The Chef Agency
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BENEFITS – WHY JOIN THE TEAM:
- Pension Plan – 100% company-funded retirement plan with full vesting after 3 years
- 401k with a generous match – full vesting immediately
- Achievable and generous quarterly bonus plans
- Flexible schedule with 5 day work week
- Opportunities for rapid career growth and advancement
- Half price for off-duty dining with 3 guests at all our restaurants.
- Complimentary Shift Dining
- Parking Benefits
- Best in class Health plan with Medical, Dental, Vision, Life, and Accident Insurance, Long Term Disability, Telemedicine, Wellness Coach, and reduced rates on acupuncture, massage therapy, fitness memberships, and more
- Paid Time Off & Sick Pay
- Paid Medical/Family Leave up to 8 weeks based on jurisdiction
- Jury Leave, Time Off to Vote, and School Activities Leave for DC restaurants only
- Charity Donation Matching Program of up to $4,000 per calendar year
- Assistance Fund for employees in need
- Best-in-class classroom & on-premises training program
- Tuition and Beverage Education Reimbursement
- Annual Flu Shots
QUALIFICATIONS OF A BEVERAGE MANAGER
- A sense of humor and the ability to persuade
- Hardworking, attentive, and hospitality- oriented with a desire to excel and maintain the highest level of service
- 3-5 years’ experience in a high-volume or fine dining restaurant
- Great verbal and written communication skills
- A passion for service and making people happy
- Disciplined and firm about standards of performance, yet fair and personable in developing employees
- Wine certification preferred (Court of Master Sommelier Certified or WSET Level 2)
- Ability to lift over 50 lbs
RESPONSIBILITIES OF A BEVERAGE MANAGER
- Interview, hire, train, schedule and develop front of the house (FOH) employees
- Building and managing a profitable beverage program including cocktail development, wine list management, and beer programming
- Weekly beverage ordering for restaurant, events, and concert venue and organization of beverage storage areas
- Conducting monthly inventory
- Weekly staff education and training
- Guide the service team towards constant improvement
- Help our chefs ensure quality in every plate and ensure they are building menus that speak to our clientele
- Work the floor and the shift while balancing the needs of guests and employees
- Establish real connections with our guests
- Inspire the team at daily classes
- Direct employees in safety and health prevention measures.
- Take responsibility for the leadership of specific departments
- Perform all required administrative functions