Bourbon Steak Sommelier

Scope of Position

The Sommelier is primarily responsible for recommending wine varieties to our guests, supervising wine serving and collaborating with management to renew wine selections. The Sommelier must possess an insatiable desire to attain the highest levels of quality in all areas of the Food and Beverage operations. He/she must be able to provide prompt, courteous and efficient food and beverage service in a luxury brand inspired hotel environment where attention to detail is key.

Position Requirements

• Beverage and Food experience in a luxury hotel environment and/or fine dining restaurant.
• Experience as a Sommelier or similar role.
• Well versed in food and wine pairing and in-depth knowledge of other beverages and their relation to food.
• Extensive knowledge of different wines and which regions produce each type.
• Sommelier Certification is an asset.
• Basic computer knowledge (Micros or POS system).
• Must be of minimum legal age to serve alcohol according to state law.
• TIPS (Training for Intervention Procedures) certificate required.
• Food handling certificate required.
• Ability to thrive in a busy, fast-paced team environment as well as work independently and prioritize tasks effectively.

Responsibilities

• Greet each guest promptly after seating in a sincerely warm, friendly manner using the guests name.
• Create and update the wine list in Coordination with chefs and the Restaurant Manager.
• Make appropriate suggestion of food and wine pairings (employs suggestive selling and up selling technique).
• Inform guests about different varieties of wines and prices, answer questions on menu selections.
• Perform wine service according to procedures.
• Remain observant and check in with guests to ensure satisfaction with each food course and/or beverages.
• Manage wine list, cellar and menus.
• Train staff on available wines.
• Responsible for overall delivery of wine service.
• Know layout of the restaurant/hotel and location of all equipment and supplies.
• Know all restaurants station breakdowns and table numbers.
• Set tables according to type of event and service standards.
• Maintain cleanliness and condition of the work areas and equipment.
• Assist as needed to maintain standards of appearance, sanitation and service in all areas of the restaurant.
• Key in (pre check) orders on the Micros terminal promptly and accurately.
• Perform any other reasonable duties as required by management.

Education

• High School Equivalent or Certification as a Sommelier

OR

• 2-year or 4 degree from an accredited university, or equivalent experience in luxury hotels/resorts or fine dining restaurants.

Skills and Abilities

• Ability to communicate in the English language. Second language is a plus.
• Basic business math and accounting skills.
• Ability to work flexible schedules including holidays and weekends and able to perform multiple tasks.
• Experience using computers and software programs such as Microsoft Office (Word, Excel, and Outlook).

Physical Requirements

• Must be able to work in a fast paced environment.
• Must be physically fit in order to lift, pull and push items up to 50 pounds.
• Also requires standing/walking/reaching and bending throughout shift.