Maple & Ash New York - Beverage Manager

Join Maple Hospitality Group , where culinary excellence meets unparalleled service. Led by renowned restaurateur Jim Lasky and two-Michelin-starred Chef Danny Grant , known for his innovative approach to fine dining, we're building a team of passionate food lovers dedicated to creating iconic destinations .

We believe success hinges on impeccable food, world-class service, and one-of-a-kind dining experiences . As we expand across Chicago, Scottsdale, Dallas, Santa Barbara, Miami, Boston and New York you'll find endless opportunities for growth, travel, and continuing education .

Our culture is built on four core principles:

- Generosity: Always give more, exceed expectations.

- Excellence: Deliver exceptional work with unmatched expertise.

- Fun: Love what you do, laugh often, and enjoy the journey.

- Fail Fast: Learn from mistakes, adapt, and keep improving.

Position Summary

The Beverage Manager (Sommelier) leads the wine and bar programs while serving as an active, high-visibility presence on the floor. Reporting to the General Manager with dotted lines to the Beverage Director (BD) and Director of Operations (DO), this role combines wine curation, beverage administrative duties, and active floor service—engaging directly with guests through tableside wine service and floor management.

Reports to the General Manager (with dotted-line reporting to Beverage Director and Director of Operations)

What You Will Do

Beverage & Wine Program Management

- Ordering & Vendor Relations: Oversee ordering for both bar and wine programs; cultivate supplier and distributor relationships; conduct tasting appointments.

- Creative Curation & Events: Collaboratively design wine offerings with the Director of Wine & Beverage Operations (DWBO). Attend BEO meetings and consult with guests on wine pairings for private events.

- Financial & Inventory Control: Own beverage sales and COGS. Maintain bar and wine depleting budgets; reconcile weekly KPI reports and perform full bar and wine inventory counts and reconciliations.

- Systems & Documentation: Maintain POS/Micros, inventory templates, NV/NW sheets, wine journals, and wine/bar masters. Manage reprinting for NVs, 86s, and new wine lists.

- Team Leadership & Education: Lead, schedule, and mentor the bar and sommelier teams. Conduct monthly wine and liquor trainings and facilitate yearly cocktail roll-outs. Broadcast menu updates to staff via Discord/communication channels.

- Recaps & Communication: Prepare and distribute regular service recaps to management and leadership.

Active Beverage Service & Floor Management

- Floor Presence & Guest Engagement: Maintain a high-visibility, active role on the dining room floor during core service shifts (typically 3–4 nights per week). Directly engage guests by opening bottles, offering tableside wine recommendations, and elevating the guest experience.

- Guest Relations & Problem Resolution: Communicate warmly and professionally with guests, address feedback immediately, and build long-term guest relationships.

- Ambience & Service Auditing: Manage floor atmosphere (lighting, sound, temperature) and collaborate closely with the chef team to audit food and beverage quality during service.

- Financial & Operational SOPs: Collaborate with management and accounting to drive revenue, control costs, and refine standard operating procedures.

- Talent Development: Recruit, onboard, and train hourly service staff, fostering deep product knowledge and alignment with company culture.

- Safety & Compliance: Enforce sanitation, health, and safety standards across all service and beverage areas.

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Qualifications

What You Need to Bring to the Table

- Certified Sommelier credentials (or equivalent demonstrated wine expertise) required.

- High-volume restaurant management experience required.

- Deep knowledge of global wine regions, producers, spirits, and beverage pairing strategies.

- Strong written and verbal communication skills with a passion for guest engagement and floor service.

- Polished, professional, and energetic approach to floor management.

- Proficiency in MS Office, POS systems (Micros), and inventory management platforms.

- Ability to stay current with emerging industry trends, press publications, and competitive offerings.

Physical & Working Conditions

- Ability to move about freely, stand, and/or walk for extended periods during floor service.

- Ability to sit for administrative tasks.

- Ability to lift up to 25 lbs (e.g., wine cases, beverage crates).

- Must present a clean, professional appearance appropriate for fine dining floor service.