Beverage Manager, Longleaf Restaurant

About the Atlanta Botanical Garden

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.

Position Summary

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.

Key Responsibilities

• 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

Problem Solving - Identifies and resolves problems time efficiently; Gathers and analyzes information; Develops solutions; Uses reason

Oral Communication - Speaks clearly and persuasively; Listens and gets clarification when necessary; Responds informatively to questions

Written Communication - Writes clearly and concisely; Edits work; Presents numerical data effectively; Able to read and interpret written information

Cost Consciousness - Works within approved budget; Develops and implements cost saving measures; Conserves company resources