for scheduling the bar team at home store (CHICA Miami)
• Responsible for beverage inventories in home store (CHICA Miami) twice a month. All inventories regardless of attendance must be spot checked.
• Perform cost analysis of all beer & cocktail lists.
• Oversee and maintain systems for managing beer & spirits at budgeted costs.
• Oversee system that maintain beer & spirits inventories at budgeted amounts.
• Continued market analysis to keep pricing current with competitive marketplace.
• Seek volume pricing to lower costs for restaurants.
• Reviews and analyzes bi-monthly beverage inventories from each restaurant.
• Leads in creating and maintaining a beer, cocktail, liquor & spirits program that is cohesive and appropriate for restaurant concept.
• Oversee the development of a rotating curriculum of classes that will be taught at multiple levels for staff by the restaurant teams.
• Participate in PR and marketing as appropriate and under direction of the PR and Marketing team. Represent 50 Eggs Hospitality at liquor/spirits industry events held at the restaurant and within the industry community as approved by the Beverage Director.
• Represent 50 Eggs Hospitality and its restaurants at networking and industry events.
• Available to attend operations meetings.
• Available to attend restaurant weekly management meetings.
• Wholly versed with all applicable alcohol and safety regulations. Understand local or regional laws as it pertains to the sale and consumption of alcoholic beverages. Train Bartenders to ensure legal compliance.
• Oversee the training and development of bartenders to maintain effective costs based on historical cost percentages, sales and profits.
• Review COGS per budget monthly. Understand unit economics. Hold beverage staff accountable for the economics of restaurant’s beer & spirits program.
• Up to 50% travel may be required in relation to responsibilities up to, and including, new restaurant opening phase.

• Set beer, liquor & spirits program prices according to cost and budget goals.
• Implement and integrate 50 Eggs Hospitality SOPs.
• Create, or implement existing, purchasing system.
• Create, or implement existing, inventory system.
• Assist in identifying opening Bar team.
• Assist in creating opening beer, spirit and cocktail lists.
• Identify Vendors.
• Place orders according to restaurant purchasing policy.
• Generate POS buttons.
• Cost out the beer, liquors & spirits.
• Assist in training and staff education at restaurant openings.
• Work with management team on beverage service.
• Update opening team on new restaurant’s beer, liquor & spirit program progress.
• Assist, mentor and work dining room service during opening, as necessary.
• Travel for new restaurant openings for up to 4 weeks in duration.

Directly oversees all beer & spirit programs. Indirectly supervises all Bartenders related employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable State and Federal employment, safety, and alcoholic beverage related laws.

Success of the Corporate Mixologist is determined through growth of topline revenue of all beverage. Growth of topline revenue is evaluated through a predetermined period over a similar period (week over week, month over month, year over year, etc…) KPIs leading to this goal are as follows, but not limited to:

• Increase of positive social media reviews.
• Increase of number of guests served at the bar.
• Increase of beverage revenue ratio to food.
• Increase of beverage check average.
• Increase of total number of units sold within a period (cocktails, beers, wines by the glass, wines by the bottle, etc…)
• Increase of average number of units sold per guest within a period (cocktails, beers, wines by the glass, wines by the bottle, etc…)
• Execution and/or accomplishment of 30/60/90-day goals.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Minimum 4 years of beverage & mixology service and management in a formal dining environment.
• Experience in hiring/interviewing and training.
• Minimum 3-years-experience in standard general Human Resources policies and procedures.
• Able to travel up to 50% annually to 50 Eggs Hospitality restaurants.

• Minimum of 8-years-experience in the restaurant/hospitality industry.
• Must have a working knowledge of FOH management and operations.
• Must have extensive and varied beer, liquor & spirits knowledge.
• Must understand standard management and training principles and theories.
• Must understand all health, safety, and sanitation practices.
• Must have strong computer skills with working knowledge of Microsoft Excel, Outlook and Word.
• Possess basic math skills and have the ability to handle money and operate a point-of-sale system.

Ability to read and interpret general business documents. Ability to write reports and business correspondence. Ability to effectively present information and respond to questions from managers, guests, 50 Eggs Hospitality.

• Act with integrity, honesty and knowledge that promote the culture, values, and mission of 50 Eggs Hospitality.
• Ensure that all guests feel welcome and are given responsive, professional, gracious service always.
• Performs all aspects of the position with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative.
• Understand the philosophy of ownership.
• Displays consistent attention to detail and follow through of all restaurant policies.
• Represents the restaurant and 50 Eggs Hospitality professionally through effective communication, cooperation, and relationships with all business partners.
• Provide leadership for a culture and restaurant work environment based upon respect; fosters opportunities for staff to learn, grow and develop their abilities.
• Understand completely all programs, procedures, standards, specifications, guidelines, and training programs.
• Offer positive solutions to problems or issues and be a voice that is part of the decision-making team.

Includes, but is not limited to, the following duties. Additional and other duties may be assigned at any time.

• Oversee the management and control of all inventory and other assets related to the beer & spirits programs.
• Provides onsite support to the restaurants during service hours, with a minimum of 3 shifts per week, or as needed. Exact support is determined by the Beverage Director & General Manager of the restaurant.
• Responsible for working with the team on drink development, improving hospitality at the bar and lounge, conduct training classes with bartenders, lounge servers and FOH key staff. Will continue to report to the Beverage Director during these days but will work in tandem with the restaurant management on their needs. Schedule during those days on the floor will be done by both employee and the management team together ensuring the time spent is maximized
• Work 1-2 days per week, or as needed when preparing for openings or cocktail roll outs out of the corporate offices focusing on admin work.
• Responsible for opening cocktail lists at new restaurants and for cocktail refreshes at any restaurant.
• Responsible for holding, at minimum, quarterly bar meetings with all restaurants.
• Source new spirit products to be used in the restaurants, and sourcing deals. With approval from the Beverage Director, he/she will work with the GMs and Lead Bartenders to place them in the appropriate restaurants.
• Work with the Beverage Director and the development team in designing bar equipment and layout. This includes large equipment as well as bar small wares.
• Responsible for interviewing and helping staff key bar positions at all restaurants.
• Responsible for scheduling the bar team at home store (CHICA Miami)
• Responsible for beverage inventories in home store (CHICA Miami) twice a month. All inventories regardless of attendance must be spot checked.
• Perform cost analysis of all beer & cocktail lists.
• Oversee and maintain systems for managing beer & spirits at budgeted costs.
• Oversee system that maintain beer & spirits inventories at budgeted amounts.
• Continued market analysis to keep pricing current with competitive marketplace.
• Seek volume pricing to lower costs for restaurants.
• Reviews and analyzes bi-monthly beverage inventories from each restaurant.
• Leads in creating and maintaining a beer, cocktail, liquor & spirits program that is cohesive and appropriate for restaurant concept.
• Oversee the development of a rotating curriculum of classes that will be taught at multiple levels for staff by the restaurant teams.
• Participate in PR and marketing as appropriate and under direction of the PR and Marketing team. Represent 50 Eggs Hospitality at liquor/spirits industry events held at the restaurant and within the industry community as approved by the Beverage Director.
• Represent 50 Eggs Hospitality and its restaurants at networking and industry events.
• Available to attend operations meetings.
• Available to attend restaurant weekly management meetings.
• Wholly versed with all applicable alcohol and safety regulations. Understand local or regional laws as it pertains to the sale and consumption of alcoholic beverages. Train Bartenders to ensure legal compliance.
• Oversee the training and development of bartenders to maintain effective costs based on historical cost percentages, sales and profits.
• Review COGS per budget monthly. Understand unit economics. Hold beverage staff accountable for the economics of restaurant’s beer & spirits program.
• Up to 50% travel may be required in relation to responsibilities up to, and including, new restaurant opening phase.

• Set beer, liquor & spirits program prices according to cost and budget goals.
• Implement and integrate 50 Eggs Hospitality SOPs.
• Create, or implement existing, purchasing system.
• Create, or implement existing, inventory system.
• Assist in identifying opening Bar team.
• Assist in creating opening beer, spirit and cocktail lists.
• Identify Vendors.
• Place orders according to restaurant purchasing policy.
• Generate POS buttons.
• Cost out the beer, liquors & spirits.
• Assist in training and staff education at restaurant openings.
• Work with management team on beverage service.
• Update opening team on new restaurant’s beer, liquor & spirit program progress.
• Assist, mentor and work dining room service during opening, as necessary.
• Travel for new restaurant openings for up to 4 weeks in duration.

Directly oversees all beer & spirit programs. Indirectly supervises all Bartenders related employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable State and Federal employment, safety, and alcoholic beverage related laws.

Success of the Corporate Mixologist is determined through growth of topline revenue of all beverage. Growth of topline revenue is evaluated through a predetermined period over a similar period (week over week, month over month, year over year, etc…) KPIs leading to this goal are as follows, but not limited to:

• Increase of positive social media reviews.
• Increase of number of guests served at the bar.
• Increase of beverage revenue ratio to food.
• Increase of beverage check average.
• Increase of total number of units sold within a period (cocktails, beers, wines by the glass, wines by the bottle, etc…)
• Increase of average number of units sold per guest within a period (cocktails, beers, wines by the glass, wines by the bottle, etc…)
• Execution and/or accomplishment of 30/60/90-day goals.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Minimum 4 years of beverage & mixology service and management in a formal dining environment.
• Experience in hiring/interviewing and training.
• Minimum 3-years-experience in standard general Human Resources policies and procedures.
• Able to travel up to 50% annually to 50 Eggs Hospitality restaurants.

• Minimum of 8-years-experience in the restaurant/hospitality industry.
• Must have a working knowledge of FOH management and operations.
• Must have extensive and varied beer, liquor & spirits knowledge.
• Must understand standard management and training principles and theories.
• Must understand all health, safety, and sanitation practices.
• Must have strong computer skills with working knowledge of Microsoft Excel, Outlook and Word.
• Possess basic math skills and have the ability to handle money and operate a point-of-sale system.

Ability to read and interpret general business documents. Ability to write reports and business correspondence. Ability to effectively present information and respond to questions from managers, guests, 50 Eggs Hospitality.