Sommelier

The Sommelier’s main functions are to assist in overseeing the overall Wine Program of the restaurant including but not limited to assisting in the development of the training program, menu/wine list updates, educating and motivating staff in all aspects of the Wine Program, drive sales, control costs and uphold the service standards of the restaurant. In addition, it is the Sommelier’s responsibility to recommend food and wine pairings and advising guests on wines based on their personal tastes and food choices to overall enhance their dining experience.

DUTIES AND RESPONSIBILITIES

The primary duties and responsibilities include, but are not limited to the following:

• Develop staff in all areas of the wine program through job knowledge, techniques, and continued education
• Ensures that all beverage products served meet the established specifications and standards
• Assist in the development and maintenance of all wine list content
• Assist the Beverage Director for weekly orders and inventory for wine
• Drive beverage sales through exceptional and consistent service and genuine hospitality
• Research and develop new trends and work with the Beverage Director to educate and implement them
• Assist the Beverage Director in developing and maintaining wine training information
• Organize the Wine Room, maintain deliveries, ensure stock levels are up to par and cleanliness of areas
• Hold staff accountable for cleanliness and organization of the wine program, including product labeled and dated when opened, deep cleaning projects are ongoing, and all health code standards are being upheld, ensuring all glassware and Coravin standards are maintained
• Assist in creating and updating the wine list
• Inform guests about different varieties of wines and pricings
• Ensure wines are served at the right temperature and within the proper glassware
• Store open bottles properly to maintain strong taste
• Assist the Beverage Director in wine tasting days or “wine of the month” events
• Provide support and develop the FOH team such as improving one’s job knowledge, providing clear expectations and overall performance
• Observe and identify performance issues and correct in a timely fashion; provide feedback immediately. Notify the Beverage Director as needed and assist with performance improvement strategies
• Promote teamwork and interact with employees in a fair and professional manner
• Constantly strive to increase revenue through training of staff, development of new ideas, concepts, systems and procedures, upselling techniques
• Maintain knowledge and practice the company’s mission and vision, policies and procedures, and employee handbook
• Communicate all issues, concerns and innovations with Beverage Director or Manager on Duty
• Create and maintain a positive, safe and healthy work environment
• Be a role model and lead by example in terms of professionalism, positive attitude, taking initiative, work ethic, work performance, etc.
• Knowledge of the menu; food and beverages
• Be hands on and involved with all FOH positions, including but not limited to servers, bartenders, barbacks, server assistants, food runners, hosts, polishers, etc.
• Responsible for building clientele and keeping ledger of contact information and preferred food and beverage
• Anticipate guest’s needs and offer assistance before the guest’s request for it
• Maintain a positive, pleasant, attitude in the workplace
• Drive sales through consistent service, relevant marketing and social media efforts, genuine hospitality, sourcing high quality products and controlling costs
• Provide exception guest service through clear communication, highest level of service and professionalism
• Other duties as assigned

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Experience/Training: Must be of legal age to serve liquor according to state law, knowledge of food and beverage menu and specifications, knowledge of beer, wine, and spirits, experience as a Sommelier or similar role, workplace safety procedures, extensive knowledge of different wines and which regions produce each type, understand the winemaking process, TIPS Certification, Food Handler Certification, Sommelier Certification
• Language Ability: Excellent verbal and written communication skills and reading skills; people and hospitality orientation
• Math Ability: Basic mathematical skills, handling money and providing correct change
• Technological Skills: Proficient in POS, Microsoft Office, Outlook
• Availability: Work various shirts, weekends, events, and holidays
• Work Environment: Walk, bend, climb, stand, lift, carry, stoop, and wipe; may remain stationary for long periods of time; be able to lift up to 50 lbs, frequent washing of the hands

EQUAL OPPORTUNITY STATEMENT:

Decisions and criteria governing the employment relationship with all employees at 1000 North are made in a non- disability, sexual orientation, gender expression, veteran status, age, FMLA status, or any other factor determined to be unlawful by federal, state or local statutes.