ᴊᴜɴᴇ ʀᴏᴅɪʟ ᴍs

We’re hiring a SOMMELIER, aka someone who loves the floor, loves wine, loves people, and understands that the restaurant is not a backdrop for the wine program. The restaurant IS the point. We’re looking for a hospitality-first wine human who can move with grace, sell with warmth, read the room, support the team, and keep their admin life together without disappearing during the exact moment the dining room needs them most 😉 Yes, there will be tastings. Yes, there will be list work. Yes, there will be inventory, education, vendor conversations, cellar things, tiny details, big feelings, and probably (okay for sure and lots of) Champagne. But above all, this is a hospitality role for someone who understands that great wine service is generous, grounded, curious, organized, and never, ever weirdly gatekeep-y. We’re building a team with a lot of talent, a lot of heart, and room for more voices in wine. Can’t wait to work with you! Email me at [email protected] or [email protected]. 🥂 #hiring #wine #wineprofessionals #sommelier #mastersommelier

Things we are probably thinking about more than a normal amount at MARCH: how your warm towel smells. Thus: Perfume Class, MARCH edition. For every season, Felipe creates a scent from scratch that we spray on the warm towels we serve our guests. Not “nice spa candle” energy. Fully custom, deeply nerdy, region-specific, beautifully obsessive restaurant energy. Right now, we’re rooted in España Verde, so the scent is Spanish broom, eucalyptus, wild thyme, and green cognac. So this week, we went even deeper. My dear friend and master perfumer Jess Mennella came in to show our team how the pros build scent. We smelled isolated Mediterranean herbs and fragrance notes, talked memory, place, balance, and then everyone got to make their own tiny perfume. Scent strips everywhere! Tiny bottles! Notes like bay laurel, mastic , lavender, wild thyme, eucalyptus. Beautiful controlled chaos. This is one of my favorite layers of what we do: the guest may not know every detail that makes a moment feel good, but we do. We study it. We teach it. We bring in brilliant people so our team can keep learning.

Wow! Two quick days in SF + OpenTable HQ with this think tank of hospitality beasts tackling restaurant operations, platforms, questions, development, current economics, communication flow, endless tech stacks, and keeping hospitality genuine and alive together. This collective was so thoughtfully curated, diverse, expressive, confident, and transparent. Heading home with a bucket of ideas and a full heart. A true community table of riches. Thank you @opentableforrestaurants , @debbysoo , and every member of this inaugural crew. Reservation confirmed. Brain: fully booked. 1. A tour through Ferry Plaza Farmers Market with @foodwise 3. Strawberry season! Nature’s candy, no notes. 4. Magritte melon by Pommarie. Ceci n’est pas un melon? 5. @rojasfamilyfarms at Ferry Plaza, featuring 26-year-old Ramon Rojas, aka The Moment. 6. Dinner @ The Workshop w Chef Stuart Brioza @atomicstew . aka work-of-art-shop. 7. Khao soi from @kinkhao ,favorite Northern Thai dish. 8. Whoever does the wine list at @kinkhao : you rule. Charming, smart, delicious, and exactly what I want to drink there. 9. Chef Earl @earlpdx ’s hat game is cooler than yours 10. From Uchi kids, cook + sushi girl edition, to restaurant owners?!?!?! I’m not crying. You’re crying. 11. If you ever get to listen to @cheferickwilliams speak, or be anywhere in his orbit, do it. It resonates, y’all. 12. A.C.! @ashley_christensen , room-lifter, table-setter, legend energy. 13. @debbysoo , CEO of @opentable : knows who she is, knows how she is, is one of the greatest advocates for restaurants, and drops f-bombs with world-class voracity. #girlcrush 14. @eli_depalmer of @atomicworkshop / @statebirdprovisions / @theprogress_sf , Chef @earlpdx , and @ryan____bailey from @katorestaurant . 15. RP, EP, and Caro! @ryanpernice , @pommarie , and @carolinestyne 16. @serignembaye_ and a Swiftie. Eras Tour, restaurant edition. 17. Friends, may you fill ALL the seats with butts, bring hospitality to the masses, pay it forward to restaurant friends everywhere, and turn those tables with the grace and skill of a Tetris master. Thank you, #OpenTableAmbassador Council members. The table is set, and I’m so honored to have a seat. ❤️

So honored to be part of OpenTable’s 2026 Ambassador Council! Restaurants are beautiful, wild, human, ever-evolving little worlds, and the best ideas usually come from the people living inside them every day. I’m excited that OpenTable is creating a space for chefs, operators, and hospitality leaders to share real feedback, dream a little bigger, and help shape support for our industry in a meaningful way. Very grateful to be included in this inaugural group, and especially grateful to keep learning from so many people I admire. #OpenTableAmbassador

Ode to Tuna and Chef Omar! We do weekly Chef Class one a week at MARCH and @comidaradio killed it the las couple of weeks. Go Team!

Goodnight Hospitality photo dump cause I am horrible at grid posts! 1. Our cellar, she can be moody 2. MARCH Service 3. Mis en Place 4. Serendipity Portfolio Tasting at The Marigold Club 5. Château Musar Houston Masterclass with Marc Hochar 6. Hirsch Wine Dinner Menu 7. Jazzy, June, y A-town 10. Noods a la chitarra 16. (Garnish)less is more 29. Caviar belt! Let me say that again: Caviar Belt! 33. BTK y moi 37. MCW ❤️ 48. Sabre Saturday starts this week. I am scared. 56. Got to use my vintage fondue pots! 61. The correct amount of burrata 68. The correct amount of salumi

Perseverance. Identity. Leadership. And yes, really great wine. @junerodil on the path that brought her here. New episode of #512Degrees out now. 🍷

One night. A remarkable lineup. 🍷 Join us at 𝙏𝙝𝙚 𝙈𝙖𝙧𝙞𝙜𝙤𝙡𝙙 𝘾𝙡𝙪𝙗 on Thursday, March 26 at 6:30pm for a special wine dinner with @hirschvineyards and Winemaker & General Manager @jasminehirsch . The evening will feature an exceptional lineup, including back vintages and bottles that feel like discovering the “secret menu,” thoughtfully paired with a multi-course menu by Chef @austinwaiter . Guests will also have the opportunity to purchase select wines directly from Hirsch Vineyards. Proceeds from the evening benefit @southernsmokefoundation , a cause that’s near and dear to our hearts! Plus, two tables are still available for Southern Smoke’s Decanted 2026 auction (link in bio to purchase). Reserve your seat for the Hirsch Wine Dinner by visiting the link in bio. We can’t wait to see you!

HOSPITALITY ON THE RISE (EP. 50) JUNE RODIL 🎧 Tune in @Apple , @Spotify , @YouTube , or at the 🔗 in @CulinaryAgents bio. New episodes every Tuesday. 🎙️ @JuneRodil MS—CEO of @GoodnightHospitality , Partner of @JunesAllDay , and 2026 @BeardFoundation Semifinalist—speaks with @AliceCheng411 on her success in hospitality and unconventional start. From an aspiring law student to rising as one of the top sommeliers in the U.S., June reveals how her passion for wine developed, how playing to her strengths guided her to the right opportunities, and how she has built successful restaurants of her own. 💡🍷 #HospitalityOnTheRise #CulinaryAgents #ConnectingTheIndustry #NotJustJobs #JuneRodil

Season XI of @marchhtx : España Verde esta aqui! Ever inspired and amazed by this team that (essentially) reopens the restaurant at such a high caliber twice a year and somehow gets better each season. 🙏🏽❤️

Wine isn’t the point—people are. I’m wildly grateful to be named a 2026 James Beard Award Semifinalist for Outstanding Professional in Beverage Service. And while this category lists me as a nominee, it’s built by a whole community. What we do at MARCH—and across Goodnight Hospitality—is a daily practice of showing up for each other: the quiet resets, the last-minute saves, the standards, the laughter, the care. That steady “we’ve got you” foundation is what makes it possible for me to do what I do from service, to operations, to popping corks, all the way to traveling, teaching, and community work while knowing the heartbeat at home stays strong. To our team, our partners, our peers, and our guests—thank you for lifting this craft with us. Houston, we’re celebrating. 🥂 With love, June

@junerodil asked, @austinwaiter answered. Let's talk all things 𝙂𝙤𝙡𝙙𝙚𝙣 𝙃𝙤𝙪𝙧. 🍸🌟 𝙂𝙤𝙡𝙙𝙚𝙣 𝙃𝙤𝙪𝙧 happens Tuesday through Sunday from 5–6 PM, throughout the entire restaurant. Enjoy half off martinis, bubbles by the bottle, oysters, caviar, bar snacks, and more. No reservations required, just very good timing. Tag someone you want to enjoy 𝙂𝙤𝙡𝙙𝙚𝙣 𝙃𝙤𝙪𝙧 with in the comments.