Sommelier

As Sommelier at The Golden Swan, you make wine easy, generous and fun for every guest. Before service you get the cellar ready for the night, and during service you guide guests through our list of more than 200 wines with warmth and confidence, working side by side with the Captains and the Head Sommelier.

Core Responsibilities & Expectations

1. Cellar & Service Setup

• Stock the by-the-glass wines, pull bottles for reservations and events, and chill whites and sparkling to temperature before service.
• Help receive deliveries and put wine away as directed by the Head Sommelier.
• Help with weekly spot counts and the monthly inventory.
• Polish and stock glassware and decanters, and keep the wine stations clean and full.
• Check the 86 list and by-the-glass levels before line-up and report changes to the Head Sommelier.

1. Wine Service

• Attend line-up (4:30 PM), and know the night's 86s, by-the-glass pours and featured bottles.
• Read the night's chits and know which tables are celebrating, have wine history or have allergies.
• Work assigned sections in the Main Dining Room and the Wallace Room: take wine orders, then present, open, decant and pour to our standard.
• Recommend wines by the glass and by the bottle across a range of prices, and pair them with the dishes guests order.
• Cover sparkling and wine service at weekend brunch when scheduled.
• Prepare Cellar Book guest cards for guests who want to remember a wine.
• Greet guests warmly on arrival and walk them all the way to their table.

1. Teamwork

• Support the Captains and Bartenders with wine questions and pours, and step in wherever the room needs help.
• Share what guests are enjoying and asking for with the Head Sommelier.

1. Product & Wine Knowledge

• Study the full wine list with the Cellar Book and stay current on new arrivals, vintages and 86s.
• Know the dinner and brunch menus, including ingredients and allergens, well enough to pair with confidence.
• Ask questions at line-ups and tastings to grow your expertise.

1. Professionalism & Conduct

• Keep a polished appearance and follow uniform and grooming standards.
• Treat colleagues and guests with courtesy, respect and discretion.
• Communicate clearly and calmly under pressure.
• Serve alcohol responsibly and follow all New York State liquor laws.

Requirements

• Two or more years in wine service as a sommelier, sommelier assistant, or Captain or server with a strong wine focus.
• Court of Master Sommeliers Introductory or Certified Sommelier, or WSET Level 2 or 3.
• A good palate, a good memory and the drive to learn our whole list.
• Able to lift 50 lb cases, climb stairs and stand for a full shift.
• Available nights, weekends and holidays.

Compensation

• Hourly, paid at two rates: a cellar rate for setup, receiving and inventory hours, and a floor rate for service hours.
• Floor hours include a share of the tip pool.

Performance Metrics

• Guest feedback and satisfaction
• Wine sales per cover and by-the-glass and bottle sales
• Cellar setup completed on time and to standard
• Wine list knowledge and engagement at line-ups and tastings
• Teamwork and communication
• Punctuality, reliability and professionalism

Development & Growth

• Attend scheduled trainings, tastings and producer visits.
• Work toward the next sommelier certification, with support from The Golden Swan.
• Take on more cellar responsibility and lead line-up wine talks on the path to Head Sommelier.