About this position
Job Description
Role: Wine Manager / Floor Manager
Reports to: General Manager, Senior Manager
Responsible for:
Supporting and executing Manuela’s wine program, including wine purchasing, sourcing, inventory, costing, staff education, and wine service, while serving as a Floor Manager responsible for day-to-day Front of House operations during assigned shifts.
The Wine Manager / Floor Manager is responsible for maintaining elevated service standards, supporting staff development and training, overseeing floor operations, and ensuring an organized, efficient, and guest-focused service.
Additional responsibilities include supporting the Beverage Director with beverage standards and training; collaborating with the Chef de Cuisine on wine pairings; assisting with staff scheduling, payroll auditing, and daily time and attendance; overseeing opening and closing procedures and safe reconciliation; and assisting with the maintenance and control of glassware, and silverware inventory.
General Scope
The Wine Manager / Floor Manager is responsible for supervising day-to-day shift activities, Front of House staff, and overall floor operations while also managing the restaurant’s wine program.
This role ensures that staff are properly trained and have the tools, information, and equipment necessary to effectively perform their job functions. The Wine Manager / Floor Manager is responsible for ensuring that wine lists are accurate and up to date, appropriate wine inventory levels are maintained, and wine costs are properly monitored.
The position is also responsible for maintaining a welcoming and professional atmosphere, delivering a high level of guest service, and leading, coaching, and motivating staff. The Wine Manager / Floor Manager will actively participate in service and service preparation to ensure that Manuela’s standards for food, beverage, hospitality, and operational excellence are consistently maintained.
The Wine Manager / Floor Manager is expected to ensure that company procedures and service standards are followed, address operational or employee issues as they arise, and promote clear communication, accountability, teamwork, and positive staff morale.
Wine Management Responsibilities
- Maintain and regularly update the wine list based on the restaurant’s concept, menu, guest preferences, product availability, and established beverage strategy.
- Ensure the wine program reflects the vision, standards, and hospitality philosophy of the restaurant.
- Manage wine inventory, including product counts, ordering, receiving, organization, and inventory controls.
- Monitor wine costs and maintain established cost targets.
- Work with vendors and distributors to source wines and maintain appropriate pricing and product availability.
- Provide tableside wine service and assist guests with wine selections when appropriate.
- Prepare and communicate tasting notes, selling points, and relevant product information for new wines.
- Monitor wine sales and contribute to achieving established beverage sales and cost goals.
- Develop and maintain wine training materials for Front of House employees.
- Conduct regular wine education and training sessions for staff.
- Provide managers with appropriate wine knowledge, tasting notes, and selling points to support ongoing staff coaching.
- Follow up with employees and managers to ensure wine training and service standards are consistently applied during service.
- Source and coordinate wine selections for private events and special programming as needed.
- Manage and maintain the staff wine education and tasting program.
- Maintain the organization, cleanliness, proper storage, and inventory of the wine room and wine storage areas.
- Assist with the maintenance and purchasing of appropriate wine glassware.
- Support the Beverage Director with beverage and bar-related training as needed.
- Work closely with the Beverage Director to maintain appropriate wine stock and service standards at the bar.
- Partner with the Chef de Cuisine on wine selections and pairings that complement current and seasonal menu offerings.
- Communicate product availability, changes, pricing, and wine-related operational needs to the General Manager and relevant members of the management team.
Floor Manager Responsibilities
- Oversee Front of House departments and daily restaurant operations during assigned shifts.
- Maintain company standards for hospitality, guest service, health and safety, cleanliness, and operational policies and procedures.
- Maintain an active and visible management presence on the floor throughout service.
- Ensure an organized, smooth, and efficient service for both guests and staff by anticipating operational needs and responding proactively.
- Build positive guest relationships, answer questions, address complaints or concerns, and ensure prompt and professional resolution of guest service issues.
- Escalate significant guest, employee, or operational concerns to senior management as appropriate.
- Ensure opening and closing checklists and procedures are completed accurately and to established standards each shift.
- Oversee cash handling and closing procedures, including the balancing of cash drawers and safe reconciliation in accordance with company procedures.
- Monitor restaurant supplies and food and beverage inventory and communicate inventory needs or concerns to the appropriate managers or purchasers.
- Lead daily pre-shift meetings and communicate service priorities, menu information, wine and beverage updates, events, VIP information, and other relevant operational notes.
- Encourage employee feedback and foster a professional, communicative, respectful, and collaborative work environment.
- Coach staff on menu offerings, product sourcing, preparation techniques, wine and beverage knowledge, and service standards.
- Provide active coaching, direction, and accountability to employees during service and as needed.
- Address employee performance or conduct concerns in accordance with company policies and established management procedures.
- Communicate employee performance concerns, operational matters, guest feedback, and relevant service notes to the management team.
- Provide feedback and documentation as appropriate to support employee performance evaluations and development.
- Assist with staff scheduling, employee timecards, daily time and attendance, and payroll review as assigned.
- Monitor staffing and floor deployment to support operational needs, service standards, and guest volume.
- Oversee proper management of VIP reservations, including reservations associated with the Hauser & Wirth Art Gallery.
- Delegate duties and assign appropriate side work and operational responsibilities to employees during assigned shifts.
- Step into service positions and “fill in the gaps” as operationally necessary to maintain the flow and quality of service.
- Ensure the restaurant, loading dock, service areas, and other work premises are maintained in a clean, organized, and safe condition.
- Oversee and follow up on daily and weekly staff cleaning duties.
- Assist with the preparation, set-up, execution, and breakdown of private events and special programming.
- Supervise and direct event staff when assigned.
- Assist in maintaining appropriate inventory and controls for glassware, and silverware.
- Attend required management, operational, and training meetings.
- Lead by example by consistently demonstrating appropriate service techniques, professionalism, communication, teamwork, and adherence to company standards.
- Perform other reasonable duties related to restaurant operations, wine management, and guest service as assigned.
Location
New York .
The source lists New York but does not specify a city. Check the original listing for the work location and any remote-work conditions.
How to apply
Review the vacancy and complete the application on the employer or recruitment partner’s website. Requisition ID: WJ-3131091113.