Join Maple Hospitality Group, where culinary excellence meets unparalleled service. Led by renowned restaurateur Jim Lasky and two-Michelin-starred Chef Danny Grant, known for his innovative approach to fine dining, we're building a team of passionate food lovers dedicated to creating iconic destinations.

 

We believe success hinges on impeccable food, world-class service, and one-of-a-kind dining experiences. As we expand across Chicago, Scottsdale, Dallas, and Miami, you'll find endless opportunities for growth, travel, and continuing education.

 

Our culture is built on four core principles:

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  Generosity: Always give more, exceed expectations.

  
  


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  Excellence: Deliver exceptional work with unmatched expertise.

  
  


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  Fun: Love what you do, laugh often, and enjoy the journey.

  
  


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  Fail Fast: Learn from mistakes, adapt, and keep improving.

  
  

 

Admin Responsibilities: 

Working with the National Beverage Directors build a collaborative beverage program: 

• Beverage Program Development: Collaborating in creating, innovating, and curating a diverse range of cocktails, mocktails, and other beverages that align with the brand’s identity. 


• Working with suppliers and distributors to gain access to allocations, rarities, and current release spirits via email, phone or tasting appointments during working hours.


•  Following budgets and guidelines set by the National Beverage Directors


•  Maintaining the Master spreadsheet to keep accuracy of all bar inventoried items: spirits, non alcoholic beverages, beer, variety of dried and refrigerated goods. 


• Tracking invoices and sales via the purchase sheet provided by the Director of Beverages

 

Maintaining the vision, accuracy and cleanliness of the spirits, cocktail, beer and non-alcoholic lists. 

• Adding new items to all necessary menus 


• Updating pricing 


• Ensuring formatting and spelling is correct 


• Maintaining features/LTO’s where appropriate. 


• Reprinting any and all menus to reflect updates, 86’s, and price changes done by the National Beverage Directors


• Participating in monthly inventory of all bar inventoried items: spirits, non alcoholic beverages, beer, variety of dried and refrigerated items 

a. Assisting with inventory reconciliation. 

b. Maintaining R365 Inventory Template 

• Participating in monthly beverage education. 


• Participate in the organization of the weekly shipments. 


• Maintaining accuracy of inventoried items as well as their volumes and cost

 

Collaborating with Other Departments: 

• Working closely with kitchen managers, event coordinators, and management to ensure seamless operations. 


• Event and Promotion Planning: Collaborating on the beverage menus for special events, seasonal menus, and promotions that engage guests and drive sales. 

 

Team & Customer Experience: 

• During employment, new employees will shadow you by the determination of your management team. 


• You will follow the structure and guidelines and lead the example set forth by the National Beverage Directors to maintain proper techniques and service standards.