Beverage Manager Rye Leawood - 5.0 Leawood, KS Job Details Full-time $55,000 - $65,000 a year 1 hour ago Benefits Health insurance Dental insurance Paid time off Vision insurance Employee discount Qualifications Food & beverage industry purchasing experience Vendor relationship building Teamwork Wine knowledge Sales Budget control Job-specific skills training (staff training program) In-person customer service Bar supply ordering Team development Hiring Inventory tracking for food cost management Hospitality industry experience Materials management in food and beverage Financial performance measurement Beverage budget management Menu costing Staff development Full Job Description Beverage Manager Rye KC is a neighborhood restaurant rooted in Midwestern hospitality, offering refined comfort food, seasonal ingredients, and a warm, polished guest experience. With locations in Kansas City and Leawood, Rye celebrates the flavors, traditions, and generosity of the Midwest through thoughtful service, from-scratch cooking, and a welcoming dining room.

Scope & General Purpose:

The Beverage Manager is responsible for the overall leadership, execution, and financial performance of the restaurant's beverage program. This role oversees all aspects of bar operations, including beverage quality, inventory and cost controls, menu development, staff training, compliance, and guest experience. The Beverage Manager is an active member of the restaurant's management team and is expected to maintain a strong presence on the floor and behind the bar during service. This position works closely with the General Manager, Chef, and other members of the leadership team to ensure the beverage program supports the restaurant's overall operational and financial goals.

Schedule:

Full-Time Management Structure:

General Manager & Managing Partners Core Responsibilities

• Own the overall performance, organization, and execution of the restaurant's beverage program.

Serve as the primary leader and subject-matter expert for beverage operations across the restaurant. Drive beverage sales, profitability, consistency, and guest engagement. Maintain accountability for beverage-related systems, standards, and financial controls. Build a knowledgeable, confident, and service-focused bar team through ongoing leadership and development. Partner with restaurant leadership to ensure the beverage program supports the broader goals of the business. Identify opportunities to improve beverage offerings, operational efficiency, and the overall guest experience. Maintain a visible leadership presence and contribute to the successful operation of the restaurant as a whole. Beverage Program Oversee the restaurant's cocktail, beer, wine, spirits, and non-alcoholic beverage programs. Maintain a thoughtful, relevant, and financially successful beverage selection that complements the restaurant's food and concept. Develop and update cocktail and beverage menus in partnership with restaurant leadership. Maintain recipes, specifications, presentation standards, and proper beverage costing. Stay informed on beverage trends, new products, and opportunities to improve the guest experience. Build and maintain productive relationships with distributors, vendors, and beverage partners. Participate in tastings and make purchasing recommendations based on quality, pricing, menu needs, and profitability. Bar Operations Oversee the daily organization, cleanliness, stocking, and readiness of all bar areas. Establish and maintain bar opening, closing, prep, and side-work standards. Ensure bartenders are properly preparing garnishes, juices, syrups, batches, and other beverage components. Ensure proper rotation, storage, labeling, and handling of all beverage products. Maintain appropriate pars for liquor, wine, beer, mixers, glassware, and bar supplies. Identify equipment, repair, and maintenance needs and communicate them promptly. Inventory & Financial Management Manage beverage inventory and ensure accurate and timely inventory counts. Monitor liquor, beer, wine, and overall beverage costs and identify opportunities to reduce waste and improve profitability. Review purchasing, invoices, transfers, credits, and inventory variances. Minimize over-pouring, waste, breakage, unauthorized consumption, and product loss. Review sales mix, product performance, and beverage profitability. Ensure all beverage menu items are properly costed and priced, partnering with the General Manager and leadership team to meet beverage sales and cost-of-goods goals. Training & Team Development Lead beverage education and ongoing training for bartenders, servers, support staff, and managers. Ensure employees can confidently discuss cocktails, spirits, wine, beer, and non-alcoholic offerings with guests. Train bartenders on recipes, proper pours, preparation techniques, responsible alcohol service, and service standards. Provide coaching and real-time feedback during service. Participate in bartender hiring, onboarding, training, performance management, and development. Service & Guest Experience Maintain an active management presence during service, particularly during high-volume periods. Support bartenders and the service team as needed to ensure efficient and attentive guest service. Engage with guests and assist with beverage recommendations and service recovery when necessary. Serve as a leader throughout the restaurant and support overall restaurant operations beyond the bar when needed. Compliance & Safety Ensure compliance with all federal, state, and local alcohol laws and regulations. Ensure employees follow responsible alcohol service practices and restaurant policies regarding identification and intoxicated guests. Maintain required alcohol service certifications and ensure applicable staff certifications remain current. Ensure safe handling, storage, and security of alcohol and beverage products. Maintain sanitation and food-safety standards throughout all bar and beverage preparation areas. Management Responsibilities Participate in manager meetings and daily pre-shift meetings. Assist with opening and closing the restaurant. Serve as the Manager on Duty when scheduled. Support FOH operations and provide leadership to the entire restaurant team during service. Address employee and guest concerns professionally and promptly. Communicate operational concerns and follow through on established priorities. Model the restaurant's standards for professionalism, hospitality, accountability, and teamwork.

Requirements:

• 2+ years of restaurant bar or beverage management experience preferred.
• Strong working knowledge of spirits, cocktails, beer, and wine.
• Experience managing beverage inventory, purchasing, and cost controls.
• Demonstrated ability to train and develop bartenders and service staff.
• Strong organizational and administrative skills.
• Ability to analyze beverage costs, sales, inventory, and product performance.
• Strong commitment to hospitality and guest service.
• Availability to work evenings, weekends, holidays, and other hours required by restaurant operations.
• Ability to stand and walk for extended periods of time.
• Ability to bend, reach, push, pull, and perform other physical tasks associated with restaurant and bar operations.
• Physically able to stand for long periods and lift up to 50 lbs The above job description is not intended to be all-inclusive may be amended at any time by management.

The Beverage Manager may be required to perform other related duties as assigned to meet the ongoing needs of the business.

Pay:

$55,000.00 - $65,000.00 per year

Benefits:

Dental insurance Employee discount Health insurance Paid time off Vision insurance

Work Location:

In person