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Job Type
Work Type
Location
Experience
Overview:
The Sommelier is responsible for assisting in the management of the restaurant's wine program, ensuring the highest standards of wine service, and enhancing the dining experience through expert wine recommendations. This role involves supporting the Head Sommelier in curating the wine list, training junior staff, and maintaining inventory.
Duties & Responsibilities
- Wine Program Support:
o Assist in curating and updating the wine list to ensure it complements the restaurant’s menu and concept.
o Participate in sourcing and purchasing wines, maintaining strong relationships with suppliers.
o Help manage the proper storage, rotation, and inventory of the wine cellar.
- Guest Service:
o Provide expert wine recommendations and pairings to enhance the dining experience.
o Engage with guests to share knowledge about wines and answer any questions they may have.
o Conduct wine tastings and events to promote the wine program and educate guests.
- Staff Training:
o Support the training and mentoring of junior sommeliers and restaurant staff on wine knowledge, service techniques, and sales skills.
o Develop training materials and conduct regular wine education sessions for the team.
o Ensure that all staff adhere to proper wine service standards and procedures.
- Sales and Marketing:
o Assist in developing strategies to increase wine sales and promote high-margin selections.
o Collaborate with the marketing team to create promotions, wine dinners, and special events.
o Analyze sales data and trends to optimize the wine program and inventory levels.
- Operational Duties:
o Ensure compliance with all health and safety regulations, including proper storage and handling of wines.
o Help manage the wine inventory system, including accurate record-keeping and reporting.
o Work closely with the kitchen and service team to ensure seamless coordination and execution of wine service.
- Additional Responsibilities:
o Stay updated on industry trends, new products, and emerging wine regions.
o Represent the restaurant at industry events, tastings, and competitions as needed.
o Perform other duties as assigned by the Head Sommelier or management.
