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 the selection of 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, and performs inventory duties. Assists Director of Food & Beverage with Ibis wine menu selections. Provides timely updates to Director of Food & Beverage 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 development of 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 needs. Prepares schedules and ensures that the restaurant is staffed appropriately for all shifts.
• Responsible for ensuring that 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. Ensure compliance with operational standards, company policies, federal/state/local and ordinances.

Other Functions

• Ensures compliance of operating guidelines as it relates to all state and federal laws, rules and regulations relating to the Alcohol, Cigarette, and Tobacco Division, food safety and sanitation. Upholds all ServSafe guidelines.
• Ensures positive member service in all areas, including investigating and resolving complaints concerning food quality and service. Responds to complaints, provides appropriate recovery to ensure member/guest satisfaction, and informs the Director of Food & Beverage in a timely manner.
• Assists with management coverage in the other Ibis dining outlets and banquets/events.
• Maintains professional restaurant image, including restaurant 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 standard operating procedures (SOPs), service checklists, and training manuals. Makes appropriate training document updates with the final approval of the Director of Food & Beverage.
• Ensures a safe working and member environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that the member or employee is injured.
• Ensures that proper security procedures are in place to protect employees, members, guests, and company assets.
• Operates within all guidelines, policies, standards, and constraints as established the company.
• This position guide does not state or imply that the above are the only duties and responsibilities assigned to this position. Employees holding this position 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 supervision of line staff. Responsible for the direction, coordination, and evaluation of assigned Food & Beverage employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; staff scheduling, planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Competencies

To perform the job successfully, an individual should demonstrate the following competencies.

• Problem Solving - Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions; Works well in group problem solving situations; Uses reason even when dealing with emotional topics.
• Customer Service - Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service; Responds to requests for service and assistance; Meets commitments.
• Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
• Safety and Security - Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially 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 success of team above own interests; Able to build morale and group commitments to goals and objectives; 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 listed below are representative of 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 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 to develop 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 effectively conduct job interviews and determine applicability of experience and qualifications of job applicants.
• Able to develop and conduct effective training programs for wine and fine dining service.
• High level of demonstrated 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; acting as an ambassador of the Club, on and off property.
• Highly organized, self-directed, and energetic.