One Haus Hospitality

About the Company

Our client is an elevated restaurant in Fort Lauderdale focused on thoughtful food, creative cocktails, a strong beverage program, and genuine hospitality. The restaurant is looking for a hospitality-driven leader who is passionate about creating memorable guest experiences while building a strong, engaged team and maintaining high operational standards.

About the Role

Our client is seeking an experienced Assistant General Manager to join its leadership team. This role will work closely with the General Manager to oversee daily restaurant operations, elevate the guest experience, develop the team, and drive strong operational and financial performance.

A key component of the position will be taking ownership of the beverage program, including seasonal cocktail development, wine selection, beverage training, purchasing, cost management, and execution. The ideal candidate is a restaurant operator first, with a strong passion and point of view around beverage.

This is an opportunity for a hands-on leader who enjoys being on the floor, developing people, creating a strong culture, and helping shape the continued evolution of a restaurant's beverage identity.

Key Responsibilities

Beverage Program

• Own the development, execution, and continued evolution of the beverage program.
• Develop and refresh seasonal cocktail menus that complement the restaurant’s culinary direction and brand.
• Lead wine program development, including selections, pricing, by-the-glass offerings, and opportunities for growth.
• Curate beer, spirits, and non-alcoholic offerings that are thoughtful and relevant to the concept.
• Collaborate with the Executive Chef and leadership team on seasonal menu changes and beverage pairings.
• Establish and maintain beverage recipes, specifications, presentation standards, and execution expectations.
• Lead beverage menu rollouts, including tastings, education, training materials, and team certification.
• Develop the service team’s knowledge and confidence around cocktails, wine, spirits, and beverage recommendations.
• Build strong relationships with wine, spirits, and beverage partners.
• Identify opportunities for beverage-focused events, activations, and pairings.
• Manage beverage pricing, inventory, purchasing, cost of goods, waste, and overall profitability.
• Analyze beverage sales and product mix to identify opportunities to increase sales and improve margins.

Leadership, People & Culture

• Partner with the General Manager to lead, coach, and develop the FOH team.
• Maintain a visible leadership presence throughout service.
• Build a positive, accountable, and high-performing restaurant culture.
• Support hiring, onboarding, training, scheduling, performance management, and team development.
• Identify and develop high-potential team members and future leaders.
• Establish clear expectations and consistently reinforce service and operating standards.
• Foster strong communication and collaboration between FOH, BOH, and leadership.

Restaurant Operations & Guest Experience

• Support the General Manager in overseeing daily restaurant operations and overall performance.
• Lead service with a focus on hospitality, pacing, attention to detail, and consistency.
• Ensure service standards are consistently executed across all dayparts.
• Anticipate operational challenges and take action before they impact the guest experience.
• Handle guest feedback and service recovery with professionalism and genuine hospitality.
• Support private dining, events, activations, and other revenue-generating opportunities.
• Maintain compliance with alcohol service, food safety, sanitation, and company standards.

Business & Financial Performance

• Understand and actively manage key restaurant metrics, including sales, labor, beverage cost, inventory, and profitability.
• Take ownership of beverage-related financial performance.
• Partner with the General Manager to achieve restaurant sales and profitability goals.
• Use sales and product-mix data to inform beverage offerings, pricing, and menu changes.
• Identify opportunities to improve efficiency, reduce waste, and strengthen overall restaurant performance.

Qualifications

• 3+ years of restaurant management experience in an upscale, polished-casual, or high-end restaurant environment.
• Proven experience working in a high-volume restaurant.
• Strong experience developing and managing a restaurant beverage program.
• Demonstrated knowledge of cocktails, spirits, wine, beer, and non-alcoholic beverages.
• Experience developing seasonal cocktail menus and managing or contributing to a thoughtful wine program.
• Strong understanding of beverage costing, pricing, inventory, purchasing, and profitability.
• Experience training teams on cocktails, wine, spirits, and beverage service.
• Strong floor presence with a high standard for hospitality and execution.
• A people-first leader who genuinely enjoys coaching, developing, and motivating teams.
• Excellent communication, organization, and problem-solving skills.
• Ability to balance creativity, hospitality, accountability, and business performance.
• Flexible availability, including nights, weekends, and holidays.

Benefits

• Competitive salary and benefits package
• Opportunity to play a key leadership role within an elevated Fort Lauderdale restaurant
• Significant ownership and creative influence over the beverage program
• Opportunity to develop and grow a high-performing hospitality team
• Professional growth and leadership development opportunities