Job Description

Wine Captain - Bar Vinazo

Reports to: 

• Silvia Garcia-Nevado, Executive Chef/Partner
• Joe Campanale, Co-Owner and Wine Director

Compensation Details

• Admin and cellar organization shifts at $25/hour
• Wine Captain shifts at $13/hour + tips 

Role Overview

The role of Wine Captain at Bar Vinazo will be a hybrid role that includes two sets of responsibilities that will take place on separate working days. 

The first set of responsibilities will be administrative work and cellar organization that will include, but will not be limited to, ordering, receiving, and stocking wines at the restaurant, inventory management, and additional administrative tasks that are outlined in detail below.

The other set of responsibilities will be front-of-house, customer-facing responsibilities with a focus on education and assisting team members on the floor. 

Responsibilities

Admin and Cellar Organization Shifts

• Ordering
• Research and source wines for by-the-bottle (BTB) and by-the-glass (BTG) lists 
• Set up tastings and inform General Manager and Owner of tasting schedule 
• Recommend wines for list, to be approved by owner
• Order approved wines, and place reorders for BTG and BTB lists, as approved 

• Receiving 
• Put all invoices in the Beverage Invoices folder in office and add appropriate coding to invoices
• If wine and liquor are on the invoice with food, please note for accounting
• All boxes broken down and left neatly in the receiving room

• Stocking 
• Stock wines in their appropriate places
• Cave
• Bar
• Service fridges
• Inform management and staff of bin and wine location changes (maintain cellar map)

• Inventory
• Daily BTG inventory
• Monthly inventory on the 1st of the month
• Keep the liquor room organized

• Admin
• Price wines for list according to pre-set pricing guide 
• Edit and print menus, save all new versions to Google Drive 
• Create buttons for new wines, remove old buttons for out of stock wines 

Wine Captain Shifts

• Education & Floor Assistance 
• Assist in wine education of the team on wines and list changes
• Assist team members in recommending wine 
• Sommelier service throughout shift 
• Assist Manager with SOPs and training new staff members
• Have availability to cover for call-outs 
• Ensure service runs smoothly when Manager is not on site
• Oversee FOH ordering (ex. Paper goods)

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