Floor Manager - Beverage Operations

About Cuerno New York  

CUERNO is redefining the Mexican culinary experience in New York. As the  first Mexican steakhouse in the city, we’re proud to honor our culinary heritage while pushing the boundaries of innovation. We're building something extraordinary—a movement to elevate Mexican cuisine and hospitality to its rightful place on the global stage. If you're passionate, driven, and ready to make history, we want you on our team.  

Why Work at CUERNO? 

• Authentic Experience : Be part of a team that brings the richness of Mexico’s culinary traditions to the New York dining scene.  
• Growth & Opportunity : We offer career development, continuous training, and recognition for hard work.  
• Exceptional Culinary Standards : Join us in crafting “el sabor más chingón”—flavors that go beyond expectations.  
• A Shared Dream : Help us build a globally recognized icon, with the potential to achieve Michelin-star recognition.  
• Cultural Pride : Work at a restaurant that honors Mexican roots while innovating and setting new standards for excellence.  

About the Role

Cuerno is seeking a hospitality-driven Floor Manager – Beverage Operations to lead the daily front-of-house and bar operations of our flagship New York restaurant.

Working closely with the General Manager and partnering with the Beverage Director , this hands-on leadership role is responsible for ensuring exceptional guest experiences, seamless service execution, and the consistent delivery of Cuerno's beverage program. You will lead by example on the floor, coach and develop the service and bar teams, oversee daily beverage operations, and uphold the high standards of hospitality and operational excellence that define the Cuerno experience.

The ideal candidate is equally comfortable leading a busy dining room as they are managing bar operations, beverage inventory, staff education, and quality control. They are organized, accountable, passionate about hospitality, and thrive in a fast-paced, high-volume environment.

Key Responsibilitie

• Partner closely with the General Manager to oversee daily restaurant operations and ensure seamless execution of service.
• Lead the front-of-house team by providing direction, coaching, and support throughout each shift.
• Deliver an exceptional guest experience by maintaining Cuerno's standards of hospitality and resolving guest concerns with professionalism and urgency.
• Manage the flow of service to ensure smooth, efficient operations during all meal periods.
• Train, mentor, and develop front-of-house team members to maintain consistency and elevate performance.
• Ensure the dining room and service stations remain clean, organized, and service-ready at all times.
• Assist with scheduling, staffing, and daily operational needs.
• Foster strong communication and collaboration between the dining room, bar, and kitchen teams.

Beverage Operations

• Oversee the day-to-day execution of Cuerno's beverage program, ensuring consistency in quality and presentation.
• Partner with the Beverage Director to implement new cocktail, wine, spirits, and seasonal beverage initiatives.
• Ensure all recipes, beverage standards, and service procedures are consistently followed.
• Manage beverage ordering, receiving, storage, inventory, and cost controls.
• Conduct regular inventories and monitor beverage costs, waste, and pour standards.
• Maintain accurate POS programming, beverage menus, and inventory systems.
• Lead ongoing beverage education and training for bartenders and front-of-house staff.
• Ensure compliance with all health, safety, and liquor regulations.

Qualifications

• Minimum of 3 years of management experience in a fast-paced, upscale, or fine dining restaurant.
• Strong knowledge of cocktails, wine, spirits, agave, beer, and non-alcoholic beverages.
• Previous bar management or beverage leadership experience preferred.
• Fine dining experience required; Mexican restaurant experience is a plus.
• Excellent leadership, communication, coaching, and organizational skills.
• Proven ability to multitask, problem-solve, and lead under pressure.
• Experience managing inventory, ordering, and beverage cost controls.
• Familiarity with restaurant POS systems and scheduling software.
• Availability to work nights, weekends, and holidays.