Senior Director, Wine and Beverage

The TFG Senior Director, Wine and Beverage is responsible for providing leadership, direction, and engagement for the overall wine program at all DC, Las Vegas, New York, Orlando and partner restaurants following José Andrés vision for wine and great restaurants.   The Senior Director will analyze, develop, implement and continually update comprehensive strategies for wine selection, training sales, and profitability.  Effectively demonstrates their passion and abilities as educator and with public relations through public speaking, media interviews and in front of cameras.  Efficiently directs/oversees all wine operations to ensure achievement of overall financial results, increased profitability, and guest, shareholder and ownership's satisfaction. Passionate educator that brings wine knowledge to all levels of the organization by joyfully facilitating hand-on classroom, tastings and demonstrations. The senior director will also be responsible for wine programs of all new TFG projects.  

Scope of Responsibility:  Responsible for developing, implementing and directing the overall wine program for the company. Directs, supervises and holds restaurant operations accountable for the execution of wine programs.

ESSENTIAL FUNCTIONS

Concept Development:  Ensures wine programs stay true to restaurant concept and Jose Andres’ vision.Designs and updates wine programs that utilize innovative techniques, regional and seasonal products used in restaurants including menu presentation, execution, bar display, glassware and other components.Communicates, collaborates and integrates with management and leadership team on direction and vision. Keeps record of menu changes and development. Work with TFG Cocktail Innovator in the creation, development and implementation of the cocktail programs in all TFG locations.

Wine List Standards:  Works with Wine Director to Review and revise all wine lists in restaurants on a semi-annual basis or as needed. Ensures all wine lists revisions meet Jose’s vision for wine. Uses expertise to research, create and implement seasonal brand wine programs on an on-going basis. Makes adjustments and implements any changes as necessary.

Cost Control:  Works collaboratively with restaurant leadership team to monitor cost controls in all wine transactions including purchasing, receiving and deploying of wine. Monitors portfolio of wine costs and implements corrective actions for property specific issues. Work to create purchasing power with in all TFG wine programs.  Responsible for overall accountability of expenses and optimizes profits by controlling wine costs, production and labor to maximize profitability. Works with General Managers and Head Chefs to monitor glass inventories at all restaurants. Makes recommendations as necessary to ensure proper par levels at restaurants.   

Sales Management: Continually analyzes wine list mix, cost and sales to propose changes to existing offerings. Promotes sales by occasionally working on the floor closely with beverage managers, contributing to preshift meetings, and offering regularly scheduled seminars, dinners and pairings within the restaurants.

Stays involved and attend (so far as possible) all wine dinners, press events  and beverage focused events to promote future sales and ensure execution. Acts as ambassador to wine makers, vendors and industry professionals; keep current in industry trends, tastings and seminars. Schedule weekly tastings with suppliers and beverage managers to promote efficiency and eliminate drop‐ins, which can detract from service.

 Identifies marketing opportunities and industry trends. Work in conjunction with Home office, Marketing, Sales and Events to help develop universal marketing materials for wine promotions. Maintain relationships with specialized press and handle communications related to TFG’s wine world/image. Availability for using media channels (e.g. Facebook and Twitter).  

Service Excellence:   Oversees semi-annual market surveys in all markets for restaurants with events to aid in the determination of future strategies. Adjusts wine lists as necessary to ensure market competitiveness. Monitors wine service at all restaurants and reviews shopper results. Evaluates secret shopper reports and makes recommendations based on findings. Performs regular on-site inspections of wine sales and service operations for evaluation, training and support. Makes recommendations and works collaboratively with General Managers and Head Chefs to determine and implement proper service recovery strategy. Responsible for working with the service leadership to implement training for all front of the house employees. Ensures all brand and department specific training requirements are met and training is documented and retained.   Ensure communication to key TFG leadership on tastings, wine producer/maker visits, etc.

Brand Standards:  Following Jose’s vision for wine directs the development of appropriate brand standards for current and future destination and non-destination restaurants. Owns and directs brand compliance ensuring outlets meet/exceed standards resulting in increased guest satisfaction. Obtains and reviews flag specific brand standard's beverage programs, modifying/adjusting as necessary to mirror and support our standards and operational specifications.

Miscellaneous:  Stays current on issues and trends that may affect restaurants. Creates communication tools to disseminate wine data through the organization. Assumes the responsibility for recruiting, orienting and training service staff in pre-opening phase of new construction and acquisition of properties on wine sales, service and theory. Acts as resource for wine professionals within the organization. Must possess a keen eye and passion for staff and leadership development readily accepting accountability for the future of those on our food and beverage teams.

Education:  Advanced or Master Sommelier Diploma or equivalent certification from WSET preferred. Bachelor's degree in Restaurant and Hospitality Management and/or degree from internationally recognized culinary program preferred.

Experience/knowledge:  10+ years of progressive food and beverage management experience. ServSafe and TIPS certified preferred. Multi-Property experience helpful. Must be detail oriented, with strong organizational and communication skills. History of directing and leading "on" and "off" premise upscale operations. Proven ability to drive revenues in large hotel and/or hospitality environments offering significant meeting space. Passionate about food and wine.

Other qualifications:

Delegation of work assignments.  Gives authority to work independently, sets expectations and monitors delegated activities.

The TFG Senior Director, Wine and Beverage is responsible for providing leadership, direction, and engagement for the overall wine program at all DC, Las Vegas, New York, Orlando and partner restaurants following José Andrés vision for wine and great restaurants.   The Senior Director will analyze, develop, implement and continually update comprehensive strategies for wine selection, training sales, and profitability.  Effectively demonstrates their passion and abilities as educator and with public relations through public speaking, media interviews and in front of cameras.  Efficiently directs/oversees all wine operations to ensure achievement of overall financial results, increased profitability, and guest, shareholder and ownership's satisfaction. Passionate educator that brings wine knowledge to all levels of the organization by joyfully facilitating hand-on classroom, tastings and demonstrations. The senior director will also be responsible for wine programs of all new TFG projects.  

Scope of Responsibility:  Responsible for developing, implementing and directing the overall wine program for the company. Directs, supervises and holds restaurant operations accountable for the execution of wine programs.

ESSENTIAL FUNCTIONS

Concept Development:  Ensures wine programs stay true to restaurant concept and Jose Andres’ vision.Designs and updates wine programs that utilize innovative techniques, regional and seasonal products used in restaurants including menu presentation, execution, bar display, glassware and other components.Communicates, collaborates and integrates with management and leadership team on direction and vision. Keeps record of menu changes and development. Work with TFG Cocktail Innovator in the creation, development and implementation of the cocktail programs in all TFG locations.

Wine List Standards:  Works with Wine Director to Review and revise all wine lists in restaurants on a semi-annual basis or as needed. Ensures all wine lists revisions meet Jose’s vision for wine. Uses expertise to research, create and implement seasonal brand wine programs on an on-going basis. Makes adjustments and implements any changes as necessary.

Cost Control:  Works collaboratively with restaurant leadership team to monitor cost controls in all wine transactions including purchasing, receiving and deploying of wine. Monitors portfolio of wine costs and implements corrective actions for property specific issues. Work to create purchasing power with in all TFG wine programs.  Responsible for overall accountability of expenses and optimizes profits by controlling wine costs, production and labor to maximize profitability. Works with General Managers and Head Chefs to monitor glass inventories at all restaurants. Makes recommendations as necessary to ensure proper par levels at restaurants.   

Sales Management: Continually analyzes wine list mix, cost and sales to propose changes to existing offerings. Promotes sales by occasionally working on the floor closely with beverage managers, contributing to preshift meetings, and offering regularly scheduled seminars, dinners and pairings within the restaurants.

Stays involved and attend (so far as possible) all wine dinners, press events  and beverage focused events to promote future sales and ensure execution. Acts as ambassador to wine makers, vendors and industry professionals; keep current in industry trends, tastings and seminars. Schedule weekly tastings with suppliers and beverage managers to promote efficiency and eliminate drop‐ins, which can detract from service.

 Identifies marketing opportunities and industry trends. Work in conjunction with Home office, Marketing, Sales and Events to help develop universal marketing materials for wine promotions. Maintain relationships with specialized press and handle communications related to TFG’s wine world/image. Availability for using media channels (e.g. Facebook and Twitter).  

Service Excellence:   Oversees semi-annual market surveys in all markets for restaurants with events to aid in the determination of future strategies. Adjusts wine lists as necessary to ensure market competitiveness. Monitors wine service at all restaurants and reviews shopper results. Evaluates secret shopper reports and makes recommendations based on findings. Performs regular on-site inspections of wine sales and service operations for evaluation, training and support. Makes recommendations and works collaboratively with General Managers and Head Chefs to determine and implement proper service recovery strategy. Responsible for working with the service leadership to implement training for all front of the house employees. Ensures all brand and department specific training requirements are met and training is documented and retained.   Ensure communication to key TFG leadership on tastings, wine producer/maker visits, etc.

Brand Standards:  Following Jose’s vision for wine directs the development of appropriate brand standards for current and future destination and non-destination restaurants. Owns and directs brand compliance ensuring outlets meet/exceed standards resulting in increased guest satisfaction. Obtains and reviews flag specific brand standard's beverage programs, modifying/adjusting as necessary to mirror and support our standards and operational specifications.

Miscellaneous:  Stays current on issues and trends that may affect restaurants. Creates communication tools to disseminate wine data through the organization. Assumes the responsibility for recruiting, orienting and training service staff in pre-opening phase of new construction and acquisition of properties on wine sales, service and theory. Acts as resource for wine professionals within the organization. Must possess a keen eye and passion for staff and leadership development readily accepting accountability for the future of those on our food and beverage teams.

Education:  Advanced or Master Sommelier Diploma or equivalent certification from WSET preferred. Bachelor's degree in Restaurant and Hospitality Management and/or degree from internationally recognized culinary program preferred.

Experience/knowledge:  10+ years of progressive food and beverage management experience. ServSafe and TIPS certified preferred. Multi-Property experience helpful. Must be detail oriented, with strong organizational and communication skills. History of directing and leading "on" and "off" premise upscale operations. Proven ability to drive revenues in large hotel and/or hospitality environments offering significant meeting space. Passionate about food and wine.

Other qualifications:

Delegation of work assignments.  Gives authority to work independently, sets expectations and monitors delegated activities.