Beverage Director

Title:

Beverage Director

Land and Sea Dept.

Reports To:

Ownership, LSD Executive Team

Position Summary:

The Beverage Director is responsible for the concepting, execution, and profitability of all beverage programs — alcoholic and non-alcoholic — across the group's concepts: Dicey's Pizza & Tavern, Lonesome Rose, and Parson's Chicken & Fish. This role balances concept-specific creative identities with company-wide standards for compliance, cost control, quality and staff development. The Beverage Director reports to ownership and the LSD executive team and works closely with each location's General Manager.

Responsibilities:

Beverage Program Development

- Design, launch, and continuously refine beer, cocktail, NA and wine menus, tailored to each concept's identity and guest base

- Set seasonal rotation calendars and lead menu costing, R&D and tastings for new offerings

- Ensure each program reflects its company and concept’s positioning

Compliance & Safety

- Maintain full compliance with BASSET certifications, City of Chicago and State of Illinois liquor licensing

requirements, and health code regulations across all locations

Cross-Concept Collaboration & Brand Stewardship

- Maintain a distinct, on-brand beverage identity for each of the three concepts while sharing best practices, systems, and vendor relationships across the group

- Partner with marketing and ownership on beverage-focused promotions, launch events, and social content

- Represent LSD Hospitality Group at festivals, industry tastings, and trade events

Financial Performance & Reporting

- Analyze sales data (POS reports, comp sets) to identify underperforming SKUs, pricing opportunities, and upsell strategies

- Build and manage the annual beverage budget for each concept; report on COGS, program profitability and sales mix

- Present monthly beverage performance reviews to ownership and LSD executive team

Purchasing, Inventory & Cost Control

- Implement and audit inventory counts, par levels, and waste/spill tracking; investigate and correct variances

- Manage draft systems, keg rotation, and line cleaning schedules across all bars

- Negotiate pricing and terms with distributors, breweries, spirit reps and wineries; consolidate purchasing power across the group where it makes sense

- Own beverage COGS across all three locations; set and monitor pour-cost and inventory targets by concept

Team Leadership & Training

- Build and deliver standardized training on spirits knowledge, wine service, beer handling, and cocktail execution, adapted to each concept's needs

- Conduct regular bar audits and shift visits to coach staff and uphold service and quality standards

- Hire, train, and develop bar managers, bartenders, and barbacks at each concept

Partner with GMs on scheduling, labor cost management, and performance reviews for beverage staff

Vendor & Supplier Relations

- Negotiate group-wide contracts, sponsorships, and buy-back/promotional agreements.

- Serve as the primary point of contact for all beverage vendors, distributors, and sales reps

- Vet and onboard new suppliers; manage allocations for limited-release beer, spirits and wine

Qualifications:

- 3+ years of progressive beverage leadership experience, including multi-unit or multi-concept oversight

- Current BASSET certification (or ability to obtain immediately); working knowledge of Illinois liquor law and Chicago licensing requirements

- Deep working knowledge of beer (including draft systems), non-alcoholic, spirits, wine, and programs.

- Flexible schedule, including evenings, weekends, and rotating visits across all three Chicago locations

- Proficiency with POS and inventory/ordering platforms

- Proven track record managing COGS, vendor negotiations, and inventory systems at scale.

- Strong leadership, training, and cross-team communication skills across diverse restaurant concepts