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Head Sommelier- $1,000 Sign On Bonus
Summary
Head Sommelier- $1,000 Sign On Bonus
| Salary | To be discussed Plus Tips |
| Schedule | Full Time |
| Experience | Minimum 3 years of experience |
| Location | 270 Biscayne Blvd Way, Miami, FL 33131, USA |
Head Sommelier- $1,000 Sign On Bonus
Description
$1,000 Sign On Bonus
Zuma brings a sophisticated twist on the traditional Japanese Izakaya style of informal eating and drinking. Co-founded by Rainer Becker and Arjun Waney in 2002, Zuma has 13 venues globally, 7 seasonal locations, and several new locations in the pipeline. Featuring modern Japanese cuisine that is authentic but not traditional, the menu showcases a variety of dishes from its three kitchens: The main kitchen, the sushi counter, and the robata grill.
POSITION PURPOSE:
The Head Sommelier will work closely with the Regional Head of Wine to assist with the restaurants wine program, ensuring they attain established quality standards, productivity goals, cost objectives. The Head Sommelier is responsible for helping the team ensure that guests receive the highest level of service and understand our wine and sake offerings. The Head Sommelier will make recommendations on both wine and sake pairings.
ESSENTIAL FUNCTIONS AND BASIC DUTIES:
- To
recognize and build a good rapport with our regular and high-profile
guests.
- Lead
by Example. Instill a culture of
pride and ownership.
- To
help develop a learning culture and to ensure that all team members feel
valued and rewarded.
- Support
revenue by generating initiatives, staff incentives, and sales
opportunities. To ensure all upselling opportunities are maximized within
the wine and sake department and communicated to the service team.
- To
assist in developing, training, and coaching the sommelier team and
service staff on wine knowledge and menu updates.
- To
be aware of all relevant suppliers and their products and order
accordingly as and when necessary due to business demand.
- To
ensure all wine and/or sake lists are current and up to date and
communicated to management and staff.
- Conduct
weekly inventory.
- To
ensure all staff are well briefed on the daily responsibilities and are
given supervision and motivation on all aspects of their work.
- To
ensure the restaurant’s operational budgets are strictly adhered to, all
costs are controlled, and any expenditure approved.
- Being
able to assist staff in taking customer orders, telephone queries and
other duties. Ensure customer request and feedback, both verbal and
written are responded to promptly and efficiently.
- To
maintain good working relationships with colleagues and all other
departments and liaison with Human Resources and the General Manager with
staff or colleague issues.
- To
abide by all federal, state and local labor, liquor, health, fire and
safety laws and procedures.
- To
have a complete understanding of the restaurant’s employee handbook and
adhere to the regulations contained within it.
- Be knowledgeable about different types and
regions of wines.
- Help customers choose the correct wine for a
meal and/or budget.
Anticipate the guest’s needs before requests are made.
- Getting glassware and ice buckets as needed
for wine/sake service.
Notify staff and management of wines that are 86ed or low. Set up and
break down sake machines on designated days of week.
- Work
as a member of the beverage team.
Interact with service team in a positive manner. Assist others whenever needed.
- Interact
with people beyond giving and receiving instructions, particularly in
resolving Guest complaints.
- Help
wine runners with maintaining proper par levels of cellar areas, storage,
and bar with our products.
- Support
in preparing wine orders on a daily/weekly basis.
$1,000 Sign On Bonus
Zuma brings a sophisticated twist on the traditional Japanese Izakaya style of informal eating and drinking. Co-founded by Rainer Becker and Arjun Waney in 2002, Zuma has 13 venues globally, 7 seasonal locations, and several new locations in the pipeline. Featuring modern Japanese cuisine that is authentic but not traditional, the menu showcases a variety of dishes from its three kitchens: The main kitchen, the sushi counter, and the robata grill.
POSITION PURPOSE:
The Head Sommelier will work closely with the Regional Head of Wine to assist with the restaurants wine program, ensuring they attain established quality standards, productivity goals, cost objectives. The Head Sommelier is responsible for helping the team ensure that guests receive the highest level of service and understand our wine and sake offerings. The Head Sommelier will make recommendations on both wine and sake pairings.
ESSENTIAL FUNCTIONS AND BASIC DUTIES:
- To
recognize and build a good rapport with our regular and high-profile
guests.
- Lead
by Example. Instill a culture of
pride and ownership.
- To
help develop a learning culture and to ensure that all team members feel
valued and rewarded.
- Support
revenue by generating initiatives, staff incentives, and sales
opportunities. To ensure all upselling opportunities are maximized within
the wine and sake department and communicated to the service team.
- To
assist in developing, training, and coaching the sommelier team and
service staff on wine knowledge and menu updates.
- To
be aware of all relevant suppliers and their products and order
accordingly as and when necessary due to business demand.
- To
ensure all wine and/or sake lists are current and up to date and
communicated to management and staff.
- Conduct
weekly inventory.
- To
ensure all staff are well briefed on the daily responsibilities and are
given supervision and motivation on all aspects of their work.
- To
ensure the restaurant’s operational budgets are strictly adhered to, all
costs are controlled, and any expenditure approved.
- Being
able to assist staff in taking customer orders, telephone queries and
other duties. Ensure customer request and feedback, both verbal and
written are responded to promptly and efficiently.
- To
maintain good working relationships with colleagues and all other
departments and liaison with Human Resources and the General Manager with
staff or colleague issues.
- To
abide by all federal, state and local labor, liquor, health, fire and
safety laws and procedures.
- To
have a complete understanding of the restaurant’s employee handbook and
adhere to the regulations contained within it.
- Be knowledgeable about different types and
regions of wines.
- Help customers choose the correct wine for a
meal and/or budget.
Anticipate the guest’s needs before requests are made.
- Getting glassware and ice buckets as needed
for wine/sake service.
Notify staff and management of wines that are 86ed or low. Set up and
break down sake machines on designated days of week.
- Work
as a member of the beverage team.
Interact with service team in a positive manner. Assist others whenever needed.
- Interact
with people beyond giving and receiving instructions, particularly in
resolving Guest complaints.
- Help
wine runners with maintaining proper par levels of cellar areas, storage,
and bar with our products.
- Support
in preparing wine orders on a daily/weekly basis.
Details
| Salary | To be discussed Plus Tips |
| Schedule | Full Time |
| Experience | Minimum 3 years of experience |
| Location | 270 Biscayne Blvd Way, Miami, FL 33131, USA |
Skills
Inventory Management
Training Experience
Menu Development
Microsoft Office
Online Ordering
Advanced Knowledge of Wines
Basic Beers/Spirits Knowledge
Fine Dining Experience
POS Systems
Knowledge of Wine Pairings
Knowledge of Beer Pairings
By applying you confirm you have these skills.
Zuma - Miami
| Salary |
To be discussed Plus Tips |
| Schedule | Full Time |
| Experience | Minimum 3 years of experience |
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270 Biscayne Blvd Way, Miami, FL 33131, USA