Head of Bars / Group Beverage Manager

A multi-level hospitality venue in West Hollywood is currently looking for a Beverage Manager. The desired candidate should have at least three years of experience and a BA or Associate's Degree in a related field. The chosen candidate will ideally be a Certified Sommelier, however this is not required.

Duties and requirements for the position include:

• Must possess and maintain extensive knowledge of wines, beer, and spirits, appropriate glassware and service related equipment, industry standards and trends, and be able to effectively translate that knowledge to serving staff and guests as appropriate.
• Maintain wine cellar, related storage areas, equipment, and wine list in accordance with company standards.
• Ensure compliance with all laws related to wine/alcohol service.
• Responsible for ensuring appropriate control over inventory to ensure proper stock levels as well as systems and procedures to ensure security of product.
• Responsible for ensuring scheduled inventories are completed accurately and in a timely manner.
• Responsible for product ordering and rotation, while maintaining agreements and relationships with vendors.
• Responsible for glassware management/ordering.
• Train staff members on wines and wine service. Ensure accountability for wine service standards.
• Develop an innovative award level cocktail program that pairs thematically with the aesthetic of the venue and the flavors and style of the food.
• Ensure that the cocktail program has a specific and thoughtful flow in presentation and profitability
• Speed wells and batched cocktails are priced to maximum profitability,
• Consistency is based off of accurate recipes designed and curated with costed recipes attributed to our running inventory and POS base
• Proper glassware is stocked and purchased for each cocktail designed.
• Keg cocktails are conditioned and primed with sufficient quantities based on forecasted covers for the day.
• Head bartenders are capable and proficient in all cocktails designed, and are given the task of being lead during each shift, as for accountability and consistency for MOD on floor.
• Ensure that cost for all products are negotiated to their best deal, without compromising quality.
• Develop relationships with distributors to negotiate the most cost effective products.
• Value the current inventory and establish a par level with management that we are happy with and set a monthly budget for specialty items.
• Maintain beverage costs set by Management in line with local industry standards.
• Schedule and conduct bi-monthly classes related to all beverage aspects for staff.
• Cultivate and manage customers that like to enjoy premium-end wines.
• Marketing the wine program and building a database of relevant customers.
• Communicate effectively and appropriately with Management, staff, guests, and vendors at all times.
• Attend management meetings as required.
• Maintain an extensive knowledge of food menus with a clear comprehension of dietary restrictions.
• A clear comprehension and execution of financial goals set out by Botanical Hospitality Directors and GM

Please submit your resume for review. Thank you.

A multi-level hospitality venue in West Hollywood is currently looking for a Beverage Manager. The desired candidate should have at least three years of experience and a BA or Associate's Degree in a related field. The chosen candidate will ideally be a Certified Sommelier, however this is not required.

Duties and requirements for the position include:

• Must possess and maintain extensive knowledge of wines, beer, and spirits, appropriate glassware and service related equipment, industry standards and trends, and be able to effectively translate that knowledge to serving staff and guests as appropriate.
• Maintain wine cellar, related storage areas, equipment, and wine list in accordance with company standards.
• Ensure compliance with all laws related to wine/alcohol service.
• Responsible for ensuring appropriate control over inventory to ensure proper stock levels as well as systems and procedures to ensure security of product.
• Responsible for ensuring scheduled inventories are completed accurately and in a timely manner.
• Responsible for product ordering and rotation, while maintaining agreements and relationships with vendors.
• Responsible for glassware management/ordering.
• Train staff members on wines and wine service. Ensure accountability for wine service standards.
• Develop an innovative award level cocktail program that pairs thematically with the aesthetic of the venue and the flavors and style of the food.
• Ensure that the cocktail program has a specific and thoughtful flow in presentation and profitability
• Speed wells and batched cocktails are priced to maximum profitability,
• Consistency is based off of accurate recipes designed and curated with costed recipes attributed to our running inventory and POS base
• Proper glassware is stocked and purchased for each cocktail designed.
• Keg cocktails are conditioned and primed with sufficient quantities based on forecasted covers for the day.
• Head bartenders are capable and proficient in all cocktails designed, and are given the task of being lead during each shift, as for accountability and consistency for MOD on floor.
• Ensure that cost for all products are negotiated to their best deal, without compromising quality.
• Develop relationships with distributors to negotiate the most cost effective products.
• Value the current inventory and establish a par level with management that we are happy with and set a monthly budget for specialty items.
• Maintain beverage costs set by Management in line with local industry standards.
• Schedule and conduct bi-monthly classes related to all beverage aspects for staff.
• Cultivate and manage customers that like to enjoy premium-end wines.
• Marketing the wine program and building a database of relevant customers.
• Communicate effectively and appropriately with Management, staff, guests, and vendors at all times.
• Attend management meetings as required.
• Maintain an extensive knowledge of food menus with a clear comprehension of dietary restrictions.
• A clear comprehension and execution of financial goals set out by Botanical Hospitality Directors and GM

Please submit your resume for review. Thank you.