Hudson Austin

Briefly describe your job and responsibilities.

As Sales Director, my role is to manage and cultivate the sales operations for The Wine Merchant, ltd. In addition designing and implementing plans to exceed sales targets, developing and build upon relationships with our restaurant clients. Lead and support a team of sales people to help and consult with our restaurant clients and sales people to develop unique and special wine programs designed to enhance their guests experience. Evaluate and enhance our portfolio of wine and determine proper and precise costs to the restaurant and their subsequent cost to the guest for their offerings. Educate our sales team on various aspects of wines and the business in general.

What does a “typical” day at work look like for you?

Rise and shine in the morning around 6am or so and check on any urgent and important emails that are of a time sensitive nature. Respond and proactively email our supplier partners who are in various time zones around the globe. Get to our warehouse and office in the morning anywhere between 9:30-11 depending on the day and plan. Meet briefly with the warehouse and office to see if there are any issues which they desire to discuss and seize on any opportunity to build their day in a positive manner. Have casual but direct conversations with our sales team about their plans for the day. Pull any needed samples for that day’s meeting with restaurant customers. Leave the office anywhere from 11am-2pm to call upon restaurant clients. Potentially host a wine event or restaurant staff training. Return home anywhere from 4pm-11pm depending on the needs of the day.

What was your first job in the hospitality industry?

Dishwasher at a French fine dining restaurant.

When did you know this industry was right for you?

Roughly when I was in my early 20s and decided that I should own a restaurant rather than join our family law firm.

Briefly describe your career path and how you got to where you are today.

That is a long story…. the French restaurant was intense and family-run and owned. Being 13 years old, I connected well with just about everyone and was willing to do every part of the business, so I learned all of it by doing it.

I first tasted serious wine with the owner and his friends and that is what started me on my wine journey. I learned and studied from experience and would work in the restaurant on weekends even while away at school. My love of the business is what ties me to it even today.

What is your favorite part of your job?

Getting “new or younger” people excited about wine and showing them how diverse the world of wine is.

What is the most challenging part of your job?

Figuring out the best path to navigate issues with logistics and the PLCB when changes get made that are beyond our control but have a direct and immediate impact on our restaurant partners.

What advice would you give to students interested in your profession?

Watch and learn everything you can and NEVER be afraid to ask a question. Every new experience is a learning opportunity.

What achievement are you most proud of?

Business related – building long lasting business relationships that have become true friendships.

Personally related – parenting two young daughters, 4 and 2 ½.

What do you like to do outside of work?

Play with our daughters and I am a car guy… and I sail… and I collect watches and wine… and am a member of Brandywine Polo and the Hospitality Chairman of a famous Concours event… so lots of bougie who cares kinda stuff… but just about anything can be fun and enhance my daily enjoyment of life, but our daughters take first place.

What is your favorite food to make or eat?

Classic French cuisine.

What’s at the top of your bucket list?

To dine in France without constraint of time or money.