We are seeking to hire a dynamic and experienced Wine/Beverage Manager to oversee and lead the wine & Beverage program at Urimat Hospitality.

The Wine/Beverage Manager is a dynamic hospitality professional responsible for all aspects of the customer experience at URIMAT, with a special focus on operating the wine program. They are involved in service daily, interacting positively with all dining room and bar customers. They curate a best in-class wine program, lead all team members in running an efficient and profitable operation, manage day-today wine operations, maintain high service standards and conditions, and foster a positive environment.

Essential Job Duties & Responsibilities:

Job duties and responsibilities include, but are not limited to the following:

Hospitality:

• Promotes the core values and culture of URIMAT, including but not limited to excellence in food and beverage, service, and hospitality.
• Liaises between the FOH and culinary team during service.
• Provides and oversees the service for all VIP customers when on property.
• Develops positive customer relationships and addresses customer service needs. Responds to customer feedback as needed.
• Actively builds long-standing relationships with customers; acts as a cornerstone for Wine Lovers and Wine PX’s.
• Ensures all wines are stored, presented, and served to the required standards.
• Recommends wines to customers based on price, personal taste, and food selection.

Operations:

• Creates systems of accountability and provides consistent feedback, coaching, and disciplinary action as needed.
• Plans, executes and communicates all promotions and company information effectively and efficiently.
• Promotes and practices safe work habits, identifies and resolves potential safety hazards; Documents accidents, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment.
• Ensures that all team members are educated on our products and services.
• Ensures that all URIMAT’s drink and food recipes and procedures are followed, maintaining the highest quality and consistent product standards.

Staff Management:

• Hire, train, supervise, manage, coach, counsel, and evaluate FOH hourly employees. Develops and inspires the team. Collaborates with the General Manager to make postings for open positions and interviews candidates.
• Acts as role model for outstanding service; continuously works to elevate service standards, and personally embodies hospitality in daily actions.
• Consistently monitors, coaches and encourages management team and hourly service employees to meet Company’s service standards.
• Resolves team member or customer conflicts consistent with URIMAT’s complaint handling guidelines.
• Builds morale and team spirit by fostering a work environment where team members’ input is encouraged.
• Ensures that all team members are educated on Company products and services.
• Prepares sommelier staff schedule for URIMAT, and/or as directed by the General Manager.
• Responsible for training new employees as assigned

Wine Program

• Maintain a comprehensive and orderly wine list in line with the core values of the restaurant.
• Expand or contract offerings in order to effectively drive sales at the direction of the Executive Director and V.P.
• Develop, implement, and drive wine programs and promotions to build repeat customer business, grow word of mouth, and drive sales while effectively controlling costs.
• Develop Steps of Service and Standard Operating Procedures for the wine program in conjunction with the General Manager.
• Hire, train, and mentor the restaurant’s sommelier team; provide effective coaching and guidance to individuals, maintain high standards for team performance overall.
• Develop and execute regular wine-focused educational programs and training for the service team.

Finance

• Orders wines and other supplies to maintain the URIMAT wine program, including glassware.
• Oversee inventory and EOM COGS reporting; handle all financial needs for the wine program on a daily and weekly basis including URIMAT management.
• Set pricing and menu offerings as overseen by the Executive Director and V.P
• Develop and execute sales and profit plans in line with budgetary goals
• Ensure, and be accountable for, the profitability of the store by growing sales and controlling the cost of goods.
• Maintain and utilize daily, weekly, quarterly, and annual financial reporting tools as directed by the Executive Director and V.P.

Qualifications:

• Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.
• Communicates information effectively and efficiently.
• Excellent organizational skills and attention to detail.
• Possesses a positive, results-oriented, team-player mentality.
• Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment.
• Ability to under pressure and maintain professionalism when working under stress.
• Knowledge of workplace safety procedures and local Department of Health standards.
• Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs.
• Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace.
• Working understanding of human resource principles, practices, and procedures.
• Demonstrates positive leadership characteristics and supervisory skills, which inspire team members to meet and exceed standards.
• Ability to effectively train others.
• Excellent time management skills with a proven ability to meet deadlines.
• Excellent verbal and written communication skills.
• Excellent interpersonal and customer service skills.
• Strong analytical and problem-solving skills.
• Ability to apply principles of logical or scientific thinking to a wide range of intellectual and practical problems.
• Ability to exercise tact, courtesy, and ethics when dealing with vendors, co-workers, and customers.
• WSET Level 3 or higher or CMS Certified Sommelier pin or higher preferred.
• Degree in Hospitality, Culinary Management, or similar subject preferred
• Knowledge and appreciation of Korean cuisine is a plus

Equal Employer Opportunity Statement

We provide equal employment opportunities (EEO) to all applicants for employment without regard to race, color, religion, gender, national origin, age, disability or genetics. In addition to federal law requirements, we comply with applicable state and local laws governing non-discrimination in employment.