Director of Wine - Kona Village

Rosewood Hotel Group•Kailua Kona, HI

6d•$90,000 - $100,000•Onsite

About The Position

The Director of Wine is responsible for the strategic leadership, development, execution, and financial performance of all wine-related operations across the resort's Food & Beverage Division. This role oversees the wine program, cellar management, wine procurement, team training and development, guest engagement initiatives, and revenue-generating wine experiences while maintaining the highest standards of service, quality, and profitability. The Director of Wine serves as the resort's wine authority and ambassador, creating exceptional wine programs that align with each restaurant, bar, banquet, and event concept while supporting the overall Food & Beverage vision. This position is responsible for developing and mentoring Sommeliers and service teams, cultivating industry partnerships, executing innovative wine experiences, and pursuing prestigious industry recognition including Wine Spectator Restaurant Awards.

Requirements

Expert knowledge of domestic and international wines, wine regions, varietals, production methods, and food pairings.
Demonstrated ability to develop and mentor Sommeliers and hospitality professionals.
Strong understanding of luxury hospitality and fine dining service standards.
Exceptional wine sales, guest engagement, and relationship-building skills.
Proven experience creating and managing wine-focused events and programming.
Strong financial and business acumen with the ability to manage budgets, costs, and profitability.
Experience procuring and managing extensive wine inventories and cellar operations.
Strong industry relationships with wineries, distributors, importers, and suppliers.
Excellent communication, presentation, and public speaking skills.
Ability to train, motivate, evaluate, mentor, and lead associates effectively.
Ability to interpret financial statements and implement corrective actions.
Strong organizational, analytical, and problem-solving abilities.
Proficiency with POS systems, inventory systems, and Microsoft Office applications.
Ability to work under pressure while maintaining professionalism and composure.
Ability to lead wine presentations, educational seminars, and guest-facing wine experiences.
Must be able to perform job functions with attention to detail, speed and accuracy
Prioritize, organize and follow-up
Be a clear thinker, remaining calm and resolving problems using good judgement
Follow directions thoroughly
Understand a guest’s service needs
Work cohesively with co-workers as part of a team
Work with minimal supervision
Maintain composure and calm demeanour at all times
Maintain confidentiality of guest information and pertinent hotel data
Prior heavy exposure to banquets, room service and dining operations
Thorough knowledge of first-class food and beverage operations
Thorough knowledge of imported and domestic wines
Thorough knowledge of budgeting
Ability to plan, implement and design operating standards and procedures
Ability to effectuate quality and quantity control standards
Ability to understand financial statement and react to it
Ability to establish annual objectives for the division and each management member of the team
Ability to be resourceful, creative and maintain flexibility
Ability to train, motivate, evaluate, mentor and direct employees and managers to meet desired ends
Ability to perform mathematical operations with units of measure including, but not limited to dollars, cents, feet, inches, cups, pounds, and ounces
Ability to access, input, analyse and retrieve information from computer
Ability to maintain excellent relations with staff
Ability to maintain staff and guest confidentiality at all times
Ability to accept responsibility for actions of others
Ability to manage by example
Exceptional oral communication skills to ensure ability to negotiate and persuade guests and staff to achieve results beneficial to operations of the hotel
Ability to converse calmly with irate guests, superiors and subordinates in sometimes intense emotional situations
Ability to focus and maintain attention to performance of asks despite frequent stressful, emergency, critical or unusual interruptions
Ability to memorize, recollect and quickly retrieve dates, names, times and other data
Ability to work and complete assignments on time despite frequent stressful, emergency, critical or unusual interruptions
Ability to participate in (and lead when necessary) all departmental and hotel-wide meetings
Required to speak, read, and write English, with fluency in other languages preferred
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

Nice To Haves

Bachelor's Degree in Hospitality Management, Business, Culinary Arts, Wine Studies, or equivalent professional experience preferred.
Advanced Sommelier, Diploma WSET, or equivalent certification strongly preferred.
Additional wine, spirits, or hospitality certifications desirable
Experience pursuing or maintaining recognized industry wine awards preferred.
College degree or equivalent work experience.
Court of Master Sommeliers, Level 2 or higher desired
High school diploma or GED; 4 years’ experience in the food and beverage, culinary, or related professional area

Responsibilities

Maintain complete knowledge of and comply with all departmental policies, service procedures, standards, and regulations.
Ensure wine and beverage service standards are maintained at a superior level throughout all outlets and event venues.
Lead by example while fostering a culture of accountability, excellence, professionalism, and continuous improvement.
Oversee all food and beverage outlets with a specific focus on wine and beverage operations.
Provide operational support during peak business periods and leadership shortages as required.
Act as Manager on Duty when scheduled, serving as a senior member of the Food & Beverage leadership team.
Support and uphold company policies concerning hiring, associate relations, supervision, coaching, performance management, and disciplinary action.
Lead, direct, coordinate, influence, and motivate associates to achieve service and financial objectives.
Develop, implement, and continuously evolve a world-class wine program that reflects the luxury positioning of the resort.
Manage all aspects of wine procurement, inventory, storage, receiving, and cellar operations.
Maintain accurate inventory levels, minimizing out-of-stock conditions while reducing excess inventory.
Update and maintain all wine lists, digital platforms, and POS systems.
Conduct regular wine list reviews to ensure profitability, relevance, and alignment with outlet concepts.
Source and introduce new wines, exclusive allocations, and unique beverage offerings.
Monitor wine cellar conditions, equipment, glassware inventories, and operational supplies.
Conduct vintage verification and BIN number audits.
Ensure all wines and beverage products are stored, handled, and served according to established quality standards.
Lead the overall training, coaching, mentoring, and development of Sommeliers, beverage professionals, servers, bartenders, and service teams.
Develop and implement structured wine education programs for all front-of-house associates.
Create certification pathways and professional development opportunities for aspiring Sommeliers and beverage professionals.
Conduct regular wine tastings, producer education sessions, and product knowledge workshops.
Develop sales and service training initiatives designed to improve guest engagement and wine sales performance.
Evaluate training effectiveness through ongoing assessments, coaching, and performance reviews.
Foster a culture of wine appreciation, education, and continuous learning throughout the organization.
Engage directly with guests to provide wine recommendations and exceptional personalized service.
Answer guest questions regarding wine regions, varietals, vintages, production methods, and food pairings.
Curate wine selections and pairing recommendations that enhance the overall dining experience.
Issue, open, present, and serve wine and Champagne according to luxury service standards.
Anticipate guest preferences and create memorable and personalized wine experiences.
Partner with Guest Experience and Resort Operations teams to create wine-focused amenities, VIP offerings, in-room experiences, welcome gifts, and special occasion packages.
Partner closely with Culinary Leadership to create innovative wine and food pairing experiences.
Collaborate with chefs and restaurant leaders to ensure wine selections align with menu offerings and culinary concepts.
Develop seasonal wine pairing menus and specialty beverage experiences.
Ensure wine programs support the unique identity and positioning of each restaurant, bar, and event venue.
Provide wine expertise for menu development, promotions, and guest-facing culinary initiatives.
Conceptualize, develop, and execute wine-focused experiences including: Wine dinners, Exclusive tasting events, Educational seminars, Wine festivals, Luxury guest experiences, Beverage activations and promotions.
Serve as host and wine authority during wine events and tasting experiences.
Collaborate with Events, Sales, Marketing, and Culinary teams to create unique and revenue-generating beverage programming.
Ensure strong wine representation within all special events, group programming, and banquet functions.
Participate in the creation and execution of marketing and public relations strategies supporting Food & Beverage objectives.
Develop initiatives that position the resort as a premier wine destination.
Pursue and maintain industry recognition programs, including: Wine Spectator Restaurant Awards, Other relevant wine and beverage industry accolades.
Build and maintain strong relationships with wineries, importers, distributors, suppliers, and industry organizations.
Partner with suppliers and distributors to develop promotions, activations, educational opportunities, and guest experiences.
Secure unique products, limited allocations, and exclusive partnerships that differentiate the resort's wine offerings.
Represent the resort within the wine industry and local community.
Maintain approved profit margins and beverage cost targets.
Establish and achieve wine revenue, profitability, training, and guest engagement objectives.
Monitor sales performance, beverage costs, inventory turns, and operating expenses.
Develop and implement strategies to maximize wine revenue and overall beverage profitability.
Support annual budget preparation and forecasting processes.
Complete invoice management and established approval procedures accurately and timely.
Analyze trends and identify opportunities to enhance revenue and improve financial performance.
Conduct quarterly competitive analyses to ensure offering, pricing, and positioning remain competitive.
Ensure compliance with all local, state, and federal laws governing alcohol service.
Maintain all required permits, licenses, and regulatory requirements.
Ensure proper security and control of wine, liquor, and beverage inventories.
Maintain accurate reporting, inventory records, and spill sheets.
Support company risk management programs aimed at reducing accidents and improving workplace safety.
Maintain a clean, organized, and safe work environment.
Report operational and maintenance issues through established systems and procedures.
Maintain open communication with the Director of Food & Beverage and other resort leaders regarding operational performance, opportunities, concerns, and strategic initiatives.
Participate in daily briefings, leadership meetings, and cross-functional planning sessions.
Work closely with Executive Leadership to support overall resort goals and objectives.
Collaborate effectively with operational departments to ensure seamless guest experiences.
Respond professionally and promptly to guest and associate concerns.
Provide management coverage and operational support for restaurants, bars, banquets, and other Food & Beverage outlets when needed.
Perform additional duties as assigned by management in support of business needs.