Sommelier

• Work in tandem with the Wine Director and Bar Team to develop a greater product knowledge, while empowering him/her to conduct staff trainings consistent with the overall program, and holding him/her accountable for participating in menu updates, product rotation, placing orders, storing orders, and keeping the wine room tidy and guest-presentable at all times.
• Assist daily with all managerial components of restaurant operations, setting the example for all other staff for professional conduct, exceptional service standards, menu knowledge, wine and beverage education, and overall service excellence.
• Responsible for departmental logistics efficiency – monitor what works and what doesn’t and offer ideas to achieve the expected outcome – examples include increase of wine sales, cellar organization, re-stocking system, deliveries, etc.
• Monitor the quality and par levels of wine glassware and decanters.
• Communicate wine lows, 86's and info on new wines to staff. Inventory Management and Administrative
• Make sure all menus that contain wines by the glass are updated to reflect any changes.
• Open, taste, filter, and decant wine.
• Bin and organize all wine that arrives for the restaurant.
• Weekly inventory all wine.
• Have full knowledge of wine lists, both by the glass & by the bottle.
• Ensure all By the Glass and By the Bottle wine remain at/meet pre-established par levels
• Assist in and conduct wine training of new hired and existing staff and materials generation.
• Recommend and sell wines and other beverages to guests
• Act as the liaison between the guest and our extensive wine list and cellar
• Orders all wine to ensure inventory is accurate and product on hand sufficient to support operations
• Build guest loyalty by creating and maintaining guest preference notes related to wine consumption and enjoyment (with assistance of host team), record all guest notes in Resy database.

• Responsible for all invoicing of incoming wine
• Minimum 3 years of restaurant experience with at least one year in fine dining - required
• Minimum of 1-2 years of restaurant supervisory or managerial experience of a staff of 30+ people - required
• Have attained a minimum of an Introductory Sommelier with, WSET, the Court of Master Sommeliers, or equivalent certification - required
• Have attained Certified Sommelier with Court of Master Sommeliers – preferred
• Knowledge of TOAST, TripleSeat, Bevager, Microsoft Excel, and Adobe Indesign

Please send resumes to [email protected].