Sommelier

Masa NY and Kappo Masa NY are seeking a knowledgeable and passionate Sommelier to join our team in delivering exceptional dining experiences. The ideal candidate will possess a deep understanding of wines and beverages, along with a strong background in the food service industry. As a Sommelier, you will be responsible for assisting in curating wine selections, enhancing guest experiences through expert recommendations, and contributing to menu planning. Your role will also involve collaborating with culinary staff to ensure harmonious pairings that elevate our fine dining offerings.

Primary Responsibilities Include, but not Limited to:

• Display thorough and comprehensive knowledge about all beverage and food offerings.
• Participate in educating staff on the Company’s beverage program.
  • Educate front of house staff on beverage service techniques, including; glassware, pour levels, storage, and the ability to understand guest preferences.
• Consult with the Director of Operations regarding potential developments of the beverage program.
• Assist with ordering and managing the monthly beverage inventory.
• Consult with the General Manager, Beverage Director, and Director of Operations for authorization before adding new items to the beverage list.
• Receive and stock deliveries and inform management of any discrepancies in deliveries based on purchase orders.
• Build cocktails for guests upon order and make sure the bar area is maintained.
• Maintain systems to ensure that Sake and wine areas are organized, beverage is properly stored to assist other team members when needing to locate bottles.
• Learn and consistently maintain strong knowledge of changing Omakase menu.
• Update the wine menu and remove any items that are unavailable or items that are no longer being offered by the Company.
• Print copies of pairing menus before the start of service.
• Communicate any menu changes to the MOD that will need to be updated in the POS system.
• All by-the-glass wines for both locations are to be replenished and brought up from storage at the end of the night.
• Provide end of the night reports for operations team and Director of Operations.
• Bleach/clean the bar cutting board twice a week.
• Partaking in and assisting in every step of the Omakase service including; running courses, clearing dinnerware between courses, plating between courses, communicating with staff regarding the guest’s experience, etc.
• Assess beverage needs of the guest, suggest options with regards to food pairings, and input orders.
  • Assure that all orders are immediately reflected on the guest’s check.
• Follow the Company’s steps of service when serving ordered beverages to the guest.
• Occasionally build cocktails for guests upon order.
• Maintaining a professional and respectful work environment.
• Ensure all patrons consuming alcoholic beverages are of legal drinking age.
• Fully understanding and complying with all City, State, and Federal requirements that pertain to health and safety for staff and guests.

Knowledge, Skills and Abilities Required:

• 3+ years of experience as a sommelier.
• WSET or CMS Certificates (Preferred).
• Strong interpersonal skills.
• Knowledge of New York Department of Health standards and protocols.
• Analytical skills - the ability to compare, contrast and quality check work.
• Strong verbal communication skills.
• Familiar with hospitality industry’s best practices.
• Language Skills – Fluency in English is necessary to perform the job.