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Director Winery Engineer Jobs (NOW HIRING)

The Club at Ibis

Wine Director

West Palm Beach, FL · On-site

Under the guidance of the Director of Food & Beverage, manages the Ibis Wine Society programming, including assisting with the selection of wines, member orders, coordination of wine dinners, and ...

River Oaks Country Club

Wine Director

Houston, TX

The Director of Wine & Beverage reports to the Club Manager, serves as a key member of the Club ... Clearly plan and communicate all Beverage programming for the Club * Assess staff performance in ...

City Winery Boston

Service Director

Boston, MA · On-site

$90K - $95K/yr

City Winery to deliver the highest end combined culinary and cultural experience to our customers ... programming, buyouts, and private events. ● Lead daily pre-shift meetings and operational ...

City Winery Boston

Director of Service

Boston, MA · On-site

$90K - $95K/yr

City Winery to deliver thehighest end combined culinary and cultural experience to our customers ... Ensure seamless execution of all concerts, programming, buyouts, and private events. Lead daily pre ...

City Winery International

Director of Service

Boston, MA

$90K - $95K/yr

City Winery to deliver thehighest end combined culinary and cultural experience to our customers ... Ensure seamless execution of all concerts, programming, buyouts, and private events. Lead daily pre ...

Commune Cafe and Wine Bar

Bar Manager

Brooklyn, NY

$70K/yr

Support private events, wine dinners, and community programming * Assist with opening, closing ... Minimum 5 years of restaurant experience, including direct wine service and/or sales * Proven ...

City Winery St. Louis

Talent Manager

Saint Louis, MO · On-site

Talent Buyer works directly under the Senior Programming Director and is responsible for booking and developing local and regional programming across select City Winery markets. The Programming ...

Wine Industry Expo

... programming and partnerships that bring new audiences into the winery and encourage them to return ... direct winery relationships with buyers, beverage directors, retailers and restaurant staff.

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Director Winery Engineer information

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$73K

$194.7K

$254K

How much do director winery engineer jobs pay per year?

As of Sep 13, 2026, the average yearly pay for director winery engineer in the United States is $194,709.00, according to ZipRecruiter salary data. Most workers in this role earn between $141,500.00 and $253,000.00 per year, depending on experience, location, and employer.

What is a director winery engineer?

Director Winery Engineers are senior professionals responsible for overseeing the engineering operations and maintenance within a winery. They manage the design, implementation, and optimization of production equipment and processes to ensure wine is produced efficiently and safely. This role often involves supervising engineering teams, coordinating with other departments, and ensuring compliance with industry standards and regulations. Director Winery Engineers also play a key role in sustainability initiatives and technological upgrades to improve winery operations.

What are the key skills and qualifications needed to thrive as a director winery engineer?

To excel as a Director Winery Engineer, you need a robust background in engineering, viticulture, and enology, typically demonstrated by a relevant engineering degree and substantial wine production experience. Familiarity with winery automation systems, process control software, and regulatory compliance tools is essential, along with certifications such as Professional Engineer (PE) licensure. Strong leadership, problem-solving abilities, and effective communication set outstanding candidates apart by enabling management of cross-functional teams and innovation in production processes. These skills and qualities are vital to ensure efficient, high-quality wine production, regulatory adherence, and continuous improvement in a competitive industry.

What are some common challenges a director winery engineer faces when overseeing both production efficiency and equipment maintenance?

A Director Winery Engineer often balances the need to maximize production efficiency with maintaining and upgrading specialized equipment. Challenges include managing unexpected equipment breakdowns during peak harvest, ensuring compliance with safety and quality standards, and coordinating maintenance schedules to minimize downtime. Additionally, this role involves working closely with production teams, facility managers, and vendors to implement process improvements and integrate new technologies. Navigating these challenges requires strong organizational skills, proactive communication, and a deep understanding of winery operations.

What is the difference between Director Winery Engineer vs Winemaking Supervisor?

AspectDirector Winery EngineerWinemaking Supervisor
CredentialsBachelor's or Master's in Engineering, Viticulture, or Enology; relevant certificationsDegree in Enology, Viticulture, or related field; experience in wine production
Work EnvironmentOversees engineering projects, equipment, and process optimization in winery facilitiesManages daily wine production, quality control, and team supervision
Employer & Industry UsageUsed by wineries with a focus on engineering, process improvement, and technical innovationCommon in wineries emphasizing production management and quality assurance

The Director Winery Engineer focuses on engineering, technical systems, and process improvements within the winery, often overseeing large-scale projects. In contrast, the Winemaking Supervisor manages daily operations, quality control, and team coordination. Both roles are essential but differ in scope: one emphasizes technical engineering, the other production management.

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Director Winery Engineer jobs near you
Infographic showing various Director Winery Engineer job openings in the United States as of September 2026, with employment types broken down into 2% As Needed, 84% Full Time, 12% Part Time, 1% Temporary, and 1% Contract. Highlights an 89% Physical, 3% Hybrid, and 8% Remote job distribution, with an average salary of $194,709 per year, or $93.6 per hour.

Wine Director

West Palm Beach, FL • On-site

The Club at Ibis
Traveler Accommodation • 201 - 500 employees
Learn more about The Club at Ibisexternal

Other

Re-posted 15 days ago

Job description

Summary
Responsible for managing all aspects of the Ibis Wine Society and wine program, as well as the daily operations of Panache fine dining restaurant, including staff management and ensuring the highest levels of member and guest satisfaction.
Essential Duties and Responsibilities
  1. Under the guidance of the Director of Food & Beverage, manages the Ibis Wine Society programming, including assisting with the selection of wines, member orders, coordination of wine dinners, and Wine Society events.
  2. Oversees Panache fine dining restaurant, including staff scheduling and performance management, daily restaurant operations, adherence to approved budget, and management of events held in Panache and the Wine Room.
  3. Coordinates all aspects of wine orders and maintains working relationships with vendors, and performs inventory duties. Assists Director of Food & Beverage with Ibis wine menu selections. Provides timely updates to Director of Food & Beverage on all wine program information.
  4. Adheres to company standards and service level to increase sales and minimize cost, including food, beverage, supply, utility, and labor costs.
  5. Responsible for interviewing, hiring, supervising, and development of line staff employees. Participates in disciplinary and termination processes, as necessary.
  6. Conducts routine training, at least once monthly, for management and staff on wine and fine dining service, incorporating The Ibis Philosophy.
  7. Maintains an accurate and up to date restaurant staffing needs. Prepares schedules and ensures that the restaurant is staffed appropriately for all shifts.
  8. Responsible for ensuring that all time and attendance and payroll duties are completed accurately, on time, and in accordance with company policies and procedures.
  9. Provides ongoing feedback to employees, communicates performance expectations, and conducts performance reviews.
  10. Enforces sanitary practices for food handling, general cleanliness, and maintenance of dining room areas. Ensure compliance with operational standards, company policies, federal/state/local and ordinances.

Other Functions
  • Ensures compliance of operating guidelines as it relates to all state and federal laws, rules and regulations relating to the Alcohol, Cigarette, and Tobacco Division, food safety and sanitation. Upholds all ServSafe guidelines.
  • Ensures positive member service in all areas, including investigating and resolving complaints concerning food quality and service. Responds to complaints, provides appropriate recovery to ensure member/guest satisfaction, and informs the Director of Food & Beverage in a timely manner.
  • Assists with management coverage in the other Ibis dining outlets and banquets/events.
  • Maintains professional restaurant image, including restaurant cleanliness and appearance standards.
  • Ensures staff are appropriately uniformed and adhere to department grooming standards.
  • Conducts daily pre-shift meetings to relay pertinent information for the day's meal period activities.
  • At least twice annually, reviews department standard operating procedures (SOPs), service checklists, and training manuals. Makes appropriate training document updates with the final approval of the Director of Food & Beverage.
  • Ensures a safe working and member environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that the member or employee is injured.
  • Ensures that proper security procedures are in place to protect employees, members, guests, and company assets.
  • Operates within all guidelines, policies, standards, and constraints as established the company.
  • This position guide does not state or imply that the above are the only duties and responsibilities assigned to this position. Employees holding this position will be required to perform any other job related duties as requested by the Director of Operations.
Supervisory Responsibility
Manages subordinate restaurant supervisors, who assist in supervision of line staff. Responsible for the direction, coordination, and evaluation of assigned Food & Beverage employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; staff scheduling, planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Competencies
To perform the job successfully, an individual should demonstrate the following competencies.
  • Problem Solving - Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions; Works well in group problem solving situations; Uses reason even when dealing with emotional topics.
  • Customer Service - Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service; Responds to requests for service and assistance; Meets commitments.
  • Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
  • Safety and Security - Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly.
  • Teamwork - Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed.

Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience
Bachelor's degree and three (3) years of experience managing a fine dining restaurant; or equivalent combination of education and experience. Knowledge of wines, restaurant operations, and state liquor laws, as applied to food and beverage service.
Language Skills
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.
Mathematical Skills
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.
Reasoning Ability
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Certificates, Licenses, Registrations
  • Certified Sommelier Level 1 or higher
  • ServSafe certified
  • Valid driver's license

Other Skills and Abilities
  • Demonstrates and upholds the Ibis Common Purpose, Core Values, and Service Principles.
  • Experienced managing a fine dining restaurant and wine program.
  • Innovative to develop new opportunities to respond to the needs of an ever-changing, diverse membership.
  • Ability to coordinate multiple tasks such as beverage and labor cost, while maintaining required standards of operation in daily restaurant activities.
  • Ability to effectively conduct job interviews and determine applicability of experience and qualifications of job applicants.
  • Able to develop and conduct effective training programs for wine and fine dining service.
  • High level of demonstrated integrity and ethical standards, with a strong sense of urgency, operational focus, and results-orientation.
  • Articulate with excellent interpersonal skills to establish and maintain professional rapport with vendors, executives, Board members, and members.
  • Demonstrates a professional demeanor and appearance; acting as an ambassador of the Club, on and off property.
  • Highly organized, self-directed, and energetic.

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