Upscale Dining - Sommelier - Claudie (W/M)

Offer description

Sommeliers are primarily responsible for the seamless execution of providing guests with a complete experience relating to wine, spirits, beers, and non-alcoholic beverages offered by MILA. Guiding them through the ordering process, communicating all requests and orders to the captains and servers, assisting the service team with service whenever necessary, announcing food and beverage at the table, clear and proficient guest interaction, preparation, presentation, and maintenance of table side drink carts. Essential and other important responsibilities and duties may include, but are not limited to the following 

RESPONSIBILITIES: 

• 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.