Beverage Manager, Longleaf Restaurant

Atlanta Botanical Garden Inc•Atlanta, GA

3d•Onsite

About The Position

The Atlanta Botanical Garden is a world-class cultural destination dedicated to connecting people with plants and nature. The Longleaf Restaurant extends this mission through an exceptional culinary experience rooted in sustainability, freshness, and Southern hospitality. The Beverage Manager oversees all aspects of the restaurant drink program, focusing on menu development, inventory control, vendor relationships, and staff training to maximize profitability. Key duties include curating wine, beer, and cocktail lists, managing COGS (Cost of Goods Sold), and ensuring compliance with safety and liquor laws. The Beverage Manager is required to regularly work nights, weekends and holidays. The average shift is 8 - 10 hours.

Requirements

Liquor, wine and beverage knowledge and experience
recipe costing
ordering, inventory maintenance
Assist chef with wine pairings and specialty cocktails when needed
farm to table, local food chain knowledge and interest
work with bartenders for seasonal beverage selections
Quality - Demonstrates accuracy and thoroughness; Applies feedback to improve performance; Monitors own work to ensure quality
Leadership - Exhibits confidence in self; effectively influences actions and opinions of others; Gives recognition when appropriate
Listening to and managing People - Includes staff in decision-making processes; Accessible to staff; Provides regular feedback; Develops subordinates' skills and encourages growth; Improves processes, products and services
Planning/organizing - Prioritizes and plans work activities; uses time efficiently; plans for additional resources; sets goals and objectives; organizes or schedules other people and their tasks
Teaching/Training - Clearly explains concepts; Varies presentation style to satisfy different learning needs
Experience in a similar role in an Upscale Casual or Fine Dining Restaurant
2+ years of hospitality management experience
Working knowledge of Microsoft Word, Excel, Open Table, Google Mail
POS back-office experience, Spot On preferred
Occasionally required to sit
Required to walk often and stand for long periods of time
Required to use hands to hold, carry, handle or feel
Required to reach with hands and arms
Required to talk and hear
Occasionally required to bend, lift or climb
Often required to lift moderate weights (25-40 pounds)
Finger dexterity required
Hand coordination required
Specific vision abilities required for this job include: close vision, distance vision, ability to adjust or focus

Responsibilities

Leads all aspects of restaurant operations in tandem with, or in the absence of, the General Manager by leading the team in an open, positive and approachable manner
Under the direction of the General Manager, assists with supervisory duties, such as hiring, training, developing, evaluating, and disciplinary counseling of all on-site employees
Assists the General Manager in working with the hosts and sales coordinator
Ensures staff is upholding leadership behaviors, core values and adhering to strategic and operational priorities
Sharing inspiration and ideas with staff
Ensures personnel issues are carried out in accordance with established company policies and procedures
Aides in developing and guiding an integral team that effectively sells the quality and professionalism of the restaurant
Monitors guest satisfaction by evaluating, and auditing food, beverage, and service offerings, initiating improvements, building relationships with patrons
Ensures that staff is implementing excellent service, hospitality, food and beverage
Reviews and approves the planning, implementation and success of lunch service, nightly service, and weekly brunch service
Solicits and reacts appropriately to positive and negative feedback from guests
Oversees weekly ordering, receiving, re-stocking and coding of invoices as directed
Assists in supervision and enforcement of cleanliness and organization of bars, wine cabinets, sales floor and inventories
Understands and complies with state and federal law and standards related to food and beverage service
Maintains SERV Safe and TIPS certifications
Attends management and leadership meetings and education training when scheduled
Problem Solving - Identifies and resolves problems time efficiently; Gathers and analyzes information; Develops solutions; Uses reason
Oral Communication - Speaks clearly and persuasively; Listens and gets clarification when necessary; Responds informatively to questions
Written Communication - Writes clearly and concisely; Edits work; Presents numerical data effectively; Able to read and interpret written information
Cost Consciousness - Works within approved budget; Develops and implements cost saving measures; Conserves company resources