ABOUT THE COMPANYCreative Culinary Management Company (“CCMC”) is a hospitality company founded in 2020 by Jean-Georges Restaurant Holding Company. Based in New York City’s Seaport in Lower Manhattan, CCMC is responsible for the management of a variety of acclaimed restaurants at the Seaport, each offering unique, world-class dining. CCMC’s mission is to channel its team’s extensive knowledge and passion for hospitality into the creation of memorable guest experiences—from family-friendly dining on the historic cobblestones to intimate waterfront restaurants on Pier 17, along with rooftop dining concepts featuring one-of-a-kind views of Lower Manhattan, and an extensive selection of globally-influenced drinking and dining establishments throughout the Tin Building by Jean-Georges—the a 53,000-square-foot culinary marketplace at Pier 17 on the former site of the Fulton Fish Market. ABOUT THE OPPORTUNITYThe Tin Building by Jean-Georges is a sprawling food emporium located inside one of New York’s most historic landmarks. The TIN Building features multiple unique venues: Several full-service restaurants, fast casual, and counter dining outlets as well as 10,000 sf of retail featuring private label products, grab and go, grocery and more. To support this significant operation the Marketplace features a large commissary kitchen and bakery, as well as an exhibition kitchen that will provide media opportunities.The Howard Hughes Corporation, the nationally recognized real estate company overseeing the re-development of New York City’s Seaport District, envisions the repositioning of the property as a magnet for attracting locals and visitors alike with a unique, year-round blend of entertainment, food, and retail offerings. The centerpiece of the Seaport District’s renaissance is an entirely re-imagined historic TIN Building, featuring a one-of-a-kind Marketplace and entertainment venue operated by renowned chef Jean-Georges Vongerichten. POSITION SUMMARY:The Beverage Manager will support the beverage program with a primary focus on wine service while maintaining high standards of quality and service while maximizing profits. The Beverage Manager is responsible for ensuring the quality of service, compliance with health, safety, and sanitation and alcohol awareness standards. This position must provide guest service that is beyond expectations the operations will meet and/or exceed budgeted expectations. ESSENTIAL JOB RESPONSIBILITIES:Responsible for all floor service supervisionWork the floor during service with an emphasis on beverage sales. Up-sell at all possible opportunitiesMaintain thorough knowledge of all wine, sake, beer, spirits, specialty cocktails, teas and sodas and all non-alcoholic beveragesAttend all food and beverage training classesEnsure that all beverage changes are executed properly with necessary communication as well as education in mindEnsure that all POS systems, inventory systems, beverage lists, and any other information related to the selling of beverage are understood by the team and remain accurate and up to dateManage cash reconciliation, preparing cash deposits, and building banksEngage all team members by hosting pre-shift meetings with a focus on the standards of service, large parties, and PX guestsKnowledge of current OSHA and Alcoholic Beverage Control (ABC) regulationsWork within the determined creative vision and focus of each businessOversee maintenance/cleanliness of all decanters, wine stations and all storage areas pertaining to beveragePromotes updated knowledge of company policies and proceduresMust be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problemsEnforce disciplinary actions as neededEnsure all staff members are properly trained and up to date on wine and liquor laws • Ensure that company policies and procedures, safety and other laws, regulations, and requirements are implemented and followedAbility to manage expectations, processes, and multiple projects simultaneouslyOperate ethically to protect the image of the companyMust be able to maintain a schedule availability flexible to the business demandsPerforms other duties and responsibilities as required or requested KNOWLEDGE, EXPERIENCE AND SKILLS: Minimum of 2 years of food and beverage management experience requiredExtensive knowledge of food and beverage in order to service and up sell our product, including liquors and cocktailsA professional and polished approach to leadership with a passion for hospitalityA warm and gracious outlook, the ability to create stellar guest experiencesExcellent verbal and written communication skillsPositive attitude and strong work ethic with the mentality of a team playerMust be open to working day or night shifts, weekdays, weekends, and holidaysPassionate, entrepreneurial, and dedicated to success PHYSICAL REQUIREMENTS: Availability to work a flexible schedule, including weekends, nights, and holidays, as required Ability to perform the essential job functions consistent safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards Moving about on foot to accomplish tasks, particularly frequent movements from place to place. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment Climbing steps regularly. The base pay range for this position is between $65,000 - $80,000 per annum. The determination of what a specific employee in this job classification is paid depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc. Creative Culinary Management is an equal opportunity