Sommelier

Role:                           Sommelier

Purpose:                    The Sommelier is responsible for assisting the Wine Director on all aspects of the restaurant's wine program. They must ensure that guests receive knowledgeable and exceptional wine service and displays a true passion for wine and hosting -- helping to create an environment where people not only have fun but feel relaxed, welcome, and connected.

Reports to:               Wine Director & General Manager

Responsible for meeting all standards on:

• service quality
• Wine quality and pour consistency
• Wine menu development
• Wine procurement and selection
• Meeting costs and margins
• Staff training and presentation
• Void, comps, and artist accounts

Essential Job Functions:

• Ensure all staff are properly trained and have the tools and equipment needed to successfully carry out their job function.
• Responsible for maintaining company standard for level of service, elevated aesthetic, cleanliness, and wine quality.
• Provide assistance or lead with wine service operations before and during shifts.
• Prepare and plan daily pars and ensure continuity of stocks
• Aid in the curation and management of the wine list, ensuring it is comprehensive, diverse, and aligns with the company ethos, restaurant's cuisine, and price model
• Assist in the updating and expansion the wine selection to stay current with industry trends and customer preferences, while maintaining integrity to the company ethos
• Collaborate with local and group suppliers and distributors to source unique and high-quality wines
• Provide exceptional customer service by assisting guests in selecting wines that pair well with their food and profile preferences
• Offer detailed information about the wines, including their origins, flavors, and fermentation processes
• Recommend and suggest comparable alternative wines if requested selections are unavailable
• Properly store, handle, and inventory wine to maintain quality and ensure it is served at the correct temperature
• Serve wine, champagne, and other beverages with precision and grace, following established company wine service standards
• Use appropriate glassware and proper decanting methods when necessary
• Assist in the entry of all wine offerings and costs in the POS system and inventory management system reflecting any changes as they occur

• Aid in regular wine training sessions for staff to enhance their expertise and ability to knowledgeably talk to and assist guests to guide them through the wine selection process
• Uphold strict adherence to alcoholic beverage control policies and procedures and ensure staff compliance
• Ensure regular and clear communication to and between bar staff, managers, and service staff
• Lead and direct staff in service to ensure a smooth execution of wine and overall dinning experience

• Collaborate with the Wine Director and culinary team to create wine and food pairing service guides
• Assist in planning, preparation, and execution of on-site and off-site events
• Aid in all aspects related wine inventory, invoices, and product procurement
• Interacts with guests to obtain feedback on wine product quality and service levels
• Ensure compliance with all relevant alcohol laws, regulations, and licensing requirements

• Assist in the organization and hosting of wine tastings, wine pairing dinners, and other promotional events to engage customers and boost sales
• Aid in the monitoring and management of wine inventory, ensuring adequate stock levels and minimizing wastage
• Must work on the floor during peak hours, including nights, weekends, and holidays
• Attend regular team meetings and line ups

• Assist with stemware inventory management 

Requirements: 

• Extensive knowledge of wines, wine regions, grape varieties, and vintages. 
• Strong communication and interpersonal skills. 
• Excellent customer service and salesmanship skills. 
• Ability to work in a high-pressure, fast-paced restaurant environment. 
• Attention to detail and a passion for wine and beverages. 

• Ability to adapt to changing market trends and customer preferences while staying true to the company brand and ethos.
• TIPS & Food Handlers certification.
• Must be able to stand and walk for extended periods of time.
• Must be able to lift 30 lbs.
• Must be able to perform repetitive bending, stooping, twisting, and lifting of products and supplies.