Food & Beverage Manager

Food & Beverage Manager

The Food & Beverage Manager position at La Mercerie exists at the intersection of hospitality, design, and culture, ensuring that every aspect of beverage service is executed with precision, consistency, and care. Conceived by Roman and Williams, La Mercerie is not simply a restaurant, but part of a larger ecosystem that includes the adjacent Roman and Williams Guild, where dining, retail, and craftsmanship exist in constant dialogue. Within this environment, beverage service becomes an essential part of the guest experience. From a thoughtfully curated French wine list to cocktails and non-alcoholic offerings presented in handcrafted glassware, each detail contributes to an atmosphere where hospitality, design, and storytelling converge. The Food & Beverage Manager plays a critical role in bringing this vision to life through exceptional execution, operational excellence, and team leadership.

As Food & Beverage Manager, you will oversee the daily operations of the beverage program, ensuring seamless service, accurate inventory management, and consistent adherence to established standards. You will serve as a visible leader on the floor, coaching and developing team members while creating memorable guest experiences rooted in warmth, professionalism, and attention to detail. Working closely with the General Manager, Executive Chef, and service leadership team, you will ensure that beverage operations are fully integrated into the broader guest journey. Success in this role requires operational expertise, strong organizational skills, financial acumen, and a passion for hospitality, with a focus on execution rather than beverage development.

Key Responsibilities

• Oversee the daily execution of all beverage operations, ensuring consistency, accuracy, and adherence to established standards.
• Lead beverage service across all dayparts, maintaining a polished and engaging guest experience.
• Serve as a visible and active floor presence, supporting service teams and anticipating guest needs.
• Ensure team members possess strong knowledge of all beverage offerings and can confidently guide guests through selections.
• Uphold service standards that reflect the warmth, elegance, and attention to detail that define La Mercerie.
• Address guest questions and feedback with professionalism, care, and a commitment to excellence.
• Train, mentor, and develop front-of-house team members on beverage service standards, wine service, responsible alcohol service, and guest engagement.
• Partner with leadership to create ongoing educational opportunities that strengthen team knowledge and confidence.
• Manage all beverage inventory processes, including receiving, storage, organization, transfers, and monthly inventory counts.
• Maintain strong inventory controls and ordering practices to support operational efficiency and minimize waste.
• Monitor beverage costs, variances, and consumption trends, partnering with leadership to achieve financial goals.
• Ensure compliance with all health, safety, sanitation, and alcohol service regulations.
• Maintain productive relationships with beverage vendors and distributors to support operational needs.
• Collaborate with culinary and service leadership to ensure seamless coordination between food and beverage execution.
• Support beverage-related promotions, events, and seasonal initiatives through effective implementation and team communication.
• Contribute to a culture of hospitality, accountability, inclusivity, and continuous improvement.
• Assist leadership in achieving overall restaurant performance goals through exceptional service standards and operational discipline.

Qualifications

• A genuine passion for wine, beverage culture, and hospitality excellence.
• Significant experience in a fine dining or luxury hospitality environment, with a focus on beverage or wine programs.
• Strong knowledge of Old World wines, particularly French regions, with curiosity for global producers.
• Demonstrated ability to lead, train, and inspire teams in a collaborative and inclusive environment.
• Excellent communication and interpersonal skills, with a guest-first mindset.
• Financial acumen, including inventory management and cost control.
• Sommelier certification or equivalent experience is highly valued, though not required.