Wine Director

Twin Farms is located in bucolic Barnard, Vermont, about 90 minutes from Burlington, three hours from Boston, or five from New York City. Stays are reserved for adults only and are inclusive of all meals, fine wines and spirits, as well as all activities and equipment. 

As one of the world's celebrated Five Star hotels, we recognize that people are essential to our success. Indeed, the very essence of great hospitality comes from the dedication of every member of the Twin Farms team.

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

The Wine Director oversees Twin Farms’ beverage program in collaboration with the Food & Beverage Director. From our complete wine list- approximately 16,000 bottles- to liquor and beer, they work to manage inventory while upholding our renowned reputation and exacting standards. As a member of the Twin Farms’ Leadership Team, the Wine Director works closely with other Food & Beverage Managers to invigorate our guests’ experience. Additionally, the Wine Director works to enrich the employment experience of Twin Farms’ team members via ongoing training and education.

Essential Functions:

• Compile detailed monthly inventory of all wine/spirits/beer; prepare related financial reports.
• Work to develop and cultivate a food friendly wine list with an eye for appropriate and innovative food pairings.
• Oversee timely ordering, distribution/shelving of wine, spirits, and beer with an eye to costs as well as meeting operational needs; ensure all POs, receipts, and records are submitted to accounting appropriately.
• Ensure quality for wines in the portfolio is maintained. May utilize expert analysis, including tasting, verifying temperatures, considering appearance, and checking methods related to production, distribution, stocking, and receiving.
• Maintain bar station with care and cleanliness-ensure assets are secured and stock is broadly managed to meet guests’ needs.
• Consult closely with Kitchen staff to review/plan menu, develop appropriate pairings, and verify that guests’ needs are addressed.
• Serve as Twin Farms’ beverage aficionado - circulate dining/drinking rooms to pour and discuss wine, spirits, and beers; where appropriate, inspire and educate guests with history and insights.
• Manage on-site events highlighting wine/beer producers- from planning, booking, and promoting to setting up, executing and overseeing clean-up.  
• Ensure that the establishment’s liquor license through the Vermont Department of Liquor Control is maintained current through compliance and timely renewal.
• Works to motivate and support staff in developing their wine and beverage knowledge.
• Assists in maintains dining room standards for safety of guests and staff; helping to ensure that each staff member is aware of and following proper safety procedures- including all liquor control laws and regulations for serving.
• Anticipates and identifies interferences in the flow of service and works in a team to smooth the extent of disruptions; expediting drink and food as needed.
• Helps to manage dining guest relations including the direct fielding of any criticism and working to resolve concerns to the guest’s satisfaction.
• In the absence of senior manager, may serve as manager on duty MOD for dining room- overseeing all operations of service and supervising staff to ensure five-star service.
• May open or close dining room/drinking venues- leaving all details addressed and assets secured.

Knowledge, Skills, and Abilities:

• Sommelier certification with a strong knowledge of the world’s top wine styles, regions, producers, and vintages. Demonstrated eagerness to continue development of wine knowledge.
• Strong familiarity with a wide range of fine foods and skilled in pairing a wide range of wines with a variety of culinary offerings.
• Confident and skilled in sharing wine/spirit/beer knowledge with guests.
• Skilled in producing engaging copy to promote events/activities – particularly through social media.
• Able to execute timely, practical, and fair decisions with best balance for the interests of guests, staff, and company in mind.
• Able to exert strong organizational skills proactively, including assessing future needs, scheduling orders accordingly, consistent follow up with orders and stocking.
• Able to establish, maintain, and follow through on priorities despite frequent interruptions, changes, and unexpected stresses.
• Customer oriented approach to guest issues with a positive and initiative-taking attitude and a strict adherence to confidentiality.
• Effective communication skills while working with others- preferably also in the direction of staff.
• Professional demeanor always; particularly when fielding strong guest concerns.
• Able to react quickly to changing demands and prove resourceful in taking on challenges.
• Demonstrates an ability to simultaneously manage a diversity of tasks efficiently and effectively with minimal error- including conducting a detailed and accurate inventory with clear records.
• Well versed in Microsoft Office applications as well as proprietary beverage database systems.
• Able to maintain a flexible work schedule; sincere level of reliability- including being available to open or close the dining area and work weekends/holiday periods.

Education/Training:

• Minimum of a High School or equivalency degree; with preference given to a college degree- particularly in hospitality/restaurant management.
• Sommelier certification.
• Certified to serve alcoholic beverages through the Vermont Liquor Control board.
• Minimum experience of 5 years in fine dining service, with at least 3 years as a sommelier or beverage manager- previous supervisory experience preferred.

Benefits: 

• Paid time off up to 4 weeks
• Paid sick leave 
• Holiday Pay
• Paid overtime
• Paid health and vision insurance
• Life Insurance
• 401k Matching
• Daily Staff Meal
• Relocation reimbursement available

STANDARD SPECIFICATIONS

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.