Rezdôra is an Italian Restaurant dedicated to the food & hospitality of the Emilia Romagna region in Italy. The restaurant was founded by CIA graduate chef Stefano Secchi and entrepreneur David Switzer.   Mr. Secchi’s father is from Italy and he has worked and cooked in the homeland for 3 years including at Osteria Francescana, All’Enoteca and Hosteria Giusti, based in Modena, Emilia Romagna and Canale, Piemonte respectively.  

As a Sommelier you will work directly with our Wine Director and beverage team and be responsible for helping to maintain the integrity of the wine program while facilitating proper wine service in our dining room. You will also be responsible for not only thoughtful, attentive wine service; but have excellent knowledge of our menu.

We believe in a 'all hands-on deck' mentality and we expect all departments to support and motivate each other in order to achieve our goal of guest satisfaction with a "guest first," approach. As part of the service team, you will interact with all other departments regularly and should be able to communicate effectively and respectfully with your co workers & managers. You will also be responsible for executing all duties expected of a service professional. 

CANDIDATE REQUIREMENTS

As a Sommelier, specific certifications are not required, but a strong fundamental knowledge of the wine regions of Italia– along with producer familiarity and vintage knowledge is mandatory. The most essential component to be a successful Sommelier will be the earnest desire to propel the wine program forward through clear communication and organization, a curiosity to learn more, and a willingness to share our expertise with guests and staff in a helpful, thoughtful way.

• Must have 2 years of experience in a fast-paced NYC restaurant as a Sommelier Assistant, Sommelier, Server or a beverage position
• Must be able to lift & a carry at least 50 pounds
• Must be able to stand for long periods of time
• Must be comfortable with repetitive motions (such as walking, bending & standing)
• Must be able to take constructive criticisms and work well in a team dynamic
• Good food and wine knowledge with the desire to learn in detail about traditional & authentic, Italian food, wine, beer and spirits
• Passion to teach and learn constantly about classic cocktails and Italian wine 
• Dedication to hospitality and building a great guest experience
• Leadership quality and a drive to cultivate a hospitable culture in service