Wine Director

Summary Responsible for managing all aspects of the Ibis Wine Society and wine program, as well as the daily operations of Panache fine dining restaurant, including staff management and ensuring the highest levels of member and guest satisfaction. Essential Duties and Responsibilities Under the guidance of the Director of Food & Beverage, manages the Ibis Wine Society programming, including assisting with selecting wines, member orders, coordination of wine dinners, and Wine Society events. Oversees Panache fine dining restaurant, including staff scheduling and performance management, daily restaurant operations, adherence to approved budget, and management of events held in Panache and the Wine Room. Coordinates all aspects of wine orders and maintains working relationships with vendors, performs inventory duties, assists Director of Food & Beverage with Ibis wine menu selections, and provides timely updates to the Director on all wine program information. Adheres to company standards and service level to increase sales and minimize cost, including food, beverage, supply, utility, and labor costs. Responsible for interviewing, hiring, supervising, and developing line staff employees; participates in disciplinary and termination processes as necessary. Conducts routine training, at least once monthly, for management and staff on wine and fine dining service, incorporating The Ibis Philosophy. Maintains an accurate and up-to-date restaurant staffing plan, prepares schedules, and ensures the restaurant is staffed appropriately for all shifts. Ensures all time and attendance and payroll duties are completed accurately, on time, and in accordance with company policies and procedures. Provides ongoing feedback to employees, communicates performance expectations, and conducts performance reviews. Enforces sanitary practices for food handling, general cleanliness, and maintenance of dining room areas; ensures compliance with operational standards, company policies, federal, state, local ordinances, and ServSafe guidelines. Other Functions Ensures compliance with operating guidelines related to state and federal laws, rules and regulations concerning Alcohol, Cigarette, and Tobacco, food safety, and sanitation. Ensures positive member service in all areas, investigates and resolves complaints concerning food quality and service, and informs the Director of Food & Beverage in a timely manner. Assists with management coverage in other Ibis dining outlets and banquets/events. Maintains professional restaurant image, including cleanliness and appearance standards. Ensures staff are appropriately uniformed and adhere to department grooming standards. Conducts daily pre‑shift meetings to relay pertinent information for the day’s meal period activities. At least twice annually, reviews department SOPs, service checklists, and training manuals; makes appropriate updates with final approval of the Director of Food & Beverage. Ensures a safe working and member environment to reduce risks of injury and accidents; completes accident reports promptly when needed. Ensures proper security procedures are in place to protect employees, members, guests, and company assets. Operates within all guidelines, policies, standards, and constraints established by the company. This position guide does not state or imply that the above are the only duties and responsibilities assigned to this position; employees will be required to perform any other job‑related duties as requested by the Director of Operations. Supervisory Responsibility Manages subordinate restaurant supervisors who assist in supervising line staff. Responsible for directing, coordinating, and evaluating assigned Food & Beverage employees. Carries out supervisory responsibilities in accordance with organizational policies and applicable laws, including interviewing, hiring, training, staff scheduling, performance appraisal, rewarding and disciplining, and resolving complaints. Competencies Problem Solving – Identifies and resolves problems timely, gathers and analyzes information skillfully, develops alternative solutions, works well in group problem‑solving situations, and uses reason even when dealing with emotional topics. Customer Service – Manages difficult or emotional customer situations; responds promptly to customer needs; solicits feedback to improve service; responds to service requests; meets commitments. Professionalism – Approaches others tactfully; reacts well under pressure; treats others with respect and consideration regardless of status; accepts responsibility for own actions; follows through on commitments. Safety and Security – Observes safety and security procedures; determines appropriate actions beyond guidelines; reports unsafe conditions; uses equipment and materials properly. Teamwork – Balances team and individual responsibilities; exhibits objectivity and openness to others’ views; gives and welcomes feedback; contributes to building a positive team spirit; puts team success above individual interests; builds morale and group commitment; supports everyone's efforts to succeed. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements below represent the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience Bachelor’s degree and three (3) years of experience managing a fine dining restaurant; or equivalent combination of education and experience. Knowledge of wines, restaurant operations, and state liquor laws as applied to food and beverage service. Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of the organization. Mathematical Skills Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry. Reasoning Ability Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Certificates, Licenses, Registrations Certified Sommelier Level 1 or higher. ServSafe certified. Valid driver’s license. Other Skills and Abilities Demonstrates and upholds the Ibis Common Purpose, Core Values, and Service Principles. Experienced managing a fine dining restaurant and wine program. Innovative in developing new opportunities to respond to the needs of an ever‑changing, diverse membership. Ability to coordinate multiple tasks such as beverage and labor cost while maintaining required standards of operation in daily restaurant activities. Ability to conduct effective job interviews and determine applicability of experience and qualifications of applicants. Able to develop and conduct training programs for wine and fine dining service. High level of integrity and ethical standards, with a strong sense of urgency, operational focus, and results‑orientation. Articulate with excellent interpersonal skills to establish and maintain professional rapport with vendors, executives, board members, and members. Demonstrates a professional demeanor and appearance; acts as an ambassador of the Club on and off property. Highly organized, self‑directed, and energetic. #J-18808-Ljbffr