Area Head of Bars & Beverage - New York

At Soho House, the Area Head of Bars and Beverage must have proven professional restaurant experience as well as the ability to maintain Soho House standards of quality and exceed member expectations. They are responsible for the alcoholic and non alcoholic beverage program and management of all bar operations for their region.

A successful Area Head of Bars and Beverage is accountable for driving growth and innovation to generate sales and increase brand awareness through strategy, menu development, community outreach, marketing initiatives, industry analysis and keeping current on all modern trends. While also establishing a rapport with members, guests, vendors, management and corporate employees to assist with special projects, promoting new ideas, and overall, being an ambassador for Soho House’s bar / beverage program.

• →Maintaining presence on the floor during peak business levels and enforce effective and efficient operating standards while also being flexible to change and fostering positive implementation and ability to move from one task to another without loss of composure.
• →Provide constructive feedback, coaching and training to managerial and non-managerial staff on member/guest relations and take a primary role regarding the assessment and delivery on all trainings.
• →Responsible implementation of service standards, purchasing, labor, review and member/guest experience across all beverage operations.
• →Demonstrates the fundamentals of showmanship and be knowledgeable in beer, wine, all spirits, non alcoholic program, coffee, and tea.
• →Lead effective and efficient team of beverage staff that serve consistent menu options while paying close attention to cost and time management.
• →Metric driven to track and analyze revenue and P&L of wine and spirit revenue trends.
• →Regularly collaborate with the marketing/communications department to develop strategies marketing initiatives to promote the beverage program.
• →Create signature craft cocktails using creative ingredients, fresh herbs and other embellishments by partnering with local vendors and national partners.
• →Lead, review and verify weekly and monthly liquor and wine inventory and purchase all liquor, wine, and bar supplies. Ensure that inventory management is accurate and it is consistent at all locations.
• →Effectively manage and promote the curation of rememberable experiences through quality member / guest experiences and the beverages made to order.
• →Spearhead all beverage related projects to generate sales revenue growth, controlling costs, protecting and increasing profitability, service standards and quality levels for the beverage department.
• →Meet or exceed budgets for beverage costs.
• →Thoroughly train, educate and develop staff in beverage operations to ensure consistency of product and service to Soho Houst standards.
• →Partner with the Culinary team, VP of Operations/Regional General Manager, for seasonal changes and menu refresh.
• →Process all members, guests as well as staff disputes and claims in a timely manner and communicate quickly to ensure everyone understands next steps and how to proceed.
• →Ensure all systems are kept up to the date with accurate information and the Soho House standards are met from local and regional compliance as well as health and safety.
• →Will be assigned special projects from time to time by VP of Operations/Regional General Manager.
• →Performs other duties as assigned by supervisor/manager.

• Minimum of 5+ years of equivalent work experience (3+ years Managing/Supervisory capacity) overseeing beverage sales, guest experience, menu implementation
• Influencer and experienced leader in training and developing a fun, elevated and approachable environment
• OpenTable, Salesforce, Micros (or similar POS) and Opera experience is preferred
• Problem solving skills and bring conflict resolution to any anticipated or current matter
• Detail oriented, articulate and ability to multi-task in a high-volume and demanding work environment
• Strong communication skills and ability to understand and follow written and verbal instructions
• Current certificates: Servsafe, Food Safety Handler, and Training for Intervention Procedures (TIPS)
• Strong financial and computer skills; has experience working with and understanding of P&L’s.
• Proficiency with Microsoft Office Suite
• Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed and maintain poised and approachable during high-pressure circumstances
• Extensive craft cocktail and spirit knowledge and passion necessary.

• Must be able to seize, grasp, turn and hold objects with hands.
• Must be able to work on your feet for at least 10 hours.
• Fast paced movements occasionally required to go from one part of the club to others.
• Must be able to understand and communicate clearly with guests, members, and coworkers.
• Must be able to reach and handle the computer, keyboard, and desktop items.
• Occasionally kneel, bend, crouch and climb as required.
• Must be able to move, pull, carry or lift of up to 50 pounds on occasion and 35 pounds regularly
• Occasional environmental exposures to cold, heat, and water.
• Occasionally kneel, bend, crouch and climb as required