Beverage Manager

Oberon is a new restaurant opening inside The New Museum, bringing a thoughtful, design-driven dining experience to one of New York's leading cultural institutions. Our beverage program is built around wine at its heart — a list that rewards curiosity, complements an evolving kitchen, and feels at home in a space defined by art and ideas. An opening list is already in place, and the Beverage Manager will own it from there, bringing it to life on the floor and evolving it as they see fit.

We're looking for a Beverage Manager to take full ownership of Oberon's beverage program. An opening wine, cocktail, beer, and non-alcoholic list is already in place; from there, the program is yours to run and evolve. You'll maintain and refine the lists as you see fit — making your own calls on additions, changes, and direction — while owning sourcing, inventory, pricing, quality, and service. This spans all beverage categories with primary emphasis on wine. This is not a behind-the-scenes role: the Beverage Manager is expected to be an active management presence on the floor during service — running the room, supporting and coaching servers in the moment, and ensuring every guest's beverage experience meets Oberon's standards. The ideal candidate is a strong wine professional who can operate independently and is equally comfortable shaping a list, managing costs, and leading a team in real time during a busy service.

Wine program (primary focus)

• Own and maintain the wine list, starting from the opening selection and evolving it as you see fit to reflect the season, the menu, and Oberon's identity.
• Make independent decisions on additions, removals, by-the-glass and bottle selections, and overall direction of the list.
• Build and maintain relationships with importers, distributors, and producers; negotiate pricing, secure allocations, and keep the list in stock.
• Manage cellar organization and proper storage and inventory of all wine.
• Lead wine service standards on the floor, including guidance on pairings and guest recommendations.

Full beverage program

• Own the cocktail, beer, spirits, and non-alcoholic offerings, maintaining and evolving them alongside the wine program.
• Create and update beverage menus, including seasonal and event-specific offerings.
• Ensure consistency and quality across all beverages served.

Operations & financials

• Own beverage purchasing, receiving, and vendor management across all categories.
• Set and manage pricing to hit target cost and margin goals; monitor pour cost and beverage cost percentage.
• Conduct regular inventory counts, manage par levels, and minimize waste, spoilage, and shrinkage.
• Maintain compliance with all NYC and New York State alcohol regulations, licensing, and responsible-service requirements.

Team & service

• Serve as an active management presence on the floor throughout service, leading the room and ensuring smooth, polished beverage service from open to close.
• Coach and support servers in real time during service — stepping in to guide pairings, table approach, and recommendations, and correcting course in the moment when needed.
• Train, schedule, and lead the bar team and support front-of-house staff on beverage knowledge and service standards.
• Build training materials and run regular tastings and pre-shift education for the team.
• Lead by example on the floor, modeling the level of hospitality and beverage expertise expected of the team.

Required

• Strong wine background with deep knowledge of regions, producers, and pairing; demonstrated experience building or managing a wine list.
• 3+ years in a beverage leadership role (Beverage Manager, Wine Director, Sommelier, or Head Bartender stepping up) in a quality-focused restaurant.
• Proven ability to manage purchasing, inventory, and beverage costs.
• Experience hiring, training, and leading a team, including managing and coaching staff on the floor during live service.
• Strong floor presence with the confidence and judgment to lead the room and develop servers in real time.
• Working knowledge of NYC/NYS alcohol laws and compliance.
• Comfortable working nights, weekends, and holidays as service requires.
• New York State Food Protection / alcohol service certifications (or ability to obtain before opening).

Preferred

• Sommelier certification (Court of Master Sommeliers, WSET, or equivalent).
• Cocktail, spirits, and/or beer expertise to support the broader program.
• Prior pre-opening or new-restaurant experience.
• Familiarity with POS and inventory systems.