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Form of workJob Description
Twelvemonth is a 300 seat destination Restaurant, Lounge and Bakery located in Burlingame California.
At Twelvemonth, our approach begins with passion and respect for people and the planet. Everyone can play a part in imagining a healthier, more sustainable world. Our role is to bring people together with delicious, plant-based food. Our passion and respect have driven us to craft a culinary destination to suit every occasion: from your morning coffee to a happy hour beer at the bar to an eight-course tasting menu. We source from local farmers, champion waste reduction, and push the boundaries of vegetable-first creativity.
Twelvemonth exists to foster genuine connections. It’s a place where we share compelling stories and aim to build a better future together—one that works in closer, tastier harmony with the environment.
The Beverage Manager has the overall responsibility for the daily operations of the bar department. The Beverage Manager has management responsibilities pertaining, but not limited to, recruitment and hiring, team management, adherence to the restaurant service model, creation and maintenance of the bar program’s menus, inventory, and the bar department's financial performance.
Duties & Responsibilities:
- Create a beverage program in partnership with our Chef de Cuisine that focuses on strong food pairings and creative ingredient usage in the restaurant and spirit-forward seasonality in the bar and lounge. Leverage ingredients and by-products from the kitchen to create ferments and preservatives suitable for display at the bar and lounge.
- Design, implement and coordinate a consistent beer, wine and liquor training program (service and education) for all front of house service members.
- Work on the floor in the role of Sommelier
- Hire all bar staff
- Create a culture where we seek out and embrace simple, elegant, efficient, and impactful ways to improve our craft with fun and mutual respect.
- Manage staff to a high standard. Give timely feedback to staff and be receptive to and available for feedback from staff to improve operations.
- Controls profit and loss by adhering to the company budget and managing the bar departments labor and cost of goods.
Qualifications:
- A minimum of 2 years in a restaurant Beverage/Bar Manager position.
- An extensive knowledge base of spirits, beers, wines and non-alcoholic beverages.
- Not required, but ideally experience in opening a restaurant.
- Must be able to communicate clearly with managers, kitchen and dining room personnel.
- Excellent customer service skills.
- Strong Understanding of POS and inventory systems
- Displays a joy for hospitality and team leadership.
- Be able to reach, bend, stoop and frequently lift up to 50 pounds.
- Be able to work in a standing position for long periods of time (up to 8 hours).
