Restaurant Beverage Manager

Ema•Chicago, IL

20d•Onsite

About The Position

Ema, a Mediterranean restaurant in Chicago’s River North, is hiring a Restaurant Beverage Manager. The role assists the Senior Bar Manager/Sommelier with the cocktail, beer, and wine program while leading daily restaurant operations. The manager supports financial goals, contributes to beverage menu changes, and helps create an exceptional experience for guests and employees. The position may involve working at multiple sites and a variety of days and shifts.

Requirements

At least 2 years of restaurant management experience.
Skill in developing rapport with guests.
Skill in leading teams.
Ability to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 pounds.
Ability to work a variety of days and shifts, including early mornings, late nights, and weekends, at multiple sites, with or without overnight travel, as needed.

Responsibilities

Manage beverage inventories, cost-outs, and pricing updates, and take a lead role in beverage menu changes.
Manage beer, liquor, and wine vendor relationships and work closely with the Senior Bar Manager and Sommelier.
Lead pre-shift meetings and participate in line, temperature, and cooler checks.
Oversee closing manager duties, including counting down the safe, reviewing labor sheets, and preparing the nightly numbers email.
Organize, run, and supervise efficient daily opening and closing shifts.
Provide guidance and leadership to hourly and management teams while fostering the company’s Culture of Caring.
Respond promptly and effectively to guest and employee needs and feedback.
Assist the General Manager with managing costs, driving sales, and growing the business in support of financial goals.
Partner with the General Manager and management team to interview, hire, onboard, train, supervise, and develop BOH employees and teams as needed.
Perform regular and ad hoc inventories of food, beverage, and restaurant supplies; track high-cost items; place orders; and accept and inspect deliveries.
Model and promote teamwork across all teams.
Use tact and good judgment when handling challenges involving guests, vendors, and employees, responding with patience and courtesy.