POSITION SUMMARY

Under the direction of the Wine Director and in conjunction with the SingleThread Team, the Sommelier works to achieve the company’s objectives in sales, guest services and satisfaction, beverage quality, cleanliness, and sanitation of the property.

ESSENTIAL RESPONSIBILITIES

Guest-Facing Service Management

• Provide warm, humble, and knowledgeable service throughout the property
• Liaise with restaurant and outlet operations staff to ensure a seamless guest experience
• Assist with the curation of the guest’s experience both on and off property
• Attend daily briefings and relevant departmental and interdepartmental meetings

Employee Relations 

• Assist in creating a culture encourages our staff to grow
• Support beverage and service teams 
• Prepare all required paperwork including forms, reports, and schedules in an organized and timely manner

Beverage Program Oversight

• Ensure that safety, security, and loss control policies and procedures are complied.
• Ensuring privacy and anonymity of all guests through adherence to company policy
• Aware of and assist training of other staff on the properties safety, fire and emergency procedures 

Cost Control 

• Inventory as assigned
• Planning and maintaining storage of wine

General/Miscellaneous

• Ensure Kaizen mentality in quality of guest experience, service, operational effectiveness, employee retention, and satisfaction
• Ensure consistent, thorough, and timely communication to peers, managers, guests, and vendors
• Continually strive to provide opportunities to advance the education and development of staff as it relates to food, wine, and service
• Understand and comply with all federal, state, county, and municipal regulations/ordinances that pertain to health, safety, and labor requirements of the farm/restaurant/inn, its employees, and its guests.
• All other duties as assigned by supervisor

REQUIRED SKILLS AND ABILITIES 

• Excellent interpersonal skills with the ability to manage sensitive and confidential situations and information with tact, professionalism, and diplomacy.
• Exceptional communication skills (including oral, written and presentation skills) 
• Relevant experience in fine dining hospitality/restaurant operations
• Excellent computer competency (e.g. well-versed in PC and/or Mac-based MS Office, Google Suite, POS, PMS, and OpenTable, Tock, or similar booking program)
• Highly organized and self-motivated, with the ability to manage multiple priorities under time constraints
• Must have creative problem solving and critical decision-making skills
• Ability to work collaboratively across the organization
• Extensive knowledge pertaining to all aspects of winegrowing, wine production, wine styles, and regional wine laws pertaining to classic regions from around the worldThe ability to work in a standing position for long periods of time.
• The ability to stand, walk, stoop, bend, reach with hands and arms, and frequently lift up to 35 pounds and occasionally lift/move 50 pounds.
• The ability to climb stairs and ladders while carrying up to 35 pounds
• Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills
• Varying schedule to include evenings, holidays and extended hours as business dictates

KEY COMPETENCIES

• To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with leadership team and team members
• To be decisive, accepting responsibility for making things happen, thinking ahead, and developing contingency plans
• To be an active listener, remaining present and open, providing verbal, non-verbal, and supportive feedback, and showing our respect and empathy with one another.
• To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance
• To be flexible, responding quickly and positively to changing environments
• To maintain high team focus via cooperation and support to other team members in the pursuit of department goals
• To be a positive role model and demonstrate the ethos of Kyle, Katina,  and the management team

Each of the items listed is considered to be an essential function of the role. However, this list should not be construed as an exhaustive list of all the responsibilities of the position. Vertice Hospitality reserves the right to alter the duties of this role.

Vertice Hospitality is an equal opportunity employer to all, regardless of age, ancestry, color, disability (mental and physical), exercising the right to family care and medical leave, gender, gender expression, gender identity, genetic information, marital status, medical condition, military or veteran status, national origin, political affiliation, race, religious creed, sex (includes pregnancy, childbirth, breastfeeding and related medical conditions), and sexual orientation in accordance with applicable federal, state and local laws.

Vertice Hospitality is committed to hiring a diverse workforce, sustaining an inclusive culture, fostering an environment of continual improvement, and offering opportunities for growth and career development.