Maple & Ash New York - Beverage Manager

Maple Hospitality Group•New York, NY

About The Position

The Beverage Manager (Sommelier) leads Maple & Ash New York’s wine and bar programs while maintaining an active, high-visibility presence on the dining room floor. The role combines wine curation, beverage administration, team leadership, and guest-facing 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 manager oversees ordering, supplier relationships, beverage budgets, sales and cost of goods, inventory, documentation, and operational systems for both bar and wine programs. Working with beverage leadership, the manager develops wine offerings and supports private-event pairings. The role also leads and develops bar and sommelier teams through scheduling, mentoring, training, and service communication. During service, the manager engages guests, makes wine recommendations, addresses feedback, monitors the dining-room atmosphere, and works with the chef team to audit food and beverage quality. The role collaborates with management and accounting on revenue, cost control, and standard operating procedures; recruits and trains hourly 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.
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.
Must present a clean, professional appearance appropriate for fine-dining floor service.

Responsibilities

Oversee ordering for bar and wine programs, maintain 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, maintain bar and wine depleting budgets, reconcile weekly KPI reports, and complete bar and wine inventory counts and reconciliations.
Maintain POS/Micros, inventory templates, NV/NW sheets, wine journals, and wine and 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.
Communicate menu updates to staff through Discord or other communication channels.
Prepare and distribute regular service recaps to management and leadership.
Maintain a high-visibility role on the dining-room floor during core service shifts, typically three to four nights per week.
Engage directly with guests by opening bottles, offering tableside wine recommendations, and supporting the guest experience.
Communicate warmly and professionally with guests, address feedback promptly, and build guest relationships.
Manage floor ambience, 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, building product knowledge and alignment with company culture.
Enforce sanitation, health, and safety standards across service and beverage areas.