Objective/Purpose of the Position
The Beverage Manager-Sommelier supports the General Manager in leading daily front-of-house
operations, guest experience, staff performance, and compliance for a fast-paced, elevated California
bistro. This position helps drive service standards, responsible alcohol service, and a positive team culture.
This position works closely with the General Manager and Director of Operations to ensure operational
excellence, financial performance, and compliance with company policies and California regulations.
Tasks/Responsibilities – not limited to
Operations & Leadership
• Drive wine revenue, train the team on wine knowledge, food pairing and salesmanship
Responsible for beverage and wine inventory weekly
Responsible for ordering
Work along the bar lead to develop cocktails and ensure excellence behind the bar
Oversee front-of-house operations during shifts, ensuring smooth and efficient service.
• Recruit, train, schedule, and supervise FOH staff in compliance with California wage and hour laws.
• Ensure accurate timekeeping and that non-exempt staff receive required meal and rest breaks.
• Provide coaching, performance feedback, and documentation in partnership with the General Manager.
Guest Experience
• Maintain a visible floor presence to ensure a high level of guest satisfaction with minimal office time
during service
• Resolve guest concerns promptly and professionally, escalating when necessary.
• Uphold service standards and the elevated bistro experience. Responsible Beverage Service
• Ensure all alcohol service complies with California ABC laws and Responsible Beverage Service (RBS)
requirements.
• Confirm staff maintain valid RBS certification and follow ID verification procedures.
• Manage situations involving intoxicated guests and document incidents.
Financial & Administrative
• Support cash handling, POS management, daily reporting, and labor cost control.
• Ordering, inventory, and vendor coordination for the front of house.
Compliance & Safety
• Ensure compliance with California labor laws, health codes, and Cal/OSHA safety standards.
• Report and document incidents, injuries, and unsafe conditions.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to
successfully perform the essential functions of this job. Reasonable accommodations may be made to enable
individuals with disabilities to perform essential functions.
• Ability to stand and walk for extended periods, often for the duration of a shift.
• Ability to lift and carry moderate loads (typically up to 35 pounds), such as trays, glass racks, and supplies.
• Ability to bend, reach, and move quickly in a fast-paced environment.
• Frequent interaction with guests and staff, including clear verbal communication.
Preferred Experience/Minimum Qualifications
• California Food Handler Card required, or must be obtained within 30 days of hire.
• California Responsible Beverage Service (RBS) Certification required within 60 days of hire.
• ServSafe Manager Certification preferred, or obtained within 30 days of hire.
• Minimum of 3 years of hospitality or restaurant experience, including supervisory or management
responsibility.
• Strong knowledge of California labor laws, wage and hour requirements, and responsible alcohol service.
• Good knowledge of California wine and craft cocktails preferred.
• Proficiency with POS systems, scheduling software, and Microsoft Office.
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