Job Description: Wine Captain
Reports to: Beverage Director and Service Director
Job Class: Non Exempt
Wine captains are to focus on interaction with CW guests, while encouraging and maximizing beverage and
food sales. A high level of service and professionalism should be displayed. Wine Captains are a liaison
between guests and the beverage program. They are responsible for guest’s satisfaction and informative and
engaging wine/beverage service. Strong wine knowledge is a prerequisite.
Key Responsibilities and Duties:
- Enforce Federal, State and City laws and ordinances in the handling and provision of alcoholic
- Maintain a floor presence when not in the cellar to attend to guest needs, touch tables, and assist in
service as necessary
- Attend daily preshift to advise on beverage items in and out of stock and conduct trainings or tastings
- Guide and teach staff about beverage offerings and answer questions to further staff education and
- Stay apprised of beverage inventories, including but not limited to, stocking inventories and updating
“86” board, as well as counts for wine tomes in service, ensuring tomes are current and in good
- Drive beverage sales on the floor by upselling, suggesting, educating, and interacting with guests
- See a table’s bottle order through from beginning to end, as applicable, including order taking,
delivery, proper opening and service, and check backs
- Participate in inventory duties
- Ensure wine quality before every shift
- Execute Vinofile duties nightly
Knowledge, Skills and Attributes:
- Wine Captains are customer service professionals with a passion for wine.
- Extensive knowledge of wine, winemaking, beer and spirits
- Approachable presentation of knowledge and ability to execute professional service.
- Proven Ability to work in a fast-paced, results –oriented, restaurant environment.
- Ability to maintain positive guest experience and exceed guests expectations.
- Ability to take initiative, follow-through on request until completion and utilize a keen attention to
- Be dressed, present on the floor, and ready for service at top of shift
- Polished dress footwear with rubber-soles, so as not to create excessive noise
- Dark jeans or slacks. If jeans are worn, a jacket is required
- Button up or collared shirt
- Hair must pulled back, away from your face and combed
- Facial hair must be groomed
- Pens, wine key, notepad, headset, tome
If interested, please send resume and cover letter to Andrea Bergner, Beverage Director at the email below