Senior Restaurant Manager

Job Description

Job Description

Senior Restaurant Manager – Beverage & Wine
Bungalow Kitchen | Tiburon, California
Full-time, salaried | Pay range: $85,000 to 98,000 annually, plus benefits

About the role
Bungalow Kitchen is looking for a senior restaurant manager who leads from the floor and owns the beverage program. This is a leadership seat on the management team, not a bar position. You will run service alongside the General Manager and AGM, carry full responsibility for the wine and cocktail programs, and be accountable for the numbers behind both.

The right candidate has spent years in fine dining, reads a P&L as comfortably as a wine list, and believes hospitality starts with how a guest is greeted and ends with how they remember the evening. Sommelier certification or prior beverage-manager experience is a real advantage, but we will hire the manager who has the judgment, presence, and financial discipline to grow into full ownership of the program.

What you will own
Beverage program

• Build and maintain the wine list and cocktail menu in line with the restaurant's culinary direction and guest profile
• Manage purchasing, vendor relationships, inventory, and beverage cost of goods against budget
• Train and develop servers and bartenders on wine, spirits, and cocktail knowledge; lead tastings and pre-shift education
• Set and enforce standards for beverage service, pour controls, and responsible alcohol service

Floor leadership

• Lead service as a manager on duty, managing floor flow, pacing, and staffing in real time
• Engage guests throughout their visit, build regulars, and resolve concerns directly and with urgency
• Coach and hold accountable front-of-house team members, including hosts, servers, and bar staff
• Support hiring, onboarding, scheduling, and performance management across front of house

Business performance

• Manage labor, scheduling, and cost controls with the General Manager to meet financial targets
• Track sales, beverage mix, productivity, and operating metrics; identify and act on opportunities to improve margin
• Ensure proper handling of cash, comps, and discounts under company standards

Operations and compliance

• Support opening and closing procedures and oversight of all service areas
• Maintain health, safety, ABC, and regulatory compliance and a clean, organized, professional environment
• Partner with the General Manager, kitchen leadership, and the Clive Collective operations team on goals and priorities

What we require

• Five or more years of management experience in fine dining or a comparable high-standard restaurant environment
• Strong working knowledge of wine, spirits, and cocktails, and the ability to teach it
• Demonstrated financial acumen: labor management, cost of goods, budgeting, and reading operating reports
• A guest-facing leadership style; comfortable on the floor every service
• Ability to work nights, weekends, and holidays
• Eligibility to work in the United States

What sets a candidate apart

• Prior experience as a Beverage Manager, Bar Manager, or Wine Director
• Sommelier certification (Court of Master Sommeliers, WSET Level 2 or higher, or equivalent)
• Experience in a waterfront, resort, or destination-dining setting

Who we are

Bungalow Kitchen is part of Clive Collective, a hospitality group operating restaurants and nightlife venues in Arizona and California. We build teams around people who take pride in the craft and treat every guest as a relationship, not a transaction.

Clive Collective is an equal opportunity employer. We consider qualified applicants without regard to race, color, religion, sex, gender identity, sexual orientation, national origin, age, disability, veteran status, or any other characteristic protected by law, and we consider qualified applicants with arrest and conviction records in accordance with the California Fair Chance Act