Wine Director

Company Background The Standard is one of the most culturally engaged hotels in the world. Hotels with real cultural life, an inclusive spirit and true creative attitude. A destination layered with events and amusements that leaves you with an uplifted feeling. The Standard's irreverent and playful sensibility, combined with a careful consideration of design, detail and service, have established its reputation as a pioneer of hospitality, travel, dining, nightlife, and beyond. The Standard hotels are known for their taste-making clientele, their pioneering design, and their unrelenting un-Standard-ness. Mission Statement To create experience by embracing and empowering a diverse collective of team members, collaborators, and guests, who choose to call The Standard home. Our Purpose The Standard’s commitment is to being an anchor for each neighbourhood in which we reside as well as a platform for culture and creativity. Bringing people together in its spaces to interact with each other in genuine ways. Our promise is to ensure that a stay is an experience and that a memory means making friends and having stories to tell.  To understand why it exists, is to understand that The Standard, is a platform for people to meet, to engage, to learn, to dine, to sleep, to dance, to hideaway, to make believe and to do so whilst being yourself and having fun doing it. We think of ourselves as a stage, not just a hotel. Here, you can become whomever you like, even if for just a night. Here, you will meet new friends, find new challenges, eat new food, stay up late, sleep in later, and at times, never even leave the property. We are unapologetically comfortable with disrupting expectations. It’s WHO WE ARE! #StandardFamily Job Title: Wine Director Department: Food and Beverage Location: The Standard, High Line Reporting to: Director of Food and Beverage Responsible for : All FOH and BOH staff, Sommelier, Wine Stewards Job Overview: As a Wine Director, you are responsible for curating and managing the wine program. You will oversee all aspects of the wine list and wine service, ensuring that the wine offerings complement the cuisine, enhance the guest dining experience, and contribute to the establishment’s reputation, profitability, and success of the company.   Main Duties and Responsibilities: Assist control team to perform beverage cost analyses for wine in all outlets Update Accubar weekly for pricing and all new wine items. Take and restock inventory Increase business where possible by creating wine dinners in conjunction with Chef Hold wine training, wine classes and server trainings for all aspects of the wine program Taste wine with vendors Coordinate wine culture for all of hotel Build and maintain a current and exciting wine list Schedule, train and supervise wine team Constant floor presence by keeping and maintaining manager duties on the floor Schedule wine team employees Conduct wine costs and pricing Manage the daily pre-shift for wine selections Assist Beverage Director with TIPS classes Evaluate banquet and wine selections Bill and hold purchases in order to achieve maximum profit for beverage costs Run wines to the floor from storage Restock and organize wine storage and inventory Purchase and order wines Promote and market wine selections to increase sales and business Directly responsible for guest needs and service in restaurant and related areas of hotel Recruit and process staff for outlet where and when necessary Initiate a complete training of said staff, including all required documentation and tests Assure all new front of house employees have received training materials and are properly tested before receiving scheduled non-training shifts Work closely as a team and communicate effectively with all other FandB managers Responsible for appearance and upkeep of your area of responsibility Responsible for the requisition and stocking to par of all products sold/used in area of responsibility Responsible for quality of food, beverage, and service presented to the customer Ensure there is sufficient coverage of each scheduled shift that you are leading Ensure all floor staff side work is satisfactorily completed pre and post shift Ensure floor staff are performing to standard during shift, if not above and beyond Continue to train staff on product knowledge, protocol and any policy/procedure changes Oversee floor staff, ensuring that they adhere to conduct requirements as per Employee Handbook/SOPs Delegate duties to floor staff to facilitate day to day operation of the restaurant and be able to fulfill other duties assigned by management Ensure line employees are in properly maintained and appropriate uniform dictated by position   Responsible for completing all paperwork requirements at end of shift, including cash drops, RS check drops, and night auditor drops Complete tip sheets and daily log Perform other duties as per requested by GM, ASM, and FandB Director Welcome guests, seats tables and maximizes selling potential of the restaurant area. Brand Ambassador: Throughout the hotel we actively seek to employ a unique, diverse and thoughtful group of people that are committed to delivering our unconventional brand of hospitality while also growing with us. They are committed to and fully comprehend the idea of being of service; They do not just delight guests, but excite them–by creating unique, unexpected and memorable experiences; They are ambitious, vibrant and social/friendly individuals; They genuinely embrace diversity in all forms, interested to have people from all race and gender to be their friend; They encourage genuine relationships with guests that enable them to not only preempt needs but foresee desires; They have personality and depth; They have a desire and unyielding appetite for learning and knowledge—being in-the-know with what is happening in the city and around the world; They are creative in areas like music, cinema, art, performance, fashion, design, tech and business; They are engaging, socially adept and solution-based individuals able to navigate the scene with confidence and ease; They are able to entertain guests in a compassionate, respectful and meaningful manner; They are authentically themselves; They want to play a role in constructing a kinder and better world.   Essential:   Physical: Periodical bending, kneeling, and stretching Able to pull, push, carry and lift at least 40 pounds of force Must be able to seize, grasp, turn and hold objects with hands Ability to clearly hear and speak to communicate clearly with coworkers Strong communication, organizational, and management skills Previous restaurant management experience Guest service oriented Have an outgoing, upbeat personality, positive attitude Understanding: Ability to read, comprehend and carry out instructions according to established procedures Comprehension: Fluent in the English language   Organizational Skills: Work efficiently, utilize multi-tasking, prioritize tasks Hygiene and Sanitation: Adherence to uniform, grooming and personal hygiene standards and expectations per Standard of Operating Procedures Punctuality: Adherence to posted schedule and arrival time and attendance at mandatory meetings Responsibility: Personal comportment in line with Standard, New York policies, standards, and expectations Preferred: Multi-lingual Certification through the Court of Master Sommeliers Compensation and Benefits: Pay Rate: $80,000 - $90,000 per year Excellent and Affordable Health care coverage Life Insurance, Disability Insurance, Pet Insurance 160 hours of PTO / year and Company recognized holidays Employee Discounts on Rooms, FandB, Retail, and The Standard Marketplace Employee Meals, Employee Referral Program, Commuter Discounts 401k Regular fun staff events and celebrations!!!

Created: 2025-10-03