RRE Portfolio Careers

Safran Turney Hospitality is now accepting resumes for the Assistant to the Beverage Director position. Safran Turney Hospitality is a multi-unit restaurant and retail group located in Midtown Village, Philadelphia. Along with three retail businesses, Open House, Verde and He Said, She Said, STH currently is operating three very busy restaurants and one summer pop up in Love Park. The following are the restaurants that are currently open:

Barbuzzo: now in its sixteenth year, Barbuzzo is the cornerstone to the busy 13th and Sansom business district. Barbuzzo is a Mediterranean restaurant featuring food and wines from throughout the region, including Italian, French, Portuguese and Greek influences. Barbuzzo has a private event space on the second floor that is booked almost every night during the busy seasons.

Bud and Marilyn’s: located at the corner of 13th and Locust streets, Bud and Marilyn’s is a New American restaurant serving modern versions of classic American fare. Bud and Marilyn’s is known for its lively brunch, busy bar and a fun, creative cocktail program.

Little Nonna’s: located around the corner from Bud and Marilyn’s, Little Nonna’s is an Italian-American restaurant that focuses on red sauce pastas, seasonal dishes and a focused, all Italian wine list.

In addition to these, there are plans for immediate growth, particularly the re-opening of Lolita as a new concept called Darling Jack's Tavern.

The Assistant Beverage Director is a full-time job with a five-day work week. The ABD will have a mixture of administrative days, prep days and days scheduled on the floor at the various restaurants. The ABD position will require the candidate to learn the beverage and food menus, the service standards and staff at all locations. The duties of the ABD are as follows:

• Assist the beverage director in the curating, costing, training and inventory of three unique wine programs. Barbuzzo is 100% Mediterranean, Bud and Marilyn’s is mostly New World, and Little Nonna’s is all Italian with an emphasis on value for the guests. There are over 25 wines poured by the glass across all restaurants and an additional 30 in bottle selections as well as a reserve list and additional selections for private events at Barbuzzo
• Assist the beverage director in guiding and overseeing each restaurants bar managers in the curating, costing, training and inventory of three unique beer programs. There is a strong emphasis on local and artisanal beers with the majority of them being served via draft.
• Assist the beverage director and the general managers of each restaurant in the creation of cocktail development.
• Assist the beverage director and the general managers of each restaurant in hiring and training all new bar staff, maintaining organization and cleanliness behind the bar and weekly upkeep of the bar and storage rooms.
• Assist the beverage director in receiving all beer, wine and liquor orders weekly. This may include retrieving the orders at the PLCB warehouse on occasion.
• Working in the restaurants at night and during brunch as the manager on duty. These shifts may be at any of the restaurants and may also include shifts in the private event space or in the Love Park pop-up.
• Assist the beverage director and the general managers of each restaurant in training and testing of all FOH staff on the beverage programs. This will include regular trainings with the staffs to go over beer, wines, cocktails and service-related issues.

QUALIFICATIONS

Candidates do not need to be proficient in all of the following. Candidates should qualify for several of these to be considered for the position.

• Ability to lift 50 pounds, use a hand truck, move kegs and to lift boxes and bottles to higher shelves.
• At least 5 years of restaurant management experience, with at least 2 of those in beverage management.
• Past experience with the PLCB system, particularly the LOOP portal system and it’s slo and listed system.
• Experience with google docs, excel and FOH platforms like Open Table.
• Working knowledge of a wide variety of grape varietals, wine appellations through out the world and a thorough understanding of all aspects of making wine: from the fields through fermentation and aging. Already reading modern publications, social media and other channels that discuss current wine trends and changes in the industry.
• Working knowledge of a wide variety of breweries and brewers and a thorough understanding of all aspects of making beer: from grains and hop varieties to fermentations, adjuncts and aging. Already reading modern publications and social media about exciting breweries and beers that people are talking about.
• Working knowledge of spirits and fortified wines. A deep understanding of all types of spirits including amaro, vermouth, grappa and digestif.
• Past experience with cocktail creation using modern flavors, fresh herbs and botanicals, interesting spirits and a good usage of a wide variety of the “base” spirits such as tequila, gin, whiskey, bourbon, vodka and rums.
• Ability to exist in a high energy environment and be able to adjust on the fly. This position has many layers so an open availability for scheduling is a must.
• Past experience with cocktail batching, both large and small format.
• A valid and current driver’s license.