Assistant Director of Wine and Beverage

“Invest yourself in everything you do. There’s fun in being serious.” – Wynton Marsalis We believe that hospitality is a sacred and noble enterprise.  We are looking for people who take pride in being hospitality professionals and find joy in being a part of an exceptional team.  We invest in those who choose to invest in themselves and are committed to improving every single day. About Nocturne and La Vie En Rose Nocturne is a modern jazz and supper club in Denver’s RiNo Arts District. For the past decade, we have been committed to creating remarkable experiences through the intersection of live music, elevated cuisine, and world-class hospitality. Our team is passionate about craftsmanship, culture, and community. We are now preparing to expand our footprint with the opening of La Vie En Rose, a Parisian Champagne and cocktail bar that will bring an entirely new level of elegance and transportive experience to Denver. Details for our Assistant Director of Wine and Beverage position: TheAssistant Director of Wine and Beverage  will play a key role in shaping and supporting Nocturne’s beverage programs while preparing to assist with the successful launch of La Vie En Rose. This role is designed for a hospitality professional eager to deepen their expertise in wine, spirits, and cocktails while learning the full spectrum of beverage program management. Working directly with ownership and leadership, this individual will balance guest-facing sommelier service with behind-the-scenes systems management, training, and leadership responsibilities. This is both a mentorship and leadership role: we are seeking someone ready to grow, but who also brings the presence and skills to contribute meaningfully as part of our management team from day one. On-going duties include all the details that go into the seamless delivery of the guest experience at Nocturne.  These include (but aren’t always limited to): Key Responsibilities: Beverage Program and Sommelier Functions Assist with menu development, cocktail creation, and maintain positive vendor relationships. Provide tableside sommelier service and wine guidance to enhance guest experiences. Support beverage inventory control through Craftable and menu/POS integration via Revel. Oversee and manage wine cellar organization, restocking and monthly beverage inventories (including glassware par levels). Regularly attend external vendor tastings and in-house tastings as required by the ownership. Assist in organization and execution of winemaker dinners four to six times per year. Coach team members on proper wine service standards and coordinate bi-weekly staff education sessions (some with vendors) as required by Beverage Director and General Manager. Leadership and Guest Service Serve as Manager on Duty when required, ensuring the restaurant operates smoothly. Endorse, enforce, and model all policies, service flow models, and SOPs. Be able to step into any FOH service role as needed to support the team (including food running, bar well work, etc) Consistently maintain “good mojo” on the floor through proactive hospitality and leadership presence. Respond to any guest inquiries, and service issues in person, over the phone, and via email in a timely and professional manner. When needed, assist the management team in reservation and experience management in Tock to optimize capacity and revenue while ensuring service flow.  Run cocktails, wine and food (with accurate, detailed descriptions) as required during service.  Operational and Administrative With guidance from ownership, make steady improvements to operational practices that maximize revenue, efficiency, and guest/employee satisfaction. Weekly invoice entry and Beverage Purchasing support Achieve company objectives in service quality, financial performance, and facility upkeep. Prepare required paperwork (reports, forms, schedules) in an accurate and timely manner. Manage cash handling, tip-outs, and reconciliation procedures. Ensure compliance with all health, safety, and labor regulations. Maintain standards for cleanliness, lighting, sound, and all sensory aspects of the guest experience. Lead and participate in pre-shift and departmental meetings to elevate communication, morale, and product knowledge. People Development Train, coach, and provide fair corrective action to staff in alignment with company policies. Participate in interviewing, onboarding, and mentoring new employees. Continually strive to elevate the team in knowledge, performance, and culture. Collaborate with ownership and leadership on marketing efforts and guest communications when appropriate. La Vie En Rose and Future Growth Assist with bar opening responsibilities: cocktail program design, system(s) set-up, staff training, and service flow development. Bring interest and curiosity in French cocktails, aperitifs, and wines to the role. Embrace mentorship opportunities, learning directly from ownership and the Beverage Director to grow into future leadership. Perform other duties as assigned — if a ball is dropping, your job is to catch it. Qualifications Must have a great attitude and high regard for upholding service standards. Must have high attention to detail, discipline and ability to lead others in following specific standards and procedures with consistency. Level II / Certified Sommelier certificate with the Court of Master Sommeliers Americas (CMS-A), or a WSET Level 3 certificate Must have advanced knowledge of wine, spirits, craft cocktails and the ability to anticipate customers’ needs in order to provide appropriate guidance in the beverage ordering process. Must be fluent in oral and written English. Additional languages are preferred. Must have vision ability to clearly see detailed guest checks, computer print-outs, written instructions and to observe the entire property in dimly lit conditions. Must have knowledge of Microsoft Word/Excel and/or Google docs/sheets including using formulas, formatting, and creating new documents. Must have manual coordination to punch buttons, grasp items in hand, and balance/carry trays holding plates of food, and glasses of beverages. Must have the ability to perform multiple tasks at one time. Must be able to follow and create both verbal and written instruction, and be able to communicate both verbally and in writing in a consistently professional manner. Must be able to lift and carry cases of liquor/wine, soda, ice, and glasses. Must be able to perform job duties in crowded, stressful noisy situations, particularly when handling multiple tasks. Must have the ability to handle challenging customer service and employee situations with professionalism and efficiency. Must have High School Diploma or GED equivalent Not required, but nice to have: Experience in fine dining leadership and training roles.  Experience on restaurant or hotel opening teams. Experience hiring, training, coaching, and counseling hospitality employees. Interest and expertise in French cocktails, aperitifs, and wines. Appreciation for live music and the performing arts. TIPS or ServeSafe/Alcohol Service certification (required immediately upon hire if not certified prior to hiring process) Craft cocktail bartending experience Level III / Advanced Sommelier certificate with CMS-A, or a WSET Level 4 Diploma Has traveled to and experienced the food and wine culture of Paris. Materials/Equipment Used Computerized point of sale machines, touch screens, basic writing materials, restaurant equipment including but not limited to coffee machines, sharp knives, ice machines, juicers, beverage dispensers, and dishwashing machines. Frequent use of wine opener. Environment Physically strenuous: prolonged standing, walking, heavy lifting and carrying throughout the entire shift in an indoor environment.  High noise levels, fast-paced, fun and rewarding.  Schedule Expectation The on-going schedule of this position is expected to be as follows: Four evenings per week, providing on-site leadership, operations management and guest contact between the hours of 2:30pm and 10:30pm.  Commitments outside of operating hours would include: weekly meetings on-site with other leaders (including chef de cuisines, ownership, culinary director, and one-on-one coaching with leadership staff).  Additional administration work can be done either on-site or remotely. Nocturne is dark on Mondays and Tuesdays, possible schedules for this role could be (but not necessarily limited to) the following: Wednesday, Thursday, Friday, Saturday before and during guest service hours + (Administrative work Sunday, Off Monday, Tuesday)   or Thursday, Friday, Saturday, Sunday before and during guest service hours +  (Off Monday, Tuesday, Administrative work Wednesday) Work weeks would average 42-52 hours, with the knowledge/understanding that some weeks may exceed that estimate and others may be less. Paid Time Off The Assistant Beverage Director is a salaried position that is eligible for Nocturne’s Unlimited Paid Leave program after the first 60 days of employment (reviewed separately). Benefits Competitive salary with performance-based bonus opportunities. Health, dental, and vision insurance. Paid time off. 401K with employer contribution. Wellness benefit and Employee Assistance Program for mental wellness. Staff meal and beverage perks. Opportunities for professional development, mentorship, and travel. Salary Range: $65,000 – $78,000 annually + bonus structure depending on experience Reports to: Ownership Team, Wine Director and General Manager

Created: 2025-09-13