Wine Manager

Job Summary:

The Wine Manager is a dynamic hospitality professional responsible for all aspects of the customer experience at COTE, with a special focus on operating the wine program. They are involved in service daily, interacting positively with all dining room and bar customers. They curate a best in-class wine program, lead all team members in running an efficient and profitable operation, manage day-today wine operations, maintain high service standards and conditions, and foster a positive environment.

Essential Job Duties & Responsibilities:

Job duties and responsibilities include, but are not limited to the following:

Hospitality:

• Promotes the core values and culture of COTE, including but not limited to excellence in food and beverage, service, and hospitality. 
• Liaises between the FOH and culinary team during service. 
• Provides and oversees the service for all VIP customers when on property.
• Develops positive customer relationships and addresses customer service needs. Responds to customer feedback as needed. 
• Actively builds long-standing relationships with customers; acts as a cornerstone for Wine Lovers and Wine PX’s. 
• Ensures all wines are stored, presented, and served to the required standards.
• Recommends wines to customers based on price, personal taste, and food selection.

Operations:

• Oversees daily restaurant administration including payroll, opening/closing administration, service floor plans, daily walkthroughs, etc. 
• Manages hourly employees in their daily responsibilities at COTE, providing clear, effective direction. 
• Creates systems of accountability and provides consistent feedback, coaching, and disciplinary action as needed. 
• Performs all back office POS functions including employee profile and menu creation. 
• Plans, executes and communicates all promotions and company information effectively and efficiently.
• Conducts Department of Health (“DOH”) walk-throughs multiple times per day when on duty to ensure DOH compliance; Address all DOH violations immediately.
• Promotes and practices safe work habits, identifies and resolves potential safety hazards; Documents accidents, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment.
• Approves any maintenance or repairs needed through the General Manager 
• Ensures that all team members are educated on our products and services. 
• Ensures that all COTE drink and food recipes and procedures are followed, maintaining the highest quality and consistent product standards.
• Participates in community events and helps to ensure corporate social responsibility goals of the company are met.

Staff Management:

• Hire, train, supervise, manage, coach, counsel, and evaluate FOH hourly employees. Develops and inspires the team. Collaborates with the General Manager to make postings for open positions and interviews candidates.
• 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 Company’s service standards.
• Resolves team member or customer conflicts consistent with COTE’s complaint handling guidelines. 
• Builds morale and team spirit by fostering a work environment where team members’ input is encouraged.
• Ensures that all team members are educated on Company products and services.
• Prepares sommelier staff schedule for COTE, and/or as directed by the General Manager. 
• Responsible for training new employees as assigned

Wine Program

• Maintain a comprehensive and orderly wine list in line with the core values of the restaurant.
• Expand or contract offerings in order to effectively drive sales at the direction of the Director of Beverage. 
• Develop, implement, and drive wine programs and promotions to build repeat customer 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 Director of Beverage. 
• Hire, train, and mentor the restaurant’s sommelier team; provide effective coaching and guidance to individuals, maintain high standards for team performance overall.
• Develop and execute regular wine-focused educational programs and training for the service team.

Finance

• Orders wines and other supplies to maintain the COTE wine program, including glassware. 
• Oversee inventory and EOM COGS reporting; handle all financial needs for the wine program on a daily and weekly basis including GL management. 
• Set pricing and menu offerings as overseen by the Director of Beverage. 
• 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 Director of Beverage. 
• Ensure proper team member coverage per the needs of business while maintaining target labor costs.

Standards:

• Display knowledge of Cote brand, culture, and product.
• Demonstrate the Company’s core values of people, learning, culture, relationships, sustainability and stewardship.
• Maintain professional and respectful behavior when in contact with customers, management, and teammates.
• Present a polished personal appearance, adhering to company grooming standards outlined in the Employee Handbook. 
• Adhere to all company policies and procedures outlined in handbooks, manuals, and other company documents.
• Attend and participate in all scheduled meetings, training sessions, and continuing education activities.
• Take care of all company property.
• Maintain safety, cleanliness, and sanitation standards.
• Comply with federal, state, and local laws and regulations.

Qualifications:

• Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.
• Must be reachable by email and able to communicate via phone as well.
• Communicates information effectively and efficiently. 
• Excellent organizational skills and attention to detail.
• Possesses a positive, results-oriented, team-player mentality.
• Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment.
• Ability to under pressure and maintain professionalism when working under stress.
• Knowledge of workplace safety procedures and local Department of Health standards.
• Food Handler’s Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy.
• Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs.  
• Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace. 
• Working understanding of human resource principles, practices, and procedures.
• Demonstrates positive leadership characteristics and supervisory skills, which inspire team members to meet and exceed standards. 
• Ability to effectively train others.
• Excellent time management skills with a proven ability to meet deadlines.
• Excellent verbal and written communication skills.
• Excellent interpersonal and customer service skills.
• Strong analytical and problem-solving skills.
• Ability to apply principles of logical or scientific thinking to a wide range of intellectual and practical problems.
• Ability to exercise tact, courtesy, and ethics when dealing with vendors, co-workers, and customers. 
• Ability to maintain a positive working relationship with all third-party vendors.
• Ability to execute steps of service in adherence with company policy. 
• Must be of legal age to serve alcohol. 
• Certification for responsible alcohol service or ability to obtain within 6 months. 
• WSET Level 3 or higher or CMS Certified Sommelier pin or higher preferred.
• Degree in Hospitality, Culinary Management, or similar subject preferred.