About This Role
Recommending wine varieties to guests, supervising wine service, and collaborating with management on wine selections are the primary responsibilities of the Sommelier. This role requires an insatiable desire to achieve the highest levels of quality in all Food and Beverage operations, providing prompt, courteous, and efficient service in a luxury brand-inspired hotel environment where attention to detail is key.
Responsibilities
- Greet each guest promptly after seating in a sincerely warm, friendly manner using the guest's name
- Create and update the wine list in coordination with chefs and the Restaurant Manager
- Make appropriate suggestions for food and wine pairings, employing suggestive selling and upselling techniques
- Inform guests about different varieties of wines and prices, and answer questions on menu selections
- Perform wine service according to procedures
- Remain observant and check in with guests to ensure satisfaction with each food course and/or beverages
- Manage the wine list, cellar, and menus
- Train staff on available wines
- Responsible for overall delivery of wine service
- Know the layout of the restaurant/hotel and the location of all equipment and supplies
- Know all restaurant station breakdowns and table numbers
- Set tables according to the type of event and service standards
- Maintain cleanliness and condition of the work areas and equipment
- Assist as needed to maintain standards of appearance, sanitation, and service in all areas of the restaurant
- Key in (pre-check) orders on the Micros terminal promptly and accurately
- Perform any other reasonable duties as required by management
Requirements
- Beverage and Food experience in a luxury hotel environment and/or fine dining restaurant
- Experience as a Sommelier or similar role
- Well versed in food and wine pairing and in-depth knowledge of other beverages and their relation to food
- Extensive knowledge of different wines and which regions produce each type
- Basic computer knowledge (Micros or POS system)
- Must be of minimum legal age to serve alcohol according to state law
- TIPS (Training for Intervention Procedures) certificate required
- Food handling certificate required
- Ability to thrive in a busy, fast-paced team environment as well as work independently and prioritize tasks effectively
- High School Equivalent or Certification as a Sommelier OR a 2-year or 4-year degree from an accredited university, or equivalent experience in luxury hotels/resorts or fine dining restaurants
- Ability to communicate in the English language
