Beverage Manager

The Role

The Beverage Manager serves as both curator and conductor—overseeing the entirety of the beverage experience while remaining deeply present on the floor, guiding service with intention and elegance. You will be entrusted with safeguarding Spago’s legacy while continuously refining and advancing the program to meet the expectations of a discerning, global clientele.

Key Responsibilities

• Stewardship of a World-Class Beverage Program

• Uphold and elevate one of the most prestigious wine programs internationally

• Collaborate on the continued evolution of a Grand Award–winning wine list of depth, rarity, and distinction

• Lead the cocktail and spirits program with a focus on refinement, balance, and innovation

• Introduce thoughtful enhancements, pairings, and bespoke guest experiences

• Maintain a forward-looking perspective on global wine and spirits trends

Exemplary Floor Presence & Guest Engagement

• Act as a visible, poised leader within the dining room during service

• Deliver intuitive, personalized beverage experiences for each guest

• Build lasting relationships with a sophisticated and loyal clientele

• Partner seamlessly with culinary and service teams to orchestrate a cohesive experience

• Mentorship & Culture

• Inspire and develop a highly skilled service team through education and example

• Lead structured and ongoing training in wine, spirits, and refined service techniques

• Foster a culture rooted in curiosity, excellence, and pride in craft

Standards & Integrity

• Uphold the highest standards of compliance, safety, and operational discipline

• Ensure every element of the beverage program reflects the level of excellence synonymous with Spago

Qualifications

• Minimum Level 2 Sommelier Certification required; advanced certifications (CMS, WSET) strongly preferred

• Minimum 3 years of leadership experience managing a fine dining beverage program of comparable caliber

• Deep, demonstrable expertise across wine, spirits, and food pairings

• Proven ability to manage complex inventory systems and financial controls

• Polished presence with exceptional communication and interpersonal skills

• A natural leader with the ability to inspire, mentor, and elevate a team

• Highly organized, detail-oriented, and driven by excellence

The Environment

This role operates within a dynamic, high-performance setting—balancing the energy of service with the precision required to manage one of the industry’s most sophisticated beverage programs. Evening, weekend, and holiday availability is essential.

What We Offer

• Competitive Salary + Commission

• Comprehensive Health, Dental & Vision Coverage

• 401(k) with 30% Company Match

• Paid Time Off

• Dining Discounts across Wolfgang Puck restaurants

• Career advancement opportunities within the Wolfgang Puck Fine Dining Group

Physical Requirements

• While performing the duties of this job, the employee is regularly required to stand for extended periods of time, twist at the neck and trunk, bend at the waist and stoop, kneel, crouch, or crawl.

• The employee is occasionally required to reach with hands and arms, reach overhead, above shoulders and horizontally.

• Employees will use hands to handle objects and tools, and operate service equipment.

• The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 40-pound objects.

• Employees may use vision to monitor food quality and quantity and may also order supplies, etc.

Work Conditions

• May require evening and weekend hours.

• While performing the duties of this job, the employee generally works in an indoor front of restaurant and kitchen environment with exposure to heat from ovens, hot foods and steamers and cleaning chemicals, fumes, equipment, and metal objects.

• You will usually be based indoors, splitting your time between the front of the restaurant and the kitchen.

• The noise level in the work environment is usually moderate but may be loud dependent on specific work site and/or equipment operation.