Restaurant Beverage Manager: Lettuce Entertain You

Restaurant Beverage Manager Lettuce Entertain You Restaurants is hiring a Restaurant Beverage Manager for a full-time position in Plainfield, Illinois. Annual pay ranges from $60,000 to $85,000. The role supports cocktail, beer, and wine operations for an early fall 2026 dual-concept opening associated with Wolf Point. The manager works across beverage inventory, pricing, menu updates, vendor relationships, shift control, and team development. Varied days and shifts include early mornings, late nights, and weekends. The Lettuce job details identify Plainfield, IL 60585 as the role location. The position joins the beverage leadership structure with regular coordination alongside a senior bar manager and sommelier. Restaurant management experience, guest rapport, team leadership, and sound judgment are required. The role includes recruiting, onboarding, training, and developing BOH staff, along with ordering supplies and tracking high-cost items. A quarterly bonus, paid leave, retirement savings, insurance coverage, restaurant discounts, and professional training are part of the employment package. The hiring window runs through October 18, 2026. The Beverage Program The manager controls the operating pieces that keep a beverage program accurate from ordering through service. Inventory counts, pricing decisions, menu changes, and vendor communication form one workstream. High-cost items receive closer tracking, while supply inspections protect product quality and reduce avoidable shortages. Cocktail, beer, and wine service require different storage, handling, and sales checks. A manager reviews how each category moves through the operation, keeps menus aligned with available products, and coordinates changes with the senior bar manager and sommelier. Pre-shift meetings turn those decisions into clear service expectations for the team. Daily Shift Control Each shift includes operational checks, closing duties, guest support, and employee support. The manager responds to service problems, checks that supplies are ready, and keeps the beverage area organized through changing service volume. Early mornings, late nights, and weekends are part of the working pattern. Plainfield operations can involve more than one site and overnight travel. The work also includes lifting up to 10 pounds routinely, frequent lifting up to 25 pounds, and occasional lifting up to 50 pounds. Those physical requirements sit alongside floor leadership, cost control, and direct guest contact. Team Leadership And Training Restaurant management experience of at least two years forms the stated experience baseline. The manager builds guest rapport while leading employees through daily standards, service decisions, and changing business needs. Communication and judgment guide responses when a shift develops an operational or guest-service problem. Recruiting and onboarding continue after hiring. The manager trains BOH staff, develops employees, and helps build a team that can handle beverage service and restaurant operations together. Leadership work includes maintaining teamwork during busy periods rather than limiting the role to inventory or administrative tasks. Pay And Employment Package The annual salary range runs from $60,000 to $85,000, with a quarterly bonus listed separately from base pay. Paid holidays, personal days, vacation, and a 401(k) are included. Medical, dental, vision, life, accident protection, and critical illness coverage extend the insurance package. Domestic partner benefits, restaurant discounts, an employee assistance program, training, and career-growth opportunities are also listed. The role's changing shift pattern reaches beyond standard daytime restaurant administration, with service leadership required across the operating week. Related nightlife jobs use the same public employment section, while Plainfield listings narrow the location search. The October 18, 2026 hiring deadline leaves the beverage manager search tied to the planned opening cycle. The position's combination of product control, service leadership, staff development, and guest-facing judgment places the manager inside the operating work of a restaurant beverage program. Training and career-growth support continue beyond the initial placement. The role's first priorities remain beverage accuracy, prepared shifts, reliable supplies, and a team that can meet restaurant service standards across the full schedule.