Sommelier

Job Summary: The Sommelier’s primary responsibility is to assists the management staff and server staff in beverage recommendations, sales and execution during service hours of operation.  The Sommelier is responsible for maintaining and promoting the restaurant’s wine and beverage collection and recommend food and beverage pairings.  The Sommelier will also participate in staff training, wine list maintenance, beverage inventory, and maintain proper inventory levels of wine and beverage selections.

Essential Job Functions:

• Responsible for receiving, inventory, organizing and selling wine for the restaurant
• Assist with all wine purchases and cost management
• Assist guests during dining service with wine recommendations and selection for perfect pairing with their meal, decanting of the wine and wine service.
• Train staff employees in order to maximize their understanding of wine specific to the restaurant and proper service techniques including glassware, pour levels, storage, beverage pairings and the ability to understand guest preferences.
• Tastes and evaluates wines and other beverages for potential purchase.
• Ensure that all wine is served in proper glassware and in proper condition.
• Maintain all beverage lists to be accurate, up to date and free of errors.
• Comply with all health, safety and hygiene standards and policies
• Performs other job-related duties as assigned

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education: High School Diploma or general education degree (GED)

Required Experience:

·         Minimum 21 years of age

·         Minimum 3 years Sommelier experience in fine dining operation

·         Excellent knowledge of food and beverage pairings

·         Excellent knowledge of wine and beverage service procedures

Knowledge, Skills, & Abilities:

• Possess strong organizational and multi-tasking skills
• Strong knowledge of pricing, budgets and cost controls
• Ability to determine wine faults and maintain proper temperatures in order to showcase products at their maximum potential
• Ability to upsell
• Outstanding guest services skills
• Be able to communicate clearly and effectively (verbal & written)
• Positive attitude and excellent communication skills 
• Possess basic math skills and ability to operate POS system
• Professional presentation and positive attitude

Physical Requirements:  

While performing the duties of this job, the employee is regularly required to stand for extended periods of time, twist at the neck and trunk, bend at the waist and stoop, kneel, crouch, or crawl. The employee is occasionally required to reach with hands and arms, reach overhead, above shoulders and horizontally. Employees will use hands to handle objects and tools, and operate service equipment. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 40-pound objects. Vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Employees may use vision to monitor food quality and quantity and may also order supplies, etc.

Work Conditions:  May require evening and weekend hours.  While performing the duties of this job, the employee generally works in an indoor front of restaurant and kitchen environment with exposure to heat from ovens, hot foods and steamers and cleaning chemicals, fumes, equipment, and metal objects. You will usually be based indoors, splitting your time between the front of the restaurant and the kitchen.  The noise level in the work environment is usually moderate but may be loud dependent on specific work site and/or equipment operation. The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above.  

Wolfgang Puck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state or local protected class.

In compliance with the Drug-Free Workplace Act of 1988, Wolfgang Puck Group is a drug-free workplace.

Job Summary: The Sommelier’s primary responsibility is to assists the management staff and server staff in beverage recommendations, sales and execution during service hours of operation.  The Sommelier is responsible for maintaining and promoting the restaurant’s wine and beverage collection and recommend food and beverage pairings.  The Sommelier will also participate in staff training, wine list maintenance, beverage inventory, and maintain proper inventory levels of wine and beverage selections.

Essential Job Functions:

• Responsible for receiving, inventory, organizing and selling wine for the restaurant
• Assist with all wine purchases and cost management
• Assist guests during dining service with wine recommendations and selection for perfect pairing with their meal, decanting of the wine and wine service.
• Train staff employees in order to maximize their understanding of wine specific to the restaurant and proper service techniques including glassware, pour levels, storage, beverage pairings and the ability to understand guest preferences.
• Tastes and evaluates wines and other beverages for potential purchase.
• Ensure that all wine is served in proper glassware and in proper condition.
• Maintain all beverage lists to be accurate, up to date and free of errors.
• Comply with all health, safety and hygiene standards and policies
• Performs other job-related duties as assigned

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education: High School Diploma or general education degree (GED)

Required Experience:

·         Minimum 21 years of age

·         Minimum 3 years Sommelier experience in fine dining operation

·         Excellent knowledge of food and beverage pairings

·         Excellent knowledge of wine and beverage service procedures

Knowledge, Skills, & Abilities:

• Possess strong organizational and multi-tasking skills
• Strong knowledge of pricing, budgets and cost controls
• Ability to determine wine faults and maintain proper temperatures in order to showcase products at their maximum potential
• Ability to upsell
• Outstanding guest services skills
• Be able to communicate clearly and effectively (verbal & written)
• Positive attitude and excellent communication skills 
• Possess basic math skills and ability to operate POS system
• Professional presentation and positive attitude

Physical Requirements:  

While performing the duties of this job, the employee is regularly required to stand for extended periods of time, twist at the neck and trunk, bend at the waist and stoop, kneel, crouch, or crawl. The employee is occasionally required to reach with hands and arms, reach overhead, above shoulders and horizontally. Employees will use hands to handle objects and tools, and operate service equipment. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 40-pound objects. Vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Employees may use vision to monitor food quality and quantity and may also order supplies, etc.

Work Conditions:  May require evening and weekend hours.  While performing the duties of this job, the employee generally works in an indoor front of restaurant and kitchen environment with exposure to heat from ovens, hot foods and steamers and cleaning chemicals, fumes, equipment, and metal objects. You will usually be based indoors, splitting your time between the front of the restaurant and the kitchen.  The noise level in the work environment is usually moderate but may be loud dependent on specific work site and/or equipment operation. The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above.  

Wolfgang Puck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state or local protected class.

In compliance with the Drug-Free Workplace Act of 1988, Wolfgang Puck Group is a drug-free workplace.