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Category
Hotel
Cuisine
American
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Summary
Sommelier – PUBLIC Kitchen, Jean-Georges Restaurant
Salary To be discussed
Schedule Full Time
Experience Minimum 2 years of experience
Location 215 Chrystie St, New York, NY 10002, USA
Category Hotel
Cuisine American

Sommelier – PUBLIC Kitchen, Jean-Georges Restaurant


Description
OVERVIEW
While there are many pillars that are central to our mission, service is the center of the center. It is the most important thing at PUBLIC. We deliver service that is personal, attentive, gracious, friendly, knowledgeable, genuine and unscripted – from people who are passionate, sincere, curious, empathetic and social…who love making others feel good.

We focus on the services that are universally appealing and appeal to people today, while doing away with services that are obsolete, superfluous or pretentious. We’re not about thread count – we’re about a comfortable bed. We’re not about serving coffee in fine bone china with white gloves on – we’re about delivering great coffee fast and hot.

For us, exceptional service is about getting everything you need and want, and nothing extraneous. Our service is personalized, with personalized attention and tailored solutions…because service is not ‘one size fits all’.

At PUBLIC, guests get more than what is expected and much more than what has traditionally been customary.

SUMMARY/OBJECTIVE
The Sommelier is responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs.

ESSENTIAL JOB FUNCTIONS
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Responsibilities and essential job functions include but are not limited to the following:
• Perform opening and closing procedures.
• Ensure high level of cleanliness of wine cellar buckets and stands.
• Know the full wine list to assist guests with their choices.
• Assist bartenders and servers with wine service and tastings, open wine bottles and prepare the restaurant/bar for service each day.
• Make recommendations to quests for improved choices and pair wines with courses.
• Utilize opportunities to increase wine sales effectively and without pressure.
• Know of all events and activities in the hotel.
• Undertake regular internal inspections to ensure company’s assets are well maintained.
• Develop relationships with guests in order to provide personalized service.
• Resolve guest complaints, handling all guest interactions with the highest level of hospitality and professionalism, accommodating special requests whenever possible.
• Respond to guests’ requests in an accurate and timely manner, creating a positive outcome that will result in a memorable experience.
• Proper handling of VIP’s, recognize repeat guests and protect their privacy and confidentiality.
• Must be knowledgeable about PUBLIC i.e. location, cuisine, etc.
• Maintain knowledge about surroundings, i.e. nearby entertainment, theaters, etc.
• Ensure that PUBLIC reporting procedures are aligned with applicable SOP.
• Ensure all hotel and restaurant policies, standards and local laws are followed.
• Ensure sanitation fundamentals and Health Department requirements that are set forth by PUBLIC, local, state and federal regulations are in compliance.
• Undertake regular internal inspections to ensure PUBLIC’s assets are well maintained and protected.
• Protect the name of the hotel and PUBLIC and ensure that no actions are taken within, or in the name of, the hotel that could bring PUBLIC into disrepute.
• Take action in all matters related to the safety, security, satisfaction and well-being of team members, hotel guests and property. Respond swiftly and effectively in any hotel emergency or safety situations.
• Ensure compliance with all hotel policies and procedures at all levels.

CORE COMPETENCIES
• Guest Focus
• Problem Solving
• Peer Relationships
• Time Management
• Composure
• Functional Technical Skills

PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job.
While performing the duties of this job, the team member is regularly required to talk and/or hear. The team member frequently is required to stand, walk; bend and lift of up to (30) pounds; occasionally lift up to (50) pounds; use hands; and reach with hands and arms.

EDUCATION AND EXPERIENCE REQUIREMENTS
• A minimum of two years’ experience
• Extensive wine varietal, growth, pairing, notes, and knowledge of wines.
• A comprehensive, working knowledge of the hospitality business
• Computer literacy to include: Micros, POS systems
• Ability to comprehend, read, write and speak English fluently

OTHER DUTIES
This job description is not an exclusive or exhaustive list of all job functions that a team member in this position may be asked to perform from time to time. This job description reflects the job content at the time of writing and will be subject to periodic change based upon changing operational and environmental requirements. Such changes will be discussed with the team member and the job description amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the team member occupying this position. Team members will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Due to the nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The team member will carry out any other duties as are within the scope, spirit and purpose of the job as requested by their manager or department/division Head.

PUBLIC is an equal opportunity employer. We endeavor to select, place, train, and promote the best qualified individuals based upon job-related factors such as ability, work quality, suitability, experience and potential.

EEO M/F/M/V/D

OVERVIEW
While there are many pillars that are central to our mission, service is the center of the center. It is the most important thing at PUBLIC. We deliver service that is personal, attentive, gracious, friendly, knowledgeable, genuine and unscripted – from people who are passionate, sincere, curious, empathetic and social…who love making others feel good.

We focus on the services that are universally appealing and appeal to people today, while doing away with services that are obsolete, superfluous or pretentious. We’re not about thread count – we’re about a comfortable bed. We’re not about serving coffee in fine bone china with white gloves on – we’re about delivering great coffee fast and hot.

For us, exceptional service is about getting everything you need and want, and nothing extraneous. Our service is personalized, with personalized attention and tailored solutions…because service is not ‘one size fits all’.

At PUBLIC, guests get more than what is expected and much more than what has traditionally been customary.

SUMMARY/OBJECTIVE
The Sommelier is responsible for delivering excellence in guest service by developing relationships with guests, providing personalized service, anticipating and delivering guests’ needs.

ESSENTIAL JOB FUNCTIONS
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Responsibilities and essential job functions include but are not limited to the following:
• Perform opening and closing procedures.
• Ensure high level of cleanliness of wine cellar buckets and stands.
• Know the full wine list to assist guests with their choices.
• Assist bartenders and servers with wine service and tastings, open wine bottles and prepare the restaurant/bar for service each day.
• Make recommendations to quests for improved choices and pair wines with courses.
• Utilize opportunities to increase wine sales effectively and without pressure.
• Know of all events and activities in the hotel.
• Undertake regular internal inspections to ensure company’s assets are well maintained.
• Develop relationships with guests in order to provide personalized service.
• Resolve guest complaints, handling all guest interactions with the highest level of hospitality and professionalism, accommodating special requests whenever possible.
• Respond to guests’ requests in an accurate and timely manner, creating a positive outcome that will result in a memorable experience.
• Proper handling of VIP’s, recognize repeat guests and protect their privacy and confidentiality.
• Must be knowledgeable about PUBLIC i.e. location, cuisine, etc.
• Maintain knowledge about surroundings, i.e. nearby entertainment, theaters, etc.
• Ensure that PUBLIC reporting procedures are aligned with applicable SOP.
• Ensure all hotel and restaurant policies, standards and local laws are followed.
• Ensure sanitation fundamentals and Health Department requirements that are set forth by PUBLIC, local, state and federal regulations are in compliance.
• Undertake regular internal inspections to ensure PUBLIC’s assets are well maintained and protected.
• Protect the name of the hotel and PUBLIC and ensure that no actions are taken within, or in the name of, the hotel that could bring PUBLIC into disrepute.
• Take action in all matters related to the safety, security, satisfaction and well-being of team members, hotel guests and property. Respond swiftly and effectively in any hotel emergency or safety situations.
• Ensure compliance with all hotel policies and procedures at all levels.

CORE COMPETENCIES
• Guest Focus
• Problem Solving
• Peer Relationships
• Time Management
• Composure
• Functional Technical Skills

PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job.
While performing the duties of this job, the team member is regularly required to talk and/or hear. The team member frequently is required to stand, walk; bend and lift of up to (30) pounds; occasionally lift up to (50) pounds; use hands; and reach with hands and arms.

EDUCATION AND EXPERIENCE REQUIREMENTS
• A minimum of two years’ experience
• Extensive wine varietal, growth, pairing, notes, and knowledge of wines.
• A comprehensive, working knowledge of the hospitality business
• Computer literacy to include: Micros, POS systems
• Ability to comprehend, read, write and speak English fluently

OTHER DUTIES
This job description is not an exclusive or exhaustive list of all job functions that a team member in this position may be asked to perform from time to time. This job description reflects the job content at the time of writing and will be subject to periodic change based upon changing operational and environmental requirements. Such changes will be discussed with the team member and the job description amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the team member occupying this position. Team members will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Due to the nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The team member will carry out any other duties as are within the scope, spirit and purpose of the job as requested by their manager or department/division Head.

PUBLIC is an equal opportunity employer. We endeavor to select, place, train, and promote the best qualified individuals based upon job-related factors such as ability, work quality, suitability, experience and potential.

EEO M/F/M/V/D


Details
Salary To be discussed
Schedule Full Time
Experience Minimum 2 years of experience
Location 215 Chrystie St, New York, NY 10002, USA
Category Hotel
Cuisine American

Skills
TIPS Awareness
Inventory Management
Open Table
Online Ordering
Catering Service
Advanced Knowledge of Wines
Advanced Beers/Spirits Knowledge
Fine Dining Experience
New York Restaurant experience
POS Systems
Able to lift 30+ pounds
Fast-Paced Experience
Fluent in English
TIPS Certification
Knowledge of Wine Pairings
Excellent customer service skills
By applying you confirm you have these skills.

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215 Chrystie St, New York, NY 10002, USA