Position:  Resort Wine Manager

Department:  Food & Beverage

Updated: June 21, 2025

The Greenbrier is seeking a creative and passionate individual to help guide the wine program in each of our restaurants, bars, special events and banquet department. The property-wide program currently offers upwards of 1,200 labels from around the globe with 4 distinct wine lists and 11 different glass programs.  The right candidate must have extensive wine knowledge, a willingness to be a team player, and preferably 3 or more years of experience in a similar role.

Primary Responsibilities: (guest interaction, ordering responsibilities, clean up duties, clerical responsibilities, etc.)

·         Wine List Updates:  Update and maintain the resort’s wine lists under the supervision of the Director of Beverage and Director of Restaurants. 

·         Presentation and Pairing Events:  Organize and lead wine tasting and pairing events for guests and private groups, providing informative and engaging presentations on wine varieties, regions, and tasting notes. 

·         Service Excellence:  Advise restaurant guests on wine selections, ensuring exceptional guest experiences through knowledgeable and personalized recommendations. 

·         Inventory Control:  Monitor the wine inventory in restaurants and bars compared to their current wine lists.  Assist in organizing and conducting regular stock audits to ensure proper inventory levels and quality. 

·         Sales Promotion:  Upsell wines and related services in the resort’s restaurants and bars, actively promoting featured wines and exclusive offerings to enhance revenues. 

·         Team Collaboration:  Attend lineups and provide information to the service team in regard to menu pairing and wine handling best practices. 

·         Compliance and Safety:  Ensure all wine storage, serving, and handling procedures comply with local and industry regulations regarding health, safety and responsible service.

·         Communicate with expectations and engage with the Banquet Beverage Cage team regarding appropriate product ordered for events and being placed on the events as requested.

·         Communicate with expectations and engage in supervising and holding the BSA accountable for the proper setup and procedures of returning unused product left after a wine tasting event.

·         Ensure all Alcohol controls are being implemented and followed as per the SOP’s currently in place.

·         Attend BEO and Resume meetings as needed.

·         Responsible for maintaining his/her own calendar and planning accordingly.

·         Communicate with Controller and Director of Beverage when applicable, any concerns with inventory, and substitutes that may need to be offered.

·         Communicate with Stewarding department for specific glassware needed for tastings.  

·         Creation of offerings for tasting events and pairings

·         Willing and timely execution of other duties as delegated by leadership.

Normal Working Hours: (Shift, days)

·         10-12 hours per day in season

·         Weekends, holidays, and nights

In order to be successful in this position, the ideal candidate must meet the following criteria

in addition to the Ten Essential Attributes for All Employees.

Past Work Experience Requirements: (Type of work, number of years required, equivalent experience, etc.)

·         Minimum three (3) years’ experience in related field

·         Extensive wine, service.

·         Familiarization with restaurant POS systems

·         Proficiency in Microsoft Office software applications such as Word, Excel, PowerPoint, and Outlook

·         Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with coworkers efficiently and effectively.

·         Must have patience and the ability to deal with problems involving several variables in changing situations.

·         Must be detail oriented and able to manage competing priorities and multiple deadlines in a fast-paced environment.

·         Ability to easily adapt to organizational and environmental changes

·         Must be flexible to working days, early mornings, evenings, weekends, and holidays.

Educational Requirements: (Degree/Certification, highest required/preferred, field of study)

·         High School Diploma or G.E.D. preferred

·         College or Hospitality related degree suggested

Communication Skills Requirements: (Verbal: phone, in-person, group; Written: memos, documents)

·         Good communication skills with guest and staff

·          Ability to anticipate guest needs and respond accordingly

Technical Requirements:        

·         Operate P.O.S.

·         Operate NEXT (ordering system)

·         Operate Opera (Reservation System)

Required Supervision: (Reports to, Supervision provided, number of people to supervise)

·         Reports to Director of Beverage

Other Requirements:

·         Consistent demonstration of the Ten Essential Attributes

·         High level of outgoing guest hospitality skills

·         Time management/ organization, problem solving

·         Epitomize the Greenbrier Essential Attributes and Standards

*Requirements are subject to change

Physical Requirements: