We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.
Rosewood Hotel Georgia, a Rosewood Hotel, is looking for an extraordinary and nulti-talented Director of Wine. The Director of Wine serves as the Single Point of Accountability (SPA) for developing and managing the entire property's wine program, ensuring it complements the cuisine and appeals to the demographic of our guests. This role encompasses overseeing the financial aspects, profitability, and achievement of wine sales targets. The Director is tasked with motivating, coaching, and leading the sommelier team and all food and beverage associates in enhancing wine service and knowledge. With an extensive background in wine, the Director is responsible for recommending selections to guests, overseeing wine service, and educating staff. This position involves collaboration with winemakers to refresh our offerings, negotiate better pricing, and ultimately drive increased wine sales, ensuring the program's success and alignment with our luxury resort's standards.
Essential Duties and Responsibilities:
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Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards related to wine and beverage service.
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Ensure exceptional wine service and guest satisfaction in all dining and bar areas, enhancing the overall dining experience.
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Lead and manage a team of sommeliers and wine service professionals, ensuring the highest standards of wine service are maintained in line with the resort's luxury status.
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Maintain expert knowledge of:
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The principles of fine wine service and etiquette, following standards set by Forbes, Michelin, and the resort's brand.
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The wine list, including detailed knowledge of wine regions, grape varieties, vintages, wineries, and wine production methods.
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Food and wine pairing principles, working closely with the Executive Chef to create complementary dining experiences.
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All beverage selections available in the resort, including spirits, beers, and non-alcoholic options, ensuring a well-rounded guest experience.
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Proper glassware, serving temperatures, and presentation standards for all beverages.
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Strictly adhere to and enforce all local liquor regulations, particularly those prohibiting service to minors and intoxicated persons.
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Oversee the wine cellar's organization, temperature control, and inventory levels, ensuring a premium selection and availability.
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Establish par levels for wine and beverage supplies and equipment. Complete requisitions to replenish shortages or additional items needed for anticipated business levels.
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Collaborate closely with the culinary and resort leadership teams to create unique and memorable wine-related guest experiences, such as tastings, pairings, and educational events.
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Regularly review and update the wine list in consultation with sommeliers and suppliers to ensure variety, quality, and interest.
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Prepare and manage the wine service team's schedules, adjusting as necessary to meet the demands of the business while controlling labor costs.
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Recruit, hire, and provide comprehensive onboarding for new wine service staff, ensuring they meet the resort's high standards.
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Conduct regular performance reviews, provide ongoing feedback, and handle disciplinary actions and counselling in accordance with resort standards.
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Lead daily pre-shift meetings with the wine service team, ensuring all staff are informed about the day's reservations, special guests, menu changes, and wine features.
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Ensure that all wine service areas are maintained to the highest standards of cleanliness and organization, directing staff to address any deficiencies.
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Monitor guest satisfaction and handle wine-related complaints or issues with tact and professionalism, ensuring all guests feel valued and well-served.
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Manage the wine inventory and purchasing, negotiating with suppliers to ensure the best quality and value for the resort.
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Develop and implement training programs for all wine service staff, enhancing their knowledge and skills in wine selection, service, and sales.
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Promote a culture of excellence, teamwork, and continuous improvement within the wine service team and the broader resort staff.
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Prepare and manage budgets for the wine department, including forecasting and controlling costs while maximizing revenue opportunities.
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Engage with guests, offering personalized wine recommendations and sharing knowledge to enhance their dining and overall resort experience.
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Collaborate with the marketing team to promote wine-related events, special offerings, and the resort's wine program through various channels.
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Ensure all administrative tasks, including payroll, inventory management, and reporting, are completed accurately and on time.
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Maintain a collaborative relationship with other departments, vendors, and industry professionals to enhance the resort's reputation and wine offerings.
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Contribute to the resort's overall financial success by effectively managing the wine program's profitability and guest satisfaction metrics.
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Hold the management team and associates accountable for performing their tasks and roles to the best of their abilities.
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Support and uphold hotel standard operating procedures concerning hiring, associate relations, supervision, and disciplinary action.
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Act as Manager on Duty at all times when on shift, as a senior member of the F&B Operational leadership team
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Adheres to and enforces the grooming standards of the operation and hotel overall.
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Respond in courteous, professional and rapid manner in order to resolve all guest and associate difficulties.
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Apply principles of logical thinking to a wide range of unstandardized intellectual and practical problems in order to perform and direct many varied and complex tasks.
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Create, inspire and conceptualize the beverage menus and concepts in alignment with overall direction set forth by the Director of F&B for all areas.
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All other duties as required, ensuring the seamless operation and reputation of the resort's wine program and overall guest experience.
Confidentiality: While working for the company there will be access to a wide variety of confidential information concerning the company, guests and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.
General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
Technical Skills:
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Thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the Outlet.
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Demonstrates project management experience in organizing, planning and executing large-scale projects from conception through implementation.
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Demonstrates experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others.
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Ability to lead a team, flexibility with work schedule.
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Ability to enforce hotel's standards, policies and procedures; ability to prioritize, organize and delegate work assignments.
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Ability to direct performance of outlet associates and follow up with corrections where needed; ability to motivate outlet associates and maintain a cohesive team;
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Ability to promote positive work relationships with service personnel and other departments.
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Ability to ascertain associates training needs and provide such training; ability to work well under pressure of organizing and attaining production schedules and timelines.
Language:
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Required to speak, read and write English, with fluency in other languages preferred.
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Must understand the correct pronunciation and spelling of French, Italian, German, Spanish wine labels in particular.
Physical Requirements:
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Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
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Restaurant Environment- constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools.
Education: Bachelor’s degree in Hospitality Management, Viticulture, Enology, or a related field. Advanced degrees or coursework in business management can be advantageous.
Experience:
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Minimum of 5-10 years of experience in fine dining or luxury hospitality, with a significant portion of that time spent in wine service or sommelier roles.
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Proven track record of managing a successful wine program, including selection, procurement, and sales.
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Experience working in Forbes 5-star and/or Michelin-starred establishments.
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Demonstrated ability to lead and train a team of sommeliers and F&B staff.
Certifications:
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Advanced certification from a recognized wine institution (e.g., Court of Master Sommeliers, Wine & Spirit Education Trust).
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Holding a Master Sommelier or Master of Wine title is highly advantageous.
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Additional certifications related to hospitality management, service standards, or culinary arts can be beneficial.
Skills and Knowledge:
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Extensive knowledge of wine, including viticulture, vinification processes, global wine regions, varietals, and wine and food pairing.
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Strong understanding of the luxury market and the expectations of guests at a Forbes 5-star and Michelin-starred property.
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Excellent leadership, management, and communication skills.
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Financial acumen, with the ability to manage budgets, control costs, and drive sales.
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Proficiency in inventory management software and point-of-sale systems.
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Ability to provide exceptional guest service and handle guest inquiries and complaints with professionalism and tact.
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Knowledge of current trends in the wine industry and the ability to incorporate innovative ideas into the wine program.
The salary range for this position is $90,000 to $100,000 with an Incentive Pay up to 15% of salary. This is the pay range for this position that the Hotel reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience, type of hotel experience, location, and education.
