Director Of WineThe 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.
Key Responsibilities:- Leadership & Operational Excellence
- Wine Program Management
- Training, Education & Talent Development
- Guest Experience & Wine Service
- Culinary Collaboration
- Events & Programming
- Marketing, Partnerships & Industry Recognition
- Financial Management
- Compliance & Risk Management
- Communication & Collaboration
Additional Responsibilities
Required Skills:
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.
Qualifications:
Bachelor's Degree in Hospitality Management, Business, Culinary Arts, Wine Studies, or equivalent professional experience preferred.
Court of Master Sommeliers Level II (Certified Sommelier) required; Advanced Sommelier, Diploma WSET, or equivalent certification strongly preferred.
Additional wine, spirits, or hospitality certifications desirable
Experience:
Minimum five (5) years of progressive wine leadership experience within a luxury or ultra-luxury hotel, resort, restaurant, or private club environment.
Demonstrated experience managing high-volume wine programs and extensive wine inventories.
Proven success leading Sommelier teams and service training programs.
Experience developing and executing wine dinners, tasting events, and luxury beverage experiences.
Experience working with distributors, wineries, importers, and supplier partners.
Demonstrated success achieving revenue growth, cost control, and guest satisfaction objectives.
Experience pursuing or maintaining recognized industry wine awards preferred.
Required Skills:- Must be able to perform job functions with attention to detail, speed and accuracy
- Prioritize, organize and follow-upBe 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 operationsThorough knowledge of first-class food and beverage operationsThorough 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 itAbility 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 interruptionsAbility 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 interruptionsAbility 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
Qualifications:
College degree or equivalent work experience. Court of Master Sommeliers, Level 2 or higher desired
Experience:
High school diploma or GED; 4 years' experience in the food and beverage, culinary, or related professional area Minimum five years' experience in a similar capacity for a luxury or ultra-luxury property.
Salary: $90,000.00-$100,000.00/annually
About Us:
Located on the Kona Coast of the Big Island of Hawai'i, the iconic Kona Village Resort opens its doors and welcome back 'ohana (family) to the historic and culturally rich destination in 2023. Spanning 81 acres of stunning geologic landscape and richness, Kona Village, A Rosewood Resort draws inspiration from the history of the site, local culture and natural elements. Less than 10 miles north of the Kona International Airport, Kona Village, A Rosewood Resort debuts 150 unique, standalone guest hales with locally-inspired décor and a privileged sense of seclusion. An array of distinct dining venues, including the original resort's beloved Shipwreck Bar and Talk Story Bar, offers elevated yet relaxed experiences. The resort offers an array of event spaces and outdoor activities, making it an exceptional destination for meetings, events and celebrations.
