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Wine Director
Quince
San Francisco, CA
Quince hiring Wine Director in San Francisco, CA

Quince hiring Wine Director in San Francisco, CA

QuinceMore Info

Full Time • Salary ($110k - $125k)
Expired: Jun 14, 2024

Sorry, this job expired on Jun 14, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years


Job Details

Quince Wine Director

 

WHO ARE WE?

Quince is a Three-star Michelin star restaurant that features California contemporary cuisine. In 2020, the restaurant was one of the first recipients in the country to be awarded a Green Star from Michelin for its work with local farmers and suppliers with much of the produce coming directly from our own Farm located in nearby West Marin County. As such, the restaurant’s menus are fiercely seasonal, with the ingredients informing and inspiring all creations from the culinary team.

WHO ARE YOU?

A career-minded, motivated, organized, charismatic individual seeking a rewarding position in the restaurant industry. Your restaurant experience is varied, and you are passionate about food and beverage, people, and hospitality. You are a quick thinker who possesses the ability to simultaneously be creative and organized. You are inherently hospitable, infinitely curious, and most importantly KIND. You can strike up a conversation with anyone! You perform well under pressure and have an insatiable desire to learn. You want the opportunity to make your mark and contribute.

SUMMARY OF POSITION

As the Wine Director at Quince, your role will involve leading and coordinating both the day-to-day and overall direction of the wine service programming. You will uphold the highest standards of service by developing, maintaining and establishing Quince protocols and practices. You will be responsible for meeting an established budget in the areas of purchasing, weighted cost of goods and maintaining pre-determined pars and conduct monthly inventory, as well as drive sales and meet projected revenue expectations. This postion requires being present during service. 

REQUIREMENTS:

  • Minimum 2 years in a wine management or director role 
  • Wine education credentials
  • Previous fine dining restaurant experience required, Michelin experience preferred
  • Experience working with an extensive cellar and wine list
  • Ability to traverse all parts of the restaurant quickly and safely
  • Food Handlers certification
  • Must be able to lift 40 pounds at time
  • Must be able to comply with all health and safety standards


WHAT WE OFFER YOU

  • Consistent scheduling with 2 consecutive days off in a row
  • Competitive compensation
  • 100% paid Medical, Dental, and Vision insurance benefits.
  • 401K with up to 4% matching employer contribution
  • Tax deferred commuter benefits program to save money if you pay for parking or public transportation.
  • Company-wide dining discount and up to 50% discount on retail wine purchasing
  • Personalized structured career development plan and advancement opportunities
  • Sponsorship of continuing education classes in food and beverage
  • Family meals provided.





Compensation Details

Compensation: Salary ($110,000.00 - $125,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, 401k, Commuter Benefits, Dining Discounts


Required Skills

Leadership

Coordination

Budget Management

Inventory Management

Sales

Customer Service

Communication

Organization

Teamwork

Time Management

Physical Strength (Lifting 40 Pounds)

Compliance With Health and Safety Standards

Read more

View Job Description

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Quince is a Three-star Michelin star restaurant that features California contemporary cuisine. The restaurant in 2020 was one of the first recipients in the Country to be awarded a Green Star from Michelin for its work with local farmers and suppliers with much of the produce coming directly from our own Farm located in nearby West Marin County. As such, the restaurant’s menus are fiercely seasonal, with the ingredients informing and inspiring all creations from the culinary team.

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