Restaurant Manager

Job OverviewPlan, manage, and oversee the beverage program across all food and beverage outlets and B&C to ensure thoughtful hospitality, consistent execution, and strong financial performance. The Beverage Manager is responsible for beverage strategy, product curation, education, and program standards while remaining visible and engaged during service. This role partners closely with restaurant leadership to deliver elevated guest experiences through beverage. They are an ambassador of happiness and hospitality for all guests and associates.ResponsibilitiesShowcase an inherent desire to take care of others. Own and manage the beverage program across outlets, including product selection, menu development, standards, and execution. Partner with leadership and corporate beverage resources to develop programming that reflects brand standards, seasonality, and guest preferences. Lead beverage education and ongoing training for associates, ensuring confidence, accuracy, and consistency in service. Monitor beverage execution during service and provide in-the-moment coaching and feedback. Manage ordering, inventory, and cost controls in alignment with company expectations and financial goals. Analyze beverage performance and trends to inform menu updates and purchasing decisions. Support recruiting, onboarding, scheduling, and development of beverage-focused associates. Ensure compliance with all alcohol service laws, safety standards, and company policies. Collaborate with marketing and operations teams on beverage-driven activations, events, and promotions that enhance the guest experience. Respond promptly and professionally to guest feedback related to beverage offerings or service. Support service execution during peak periods with urgency and teamwork. Maintains a friendly, cheerful, and courteous demeanor at all times. Exhibits a kind, welcoming, detail-oriented approach with a strong sense of urgency.OTHER RESPONSIBILITIES All other duties as assigned, requested or deemed necessary by management.SUPERVISORY DUTIES 5 50 associates (varies by property, outlet size, and season)BEHAVIORAL FOCUSAt Sage Restaurant Concepts, how we work matters just as much as what we do. We are guided by a shared purpose to enrich lives, one experience at a time, and a vision to redefine how the world experiences hospitality.Associates are expected to embody our values in every interaction: Serve with Purpose by leading with care, intention, and heart in every beverage experience. Always Grow by continually expanding beverage knowledge, refining programs, and developing others. Give with Heart by supporting fellow associates, building meaningful connections, and elevating the guest experience. Earn Trust by acting with integrity, accountability, and consistency in all responsibilities.All associates play an essential role in creating welcoming, inclusive environments where kindness, hospitality, and excellence are felt by guests and teams alike.QualificationsEducation/Formal Training High school diploma or equivalent required; post-secondary hospitality or beverage certifications preferred.Qualifications Minimum one year of restaurant management experience. Minimum one year of experience managing a beverage program. Must meet state and federal minimum age requirements for serving alcohol.Knowledge/Skills Knowledge of hospitality principles and bar operations. Knowledge of beer, wine, and spirits, including menu development and cost management. Beverage certifications (beer, wine, or spirits) preferred. Ability to communicate effectively with guests, associates, and leadership, both verbally and in writing. Ability to read and interpret schedules, instructions, and operational/financial documents. Manual coordination to handle bar equipment, tools, and trays.Physical DemandsThe physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to lift, push, pull, and carry up to 50 lbs., including beverage cases, trays, and bar equipment. Frequent bending, reaching, and handling throughout the shift. Mobility full range of mobility with ability to travel up to 300 feet on a regular basis during the shift. Continuous standing and walking throughout service. Ability to hear and respond to guests, staff, and operational needs in a noisy environment. Ability to perform multiple tasks simultaneously and maintain organization under pressure. Ability to use tact and professionalism when handling guest service issues, including stressful or emotional situations.Environment Physically demanding role requiring prolonged standing, walking, lifting, and carrying in indoor bar and restaurant environments.This position description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the associated with the position. May perform other duties as assigned.