Beverage Operations Manager

Scottsdale, AZ, USA|

Job Overview

Compensation

Salary

Range $80,000.00 - $85,000.00

Benefits

competitive salary

Health Insurance

Paid sick time

Dining Discounts

career growth and advancement opportunities

Creative freedom

Collaborative team environment

Job Description

The Maggiore Group is a prominent hospitality group based in Arizona, known for its dedication to delivering exceptional dining and beverage experiences across its diverse restaurant concepts. With a commitment to quality, innovation, and guest satisfaction, the Maggiore Group combines creativity with operational excellence to lead in the competitive restaurant industry. Employing a team of passionate professionals, the group fosters a collaborative and high-energy work environment where staff are encouraged to grow and contribute to the company’s ongoing success. As one of Arizona's leading hospitality groups, Maggiore Group values creative freedom and focuses on delivering memorable culinary and service experiences to every guest.

The Beverage Operations Manager role within the Maggiore Group offers an exciting and dynamic opportunity for an experienced hospitality professional who thrives in a fast-paced environment and has a passion for beverage program development. This role is operationally driven and requires a balance between innovation and management, overseeing the beverage programs across multiple restaurant locations. The ideal candidate will be responsible for crafting innovative seasonal cocktails, mocktails, and specialty beverage menus, ensuring all drink presentations and recipes align with the high standards of the group. Beyond creativity, this position involves managing beverage cost controls, staff training, operational standards, and supplier partnerships to maximize profitability and enhance overall guest satisfaction.

In this role, the Beverage Operations Manager will lead bar teams by example during shifts, develop and update training manuals and operational checklists, and collaborate closely with restaurant leadership to maintain facility and equipment standards. This position requires a strong understanding of beverage purchasing, inventory management, sanitation, safety practices, and cost analysis. The individual will work intimately with vendors and internal teams to select spirits, wines, beers, and mixers that meet quality standards and par levels, while also contributing to the broader 4-walls restaurant operations.

The Maggiore Group offers a competitive salary and attractive benefits including health insurance, paid sick time, dining discounts, and robust opportunities for career growth and advancement. The company promotes a culture of continuous improvement and fosters an environment where creative freedom in developing and refining beverage programs is valued. For hospitality professionals eager to build effective beverage systems that drive quality, efficiency, and profitability, while inspiring teams to deliver outstanding guest experiences, this position provides a unique platform for leadership and professional development.

Job Requirements

5-7 years bartending experience required
1-3 years restaurant management experience required
Proven experience developing successful beverage programs and general restaurant operations
Strong understanding of beverage purchasing, inventory management, storage, and sanitation practices
Experience controlling COGS, variable labor, guest retention and general operations
Knowledge of recipe costing, pricing strategies, and profitability analysis
ServSafe Certification required
Thorough knowledge of restaurant safety and sanitation standards
Strong leadership, coaching, and communication skills
Highly organized with exceptional attention to detail
Self-motivated with strong problem-solving abilities
Passion for creating unique, memorable staff experiences while maintaining operational excellence
Ability to inspire teams and deliver outstanding guest experiences across multiple locations

Job Qualifications

5-7 years of bartending experience
1-3 years restaurant management experience
Proven experience developing successful beverage programs and general restaurant operations
Strong understanding of beverage purchasing, inventory management, storage, and sanitation practices
Experience controlling COGS, variable labor, guest retention and general operations
Knowledge of recipe costing, pricing strategies, and profitability analysis
ServSafe Certification
Thorough knowledge of restaurant safety and sanitation standards
Strong leadership, coaching, and communication skills
Highly organized with exceptional attention to detail
Self-motivated with strong problem-solving abilities
Passion for creating unique, memorable staff experiences while maintaining operational excellence
Ability to inspire teams and deliver outstanding guest experiences across multiple locations

Job Duties

Develop and execute beverage programs tailored to each restaurant concept
Create innovative seasonal cocktails, mocktails, and specialty beverage menus
Develop and maintain standardized drink recipes, specifications, and costing
Analyze beverage cost of goods sold (COGS) and implement strategies to improve profitability
Select spirits, wines, beers, and mixers while establishing purchasing standards and par levels
Participate with the management team with leading successful shifts
Train, mentor, and support bartending and service teams across multiple locations
Create and maintain bar training manuals, recipes, specifications, checklists, and operational standards
Ensure all beverage recipes, presentations, garnishes, portions, and pricing meet company standards
Lead or co-lead daily shifts including staff beyond the bar
Monitor and/or participate in service well execution to improve speed, accuracy, and drink quality
Partner with vendors to ensure the highest quality products and proper food safety practices
Work closely with restaurant leadership to maintain facilities and equipment to the highest standards
Participate in interviewing and hiring all FOH staff
Drive continuous improvement through coaching, operational evaluations, and seasonal menu rollouts