Wine Director (550 Madison)

About GHM's 550 Madison Project:

Opening in 2026, Gracious Hospitality Management's 550 Madison project is their most ambitious to date: a multi-level, 15,000-square-foot dining destination inside the iconic landmark Sony building. The project will bring together three distinct concepts — the second New York location of the Michelin-starred COTE Korean Steakhouse, an all-day multi-bar and dining concept- Chimera, and an intimate sushi restaurant led by Michelin-starred Chef Masahiro Yoshitake- Sushi Yoshitake . Designed by Rockwell Group, with Yoshio Itai collaborating on the sushi concept, 550 Madison is set to redefine immersive, transportive dining in Midtown Manhattan.

The Wine Director leads all operational, financial, and programming aspects of the wine program at 550 Madison, ensuring world-class execution of the program. This role drives profitability and upholds brand integrity while cultivating a culture rooted in excellence, hospitality, and creating unforgettable moments of customer delight.

The Wine Director oversees programming and procurement in alignment with GHM's beverage pillars, as well as menu development, staff training, inventory and invoicing systems, and the maintenance and organization of all wine-related facilities. A critical component of this role is staff hiring, training, development, and accountability, including the recruitment, mentorship, and performance management of top-tier sommeliers. Through thoughtful leadership and high standards, the Wine Director builds and sustains a team equipped to deliver exceptional customer experiences and support the long-term success of the restaurant.

Essential Job Duties & Responsibilities:

Strategic Leadership & Operations

• Establishes, implements, and communicates the strategic direction of the 550 Madison wine program under the guidance of the GHM Executive Director of Beverage, ensuring alignment with GHM's beverage pillars and brand integrity.
• Oversees all day-to-day operations, including cellar organization and storage systems and overall wine-related facilities upkeep.
• Partners with Facilities and property leadership to ensure all wine bar, cellar, refrigeration, and wine service infrastructure is maintained to the highest operational standard.
• Creates, maintains, and enforces SOPs for wine operations to ensure consistency, efficiency, and compliance with internal policies, regulatory requirements, and GHM service standards.
• Meets regularly with the General Manager and Director of Operations to develop wine-related goals, strategies, and execution plans that support the success of the management and hourly teams.
• Provides mentorship, support, and quality control for Chef Sommeliers, ensuring they are empowered and aligned with management while maintaining strong, open communication with the General Manager and wine leadership regarding performance, opportunities, and QC issues.

Financial Management & Profitability

• Collaborates with GHM C-Suite leadership, the Executive Director of Beverage, the 550 Madison Director of Operations, and the General Manager to set beverage budgets, forecast spending, and achieve COGS and profitability targets.
• Reviews, verifies, and approves all wine invoices to ensure accuracy, timely processing, and adherence to purchasing and accounting procedures.
• Oversees inventory management systems, stock levels, cellar protocols, and product rotation to minimize waste, protect product integrity, and maximize financial performance.
• Monitors wine financial performance and provides monthly reporting, analysis, and recommendations to optimize margins, purchasing strategy, and revenue creation.

Procurement & Vendor Relations

• Directs all wine procurement and sourcing, ensuring selections reflect GHM's beverage pillars, brand integrity, and quality standards.
• Builds and maintains positive, professional relationships with distributors, producers, and suppliers to secure competitive pricing, strategic partnerships, and prioritized allocations.
• Evaluates and approves all wine selections, OS&E, allocations, and supplier proposals in collaboration with GHM wine leadership, compliance partners, and philosophical guidelines.

Menu Development & Curation

• Oversees the development, curation, and execution of all wine menus, ensuring offerings reflect current inventory, concept integrity and create moments of customer delight.
• Performs regular market research and competitive analysis to ensure offerings remain relevant, compelling, and financially optimized.

Team Development & Training

• Leads and mentors the property wine team, fostering a culture of excellence, professionalism, hospitality, and customer delight.
• Supports the recruitment, interviewing, hiring, onboarding, and performance evaluations of wine staff in partnership with People & Culture.
• Designs and implements training programs to enhance product knowledge, service standards, technical proficiency, and the team's ability to elevate the customer experience.
• Surfaces quality control issues to the General Manager and drives tangible tactics for improvement.

Customer Experience & Brand Standards

• Works the service floor daily in partnership with management and service staff to ensure wine execution upholds GHM's standards of hospitality, excellence, and customer-focused service.
• Partners with other property leaders to maintain service integrity, consistency, and high levels of customer satisfaction, using feedback to inform continuous improvement.
• Represents the brand with professionalism and polish within the restaurant, throughout the hospitality community, and at industry events, reinforcing GHM's reputation for wine excellence and service commitment.

Standards:

• Display knowledge of the brand, culture, and product.
• Demonstrate the Company's core values of people, learning, culture, relationships, sustainability, and stewardship.
• Maintain professional and respectful behavior when in contact with customers, management, and teammates.
• Present a polished personal appearance, adhering to company grooming standards outlined in the Employee Handbook.
• Adhere to all company policies and procedures outlined in handbooks, manuals, and other company documents.
• Attend and participate in all scheduled meetings, training sessions, and continuing education activities.
• Take care of all company property.
• Maintain safety standards.
• Comply with federal, state, and local laws and regulations.

Qualifications:

• Minimum of 3 years Beverage Leadership experience required
• Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.
• Must be reachable by email and able to communicate via phone as well.
• 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.
• Knowledge of workplace safety procedures and local Department of Health standards.
• Food Handler's Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy.
• 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.

Benefits (with variation for full-time/part-time employment):

• Structured, generous compensation for all positions
• Comprehensive Medical, Dental, and Vision benefits
• Flexible Spending Account/Health Savings Account
• Commuter Benefits
• Referral Bonus Program
• Career Advancement Opportunities
• Employee Recognition Awards
• Employee Dining Discounts
• Paid Time Off

550 Madison fully complies with all applicable federal, state, and local anti-discrimination laws by providing equal employment opportunities to all employees and job applicants without regard to race, color, religion, sex (including pregnancy, childbirth, and related medical conditions, sexual orientation, or gender identity), national origin, age (40 or older), disability, and genetic information (including family medical history), or any other legally protected status.

Applicants requiring a reasonable accommodation to perform the essential functions of the job should contact the Human Resources department at [email protected]