Lead Sommelier

Job Title: Lead Sommelier

Reports to: General Manager

Crown Shy is the first solo project of Chef James Kent. Inspired by James’s upbringing in downtown New York and his experience leading the city’s most celebrated kitchens, Crown Shy is a neighborhood seasonal restaurant elevated by fine dining training and technique.

Located on the ground floor of Art Deco masterpiece 70 Pine Street, the dining room and bar occupy a series of rooms with floor to 16-foot-ceiling windows leading to an open kitchen. The food at Crown Shy is rooted in European technique but draws inspiration from around the world, primarily the flavors from our childhoods, traveling, and the diverse cuisine in New York City.

Crown Shy has been awarded 1 Michelin star & 2 stars by the NYT and has been acknowledged as one of the most popular new restaurants in the city by multiple publications.

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Overview:

This role is ideal for a hospitality professional with strong leadership skills, extensive knowledge of wine and cocktails, and a dedication to exceptional floor service. The Lead Sommelier will focus primarily on overseeing dining room operations and ensuring that our established beverage program is executed flawlessly. This is a hands-on, service-oriented role that requires a presence on the floor during peak service times.

Key Responsibilities:

Dining Room Service and Oversight

• Lead service on the floor, ensuring a seamless and elevated guest experience.
• Act as a point of contact for guests, staff, and management
• Work closely with the dining room team to ensure consistent service standards and provide on-the-floor support during service.
• Address and resolve guest concerns promptly and professionally to maintain high levels of satisfaction.
• Responsible for overseeing the transition of the bakery to a wine bar in the evening
• Execute all necessary closing procedures and duties for the restaurant.
• Act as a liaison between kitchen & dining room team

Beverage Program Execution

• Implement the beverage program as directed by the wine director
• Ensure that all wine, cocktail, and beverage offerings are presented according to company standards.
• Collaborate with the wine director to maintain product quality and service consistency.
• Maintain beverage menus.  Removing and adding new items weekly and printing as needed.

Team Leadership and Training

• Mentor the dining room staff 
• Conduct ongoing training sessions for the dining room teams to enhance product knowledge and service techniques.
• Foster a collaborative and positive work environment, emphasizing teamwork and guest service excellence.
• Execute new hire training as created by the chef and wine director

Inventory Management and Cost Control

• Oversee weekly beverage inventory, including ordering, receiving, and stock rotation, to ensure optimal availability and cost control.
• Monitor beverage costs, ensuring adherence to budgetary guidelines and minimizing waste.
• Conduct monthly inventory audits and maintain accurate records to ensure accountability.
• Track and process invoices into inventory management and accounting systems.
• Maintain monthly budget set by Wine Director

Compliance and Licensing

• Ensure compliance with all relevant health, safety, and alcohol service regulations, including DOH, SLA, and other local laws related to beverage operations.

Qualifications:

• Minimum of 2 years of experience in beverage-focused roles within a high-volume, upscale dining environment. 
• Experience with inventory management and purchasing beverage 
• Exemplary knowledge of global wine, spirits, and cocktails, with relevant certifications (e.g., WSET, CMS, BarSmarts)
• Proven leadership skills, with a hands-on approach to service.
• Excellent communication and interpersonal skills, with a focus on guest service and hospitality.
• Ability to thrive in a fast-paced, dynamic environment, maintaining composure and professionalism under pressure.
• Detail-oriented with a commitment to maintaining high standards of quality and service.

This role is perfect for a beverage professional who excels in guest interaction, floor management, and executing a well-established beverage program within a dynamic and fast-paced dining environment.