Sommelier

2 years

VESPERTINE is the vision of Chef Jordan Khan. A perceptual and cognitive experience, where deliciousness is driven by form and texture is crafted into sculpture. Blurring interrelationships between materials and ideas, environment and context, of sound and dissonance. The project was conceived as a result of the building in which it resides: the architectural phenomenon known as The Waffle. Designed by world-renowned architect Eric Owen Moss, The Waffle is a two-story structure, separated into four levels of which there are no traditional walls supporting the building. Instead, the building is wrapped by an architectural skin a curtain of undulating steel and glass. The intimate, 40-seat dining room sets the stage for an enigmatic dining experience.

JOB OVERVIEW

Under the guidance of the Chef Partner, Wine Director & Business Manager, perform assigned responsibilities to ensure the day-to-day service of the restaurant. The beverage coordinator of the Vespertine dining experience.

RESPONSIBILITY AND SPAN OF AUTHORITY:

1. COMMUNICATIONS

• Responsible for the guest dining experience by understanding guest needs & desires by communication with the guest
• Communicate information to appropriate management & culinary team members in a prompt fashion of beverage changes and adjustments. Anticipating incoming products and depletion of products.
• The Vespertine staff is a highly educated and skilled team. Language is your most powerful tool
• Hallmarks of language
• Warmth and inflexion in your voice
• More conversational than presentational
• Knowledgeable, yet enthusiastic
• Earnest, hospitable and genuine manner
• Avoid slang words

1. ADMINISTRATION

• Proper recording of all beverage purchases into R365
• Manage all pertinent information to build upon the guests dining experiences in respective CRM system (beverage preferences).
• Take beverage inventory, processing through R365
• Maintain inventory of all glassware
• Maintain the cleanliness of the wine cellar

1. Training

• Provide education to all FOH staff of beverage program (routine classes and courses)
• Provide one on one training for all new hires to acclimate to entire beverage program
• Train FOH on flow of service in accordance with Vespertine wine sequence of service

1. Service

• Orate pre-shift and FOH staff service meetings with educational topics on beverage
• Within the service guidelines as set by Vespertine, execute the sequence of service
• Anticipate scenarios which might delay the sequence of service proactively throughout team
• Team player striving for the best every day on behalf of the team & guests
• Be a leader for the FOH, stepping in whenever necessary as a senior staff member

EXPECTED BEHAVIORS:

1. Model the Core Values of the restaurant while continually striving to infuse their meaning, relevance, and impact into all aspects of your role with poise & polish.
2. Represent Vespertine professionally through your personal appearance, communication, and respect for others
3. Following through on responsibilities.
4. Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.
5. Act with integrity.
6. Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities
7. Take responsibility for maintaining a clean, neat, and orderly work environment. Use equipment, supplies, and other materials with a focused effort to reduce waste.
8. Welcome suggestions and new ideas as an opportunity to learn, grow and improve services.
9. Anticipate and respond to owner, partner, colleague, employee, & guest needs in a respectful and timely manner.
10. Strive to establish standards we hope will have an impact on the overall industry in the future.

QUALIFICATIONS

• Highschool diploma or equivalent, or bachelors degree in related field preferred
• 2 years minimum of relevant working experience in the hospitality and restaurants sector.
• Level II CMS or equivalent is helpful.
• Skilled in identifying and implementing processes that enhance efficiency, improve service delivery, and streamline operations to achieve excellence across properties.
• Knowledgeable in industry regulations, safety standards, and compliance requirements, with a proactive approach to risk management and loss prevention
• Excellent verbal and written communication skills
• Exemplary organizational skills with a high level of accuracy and attention to detail
• Demonstrated ability to work independently and meet deadlines
• Flexibility with working hours: days, nights, weekends and holidays
• Able to work in a fast-paced and changing environment of up to 10

Compensation: Hourly ($17.87) plus tips

Strong interpersonal skills

Ability to Anticipate Guest Needs

Proactive Problem Solving Skills

Leadership qualities

Attention to Customer Service

Adaptability to Change

Time Management Skills

Ability to Work Under Pressure

Commitment to Continuous Improvement

Collaboration skills

Attention to Cleanliness and Organization

Ability to Train and Mentor Others

Understanding of Beverage Programs

Knowledge of Wine Service

Ability to Maintain a Positive Work Environment

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