Maple & Ash Scottsdale Head Sommelier

Head Sommelier

Maple Hospitality Group is the national hospitality group driven by Jim Lasky, Chef Danny Grant, and a team of world-class food lovers who serve to live and live to serve. Successful restaurants exist for many years by delivering all of the following: impeccable food, World-class service, and a one-of-a-kind dining experience. Our team’s goal is to achieve iconic destinations and programs by delivering on all three. Our restaurants and our teams deliver an experience beyond what is expected—that is the Maple Hospitality promise.  As the Company expands throughout Chicago, Scottsdale, Dallas and Miami, opportunities for growth, travel and continuing education are endless. 

In everything we do, there are four principles that we live by:

• Generous - We always give more than we receive, and we never take advantage of a guest. The value that a guest receives always exceeds what they pay.
   
• Excellence - We do our work exceptionally, with skill and talent curated from decades of hospitality experience. Our staff has more food, wine, and cocktail knowledge than any other Hospitality Group.
   
• Fun - We love what we do, we laugh a lot, and we never take ourselves too seriously. Having fun is a critical component to success at an intense and complex restaurant.
   
• Fail Fast - As we strive to be the best, we will make mistakes. It is ok to screw up as long as you learn, adjust, and get better. Don’t wait… fail fast and move on.
   

Benefits & Incentive Package Includes:

The Head Sommelier is expected to work on the restaurant floor during restaurant operating hours. The Head Sommelier will be eligible to participate in the tip pool with wine captains and wine runners. The Head Sommelier for each of our wine programs is integral to maintaining and growing our award winning wine programs. When clocked in under the admin rate the Head Sommeliers responsibilities include but are not limited to: 

• Working with the National Director of Wine & Beverage (NDWB) to maintain the standards of the wine program that is appropriate for the property and region. 
  • Working with suppliers and distributors to receive allocations, rarities, and current release wines via email, phone or tasting appointments during allocated working hours. 
  • Following budgets and guidelines set by NDWB for all wine purchases. 
  • Utilizing the Master spreadsheet to keep accuracy of wines, vintages and pricing that the NDWB has set in place. 
  • Contribute to the service recap within working hours. 
  • Maintain the purchase sheet within working hours as provided by NDWB. 
• Maintaining the vision, accuracy and cleanliness of the wine lists. 
  • Adding new wines to the wine list, changing vintages, updating pricing, ensuring formatting and spelling is correct with oversight of NDWB. 
  • Maintaining wine features where appropriate. 
  • Reprinting the wine list weekly to account for 86’s, vintage changes, new wines and overall cleanliness.
• Communicating Micros needs and changes to a manager. 
• Working with guests and managers to decide on wine selections for private events clients. 
• Assisting NDWB and Marketing with all wine events and activations. 
• Participating in the monthly inventory of all wine and assisting with Inventory reconciliation. 
• Participating in monthly wine education. 
• Participate in the organization of the weekly wine shipment. 
• Maintain and participate in cleanliness and organization of all wine locations. 
  • Track flawed bottles
• During the course of employment Head Somm may be shadowed by new employees at the determination of the leadership team. 
• Head Sommelier will follow the guidelines and lead by example set forth by  beverage directions to maintain technique and service standards. 

What You Will Bring to the Table:

• Possesses an extensive knowledge of wine and be able to pair wines with items on the menu
• Must be able to present themselves professionally and confidently
• Naturally able to educate your guests and exhibit a level of expertise without being a salesperson
• Have a sensitive palette and extraordinary sense of smell 
• Quick to react to complaints and unusual service situations, always putting guests’ needs first
• Team oriented – must be willing to support service captains on the floor

This role requires the ability to move and lift up to 25 lbs. Standing, sitting, or walking for extended periods of time and ensuring a professional appearance in a clean uniform are also required. 

Maple Hospitality Group is an equal opportunity employer committed to hiring a diverse workforce and supporting an inclusive culture. Maple Hospitality Group does not discriminate on the basis of disability, gender, veteran status or any other basis protected under federal, state or local laws.