Corporate Head Mixologist | 50 Eggs Hospitality

Location: Las Vegas, Nevada or Dallas, Texas. This role may be based in either location.

50 Eggs Hospitality Group creates and operates chef-driven concepts that bring exceptional cuisine, distinctive experiences, and thoughtful hospitality to a range of dining environments. From WAKUDA’s refined Japanese dining and CHICA’s vibrant celebration of Latin American flavors to VERANDA’s elevated workplace dining and Champions Performance Kitchen’s culinary and hospitality program supporting the Dallas Mavericks, each concept has its own identity while sharing a commitment to quality, creativity, teamwork, and operational excellence.

Our operations span luxury fine dining, high-volume restaurants, corporate hospitality, and sports and performance hospitality. We serve restaurant guests, players, coaches, executives, corporate partners, and the people who make these organizations thrive. As our portfolio grows through future concepts, new openings, and domestic and international expansion, we remain focused on building teams that deliver exceptional food, polished service, and consistent execution.

Position Summary

The Corporate Head Mixologist owns the strategy, development and execution standards for beer, cocktails, spirits, nonalcoholic and low-alcohol programs across all 50 Eggs Hospitality Group brands and concepts. This senior corporate role sets enterprise standards and is accountable for distinctive programs, consistent execution and commercial results.

We need a senior creative and operating leader who can set direction and do the work: develop recipes, test behind the bar, teach teams and scale distinctive programs across concepts. The role works closely with operations, culinary, finance, purchasing and marketing.

Primary Responsibilities

Portfolio Strategy and Program Development

• Set program direction for every brand and concept. Build a portfolio plan with clear priorities, development calendars, investment needs and measures of success.
• Develop signature and seasonal menus that reflect each concept's food, identity, guests and market. Establish shared standards without making every brand's beverage experience the same.
• Lead hands-on research and development, balancing original drinks with well-executed classics. Test flavor, presentation, guest value and service practicality before launch.
• Build nonalcoholic and low-alcohol offerings with the same attention to flavor, presentation and value as cocktails. Verify ingredients and support accurate menu descriptions.
• Define beer and spirits assortments by concept, including a strong bourbon program where it fits the brand. Apply knowledge of bourbon selection, tasting, service and cocktail development alongside expertise in other spirits. Use guest demand, availability and commercial performance to guide decisions.
• Work with culinary on pairings and ingredient use, and with marketing on descriptions, photography and events.

Recipes and Operational Standards

• Document recipes and sub-recipes with measurements, yields, methods, dilution, glassware, ice and garnishes. Include preparation, storage and handling requirements for house-made ingredients and batches.
• Maintain current, approved recipes and specifications for operating teams. Control changes, communicate substitutions and remove obsolete materials.
• Validate drinks through tastings and live-service tests. Evaluate preparation time, bar layout, equipment, supply and team skill so the program works at the intended volume.
• Set practical batching, preparation, station setup and service standards. Protect quality and speed without adding steps or ingredients an operation cannot reliably support.
• Observe service and work alongside property teams. Diagnose problems with balance, temperature, presentation or consistency, then verify that corrections hold.
• Coordinate ingredient and allergen information with culinary and operations. Reinforce safe preparation, sanitation and responsible service, addressing local requirements with appropriate partners.

Commercial Performance and Supplier Partnerships

• Own recipe costing and menu engineering with finance and operations. Recommend pricing using cost, yield, sales mix, contribution margin, market positioning and guest value.
• Regularly review sales mix, average check contribution, cost, margin, inventory variance, waste and execution consistency against approved budgets and goals. Explain results and lead corrective action.
• Establish specifications and approved alternatives with purchasing. Evaluate cost, supply continuity and sensory impact before changing products.
• Review property inventories and perform spot-checks. Partner with property leaders on pars, ordering, rotation and transfers, addressing overstock, slow-moving beer and spirits, shrinkage and waste.
• Develop supplier, distributor and producer partnerships. Evaluate volume pricing, education, product access and events on business value, subject to company approvals and applicable requirements.
• Work within approved budgets. Obtain required approval before committing spending, supplier terms, exclusivity or promotions. Keep purchasing aligned with quality and brand needs.

Training and Leadership

• Lead implementation through property beverage and operating leaders. Hold regular bar-leader meetings to review results, priorities and corrective actions. Build local ownership of daily execution.
• Build a rotating, multilevel curriculum covering recipes, technique, beer, spirits, guest recommendations and responsible service. Deliver hands-on training for bartenders, servers and managers; verify demonstrated skill.
• Develop bar leaders who can coach and maintain standards between corporate visits. Partner with operations and HR on capability gaps, development and succession planning.
• Support recruiting with job-related profiles and practical assessments of bar leadership candidates. Model respectful communication, direct feedback and accountability.

Openings and Program Accountability

• Lead the program workstream for openings, new concepts and menu changes. Set owners, approvals, dependencies and readiness milestones.
• Advise on bar design, equipment, glassware, storage and service flow. Confirm that the program fits the space, budget, staffing and expected volume.
• Deliver approved recipes, costs, specifications, preparation plans and training before rollout. Establish purchasing and inventory systems; verify opening orders, point-of-sale items and prices, and menu accuracy.
• Lead on-site training and service rehearsals. Resolve readiness gaps and escalated material risks before launch. Stay engaged through implementation and handoff to property leadership.
• Review post-launch sales, costs, feedback and execution. Test adjustments, document changes and update leadership on results, open issues and next steps.

Qualifications and Experience

Required

• Senior cocktail-program leadership experience, with demonstrated responsibility for creative development, team training and service execution.
• Strong hands-on bartending and mixology skills, including classic and contemporary cocktails, bourbon and broader spirits knowledge, beer, balanced recipe development and nonalcoholic and low-alcohol offerings.
• Experience in chef-driven restaurants, fine dining, luxury hospitality or comparable operations with demanding standards and meaningful service volume.
• A record of creating distinct programs for different concepts and translating recipes into consistent service through documentation, training and quality reviews.
• Practical command of recipe costing, menu pricing, sales mix, margins, inventory, purchasing and waste controls. Ability to use financial and operating data to make clear recommendations.
• Experience developing bar leaders and scaling cocktail programs across multiple properties or concepts through practical training, documented recipes, service testing and follow-through. Ability to work effectively with operations, culinary, finance and supplier partners.
• Strong project organization, communication and judgment, with the ability to manage competing priorities and follow through without routine executive intervention.
• Ability to obtain and maintain any alcohol-service or food-safety credentials required for assigned duties and locations.

Preferred

• Experience with restaurant openings, bar design and equipment planning, licensing or partner operations, and programs across different markets.
• Relevant spirits, beverage or hospitality education or certification. Demonstrated expertise and operating results are more important than a particular degree or credential.

Personal Attributes

We expect our leaders to take ownership, communicate clearly and follow through. The right person brings solutions, makes sound decisions within approved authority and raises issues early with a recommendation. We value hospitality professionals who develop others, respond constructively to feedback and can show the results of their work.

Work Requirements

Regular travel and on-site work are integral to the role, including beverage preparation, training, service observation and opening support in active restaurants and bars. Schedules may include evenings, weekends and other hours required by service or project needs. Essential functions may be performed with reasonable accommodation.

Why Join 50 Eggs Hospitality Group

This is an opportunity to shape beer, cocktail and spirits programs across a portfolio of distinct hospitality concepts. The role combines creative ownership with hands-on execution, team development and commercial accountability. We are looking for a leader who wants to build drinks guests return for and standards that make the business stronger.

Equal Employment Opportunity

We consider qualified applicants based on job-related qualifications and provide equal employment opportunity and reasonable accommodation in accordance with applicable law.

Compensation: Competitive salary