Head Mixologist

50 Eggs is comprised of highly-driven, passionate professionals who share a wide range of strengths and expertise. We are a family that is driven by our defined Core Values, and led by our philosophy that "We Can Eat 50 Eggs." We are committed to providing our team a space to not only do what they love but to expand our knowledge individually and cohesively to grow as a company within the various fields of restaurant hospitality.

POSITION SUMMARY:

This position will wholly oversee and direct all aspects of the beer, liquor & cocktail Programs for all 50 Eggs Hospitality Restaurants. Responsible for coordinating the planning, organization, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, communication, awareness, guest service & satisfaction, food & beverage quality and sanitation.

ESSENTIAL JOB FUNCTIONS

Includes, but is not limited to, the following duties. Additional and other duties may be assigned at any time.

• Oversee the management and control of all inventory and other assets related to the beer & spirits programs.
• Provides onsite support to the restaurants during service hours, with a minimum of 3 to 4 shifts per week, or as needed. Exact support is determined by the Beverage Director & General Manager of the restaurant.
• Responsible for working with the team on drink development, improving hospitality at the bar and lounge, conduct training classes with bartenders, lounge servers and FOH key staff. Will continue to report to the Beverage Director during these days but will work in tandem with the restaurant management on their needs. Schedule during those days on the floor will be done by both employee and the management team together ensuring the time spent is maximized.
• Work 1-2 days per week, or as needed when preparing for openings or cocktail roll outs out of the corporate offices focusing on admin work.
• Responsible for opening cocktail lists at new restaurants and for cocktail refreshes at any restaurant.
• Responsible for holding, at minimum, quarterly bar meetings with all restaurants.
• Source new spirit products to be used in the restaurants, and sourcing deals. With approval from the Beverage Director, he/she will work with the GMs and Lead Bartenders to place them in the appropriate restaurants.
• Work with the Beverage Director and the development team in designing bar equipment and layout. This includes large equipment as well as bar small wares.
• Responsible for interviewing and helping staff key bar positions at all restaurants.
• May be required to participate in restaurant inventories at a minimum of 2 per quarter. All inventories regardless of attendance must be spot checked.
• Perform cost analysis of all beer & cocktail lists.
• Oversee and maintain systems for managing beer & spirits at budgeted costs.
• Oversee system that maintain beer & spirits inventories at budgeted amounts.
• Continued market analysis to keep pricing current with competitive marketplace.
• Reviews and analyzes bi-monthly beverage inventories from each restaurant.
• Leads in creating and maintaining a beer, cocktail, liquor & spirits program that is cohesive and appropriate for restaurant concept.
• Oversee the development of a rotating curriculum of classes that will be taught at multiple levels for staff by the restaurant teams.
• Available to attend operations meetings.
• Available to attend restaurant weekly management meetings.
• Wholly versed with all applicable alcohol and safety regulations. Understand local or regional laws as it pertains to the sale and consumption of alcoholic beverages. Train Bartenders to ensure legal compliance.
• Oversee the training and development of bartenders to maintain effective costs based on historical cost percentages, sales and profits.
• Review COGS per budget monthly. Understand unit economics. Hold beverage staff accountable for the economics of restaurant's beer & spirits program.
• Up to 50% travel may be required in relation to responsibilities up to, and including, new restaurant opening phase.

WORK CONDITIONS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk and hear. The employee frequently is required to stand; bend; walk; use hands or fingers, handle or feel; talk; hear; see, and reach with hands and arms and requires the ability to occasionally lift office products and supplies up to 50 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.