Sommelier (W/M)

Offer description

• A complete understanding of the wines-by-the-glass program, pairings. Complete understanding of the cellar, proper wine service; decanting, and appropriate use of glassware.
• Complete understanding of all menus, menu structure, ingredients, origins, suppliers, seasonality, flavor and texture, allergy restrictions, preparation methods (and limitations), presentations styles
• Complete understanding of the cocktail program of the Main Bar as well as V by MILA bar program, have advanced knowledge of the spirits available, their pricing, history, and flavor profile.
• Complete knowledge of the beer and N/A program
• Maintain COGS and inventory levels within pre-assigned targets established by the executive team.
• Financial management: understanding budgets, Profit & Loss statements, invoicing procedures, theoretical vs actual model.
• Curating the wine and sake program per brand standards
• Maintaining a database of wines in assigned programs, ensuring all items are correctly mapped.
• Select wines and sake for the program to create a comprehensive wine list that correlates to the brand and concept.
• Develop strong relationships with winemakers and vendors.
• Developing and mentoring junior sommelier(s), hosting educational seminars
• Provide ongoing training for existing staff members as well as new hires on the beverage program.
• Maintain knowledge of new products and techniques in the industry.
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended.
• Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and at whatever time of day.
• Attending employee meetings and communicating suggestions for improvement as needed.
• Handle, store, and rotate all products properly.
• Understand and comply with Company Policies.
• Promptly report equipment and food quality problems to the Management team
• Always maintain positive co-worker and guest relations.
• Maintain and strictly abide by State sanitation/Health regulations and company standards.
• Follow prep work as specified by the Manager or Supervisor.