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Wine Director
The Hospitality Department
1250 Broadway 36th Floor - #4099 New York City, NY 10001
The Hospitality Department hiring Wine Director in New York, NY

The Hospitality Department hiring Wine Director in New York, NY

The Hospitality DepartmentMore Info

Full Time • Salary (Based on Experience)
Expired: Dec 7, 2022

Sorry, this job expired on Dec 7, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

3 years


Job Details

Position:                       Wine Director 

Location:                      The Press Club Grill

 
Group:
We are the Hospitality Department. We thrive on creating memorable and incomparable experiences in hospitality - spanning the gamut of food service development, operations, consulting, and strategy. We are a team of highly experienced, New York City-based operators in the restaurant and hotel industry. Our diverse backgrounds allow us to provide omni-channel solutions in the hospitality sector. These include concept development, management, and consulting for fine dining restaurants, quick serve & fast casual brands along with CPG (consumer product goods) derived from QSR / FCB. We provide solutions in real estate, hotels and entertainment.

 

Opportunity:               
Our Executive Team is searching for a Wine Director for our new concept – Press Club Grill, take the lead in ordering, organizing, and training in all aspects of the Press Club Grill Wine Program.

Under the direction of the Director of Food & Beverage and Director of Operations, the successful candidate will assist in the development, planning and opening of The Press Club Grill.  Once open, the Wine Director will oversee all aspects of the wine program, creating the wine list, ordering, training and interact with the service team to achieve a high overall level of guest satisfaction using a ‘hands on’ approach to mentoring, team building and overall success.

 

Compensation:             
                                    Commensurate with experience, Exempt Position Health Insurance

                                    Paid Vacation, Paid Holidays

                                    Two-fold Bonus Structure for Labor/Food Costs and Critic Reviews

                                    401-K, future potential profit sharing


 

JOB OVERVIEW:

 

The Wine Manager is responsible for curating a best-in-class wine program, leading all team members in running an efficient and profitable operation, managing day-to-day wine operations, maintaining high service standards and conditions, and fostering a positive environment

 

 

REPORTS TO:                           Director of Food & Beverage

 

 

COLLABORATES WITH:           Director of Operations/Principals

 

 

Education, Certification, Experience

  • High School Diploma or equivalent required. Must be able to add, subtract, multiply and divide all units of measure.
  • Associate degree in hospitality management or equivalent certificate preferred
  • Minimum 7 Years of experience in a high-level food and beverage operation including a minimum 5 years of front-of-house restaurant service experience.
  • Minimum 2 years of restaurant management experience in a fine dining or similar caliber establishment

 

Skills and Knowledge

  • Excellent knowledge of English (written & oral), strong consideration given to proficiency in a secondary language, preferably Spanish.
  • Ability to acquire and maintain relationships e.g., team members, vendors, company executives.
  • Excellent negotiation and conflict management skills.
  • Strong presentation skills.
  • Must possess basic computer skills including the ability to use Word, Excel and email.
  • Must have knowledge of basic budget principles and working knowledge of POS and reservation management systems.
  • Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant in a timely fashion.
  • Must be able to multi-task and manage in a high volume and high stress environment.
  • Must have manual dexterity to use and operate all necessary equipment.
  • Must be able to reach, bend, stoop and stretch.
  • Must be able to frequently lift up to 40 pounds.
  • Must be able to work in a standing position for long periods of time. (Up to 10 hours)
  • Must be able to work a flexible schedule, including mornings, nights, weekends and holidays.

 

Responsibilities:

  • Maintain a comprehensive and orderly wine list in line with the core values of the restaurant
  • Expand or contract offerings to effectively drive sales in conversation with the Head of Beverage Operations
  • Develop, implement, and drive wine programs and promotions to build repeat guest business, grow word of mouth, and drive sales while effectively controlling costs
  • Develop Steps of Service and Standard Operating Procedures for the wine program in conjunction with the General Manager and Head of Beverage Operations

Finance:

  • Oversee ordering, GL management, and inventory for wine, glassware, and/or supply categories, as delegated by the General Manager 
  • Set pricing and menu offerings as overseen by the Head of Beverage Operations and the General Manager
  • Develop and execute sales and profit plans in line with budgetary goals
  • Ensure, and be accountable for, profitability of the store by growing sales and controlling cost of goods
  • Maintain and utilize daily, weekly, quarterly, and annual financial reporting tools as directed by the General Manager and Head of Beverage Operations

 

Staff Management

  • Hire, train, supervise, manage, coach, counsel, and evaluate hourly Cote employees
  • Acts as role model for outstanding service; continuously works to elevate service standards, and personally embodies hospitality in daily actions
  • Consistently monitors, coaches, and encourages management team and hourly service employees to meet Cote service standards
  • Collaborates with the General Manager to make postings for open positions and interview candidates
  • Identifies staffing, recruiting, interviewing, hiring, and training needs of qualified candidates; Facilitates on-going training and development of current staff; Coach and counsel team members for improved performance, documenting developmental plans as necessary, with the General Managers approval

 

 

 

Team Expectations and Company Values:

  • Understand, and follow the companies mission statement and core values.
  • Communicate our Company Values to all Team Members including:
  • Our Vision:
  • To develop a portfolio of relevant, meaningful, and profitable brands that supports our position as the go-to, omni-channel food and beverage hospitality solution for our investors, developers, owners, and hotel partners

 Our Mission:

  • Through our Brand Criteria and C ore Values we will develop, create and operate exceptional experiences designed around the individual target audience, price point, and brand.
Our Core Values:
  • Create memorable experiences through anticipation and thoughtful execution
  • Emphasize quality at any level
  • Establish excellence through attention to detail
  • Manage with integrity, compassion & humility
  • Mentor team members through education and growth opportunities

 

Our Brand DNA:
  • Inspired
  • Exciting
  • Relevant
  • Innovative
  • Timeless
  • Scalable

  • Maintain a clean, safe and sanitary work environment. Keep all areas of the restaurant always organized.
  • Maintain a warm, gracious and friendly attitude towards, Team Members, Hotel Team Members, Vendors and Guests, while contributing to a teamwork-based work environment.
  • Be attentive to others’ needs and work together with fellow teammates to achieve common goals.
  • Be on time and attend all required meetings either in person, phone call or video conference.
  • Embody the standards of the company and brand by always displaying professionalism in person and in all forms of communication.
  • Adhere to company policies and procedures regarding accident and incident reporting.
  • Work safe. Abide by workplace health and safety standards and all food and safety hygiene standards.
  • Take pride in your appearance while adhering to the restaurant’s dress and appearance policy.
  • Perform all other duties assigned.

 


Compensation Details

Compensation: Salary (Based on Experience)


View Job Description

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