Wine Director

Tao Group Hospitality offers competitive benefits for all full-time team members such as:

• Medical, Dental, and Vision Coverage

• 401(k) Retirement Program with Employer Match

• Life and Disability Insurance Plans

• Ancillary Insurance Plans

• Employee Assistance Program

• Fertility & Family Forming Support and Resources

• Pet Insurance

• Employee Discounts

• TAO Savings Marketplace

• Time off and much more!

The Director, Wine is responsible for the strategic development, management, and execution of the restaurant’s wine program, ensuring an exceptional and memorable dining experience through a thoughtfully curated wine collection and elevated service standards. This role oversees the wine programs across Crane Club Member's Lounge, Bar CC, and Crane Club Restaurant. This role oversees wine selection, cellar management, purchasing, inventory, financial performance, and team development while establishing a distinctive wine program that complements the restaurant’s culinary vision and overall concept. The Director, Wine serves as a subject matter expert and leader, fostering a culture of hospitality, product knowledge, and excellence while driving revenue, profitability, and guest satisfaction.

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:

• Leads and oversees all aspects of the wine program, ensuring exceptional quality, operational efficiency, and adherence to established financial and service standards.
• Provides leadership, direction, and mentorship to the wine service team, fostering a culture of accountability, collaboration, professionalism, and continuous development.
• Develops and executes comprehensive wine program strategies aligned with the restaurant’s culinary direction, brand identity, guest demographics, and business objectives.
• Curates and maintains an exceptional wine list that reflects a deep understanding of global wine regions, vintages, producers, varietals, and emerging industry trends while balancing quality, diversity, and profitability.
• Oversees wine purchasing, vendor relationships, pricing negotiations, and inventory management to ensure appropriate selection, availability, and cost control.
• Manages cellar operations, including storage conditions, organization, vintage tracking, inventory accuracy, and the proper handling and preservation of wines.
• Establishes and maintains appropriate par levels, monitors stock movement, and anticipates purchasing needs to support business volume, seasonal demand, and menu changes.
• Develops and maintains wine lists and beverage offerings in collaboration with culinary leadership and restaurant management, ensuring thoughtful pairings and alignment with the menu and overall dining experience.
• Creates and implements wine education and training programs to elevate team knowledge, confidence, sales effectiveness, and the ability to provide personalized recommendations and pairing experiences.
• Ensures the wine service team consistently delivers polished, knowledgeable, and personalized service that reflects the standards of a premier fine-dining establishment.
• Engages with guests to provide expert recommendations, curate wine pairings, and deliver memorable experiences tailored to individual preferences and occasions.
• Collaborates with the Executive Chef, culinary team, and General Manager to develop wine pairings, tasting menus, special offerings, and unique guest experiences.
• Builds and maintains strong relationships with wine producers, distributors, importers, and industry partners to source distinctive selections and identify opportunities to enhance the wine program.
• Identifies opportunities to increase wine revenue and profitability through strategic pricing, menu placement, staff education, thoughtful upselling, and innovative programming.
• Oversees wine cost management, purchasing budgets, inventory valuation, and financial reporting, implementing corrective measures as needed to achieve established business objectives.
• Coordinates and verifies the completion of regular inventory counts, reconciles discrepancies, and implements controls to maintain accurate records and minimize loss.
• Monitors wine program performance, including sales trends, cost percentages, inventory turnover, and profitability, using insights to inform purchasing and business decisions.
• Establishes and maintains operational standards, procedures, and controls related to wine service, beverage quality, sanitation, safety, and cellar management.
• Maintains current knowledge of industry trends, wine regions, producers, vintages, market conditions, and evolving guest preferences to ensure the program remains relevant, competitive, and distinctive.
• Develops and executes special wine events, tastings, winemaker dinners, and other programming that enhances the restaurant’s reputation and creates opportunities for guest engagement and incremental revenue.
• Partners with the General Manager and senior leadership to establish departmental goals, manage operating expenses, and ensure the wine program supports the restaurant’s overall financial and operational objectives.
• Maintains awareness of daily operational performance, identifies opportunities for improvement, and implements solutions to enhance service quality, team effectiveness, and business results.
• Assist and/ or complete additional tasks as assigned

EDUCATION/WORKING KNOWLEDGE:

• Minimum of 7 years of progressive experience in wine service and program management within fine-dining or luxury hospitality environments, including at least 3 years in a leadership role overseeing wine operations, team development, and financial performance.
• Demonstrated expertise in wine selection, cellar management, purchasing, inventory control, beverage cost management, and wine list development.
• Experience with beverage inventory management systems, including Craftable (Bevager), preferred.
• Advanced knowledge of international wine regions, varietals, vintages, producers, wine service standards, and food and wine pairing principles.
• Sommelier certification through a recognized organization, such as the Court of Master Sommeliers or the Wine & Spirit Education Trust (WSET), strongly preferred.

• Proficient in Windows Microsoft Office, POS systems, Oracle knowledge preferred

SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE

The work environment characteristics and/or physical demands described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions

• Ability to write, read, and verbally communicate
• Must have good positive energy throughout the day
• Must be able to print legibly for Team Members, management, and guests to read
• Must be able to stand for extended periods of time
• Must be able to move quickly
• Must be able to push and lift up to 75 lbs. with or without assistance
• Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume
• May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required
• Exposure to cleaning materials
• May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required
• Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment
• Maintain a professional, neat, and well-groomed appearance adhering to Company standards
• Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner
• Ability to maintain confidentiality
• Ability to handle a fast-paced, busy, and somewhat stressful environment