Wine Director - Dallas, United States - Htel Swexan

Description

Who We Are

Harwood Hospitality Group is the innovative team behind the most immersive dining and nightlife experiences in the 19-city block Harwood District in Dallas, Texas. With more than 15 operating bars, restaurants, and cafes, HHG is continuing to expand its portfolio to include even more exciting concepts and a boutique luxury hotel.

Harwood Hospitality Group delivers an escape from the ordinary through a growing collection of concepts in the Harwood District of Dallas. The hospitality group features catering and a world of culinary experiences with a current collection of ten concepts in the 19-city-block Harwood District, with more experiences currently in development.

Position Summary

You will oversee, manage & direct the wine programs at all Harwood Hospitality Group venues, ensuring that quality standards, productivity goals, budget and unit cost objectives are being met or exceeded. This person will take a hands-on approach to wine service within the venues as well as being the primary source for training and mentoring the venue service teams. Reporting to the Vice President of F&B, this person will curate programs with character that will bring notoriety and esteem to the organization.

Responsibilities

• Assists with the selection, purchase, receiving and storage of wine for all venues throughout the Harwood District (Restaurants and Hotel Swexan).
• Through regular and frequent communication with the VP of F&B, adjusts purchasing budgets, inventory and par levels.
• Meets with all wine suppliers and distributors, keeping senior leadership aware of purchasing opportunities and programs as they become available.
• Actively pursues all allocated items, building relationships to ensure that Harwood is receiving a fair and growing share of these items within the competitive set.
• Implements an inventory audit process with all venues and on a rotating basis, performs the physical count side-by-side with venue operators.
• Works with accounting to ensure all variances are being fully investigated and explained.
• Acts as the first point-of-control for all new items requests from venue operators.
• Reinforces all standard operating procedures for spoilage, corked bottles, transfers and waste are being followed.
• Works a minimum of 2 floor shifts per week in support of our wine-forward concepts. During these shifts, is a able to fulfill all aspects of tableside sales and service at the highest standards, setting an example to which all venue teams can aspire.
• Handles all VIP wine service as necessary.
• Works with culinary teams and venue leadership for all special activations with wine elements such as wine pairings. Works closely with venue leadership to build a wine dinner series that targets shoulder business periods and does not displace regular business.
• Provides content when appropriate for use on various marketing channels.
• Works closely with the Senior VP of F&B to develop an annual Wine Festival.
• Executes a training calendar which is curated to the service style and knowledge base of each venue. Makes frequent visits to all pre-shift meetings, emphasizing the importance of the wine program.
• Holds weekly meetings with venue management and sommeliers, focusing on troubleshooting aspects of their program, training, efficiency and service excellence.
• Mentors aspiring sommeliers and those with interest in furthering their certifications within Harwood.
• Manages the schedule of District Sommelier Team.
• Acts as point of contact with Wine Spectator for recognition of the program, including annual submissions.
• Represents Harwood venues at trade and industry events where appropriate.
• Performs other job-related duties as assigned.

What you bring to the table:

• Certification earned from the Court of Master Sommeliers or Wine & Spirit Education Trust (Level II Advanced or Higher is Required)
• Experience developing, delivering, and executing wine programs
• Cost and inventory management
• Beverage purchasing
• Cellar management
• Maintenance of wine and beverage lists
• Staff education
• Leadership of team of sommeliers
• Interaction with guests, offering guidance, creating relationships, and ensuring the highest service standards