Location: Las Vegas, Nevada or Dallas, Texas. This role may be based in either location.Position SummaryThe Corporate Wine Director owns the wine strategy, selection, commercial performance and service standards across all 50 Eggs brands and concepts. This senior corporate leader directs all wine programs across the portfolio and builds programs that complement each concept's food, positioning and guests while setting clear standards for purchasing, inventory, training and execution across the group.
The role combines enterprise leadership with hands-on work in the restaurants. We need someone who can build a thoughtful list, assess a cellar, lead a tasting and coach a team through service, then turn that work into standards that hold across locations. The Corporate Wine Director partners with culinary, operations, finance and the Corporate Mixologist to deliver a coordinated beverage experience while retaining clear ownership of the wine program.
Primary ResponsibilitiesWine Strategy and Brand Development- Set the wine direction for all brands and concepts, with clear priorities, development calendars and measures of success. Build programs suited to each market, menu and guest occasion.
- Develop and approve bottle lists, by-the-glass selections, pairings and event offerings within delegated authority. Balance discovery, recognizable choices, price accessibility and commercial performance.
- Preserve a distinct wine identity for each concept. Establish shared standards where they improve quality or efficiency without making every restaurant's list the same.
- Lead tastings and evaluate producers, vintages, regions and formats. Translate product knowledge into selections and guest-facing descriptions that are accurate and easy to understand.
- Work with culinary leaders on food and wine pairing, menu changes and special experiences. Coordinate with the Corporate Mixologist on beverage calendars, shared products and service standards.
Commercial Performance and Inventory- Own wine program performance in partnership with finance and operations. Set plans against approved revenue, cost and margin objectives, and recommend pricing based on landed cost, guest value and market positioning.
- Regularly review sales mix, wine sales per guest, cost, gross profit and property inventories against approved budgets. Explain variances and implement corrective actions with property leaders.
- Set assortment, par levels and ordering guidance by location. Review and approve wine purchases within delegated budgets, balancing availability with storage capacity, demand and working capital.
- Standardize receiving, cellar organization, vintage records, stock rotation and inventory reconciliation. Investigate discrepancies, transfers, breakage and unrecorded usage with operations.
- Reduce spoilage, slow-moving stock and unnecessary purchases through preservation standards, replenishment discipline and planned list changes. Protect product condition and traceability.
- Maintain master wine lists, property purchase logs, specifications, pour sizes and costs. Keep approved purchasing, inventory and point-of-sale records current before changes reach guests.
Sourcing and Supplier Partnerships- Build productive relationships with wineries, importers and distributors. Evaluate quality, reliability, availability and commercial terms across markets rather than selecting solely on price or personal relationships.
- Coordinate sourcing, allocations and substitutions with purchasing and property teams. Plan for vintage transitions, limited supply and market-specific availability without compromising the concept.
- Develop supplier proposals and negotiate within approved parameters. Route contracts, commitments and exceptions through the company's approval process and maintain clear records of agreed terms.
- Organize supplier-supported education and wine events with operations and marketing. Evaluate their guest value and commercial results, and ensure arrangements follow company policy and applicable requirements.
Wine Service and Team Development- Establish practical standards for storage, temperature, preservation, glassware, opening, decanting, presentation and responsible service. Validate them through tastings and live-service observation.
- Build training for sommeliers, managers, servers and bar teams that connects wine knowledge to confident recommendations, thoughtful selling and consistent hospitality.
- Lead training in person, create usable learning materials and assess demonstrated knowledge and service technique. Coach property leaders to maintain standards between visits.
- Spend time on the floor during service. Identify gaps in wine quality, availability or execution, agree on corrective actions and verify that improvements hold.
- Support HR and operations with wine-related role profiles, practical assessments and development plans. Build capability and succession within the existing teams without relying on one specialist at each location.
Openings and Program Execution- Own the wine workstream for new concepts, openings and major menu changes, from program design and opening inventory to training, service readiness and post-launch review.
- Develop realistic schedules, purchasing plans and approved budget requirements. Provide input on cellar capacity, storage conditions, preservation equipment and service tools before decisions are finalized.
- Deliver approved lists, specifications, pricing, training and operating procedures. Verify opening purchasing and inventory systems, point-of-sale items and prices, product availability and team readiness.
- Partner with operations, culinary, finance, marketing and project teams to resolve dependencies. Escalate risks early with practical options and a recommendation.
- Maintain a clear view of program priorities, property action plans and results. Provide concise leadership updates and adjust programs using financial results, guest feedback and service observations.
Qualifications and ExperienceRequired- Demonstrated senior wine leadership across multiple restaurants, concepts or comparable hospitality operations, with responsibility for program development and execution.
- Deep knowledge of wine regions, producers, vintages, styles and food pairing, supported by the ability to evaluate wine quality and perform professional wine service.
- A record of building wine programs that improve guest experience and business results in fine-dining, chef-driven, luxury or similarly demanding hospitality environments.
- Strong command of list development, pricing, wine cost, inventory controls, purchasing and menu analysis. Ability to explain the commercial impact of a recommendation.
- Experience training and developing service teams, leading tastings and implementing standards across locations with different operating needs.
- Sound judgment in supplier relationships, project planning and cross-functional work. Clear communication and the ability to turn technical wine knowledge into practical guidance.
Preferred- Advanced wine education or certification through a recognized professional program, or equivalent demonstrated expertise.
- Experience with restaurant openings, multiple distribution markets, cellar development and wine-focused events or guest experiences.
Personal AttributesWe expect our leaders to take ownership, communicate clearly and follow through. The right person brings solutions, makes sound decisions within approved authority and raises issues early with a recommendation. We value hospitality professionals who develop others, respond constructively to feedback and can show the results of their work.
Work RequirementsRegular travel and on-site work at properties are integral to this role. The position includes wine evaluation, training, cellar reviews and service observation, with schedules driven by restaurant operations, events and openings. Maintain any credentials required for assigned duties and locations. Essential functions may be performed with reasonable accommodation.
Why Join 50 Eggs Hospitality GroupThis is an opportunity to shape the wine experience across distinctive hospitality concepts and connect strong product judgment to measurable business results. The role offers meaningful ownership of the program, close collaboration with culinary and operating leaders, and direct involvement in developing the teams who deliver it.
