Sommelier

2 years

About Redwood Hospitality and Cafe Mado

Redwood Hospitality is a hospitality group based in Brooklyn with a passion for thoughtful dining experiences and exceptional service. Known for managing prestigious establishments such as the Michelin-starred Oxalis and the vibrant Place des Fetes.

Cafe Mado is the latest venture from Redwood Hospitality, the group behind Oxalis and Place des Fetes. Nestled on Washington Avenue, Cafe Mado is an embodiment of our passion for creating spaces that serve exceptional fare and cultivate community. We are focused on elevated and genuine hospitality while creating a vibrant and lively atmosphere.

Position Overview:

We are seeking a knowledgeable, organized, and hospitality-driven Sommelier to join our team at Cafe Mado. This role works closely with the General Manager and Beverage Director to shape and maintain our wine and beverage program, while also supporting the service team in delivering thoughtful, engaging hospitality.

The ideal candidate will have a deep understanding of low-intervention wines, particularly from France and Italy, and a strong interest in communicating those stories to both guests and team members. This is a hybrid rolepart educator, part buyer, part floor presencewith a focus on building a beverage program that is dynamic, approachable, and aligned with Cafe Mados identity.

Key Qualities for a Successful Candidate:

• Curious and Informed: Passionate about wine and eager to learn and share knowledge across wine, beer, cocktails, and non-alcoholic beverages.

• Collaborative and Detail-Oriented: Comfortable working closely with leadership and FOH teams to build a strong beverage culture and program infrastructure.

• Service-Driven: Committed to hospitality, and able to seamlessly move between behind-the-scenes responsibilities and guest-facing floor support.

• Organized and Accountable: Capable of managing ordering, inventory, and cost tracking with care and precision.

Responsibilities:

Wine & Beverage Program

• Maintain and evolve a low-intervention wine list with a focus on French and Italian producers.

• Coordinate wine ordering, vendor relationships, and inventory management.

• Track and report beverage COGS and assist in maintaining budget targets.

• Lead ongoing education for FOH team across wine, beer, cocktails, and non-alcoholic offerings.

• Assist in beverage menu development in collaboration with the Beverage Director.

Operational Support

• Work closely with the GM and management team on systems that support a cohesive beverage program.

• Support service operations as needed, including floor shifts in a sommelier or captain-style role.

• Participate in pre-service meetings and contribute to a culture of daily learning and accountability.

Training & Culture

• Help maintain a beverage training program thats accessible, engaging, and in tune with the broader hospitality vision.

• Foster a beverage culture grounded in approachability, curiosity, and care.

Qualifications:

• Prior experience as a sommelier or wine lead in a hospitality setting.

• Strong knowledge of low-intervention wines

• Excellent communication and teaching skills.

• Proficiency with inventory systems and beverage COGS tracking.

• Comfort working service shifts in a dynamic, high-energy dining room.

• A love for hospitality and a commitment to team collaboration.

If you're excited by the intersection of wine, service, and communityand want to help shape a beverage program that feels personal, intelligent, and alivewed love to hear from you.

Compensation: Hourly ($16.50) plus tips

Benefits & Perks: Commuter Benefits

Ability to Educate Others About Wine and Beverages

Strong interpersonal skills

Ability to work in a fast paced environment

Attention to Detail in Managing Inventory

Ability to Build Relationships With Vendors

Capacity for Multitasking Between Different Roles

Strong Problem Solving Skills

Ability to Adapt to Changing Circumstances

Passion for Continuous Learning

Ability to Foster a Positive Team Culture

Skill in Developing Engaging Training Programs

Ability to Maintain a Cohesive Beverage Program

Strong Organizational Skills in Managing Budgets

Ability to Create a Welcoming Atmosphere for Guests

Skill in Menu Development and Innovation

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