Wine Director

Position Overview:

This role is ideal for an experienced hospitality professional with strong leadership skills, extensive knowledge of wine, and dedication to exceptional floor service. The Wine Director will focus on upholding wine service standards and ensuring that our established wine operating procedures are executed flawlessly.  This is a hands-on, service-oriented role that requires a presence on the floor during service times as well as strong administrative skills.

Core Responsibilities: 

Service Standards

• Uphold and maintain World Class wine service standards
• Exemplify excellence in wine salesmanship, balancing revenue goals with genuine hospitality
• Maintain an active and visible presence on the dining room floor, proactively identifying opportunities to assist guests and support the service team
• Engage guests confidently and thoughtfully, tailoring wine recommendations to their preferences, budget, occasion, and dining experience
• Drive wine sales through thoughtful recommendations, storytelling, pairings, and appropriate trade-up opportunities
• Demonstrate mastery of fine wine service, including proper presentation, opening, decanting, temperature, glassware, pouring, and bottle maintenance throughout the meal
• Partner closely with captains, servers, and management to identify tables requiring wine support and ensure seamless timing and communication throughout service
• Promote the full breadth of the wine program, including wine pairings, by-the-glass selections, and the bottle list, while guiding guests toward selections that best enhance their experience
• Recognize opportunities to increase wine engagement and spend while remaining sensitive to guest cues and individual levels of interest
• Build relationships with repeat guests and cultivate confidence in the wine program through personalized, knowledgeable, and memorable hospitality

Team Leadership and Training

• Conduct ongoing training sessions for the teams to enhance product knowledge and service techniques
• Foster a collaborative and positive work environment, emphasizing teamwork and guest service excellence
• Coach sommeliers and dining room team regarding wine service, salesmanship, and wine education
• Collaborate with on-premise management to lead wine-focused pre-shifts and continued education
• Assist GM and management with new hire wine training

Administration & Operations

• Maintain inventory systems and ensure inventory accuracy
• Curate pairings in line with predetermined budget and COGS
• Manage list reprints and updates
• Collaborate with wine team on creating and maintaining tech sheets, educational materials
• Process invoices in inventory management system
• Oversee and receive deliveries and communicate any discrepancies
• Ordering all wine according to par levels and staying at or below budget.
• Maintain and update all wine on POS
• Maintain and delegate cellar organization with the rest of the wine team
• Assist with transfers between properties
• Report wine losses and breakage
• Conduct monthly inventories and physically check and confirm variances
• Uphold wine-related SOPs
• Open or close the restaurant in coordination with other members of the leadership team.

 Program Development

• Participate in wine list discussions
• Submit purchase proposals
• Curate compelling wine pairings for all new courses
• Provide ongoing feedback to the wine team regarding guest preferences, frequently requested styles, sales opportunities, and challenges encountered during service

 Qualifications:

• Minimum of 3 years of experience in beverage-focused roles within a Michelin-starred restaurant
• Experience with inventory management, purchasing and budgets
• Exemplary knowledge of global wine, spirits, and cocktails, with relevant certifications (e.g., WSET, CMS)
• Proven leadership skills, with a hands-on approach to service
• Excellent communication and interpersonal skills, with a focus on guest service and hospitality.
• Ability to thrive in a fast-paced, dynamic environment, maintaining composure and professionalism under pressure
• Detail-oriented with a commitment to maintaining high standards of quality and service

Physical Demands and Work Environment:

• Be able to stand for extended periods of time (over 5 hours)
• Be able to lift and carry 50 pounds steadily 
• Be comfortable with repetitive movements like bending, sitting, and walking extended distances

Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions. More detail about INDIENNE - CHI part of Restaurants by Chef Sujan Sarkar, please visit https://culinaryagents.com/entities/395222-INDIENNE---CHI