Sommelier
Jean-Georges
1 Central Park W, New York, NY 10023
Jean-Georges hiring Sommelier in New York, NY

Jean-Georges hiring Sommelier in New York, NY

Jean-GeorgesMore Info

Full Time • Hourly ($16.50) plus tips
Expires: Feb 14, 2025

179 people viewed

Required Years of Experience

2 years


Job Details

OVERVIEW

Jean-Georges Restaurant is Actively Seeking Sommeliers!

THE BRAND

Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable and award-winning restaurant group. From inception, Chef Jean-Georges Vongerichten placed emphasis on the importance of providing the very best in culinary and tailored hospitality, which has resulted in the success of an acclaimed constellation of international restaurants. With over 60 restaurants worldwide we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations. 

POSITION SUMMARY

The Sommelier will be responsible for helping guests and servers select wine pairings, procuring and managing wines, and conducting the wine service.

 ESSENTIAL JOB RESPONSIBILITIES

  • Maintain thorough knowledge of all wine, saké, beer, spirits, specialty cocktails, teas and sodas, and all non-alcoholic beverages.
  • Work on the floor during service with an emphasis on beverage sales. Up-sell at all possible opportunities
  • Maintain a high-quality level of service regarding body language, eye contact, and proper verbiage and seek to positively enhance the guest experience throughout the evening.
  • Assist Beverage Manager in ordering all bar products-liquor, beer, wine, and consumables to par, as required
  • Assist in preparing for and performing a weekly inventory of all beverage department products, as required
  • Assist in researching and conducting comprehensive beverage training for FOH staff, working in conjunction with Management
  • Assist in maintaining beverage encyclopedia
  • Oversee maintenance/cleanliness of all decanters, wine stations, and all storage areas pertaining to beverage
  • Additional duties may be added as deemed necessary by the Management
  • Actively participate during lineup
  • Ensure consistent communication with staff members and management
  • Demonstrate ability to aid co-workers during service while successfully maintaining responsibilities
  • Demonstrate knowledge of Department of Health (DOH) standards
  • Ensure compliance with occupational, health, and safety standards 
  • Maintain impeccable standards of cleanliness and appearance throughout all areas of the restaurant both before, during, and after service
  • Complete all assigned side work as assigned by management
  • Follow all company policies, procedures, and guidelines
  • Consistently report to scheduled shifts on time and ready to work in proper uniform
  • Operate ethically to protect the assets and image of the company

 KNOWLEDGE, EXPERIENCE & SKILLS 

  • 2 years of related experience in high-volume, fine-dining setting, is desirable.
  • Dedication to delivering exceptional hospitality and guest satisfaction.
  • Excellent interpersonal and communication skills.
  • Well-organized and precise attention to detail.
  • Ability to operate point-of-sale systems.
  • Capable of following directions and executing tasks effectively.
  • Commitment to maintaining high standards of cleanliness in both workspace and service areas.
  • Professional and polished demeanor.
  • Flexibility to work a varied schedule, including days, nights, weekends, and holidays.

PHYSICAL REQUIREMENTS 

  • Ability to perform essential job functions safely and successfully consistent with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
  • Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards.
  • Must be able to lift, balance and carry up to 25 lbs.
  • Ability to stand for prolonged periods of time and climb steps regularly.
  • Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.

COMPENSATION 

The base pay range for this position is minimum wage and a tip credit is taken when applicable. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications, and skills, etc.  

Jean-Georges is an Equal Opportunity Employer. 


Compensation Details

Compensation: Hourly ($16.50) plus tips

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Dining Discounts


Required Skills

Maintain Thorough Knowledge of All Types of Beverages (Wine, Saké, Beer, Spirits, Cocktails, Teas, Sodas)

Up Selling Abilities

Provide High Quality Service

Assist in Ordering Bar Products

Perform Inventory

Conduct Beverage Training for Staff

Maintain Beverage Encyclopedia

Oversee Cleanliness and Maintenance of Beverage Areas

effective communication with staff and management

Ability to Aid Co Workers During Service

Knowledge of Department of Health standards

Maintain Cleanliness Standards

Complete Assigned Side Work

Compliance With Company Policies and Guidelines

Punctuality and reliability

Operation of Point of Sale Systems

Professional and Polished Demeanor

Ability to Lift, Balance, and Carry Up to 25 Lbs

Ability to stand for prolonged periods

Physical Maneuverability in Work Areas

Read more



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French

Fine Dining

1 Employee RecommendationSee Details

Part of Restaurants by Jean-Georges

Jean-Georges opened in 1997 to critical acclaim. The jewel of Chef Jean-Georges Vongerichten’s empire, the restaurant offers the very best in fine dining. Consistently awarded four stars by the New York Times and three Michelin stars, Jean-Georges presents exquisitely crafted dishes blending French, American, and Asian influences. The local farmer’s market is the driving force behind the seasonal, ever-changing menu. Chef Jean-Georges is a master at maintaining the essence of ingredients while using them inventively to produce the best flavor. Jean-Georges’ chic and intimate dining room was redesigned by Thomas Juul-Hansen, with striking lighting by L’Observatoire. Impeccable service, tableside preparations, and floor-to-ceiling windows with stunning views of Central Park and Columbus Circle all contribute to an unforgettable dining experience.

Follow the career path of General Manager, Alex Wolf: http://culinaryagents.com/career/timeline/alex-wolf

Awards
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Open Jobs From Jean-Georges
Pastry CookLine CookChef de Partie

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