Knowledge, staff training and “table IQ” are keys
David Flaherty has more than 20 years experience in the hospitality industry. He is a certified cicerone and a former operations manager and beer and spirits director for Hearth restaurant and the Terroir wine bars in New York City. He is currently marketing director for the Washington State Wine Commission and writes about wine, beer and spirits in his blog, Grapes and Grains.
When a restaurant makes the investment in a beverage director, it not only hires someone who buys and manages products, but also someone who ensures that every server, sommelier and bartender knows how to properly present and serve the beverages.
Directors can’t be at every single table, so they also must create solid steps of service for staff to guarantee at lea...
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