Beverage Service Manager Job

Jacobs & Co. Steakhouse is seeking an experienced Beverage Service Manager to oversee and elevate the restaurant’s premium wine and beverage operations within a luxury fine-dining environment. The successful candidate will lead beverage program operations, manage wine procurement and inventory, supervise beverage service staff, and contribute to delivering an exceptional guest dining experience.

Main Duties
Evaluate and coordinate daily beverage and wine service operations within a high-end fine-dining environment
Plan and organize beverage service activities and ensure efficient operational flow during service periods
Develop and maintain wine and beverage inventory systems, including cellar organization, stock rotation, and storage condition monitoring
Manage procurement and ordering of premium wines, specialty beverages, and wine service equipment, including wine glassware and cellar supplies
Negotiate purchasing arrangements and maintain relationships with wineries, importers, distributors, and beverage suppliers
Monitor beverage costs, product usage, inventory levels, and profitability targets
Train, mentor, and monitor staff performance related to wine knowledge, beverage presentation, and fine-dining service standards
Recruit and assist in scheduling beverage and service staff as required
Conduct staff performance reviews and support ongoing staff development initiatives
Collaborate with culinary and management teams to develop wine pairing recommendations and enhance guest dining experiences
Ensure compliance with provincial liquor legislation, responsible alcohol service requirements, and health and safety regulations
Address customer inquiries, concerns, and service issues professionally and efficiently
Support private dining events, specialty wine tastings, and premium hospitality experiences

Requirements
Completion of secondary school is required
Minimum 2–3 years of experience in restaurant, hospitality, beverage, or fine-dining operations is required
Previous supervisory or management experience in a restaurant or hospitality environment is required
Knowledge of wines, wine service standards, and food pairings is required
Experience with inventory management, supplier coordination, and beverage purchasing is required
Strong customer service, leadership, and communication skills
Ability to work in a fast-paced fine-dining environment
WSET, sommelier, or hospitality-related certifications are considered an asset

Benefits
Extended health benefits

Hours: 32 to 44 per week
Salary:$36 per hour

Please reply to these questions:
Are you authorized to work in Canada?
Are you available to start on the date listed in the job posting?
Are you willing to relocate for this position?
Do you have experience working in this field?
Do you live near the job location?

We welcome all applicants to share their resumes at: [email protected]