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About This Role
This role involves motivating and mentoring staff in wine knowledge, delighting guests with wine service, and fostering an environment of excellence in food, wine, and service. The Sommelier will oversee service staff, monitor guest satisfaction, and maintain the flow of service in the dining room.
Responsibilities
Understand and perform job duties to the expectations of BHC and the restaurant Service, Food, Beverage, and Wine manuals
Recommend and sell wine to guests on the floor
Be responsible for inventory and maintenance of the wine cellar
Oversee and assist the entire front-of-house team with all elements of service, taking ownership of their station, knowing the names and preferences of their tables, greeting, seating, running, bussing, re-setting, etc.
Execute and facilitate service in cooperation with other Sommeliers, Captains, and managers
Facilitate communication between the FOH and BOH
Describe dinner features as needed, including menu changes and daily additions
Follow through and communicate with the Management team/Chef on VIP procedures and special requests
Conduct continuous wine training with the service team and provide complete training for all new hires
Participate in Pre-Shift meetings and learn new menu items, and present changes to the team
Welcome all guests and ensure guests receive responsive, professional, and gracious service at all times
Answer any questions about the menu, specific food items, the wine list, or any other inquiries the guest may have
Liaise with the server to ensure communication at all times about the wants and needs of guests
Understand the order taken by the server and any changes in the menu, dietary restrictions, food allergies, etc.
Assist the Chef in expediting the food to the dining room
Ensure that all food and products are consistently prepared and served according to the restaurant
Maintain a clean, safe environment at all times in the Dining Room and all service stations
Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant colleagues and guests
Take full responsibility for training new colleagues assigned by management, mentoring their wine knowledge, and monitoring their performance during the first 90 days of employment
Develop and execute an ongoing training program for existing staff members
Supervise restaurant operation during service, maintaining full control of the sections assigned, and monitoring guest satisfaction concerning wine
Coach and counsel staff members in a constructive fashion to ensure high-quality service when needed
Work with management in documenting employee performance for disciplinary action when needed
Support the servers, bussers, and food runners in all aspects of service, including (but not limited to):
Carefully inspect the room prior to opening to ensure 100% compliance with setup standards and cleanliness
Monitor the staff presentation
Greet guests, present the menu, and take orders
Deliver food, with special attention to tableside service
Recommend, retrieve, and open wine following the restaurant
Follow the directions of management in handling VIPs, and supervise that the server assigned performs the VIP instructions thoroughly
Monitor guest satisfaction and obtain feedback from patrons
Record all information of the night and fill the log meticulously
Perform any other tasks assigned by management
Requirements
Pleasant, conscientious, and professional with excellent knowledge of food and alcoholic beverage selections and service standards
Able to operate effectively as part of a team, communicate clearly, ensure smooth service operations, and provide quality service
Able to speak, read, write, and understand the primary language(s) used in the workplace
Able to read and write to facilitate the communication process
Good communication skills, both verbal and written
Basic computational ability
Basic computer skills
Complete knowledge of the POS system
Knowledge of the appropriate table settings and service ware
Ability to describe all menu items, prices, and methods of preparation
Ability to use suggestive selling techniques to encourage the guests to choose items that are house specialties
Complete knowledge of and use the service guidelines outlined in the Front Server Manual
Complete knowledge of products and specifications that are outlined in the dinner menu matrix and the cuisine, beverage, and wine manual
Minimum 3-4 years of fine dining leadership experience
Generally at least 5 total years of dining room service experience and thorough knowledge of fine dining, service procedures, and functions
Cleanliness, organization, and the ability to work well in a team situation are crucial to this position
Extensive Food and Wine knowledge
Minimum age to serve alcohol
High school or equivalent education required
Strong dedication toward learning and motivation to progress in a fine dining environment
Excellent basic math skills and ability to operate a cash register POS system and Microsoft-based computer systems
Familiarity with the Microsoft Office Suite of products and strong financial acumen
Impeccably groomed, maintain good hygiene, good posture, and have the required uniform and tools
Responsive to constructive feedback from Chefs and Managers
Able to stand and exert well-paced mobility for a minimum of 8 hours
Able to exert well-paced ability to maneuver between functions occurring simultaneously
Able to exert well-paced ability to reach other departments of the restaurant on a timely basis
Able to lift trays of food or food items weighing up to 30 lbs. on a regular and continuing basis
Able to push and pull carts and equipment weighing up to 250 lbs. frequently
Able to exert well-paced ability in a limited space and to reach other locations of the building on a timely basis
Able to exert well-paced ability in a limited space
Able to bend, stoop, squat, and stretch to fulfill cleaning tasks
Nice to have:
MS Level II certification
Physical Demands
Most work tasks are performed indoors. Temperature is moderate and controlled by restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
Talking and hearing occur continuously in the process of communicating with guests, supervisors, and subordinates
Vision occurs continuously, with the most common visual functions being those of near vision and depth perception
Requires manual dexterity to use and operate all necessary equipment
Regularly required to stand, walk, sit, talk, or hear
Frequently required to use arms and hands to finger, reach, handle or feel objects, tools and controls
Occasionally required to stoop, kneel, crouch or crawl
Able to lift and/or move up to 30 pounds, be able to work in a standing position for long periods of time, and be able to safely lift and easily maneuver plates, cases of water, chairs, and dining room tables
