Food & Beverage Manager- Wine Program

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Job s ummary –

The Food & Beverage Manager in charge of the Wine Program oversees developing and managing the entire property's wine program by selecting, buying, storing, selling, inventorying and serving wines. This role encompasses overseeing the financial aspects, profitability, and achievement of wine sales targets. The Manager 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 Manager 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.

Essential Duties and Responsibilities –(Key Activities)

• Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards related to wine and beverage service.
• Maintain a strong and consistent floor presence throughout service to ensure the highest level of guest satisfaction, team support, and operational excellence.
• Actively engage with guests to enhance the dining experience while driving wine sales through knowledgeable recommendations and personalized service.
• Ensure all administrative duties, reporting, inventory tasks, and operational paperwork are completed before and/or after service hours to prioritize visibility and availability on the floor during operations.
• Act as the Food & Beverage Manager on Duty for the restaurant when required, overseeing daily operations and ensuring service standards are consistently upheld.
• Ensure exceptional wine service and guest satisfaction in all dining and bar areas, enhancing the overall dining experience.
• Lead and manage a team of sommeliers and wine service professionals, ensuring the highest standards of wine service and etiquette are maintained in line with LQA, Rosewood and Forbes standards.
• Maintain expert knowledge of:
  1. The wine list, including detailed knowledge of wine regions, grape varieties, vintages, wineries, and wine production methods.
  2. Food and wine pairing principles, working closely with the Executive Chef to create complementary dining experiences.
  3. All beverage selections available on property, including spirits, beers, and non-alcoholic options, ensuring a well-rounded guest experience.

• Proper glassware, serving temperatures, and presentation standards for all beverages.
• All day dining service standards as well as food and beverage offerings for all outlets.
• All menu items, preparation method/time, ingredients, source of ingredients, sauces, portion sizes, garnishes, presentation, and prices in all outlets.
• The characteristics and description of every wine & champagne by the glass and major wines by the bottle on the wine list in the outlets.
• All liquor brands, beers, and non-alcoholic selections available in restaurant, bar and In Room Dining.
• Forbes, LQA and Rosewood Brand standards

• Strictly adhere to and enforce all local liquor regulations, particularly those prohibiting service to minors and intoxicated persons.
• Oversee the wine cellar's organization, temperature control, and inventory levels, ensuring a premium selection and availability.
• Establish par levels for wine and beverage supplies and equipment. Complete requisitions to replenish shortages or additional items needed for anticipated business levels.
• Collaborate closely with the culinary and property F&B leadership teams to create unique and memorable wine-related guest experiences, such as tastings, pairings, and
• Prepare and manage the wine service team's schedules, adjusting as necessary to meet the demands of the business while controlling labor costs.
• Recruit, hire, and provide comprehensive onboarding for new wine service staff, ensuring they meet the resort's high standards.
• Lead daily pre-shift meetings with the service team, ensuring all associates are informed about special guests, menu changes, and wine features, 86s, etc.
• Ensure wine list match POS in term of pricing and bin numbers as well as ensuring that proper mapping in wine cellars are established.
• Monitor guest satisfaction and handle wine-related complaints or issues with tact and professionalism, ensuring all guests feel valued and well-served.
• Manage the wine inventory and purchasing, negotiating with suppliers to ensure the best quality and value for the resort.
• Develop and implement training programs for all wine service staff, enhancing their knowledge and skills in wine selection, service, and sales.
• Promote a culture of excellence, teamwork, and continuous improvement within the wine service team and the broader resort staff.
• Prepare and manage budgets for the wine department, including forecasting and controlling costs while maximizing revenue opportunities.
• Engage with guests, offering personalized wine recommendations and sharing knowledge to enhance their dining and overall resort experience.
• Collaborate with the marketing team to promote wine-related events, special offerings, and the resort's wine program through various channels.
• Maintain a collaborative relationship with other departments, vendors, and industry professionals to enhance the resort's reputation and wine offerings.
• Adheres to and enforces the grooming standards of the operation and hotel overall.
• Respond in courteous, professional and rapid manner in order to resolve all guest and associate difficulties.
• 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.

• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
• Ensure compliance with departmental and hotel standards of cleanliness, organization, and guest service.
• Check storage areas for proper supplies, organization, and cleanliness. Instruct designated personnel to rectify any deficiencies.
• Exhibit a friendly, helpful, and courteous manner when dealing with guests and employees.
• Coordinate proper breaks for staff and ensure staff adhere to schedules, documenting lateness or absences.
• Monitor staff performance in all service and job functions, ensuring procedures meet departmental standards; rectify deficiencies.
• Assign work and side duties per departmental procedures, communicating changes as needed throughout the shift.
• Check the pick-up station and side stations, ensuring cleanliness, stock, and organization.
• Inspect table setups in all outlets for cleanliness and order, directing personnel to rectify issues.
• Anticipate heavy business times and organize procedures to manage extended wait times.
• Ensure all closing duties for associates, especially Sommeliers are completed before they sign out.
• Complete all paperwork and closing duties in line with departmental standards.
• Work closely with the Food & Beverage Heads of Departments.
• Assist outlets’ associates and other managers with job functions to ensure optimal guest service.
• All other duties as required.
  Physical Requirements
  • 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.
  • Food & Beverage Outlets- constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools.
  • Qualifications –
    • Diploma/Some College or an equivalent combination of education and work-related experience.
    • Must have current and valid Food Handler’s card and certifications required by the State of Texas and/or Dallas County.
    • Minimum of 21 years of age to serve alcoholic beverages.
    • Certification from a recognized wine institutions (e.g., Court of Master Sommeliers, Wine & Spirit Education Trust).
    • Additional certifications related to hospitality management, service standards, or culinary arts can be beneficials.
    Experience –
    • Minimum of 2 year experience in a similar capacity in a well-established hotel preferred.
    • Hotel operational exposure (i.e., F&B) preferred
    • Experience with a luxury or ultra-luxury property or brand preferred