Wine Director - Crane Club New York

Tao Group Hospitality•New York, NY

5d•$90,000 - $110,000

About The Position

The Wine Director is responsible for the strategic development, management, and execution of the wine program across Crane Club Member's Lounge, Bar CC, and Crane Club Restaurant. The role oversees wine selection, cellar management, purchasing, inventory, financial performance, and team development, while creating a distinctive program that complements the restaurant’s culinary vision and overall concept. As a subject matter expert and leader, the Wine Director fosters hospitality, product knowledge, and excellence while driving revenue, profitability, and guest satisfaction. The position leads wine strategy and operations, curates and maintains the wine list, manages vendor relationships and purchasing, and maintains cellar standards, inventory accuracy, and cost controls. In collaboration with culinary and restaurant leadership, the Wine Director develops pairings, menus, special offerings, and guest experiences. The role also trains and mentors the wine service team, engages guests with recommendations, monitors program performance, and develops events and initiatives to enhance the restaurant’s reputation and financial results. The work may take place in an office, casino, nightclub, bar, lounge, and/or restaurant environment, with varying levels of noise, crowds, and smoke depending on guest volume. The position may involve extended hours, irregular and evening shifts, weekends, and holidays. Physical demands include standing for extended periods, moving quickly, and pushing or lifting up to 75 pounds with or without assistance. Exposure to cleaning materials may occur.

Requirements

At least 7 years of progressive experience in wine service and program management in fine-dining or luxury hospitality environments.
At least 3 years in a leadership role overseeing wine operations, team development, and financial performance.
Demonstrated expertise in wine selection, cellar management, purchasing, inventory control, beverage cost management, and wine list development.
Advanced knowledge of international wine regions, varietals, vintages, producers, wine service standards, and food-and-wine pairing principles.
Proficiency in Windows Microsoft Office and POS systems.
Ability to write, read, and communicate verbally.
Ability to print legibly for team members, management, and guests.
Ability to stand for extended periods, move quickly, and push and lift up to 75 pounds with or without assistance.
Ability to maintain positive energy, interact professionally and courteously with internal and external customers, managers, and coworkers, and work effectively as part of a team.
Ability to maintain confidentiality and work in a fast-paced, busy, somewhat stressful environment.
Must maintain a professional, neat, and well-groomed appearance in accordance with company standards.

Nice To Haves

Experience with beverage inventory management systems, including Craftable (Bevager).
Sommelier certification from a recognized organization, such as the Court of Master Sommeliers or Wine & Spirit Education Trust (WSET).
Oracle knowledge.

Responsibilities

Lead and oversee all aspects of the wine program, ensuring quality, operational efficiency, and adherence to financial and service standards.
Lead, direct, and mentor the wine service team, fostering accountability, collaboration, professionalism, and continuous development.
Develop and execute wine program strategies aligned with the restaurant’s culinary direction, brand identity, guest demographics, and business objectives.
Curate and maintain a wine list reflecting knowledge of global wine regions, vintages, producers, varietals, and industry trends while balancing quality, diversity, and profitability.
Oversee wine purchasing, vendor relationships, pricing negotiations, and inventory management to ensure appropriate selection, availability, and cost control.
Manage cellar operations, including storage conditions, organization, vintage tracking, inventory accuracy, and proper wine handling and preservation.
Establish and maintain par levels, monitor stock movement, and anticipate purchasing needs based on business volume, seasonal demand, and menu changes.
Develop and maintain wine lists and beverage offerings with culinary leadership and restaurant management, ensuring appropriate pairings and alignment with the menu and dining experience.
Create and implement wine education and training programs to improve team knowledge, confidence, sales effectiveness, and personalized recommendations and pairings.
Ensure the wine service team delivers polished, knowledgeable, personalized service consistent with fine-dining standards.
Engage guests with expert recommendations, wine pairings, and experiences tailored to their preferences and occasions.
Collaborate with the Executive Chef, culinary team, and General Manager on wine pairings, tasting menus, special offerings, and guest experiences.
Build and maintain relationships with wine producers, distributors, importers, and industry partners to source distinctive selections and enhance the program.
Identify ways to increase wine revenue and profitability through pricing, menu placement, staff education, upselling, and programming.
Oversee wine cost management, purchasing budgets, inventory valuation, and financial reporting, taking corrective action as needed.
Coordinate and verify regular inventory counts, reconcile discrepancies, and maintain accurate records and loss controls.
Monitor sales trends, cost percentages, inventory turnover, and profitability to inform purchasing and business decisions.
Establish and maintain standards, procedures, and controls for wine service, beverage quality, sanitation, safety, and cellar management.
Maintain current knowledge of industry trends, wine regions, producers, vintages, market conditions, and guest preferences.
Develop and execute wine events, tastings, winemaker dinners, and other programming that engages guests and creates incremental revenue.
Partner with the General Manager and senior leadership to establish departmental goals, manage operating expenses, and support restaurant financial and operational objectives.
Monitor daily operational performance and implement improvements to service quality, team effectiveness, and business results.
Assist with or complete additional tasks as assigned.