Maple & Ash New York - Beverage Manager

MAPLE HOSPITALITY GROUP•New York, NY

5d•$100,000 - $110,000•Onsite

About The Position

The Beverage Manager (Sommelier) leads the wine and bar programs while serving as an active, high-visibility presence on the dining room floor. The role combines wine curation, beverage administration, and guest-facing floor service, including tableside wine service and floor management. The position reports to the General Manager, with dotted-line reporting to the Beverage Director and Director of Operations. The Beverage Manager oversees ordering and supplier relationships for the wine and bar programs, helps design wine offerings, supports wine pairings for private events, and owns beverage sales, cost of goods sold, budgets, inventory, and key performance reporting. The role maintains beverage systems and documentation, leads and schedules bar and sommelier teams, and delivers staff education and service recaps. During core service shifts, typically three to four nights per week, the Beverage Manager engages guests, makes wine recommendations, opens bottles, manages the dining room atmosphere, and partners with the chef team to audit food and beverage quality. The role also supports revenue and cost control, refines operating procedures, recruits and trains service staff, and enforces sanitation, health, and safety standards.

Requirements

Certified Sommelier credentials or equivalent demonstrated wine expertise.
High-volume restaurant management experience.
Deep knowledge of global wine regions, producers, spirits, and beverage pairing strategies.
Strong written and verbal communication skills and a passion for guest engagement and floor service.
A polished, professional, and energetic approach to floor management.
Proficiency in MS Office, POS systems (Micros), and inventory management platforms.
Ability to stay current with industry trends, press publications, and competitive offerings.
Ability to move about freely and stand and/or walk for extended periods during floor service.
Ability to sit for administrative tasks.
Ability to lift up to 25 lbs, such as wine cases or beverage crates.
Ability to maintain a clean, professional appearance appropriate for fine dining floor service.

Responsibilities

Oversee ordering for bar and wine programs, cultivate supplier and distributor relationships, and conduct tasting appointments.
Collaborate with the Director of Wine & Beverage Operations to design wine offerings.
Attend BEO meetings and consult with guests on wine pairings for private events.
Manage beverage sales and cost of goods sold, maintain bar and wine depleting budgets, reconcile weekly KPI reports, and conduct and reconcile full bar and wine inventories.
Maintain POS/Micros, inventory templates, NV/NW sheets, wine journals, and wine and bar masters; coordinate reprinting for NVs, 86s, and new wine lists.
Lead, schedule, and mentor bar and sommelier teams.
Conduct monthly wine and liquor trainings and facilitate yearly cocktail roll-outs.
Communicate menu updates to staff through Discord or other communication channels.
Prepare and distribute regular service recaps to management and leadership.
Maintain a visible, active presence on the dining room floor during core service shifts, typically three to four nights per week.
Engage directly with guests by opening bottles and offering tableside wine recommendations.
Communicate professionally with guests, respond promptly to feedback, and build long-term guest relationships.
Manage the floor atmosphere, including lighting, sound, and temperature, and collaborate with the chef team to audit food and beverage quality during service.
Work with management and accounting to drive revenue, control costs, and refine standard operating procedures.
Recruit, onboard, and train hourly service staff, developing product knowledge and alignment with company culture.
Enforce sanitation, health, and safety standards across service and beverage areas.