Position: Wine Manager

Location: New York City

Compensation: Competitive Salary + Benefits

Type: Full-Time | Exempt

Overview:

A prominent fine-dining restaurant is seeking a dynamic and highly experienced Wine Manager to oversee and elevate its beverage program. This individual will play a pivotal leadership role in delivering exceptional guest experiences while managing all aspects of the wine program — including curation, service, education, team management, and financial performance.

Key Responsibilities:

Hospitality & Guest Engagement

• Serve as a key liaison between the front-of-house and culinary teams to ensure seamless service.
• Actively engage with VIP guests, providing wine recommendations and curating bespoke experiences.
• Build long-standing relationships with guests and act as a cornerstone for wine-focused clientele.
• Ensure that wine is stored, presented, and served to the highest standard.

Operational Oversight

• Manage daily administrative tasks, including payroll, floor plans, scheduling, and walk-throughs.
• Lead, coach, and evaluate hourly FOH staff; enforce systems of accountability and service excellence.
• Maintain compliance with health and safety regulations, executing daily DOH walk-throughs.
• Uphold company service standards, recipes, and quality benchmarks across all beverage offerings.

Wine Program Leadership

• Curate and maintain a comprehensive wine list that aligns with the restaurant’s core values and identity.
• Execute sales-driving strategies such as wine promotions, special features, and pairing events.
• Develop SOPs and service protocols in conjunction with senior leadership.
• Lead hiring, training, and ongoing development of the sommelier team.
• Facilitate regular educational workshops for staff to deepen wine knowledge and service skills.

Team Leadership & Culture

• Act as a service role model; foster a culture of hospitality and excellence.
• Support team morale, encourage input from all levels, and resolve conflicts with professionalism.
• Ensure alignment between the wine program and broader service goals.

Financial & Inventory Management

• Maintain proper inventory controls and ordering systems for wine, supplies, and glassware.
• Track cost of goods sold (COGS), manage budgets, and oversee profit and loss reporting.
• Collaborate with the beverage director to adjust pricing, menu mix, and vendor relationships.
• Ensure efficient labor scheduling and maintain labor cost targets.

Qualifications:

• Minimum of 4–6 years in a wine-focused leadership role within fine dining or high-end hospitality.
• Certified Sommelier (CMS) or WSET Level 3 preferred.
• Deep understanding of wine varietals, vintages, storage, and service standards.
• Exceptional organizational and communication skills; tech-savvy with POS, inventory, and CRM systems.
• Proven experience managing and mentoring a sommelier team.
• Must be of legal age to serve alcohol and able to obtain food handler and responsible alcohol service certifications.
• Comfortable with the physical demands of a fast-paced restaurant, including lifting up to 50 lbs.

Perks & Work Environment:

• Join a passionate, high-performing hospitality team in one of NYC’s most acclaimed culinary destinations.
• Opportunities for wine-focused travel, tastings, and continuing education.
• Access to exclusive wine allocations and industry events.