SUMMARY OF POSITION:

 The sommelier is responsible for wine service in the restaurant, making recommendations of pairing or selections to compliment the guest’s meal and enhancing the overall dining experience

RESPONSIBILITIES AND SPAN OF AUTHORITY:

• Collaborate to ensure continuous improvement in the quality of the guest experience, service, operational effectiveness, employee retention and satisfaction.
• Maintain a wine department that is cohesive with the Agnes beverage philosophy.
• Graciously assist guests in selection in recommendations for wine and beverage to accompany menu selections.
• Assist in the selection process of wine and spirits under the direction of the Head Sommelier and the General Manager.
• Be ready and willing to assist fellow team members as situations arise to ensure guest service standards and efficient operations.
• Learn and understand the Agnes menu and wine list, being attentive to changes in the menu as well as the meal composition.
• Perform all side work applicable to assigned stations.  Check bar area for any work that has gone unattended.
• Ensure equipment is kept clean and in excellent working condition through personal inspection and by following the restauaran’t preventative maintenance programs.  Immediately communicate anything out of the ordinary to the manager.
• Maintain a calm demeanor during periods of high volume or unusual events to keep the bar and operations running smoothly.
• Introduce and inform the guests of the wine menu format, describing the wine lists and selections if needed.
• Communicate throughout service with the Manager on bar selections of guests.
• Place wine orders as per the prescribed protocols, maintain the wine cellar; identifying ways to consolidate and better balance inventory based on use.  Control and account for daily and monthly inventory schedules.
• Create and lead periodic wine education seminars with the service team to continually advance their knowledge and skills.
• Supervision and management of bartenders as assigned, consistent with policies and procedures.
•  Attend all meetings as required for the position.
• Work collaboratively to maintain accurate costs based on historical cost percentages, sales and profits.
• Work with Head Sommelier to create and/or maintain the wine book with descriptions of all wines on the list as well as certain spirits.
• Enter new wine and pricing information as needed into the point of sale system.

EXPECTED BEHAVIORS:

• Model the Core Values while continually striving to infuse their meaning, relevance and impact into all aspects of your role.
• Represent Agnes professionally through your personal appearance, communication, and respect for others and follow through. Strive to exceed the standards of cleanliness.
• Demonstrate ownership of job responsibilities though focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.
• Act with integrity, honesty and knowledge, working towards achieving personal fulfillment rather than public attention.
• Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities.
• Display trust in your actions, having the confidence in knowing that we are all looking out for each others best interest.
• Strive to elevate your personal performance and maintaining the standards of quality.
• Takes responsibility for maintaining a clean, neat and orderly work environment. Use equipment, supplies and other materials with a focused effort to reduce waste and increase safely.
• Welcome suggestions and new ideas as an opportunity to learn, grow and improve services.
• Anticipate and respond to customer needs in a respectful and timely manner.
• Strive to establish a benefit for our guests, each other, the restaurant and the overall industry into the future.