Director of Beverage (550 Madison) at Cote Korean Steakhouse - 550 Madison

The Director of Beverage leads all operational, financial, and programming aspects of the beverage program at 550 Madison, ensuring world-class execution across wine, spirits, and non-alcoholic offerings. This role drives profitability and upholds brand integrity while cultivating a culture rooted in excellence, hospitality, and creating unforgettable moments of guest delight.

The Director of Beverage oversees programming and procurement in alignment with GHM’s beverage pillars, as well as menu development, staff training, inventory and invoicing systems, and the maintenance and organization of all beverage-related facilities, including cellars and bars. A critical component of this role is staff hiring, training, development, and accountability, including the recruitment, mentorship, and performance management of top-tier sommeliers, bartenders, and beverage professionals. Through thoughtful leadership and high standards, the Director of Beverage builds and sustains a team equipped to deliver exceptional guest experiences and support the long-term success of the restaurant.

Essential Job Duties & Responsibilities:

Strategic Leadership & Operations

• Establishes, implements, and communicates the strategic direction of the 550 Madison beverage program under the guidance of the GHM Executive Director of Beverage, ensuring alignment with GHM’s beverage pillars and brand integrity.
• Oversees all day-to-day beverage operations, including cellar organization, beverage storage systems, bar setup and repair, and overall beverage-related facilities upkeep.
• Partners with Facilities and property leadership to ensure all bar, cellar, refrigeration, and beverage service infrastructure is maintained to the highest operational standard.
• Creates, maintains, and enforces SOPs for beverage operations to ensure consistency, efficiency, and compliance with internal policies, regulatory requirements, and GHM service standards.
• Meets regularly with the General Manager and Director of Operations to develop beverage-related goals, strategies, and execution plans that support the success of property-level managers and hourly teams.
• Provides mentorship, support, and quality control for Chef Sommeliers, Head Sommeliers, Head Bartenders, and other beverage leaders, ensuring they are empowered and aligned with their direct managers while maintaining strong, open communication with the Executive Director of Beverage and Director of Operations regarding performance, opportunities, and QC issues.

Financial Management & Profitability

• Collaborates with GHM C-Suite leadership, the Executive Director of Beverage, the 550 Madison Director of Operations, and the General Managers to set beverage budgets, forecast spending, and achieve COGS and profitability targets.
• Reviews, verifies, and approves all beverage invoices to ensure accuracy, timely processing, and adherence to purchasing and accounting procedures.
• Oversees inventory management systems, stock levels, cellar protocols, and product rotation to minimize waste, protect product integrity, and maximize financial performance.
• Monitors beverage financial performance and provides monthly reporting, analysis, and recommendations to optimize margins, purchasing strategy, and revenue creation.

Procurement & Vendor Relations

• Directs all beverage procurement and sourcing, ensuring selections reflect GHM’s beverage pillars, brand integrity, and quality standards.
• Builds and maintains positive, professional relationships with distributors, producers, and suppliers to secure competitive pricing, strategic partnerships, and prioritized allocations.
• Evaluates and approves all product selections, OS&E, allocations, and supplier proposals in collaboration with GHM beverage leadership, compliance partners, and philosophical guidelines.

Menu Development & Curation

• Oversees the development, curation, and execution of all beverage menus—including wine lists, cocktails, spirits, and non-alcoholic beverages—ensuring offerings reflect concept integrity and create moments of customer delight.
• Performs regular market research and competitive analysis to ensure offerings remain relevant, compelling, and financially optimized.

Team Development & Training

• Leads and mentors all property beverage leaders, fostering a culture of excellence, professionalism, hospitality, and customer delight.
• Supports the recruitment, interviewing, hiring, onboarding, and performance evaluations of beverage staff in partnership with People & Culture.
• Designs and implements training programs to enhance product knowledge, service standards, technical proficiency, and the team’s ability to elevate the customer experience.
• Reinforces accountability by surfacing quality control issues to the Executive Director of Beverage and working laterally with the Director of Operations so that improvements and tangible tactics can be driven with GMs and their teams.
• Serves as a mentor, coach, and quality-control partner—not the direct manager—for property-level leaders and hourly beverage staff.

Guest Experience & Brand Standards

• Works the service floor daily in partnership with management and service staff to ensure beverage execution upholds GHM’s standards of hospitality, excellence, and customer-focused service.
• Partners with property leadership to maintain service integrity, consistency, and high levels of customer satisfaction, using feedback to inform continuous improvement.
  Represents the brand with professionalism and polish within the restaurant, throughout the hospitality community, and at industry events, reinforcing GHM’s reputation for beverage excellence and service commitment.

Standards:

• Display knowledge of the brand, culture, and product.
• Demonstrate the Company’s core values of people, learning, culture, relationships, sustainability, and stewardship.
• Maintain professional and respectful behavior when in contact with guests, management, and teammates.
• Present a polished personal appearance, adhering to company grooming standards outlined in the Employee Handbook. 
• Adhere to all company policies and procedures outlined in handbooks, manuals, and other company documents.
• Attend and participate in all scheduled meetings, training sessions, and continuing education activities.
• Take care of all company property.
• Maintain safety standards.
• Comply with federal, state, and local laws and regulations.

Qualifications:

• Minimum of 3 years Beverage Leadership experience required
• Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.
• Must be reachable by email and able to communicate via phone as well.
• Communicates information effectively and efficiently. 
• Excellent organizational skills and attention to detail.
• Possesses a positive, results-oriented, team-player mentality.
• Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment.
• Knowledge of workplace safety procedures and local Department of Health standards.
• Food Handler’s Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy.
• Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs.  
• Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace.