JOSÉ ANDRÉS GROUP LEAD SOMMELIER – THE RITZ CARLTON-NOMAD

The Lead Sommelier is accountable for providing leadership and direction for the wine programs at all restaurants and bars inside The Ritz Carton-NoMad, following Jose’s vision for wine. 

Efficiently directs & oversees all wine operations to ensure achievement of overall wine revenue, and guest, shareholder and ownership's satisfaction. 

Passionate educator that brings wine knowledge to all levels of the organization by facilitation hands-on classrooms, tastings and demonstrations. 

Scope of Responsibility

• Responsible for, implementing and directing the overall wine program at The Ritz Carlton-NoMad. 

• With support from leadership and management, holds restaurant operations responsible for the execution of wine programs. 

ESSENTIAL FUNCTIONS 

Concept Alignment

• Ensures wine programs stay true to the Spanish market concept and José Andrés’ vision. 

• Updates the wine programs by utilizing regional products, offering suggestions on menu presentation, wine service execution, glassware and other wine-related components. 

• Communicates, collaborates and integrates with management and leadership team on direction and vision. 

• Keeps record of menu changes and development. 

• Works with Sr. Beverage Manager on maintaining all standards and meeting budgeted sales and costs. 

Brand Standards

• Following José’s vision for wine, upholds brand compliance ensuring each space meets & exceeds standards resulting in increased guest satisfaction. 

Wine List Standards

• Reviews and revises all wine lists in restaurants on a monthly basis or as needed. 

• Ensures all wine lists revisions meet José’s vision for wine. 

• Uses expertise to research, create and implement seasonal brand wine programs on an on-going basis. 

• Adjusts and implements any changes as necessary. 

Sales Management

• Responsible for meeting and exceeding the budgeted wine sales target and/or budgeted wine sales percentage for each period.

• Continually analyzes wine list mix and sales to suggest changes to existing offerings.

• Promotes sales by working on the floor daily and closely with servers & managers, contributing to preshift meetings, and offering regularly scheduled seminars, dinners and pairings within the restaurants. 

• Stays involved and attends all press events and wine focused events to promote future sales and ensure execution. 

• Acts as ambassador to wine makers, vendors and industry professionals.

• Keeps current in industry trends, tastings and seminars. 

• Schedules weekly tastings with suppliers to promote efficiency and eliminate drop‐ins, which can detract from service. 

• Identifies marketing opportunities and industry trends. 

• Works in conjunction with Home Office, Marketing, Sales & Events to help develop universal marketing materials for wine promotions.

Cost Control

• Under the guidance of the Sr. Beverage Manager, works to monitor cost controls in all wine transactions including purchasing, receiving and deploying of wine. 

• Monitors portfolio of wine costs and implements corrective actions for property specific issues.

• Works with the Sr. Beverage Manager to monitor wine glass inventories in all spaces. 

• Completes regular inventory counts on all wine.

Service Excellence

• Adjusts wine lists as necessary to ensure market competitiveness. 

• Monitors wine service at all restaurants. 

• Makes recommendations and works collaboratively with Leadership to determine and implement proper service recovery strategy. 

• Works closely with Sr. Beverage Manager to implement wine training for all front of house employees. 

• Ensures all brand and department specific training requirements are met and training is documented and retained. 

• Ensure communication with key JAG leadership on tastings, wine producer/maker visits, etc. 

Experience/knowledge

• 10+ years of progressive food and beverage management experience. ServSafe and TIPS certified preferred. 

• Multi-property experience helpful. 

• Must be detail oriented, with strong organizational and communication skills. 

• History of selling in "on" & "off" premise upscale operations. 

• Proven ability to drive wine revenue. 

• Passionate about food and wine. 

Education

• Level 3 or Master Sommelier Diploma preferred. 

• Bachelor's degree in Restaurant and Hospitality Management and/or degree from internationally recognized culinary program preferred. 

Other qualifications

• Strong leadership and coaching skills. 

• Inspire and motivate others to perform well.

• Accepts feedback. 

• Public relations abilities: public speaking, media interviews, camera experienced. 

• Proactive, professional and positive verbal and written communication skills. 

• Passionate about wine and passionate about educating others on the subject. 

• Exercise good judgment and role model professional behavior. 

• Readily adjusts to circumstances and manages change effectively. 

• Maintains professionalism in difficult situations. 

• Ability to implement and maintain quality and service standards to produce a consistent guest or employee experience. 

• Improve and promote quality and demonstrate accuracy and thoroughness. 

• Proficiency working with Google Suite platform. 

• Delegation of work assignments. Gives authority to work independently, sets expectations and monitors delegated activities.

JOSÉ ANDRÉS GROUP LEAD SOMMELIER – THE RITZ CARLTON-NOMAD

The Lead Sommelier is accountable for providing leadership and direction for the wine programs at all restaurants and bars inside The Ritz Carton-NoMad, following Jose’s vision for wine. 

Efficiently directs & oversees all wine operations to ensure achievement of overall wine revenue, and guest, shareholder and ownership's satisfaction. 

Passionate educator that brings wine knowledge to all levels of the organization by facilitation hands-on classrooms, tastings and demonstrations. 

Scope of Responsibility

• Responsible for, implementing and directing the overall wine program at The Ritz Carlton-NoMad. 

• With support from leadership and management, holds restaurant operations responsible for the execution of wine programs. 

ESSENTIAL FUNCTIONS 

Concept Alignment

• Ensures wine programs stay true to the Spanish market concept and José Andrés’ vision. 

• Updates the wine programs by utilizing regional products, offering suggestions on menu presentation, wine service execution, glassware and other wine-related components. 

• Communicates, collaborates and integrates with management and leadership team on direction and vision. 

• Keeps record of menu changes and development. 

• Works with Sr. Beverage Manager on maintaining all standards and meeting budgeted sales and costs. 

Brand Standards

• Following José’s vision for wine, upholds brand compliance ensuring each space meets & exceeds standards resulting in increased guest satisfaction. 

Wine List Standards

• Reviews and revises all wine lists in restaurants on a monthly basis or as needed. 

• Ensures all wine lists revisions meet José’s vision for wine. 

• Uses expertise to research, create and implement seasonal brand wine programs on an on-going basis. 

• Adjusts and implements any changes as necessary. 

Sales Management

• Responsible for meeting and exceeding the budgeted wine sales target and/or budgeted wine sales percentage for each period.

• Continually analyzes wine list mix and sales to suggest changes to existing offerings.

• Promotes sales by working on the floor daily and closely with servers & managers, contributing to preshift meetings, and offering regularly scheduled seminars, dinners and pairings within the restaurants. 

• Stays involved and attends all press events and wine focused events to promote future sales and ensure execution. 

• Acts as ambassador to wine makers, vendors and industry professionals.

• Keeps current in industry trends, tastings and seminars. 

• Schedules weekly tastings with suppliers to promote efficiency and eliminate drop‐ins, which can detract from service. 

• Identifies marketing opportunities and industry trends. 

• Works in conjunction with Home Office, Marketing, Sales & Events to help develop universal marketing materials for wine promotions.

Cost Control

• Under the guidance of the Sr. Beverage Manager, works to monitor cost controls in all wine transactions including purchasing, receiving and deploying of wine. 

• Monitors portfolio of wine costs and implements corrective actions for property specific issues.

• Works with the Sr. Beverage Manager to monitor wine glass inventories in all spaces. 

• Completes regular inventory counts on all wine.

Service Excellence

• Adjusts wine lists as necessary to ensure market competitiveness. 

• Monitors wine service at all restaurants. 

• Makes recommendations and works collaboratively with Leadership to determine and implement proper service recovery strategy. 

• Works closely with Sr. Beverage Manager to implement wine training for all front of house employees. 

• Ensures all brand and department specific training requirements are met and training is documented and retained. 

• Ensure communication with key JAG leadership on tastings, wine producer/maker visits, etc. 

Experience/knowledge

• 10+ years of progressive food and beverage management experience. ServSafe and TIPS certified preferred. 

• Multi-property experience helpful. 

• Must be detail oriented, with strong organizational and communication skills. 

• History of selling in "on" & "off" premise upscale operations. 

• Proven ability to drive wine revenue. 

• Passionate about food and wine. 

Education

• Level 3 or Master Sommelier Diploma preferred. 

• Bachelor's degree in Restaurant and Hospitality Management and/or degree from internationally recognized culinary program preferred. 

Other qualifications

• Strong leadership and coaching skills. 

• Inspire and motivate others to perform well.

• Accepts feedback. 

• Public relations abilities: public speaking, media interviews, camera experienced. 

• Proactive, professional and positive verbal and written communication skills. 

• Passionate about wine and passionate about educating others on the subject. 

• Exercise good judgment and role model professional behavior. 

• Readily adjusts to circumstances and manages change effectively. 

• Maintains professionalism in difficult situations. 

• Ability to implement and maintain quality and service standards to produce a consistent guest or employee experience. 

• Improve and promote quality and demonstrate accuracy and thoroughness. 

• Proficiency working with Google Suite platform. 

• Delegation of work assignments. Gives authority to work independently, sets expectations and monitors delegated activities.