Job Description

Role: Wine Director

Purpose: The Wine Director is responsible for curating and managing all aspects of Manuela NY wine program. They must ensure that guests receive knowledgeable and exceptional wine service and displays a true passion for wine and hosting - helping to create an environment where people not only have fun but feel relaxed, welcome, and connected.

Reports to: General Manager

Responsible for meeting all standards on:

• Service quality
• Wine quality and pour consistency
• Wine menu development
• Wine procurement and selection
• Meeting costs and margins
• Staff training and presentation
• Void, comps, and artist accounts

Essential Job Functions:

• Enforce strict adherence to company policies, health protocols, and safety standards.
• Supervise day-to-day shift activities of all staff and floor operations.
• Ensure all staff are properly trained and have the tools and equipment needed to successfully carry out their job function.
• Responsible for maintaining company standard for level of service, elevated aesthetic, cleanliness, and food and beverage quality.
• Provide assistance with service operations before and during shifts.
• Support Chef with menu adjustments and menu education.
• Prepare and plan daily pars and ensure continuity of stocks
• Curate and manage the wine list, ensuring it is comprehensive, diverse, and aligns with the company ethos, restaurant's cuisine, and price model.
• Regularly update and expand the wine selection to stay current with industry trends and customer preferences, while maintaining integrity to the company ethos.
• Collaborate with local and group suppliers and distributors to source unique and high-quality wines.
• Provide exceptional customer service by assisting guests in selecting wines that pair well with their food and profile preferences.
• Offer detailed information about the wines, including their origins, flavors, and fermentation processes.
• Recommend and suggest comparable alternative wines if requested selections are unavailable.
• Properly store, handle, and inventory wine to maintain quality and ensure it is served at the correct temperature.
• Serve wine, champagne, and other beverages with precision and grace, following established company wine service standards.
• Use appropriate glassware and proper decanting methods when necessary.
• Partner with group stakeholders on companywide initiatives, projects, and vendor relations.
• Ensure accurate and up-to-date entry of all wine offerings and costs in the POS system and inventory management system reflecting any changes as they occur.
• Conduct regular wine training sessions for staff to enhance their expertise and ability to knowledgably talk to and assist guests to guide them through the wine selection process.
• Management of company staff wine program and ensuring control and profit protection.
• Uphold strict adherence to alcoholic beverage control policies and procedures and ensure staff compliance.
• Maintain accurate accounting and records to safeguard transparency of vendor transactions and promotions.
• Ensure regular and clear communication to and between bar staff, managers, and service staff.
• Ensure efficient provisioning and purchasing of wine and restaurant inventory, products, and supplies within budget projections.
• Manage the maintenance and repairs of wine infrastructure, equipment, and appliances.
• Hold regular education sessions for colleagues on product offerings, origins, profiles, proper wine service and storage procedures.
• Lead and direct staff in service to ensure a smooth execution of wine and overall dinning experience.
• Collaborate with the culinary team to create wine and food pairing service guides.
• Manage complaints, conflicts, questions, and suggestions from customers and restaurant employees.
• Assist in planning, preparation, and execution of on-site and off-site events to maximize revenue generating opportunities.
• Oversee all aspects related wine inventory, invoices, and product procurement.
• Oversee and adhere to the management of department's controllable expenses to achieve or exceed budget.
• Interacts with guests to obtain feedback on product quality and service levels.
• Ensure compliance with all relevant alcohol laws, regulations, and licensing requirements.
• Organize and host wine tastings, wine pairing dinners, and other promotional events to engage customers and boost sales.
• Monitor and manage the wine inventory, ensuring adequate stock levels and minimizing wastage.
• Implement cost-effective strategies to optimize profitability.
• Aid in the implement agreed upon beverage policy and procedures throughout the property.
• Must work on the floor during peak hours, including nights, weekends, and holidays.
• Attend regular manager and team meetings.
• Manage compliance with all local, state, and Federal beverage and liquor laws.
• Maintain food handling and sanitation standards.

Additional Job Functions:

• Assist the General Manager with financial forecasting, P&L, and cost management as needed.
• Assists with developing menus and promotions as necessary.
• Collaborating to ensure beverage costs as a whole remain in line with agreed upon annual cost targets.
• Stemware inventory management as well as procurement as needed within projected OFF&E budget projections and approved styles.

Requirements:

• Extensive knowledge of wines, wine regions, grape varieties, and vintages.
• Strong communication and interpersonal skills.
• Excellent customer service and salesmanship skills.
• Ability to work in a high-pressure, fast-paced restaurant environment.
• Attention to detail and a passion for wine and beverages.
• Ability to adapt to changing market trends and customer preferences while staying true to the company brand and ethos.
• TIPS & Food Handlers certification.
• Ability to manage interpersonal relationships in order to foster a culture of education and build a team that can run on their own.
• Must be able to stand and walk for extended periods of time.
• Must be able to lift 30 lbs.
• Must be able to perform repetitive bending, stooping, twisting, and lifting of products and supplies.

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