Wine Director

The Wine Director is responsible for the overall success and execution of the wine program, including inventory management, purchasing, pricing strategy, and sales development.

This role ensures that all financial targets—particularly COGS—are met while maintaining the highest standards of quality and service.

In addition to operational oversight, the Wine Director leads and develops the sommelier team, manages key guest and vendor relationships, and plays an active role in dining room service and leadership.

Reports To: Director of Operations & General Manager

Core Responsibilities

• Oversee and manage all aspects of the wine program, including purchasing, inventory control, pricing, and sales performance

• Develop, maintain, and continuously update wine lists to reflect availability, seasonality, and program direction
• Ensure all pricing aligns with COGS targets and overall financial goals
• Monitor inventory levels and adjust purchasing strategies based on sales trends and revenue performance
• Maintain accurate and up-to-date records of all wine inventory and costs
• Build and maintain strong relationships with vendors and distributors
• Manage relationships with VIP guests and key wine clients

Leadership & Team Development

• Lead, mentor, and develop a dining room team of 70+ employees, including servers, bartenders, hosts
• Foster and maintain a culture of accountability, professionalism, and hospitality that reflects the company’s core values
• Support management with sommelier recruitment, hiring, onboarding, and training
• Lead pre-service meetings for the team, setting clear expectations for each shift
• Identify and cultivate high-potential team members for growth and advancement within the organization
• Oversee training, and ongoing performance management to ensure consistency and growth across the team
• Maintain a strong presence on the floor to support, guide, and motivate the team
• Lead by example, demonstrating professionalism, composure, and a solution-oriented mindset
• Contribute to a positive, inclusive, and high-performing work environment
• Foster strong cross-functional collaboration between dining room and kitchen teams

Service & Guest Experience

• Uphold and continuously refine service standards to reflect company values and expectations
• Oversee daily dining room operations, including opening and closing, ensuring smooth and efficient service
• Maintain a strong, visible presence on the floor, anticipating guest needs and resolving issues proactively
• Act as the primary point of escalation for service-related challenges
• Support the kitchen with expediting during service
• Ensure seamless coordination between the dining room, bar, and kitchen teams
• Manage reservations and seating to optimize flow, covers, and guest satisfaction in a high-volume environment
• Uphold and refine service standards, ensuring alignment with company values
• Maintain expert knowledge of the menu, beverage program, and brand standards
• Ensure all guest-facing areas meet the highest standards of cleanliness, organization, and compliance with health regulations
• Align staffing levels with business needs, making real-time adjustments as needed
• Lead guest recovery efforts to ensure concerns are resolved and guests leave with a positive experience

Qualifications

• 2+ years of experience managing a wine program in a high-volume restaurant or bar
• Expert level wine knowledge, Court of Master Sommeliers Advanced Certificate or equivalent 
• Proven ability to lead, develop, and retain high-performing teams in a fast-paced environment
• Experience working service on the floor, with the ability to support both bar and dining room operations
• Excellent communication, organizational, and problem-solving skills
• Ability to remain composed under pressure and make decisive, guest-focused decisions
• Highly organized, adaptable, and professional, with a strong sense of accountability and urgency
• Ability to stand and walk for extended periods (8+ hours), and to crouch, bend, and lift or move 25+ lbs, with or without reasonable accommodation
• Ability to handle confidential information with discretion
• Flexible schedule, including evenings, weekends, and holidays