Beverage Manager, Longleaf Restaurant

Description

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. 

• →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

• Liquor, wine and beverage 
• 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

• 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

The above job duties and responsibilities describe the general nature and level of work for employees in this position, but this is not intended as an exclusive or all-inclusive inventory of all duties required of employees in this job.

• Conservation: We value natural resources and ecosystems, making choices with the long-term sustainability of our planet in mind
• Excellence: We hold ourselves to high standards and expect commitment from each other to contribute to a positive image and reputation for the Garden
• Inspiration: We inspire through the creation of an environment that supports imagination and expression of beauty, providing joy, delight, and a deeper appreciation of plants for everyone
• Integrity: We demonstrate honesty, transparency, accountability, trustworthiness, and ethical behavior, exercising good judgment in our actions and communication
• Respect: We value the diversity of our coworkers, volunteers, and guests, holding each other in the highest regard