Inspired by its Crosby Street location, NoMo blends nostalgia with modern for an authentic and unique SoHo experience — as seen by its curated collection of vintage and contemporary art. Guests can enjoy farm - to - fork seasonal cuisine at NoMo Kitchen or relax daily with morning coffee and tea in the Library Lounge. NoMo SoHo is a true blend of comfort and class providing guests with luxury accommodations in a stylish setting. 

The Beverage Manager is responsible for coordinating and supervising all aspects of bar operations and beverage outlets, while maintaining a profitable operation and high-quality products and service levels. They are expected to market ideas to promote business, reduce employee turnover, maintain revenue and payroll budgets, and meet budgeted productivity while keeping quality consistently high.

• Collaborates with internal and external partners to accomplish all administrative tasks relating to the organization and business operation of the Restaurant.
• Contributes to the planning, organization, and training necessary to achieve restaurant objectives in sales, costs, employee retention, communication and awareness, guest service and satisfaction, food quality and compliance.
• Requires a detail-oriented Hospitality leader who will be a hands-on mentor in the dining room with the ability to adapt quickly to changes and create an amazing experience for both our guests and our staff.
• Assists in leading all front of house operations, providing insight and guidance to every member of the team, working closely with the Restaurant General Manager and corporate operations teams to further the success of the restaurant.
• Fully understands and complies with all federal, state, county and municipal regulations that pertain to health, safety, and when serving alcohol.

• 3 or more year’s experience in similar or equivalent role in a fine dining high volume restaurant, with at least 1 year in a leadership role
• Ability to create Wine & Cocktail menus for multiple venues and train staff
• Ability to control costs through purchasing, inventory, storage and pricing
• Exceptional communication and organizational skills
• Gracious spirit of hospitality
• Intellectual curiosity and emotional maturity
• Continually strive to develop staff in all areas of food and service education
• Ability to work clean, organized, and lead a team
• Advanced knowledge of Food and Wine and Mixology
• Ensure compliance with all local liquor laws, health, and sanitation regulations.
• Level 1 Somm certification a plus
• Knowledge of financial reporting and ability to analyze data
• Have a strong eye towards development both personal and for your team
• Knowledge of safety and hygiene protocols
• Clear understanding of State, Federal, and Local employment laws.

Salary Range: $60,000 - $70,000 annual