THE BRAND
Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable and award-winning restaurant group. From inception, Chef Jean-Georges Vongerichten placed emphasis on the importance of providing the very best in culinary and tailored hospitality, which has resulted in the success of an acclaimed constellation of international restaurants. With over 40 restaurants worldwide, we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations.

The Chef Sommelier will direct and organize the Beverage Program in order to maintain high standards of quality and service while maximizing profits.

ESSENTIAL JOB RESPONSIBILITIES

• Oversee all wine purchasing and invoice collection.
• Ensure inventory is taken on the correct inventory reporting dates.
• Update and maintain inventory systems as needed.
• Work directly with accounting to ensure all invoices are recorded properly and promptly.
• Work with the beverage director to ensure 86s, menu changes, and pricing are correct.
• Ensure beverage is put away safely and promptly.
• Explain and strategize with the General Manager on how to grow sales.
• Have a monthly action plan shared with management on how to increase sales.
• Identify critical weaknesses in the operation to ensure beverage growth.
• Work the floor during service with an emphasis on beverage sales.  Up-sell at all possible opportunities.
• Maintain a high-quality level of service regarding body language, eye contact and proper verbiage and seek to positively enhance the guest experience throughout the evening.
• Maintain thorough knowledge of all wine, sake, beer, spirits, specialty cocktails, teas and sodas and all non-alcoholic beverages.
• Order all bar products- liquor, beer, wine and consumables to par, as required.
• Assist in preparing for and performing weekly inventory of all beverage department products, as required.
• Assist in researching and conducting comprehensive beverage training for FOH staff, working in conjunction with Wine Director.
• Assist in maintaining beverage education guides for the staff.
• Post all beverage schedules in a timely manner, while being mindful of overtime.
• Conduct and review inventories on a period basis.
• Oversee maintenance/cleanliness of all decanters, wine stations and all storage areas pertaining to beverage.
• Maintain an accurate commission report detailing total a la carte wine sales. This report must be reviewed and signed off daily by the MOD/Beverage Manager.
• Open & close as needed.
• Additional duties as requested by management.

KNOWLEDGE, EXPERIENCE AND SKILLS

• Minimum of 2 years experience in similar position.
• Provide excellent service at all times to all of our guests.
• Respond to all guest questions.  Provide guest assistance, direction, and information as requested when working in public areas.
• Extensive knowledge of food and beverage in order to service and upsell our product, including liquors and cocktails.
• Attend all food and beverage training classes.
• Follow the posted opening and closing duties and side worksheet.
• Attend daily pre-meal/communication meeting.
• Reading, writing and oral proficiency in the English language.
• Work in a safe, prudent, and organized manner.
• Be able to relate to all levels of guests and management.
• Have the ability to handle multiple tasks at one time.
• Have excellent communication and organization skills.
• Maintain a clean and healthy personal hygiene and grooming
• Ability to work flexible hours; Must be able to maintain a schedule availability flexible to the business demands.   
• Must be passionate, entrepreneurial, and dedicated to success

PHYSICAL REQUIREMENTS

• Ability to perform the essential job functions consistently, safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards.
• Must be able to lift and carry up to 20 lbs.
• Ability to stand or sit for prolonged periods of time.
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
• Climbing steps regularly.

COMPENSATION  

The base pay range for this position is $80,000.00-$95,000.00 a year. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications, and skills, etc.    

This position may also be eligible for a bonus based on Wine Sales. 

Jean-Georges is an Equal Opportunity Employer.

THE BRAND
Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable and award-winning restaurant group. From inception, Chef Jean-Georges Vongerichten placed emphasis on the importance of providing the very best in culinary and tailored hospitality, which has resulted in the success of an acclaimed constellation of international restaurants. With over 40 restaurants worldwide, we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations.

The Chef Sommelier will direct and organize the Beverage Program in order to maintain high standards of quality and service while maximizing profits.

ESSENTIAL JOB RESPONSIBILITIES

• Oversee all wine purchasing and invoice collection.
• Ensure inventory is taken on the correct inventory reporting dates.
• Update and maintain inventory systems as needed.
• Work directly with accounting to ensure all invoices are recorded properly and promptly.
• Work with the beverage director to ensure 86s, menu changes, and pricing are correct.
• Ensure beverage is put away safely and promptly.
• Explain and strategize with the General Manager on how to grow sales.
• Have a monthly action plan shared with management on how to increase sales.
• Identify critical weaknesses in the operation to ensure beverage growth.
• Work the floor during service with an emphasis on beverage sales.  Up-sell at all possible opportunities.
• Maintain a high-quality level of service regarding body language, eye contact and proper verbiage and seek to positively enhance the guest experience throughout the evening.
• Maintain thorough knowledge of all wine, sake, beer, spirits, specialty cocktails, teas and sodas and all non-alcoholic beverages.
• Order all bar products- liquor, beer, wine and consumables to par, as required.
• Assist in preparing for and performing weekly inventory of all beverage department products, as required.
• Assist in researching and conducting comprehensive beverage training for FOH staff, working in conjunction with Wine Director.
• Assist in maintaining beverage education guides for the staff.
• Post all beverage schedules in a timely manner, while being mindful of overtime.
• Conduct and review inventories on a period basis.
• Oversee maintenance/cleanliness of all decanters, wine stations and all storage areas pertaining to beverage.
• Maintain an accurate commission report detailing total a la carte wine sales. This report must be reviewed and signed off daily by the MOD/Beverage Manager.
• Open & close as needed.
• Additional duties as requested by management.

KNOWLEDGE, EXPERIENCE AND SKILLS

• Minimum of 2 years experience in similar position.
• Provide excellent service at all times to all of our guests.
• Respond to all guest questions.  Provide guest assistance, direction, and information as requested when working in public areas.
• Extensive knowledge of food and beverage in order to service and upsell our product, including liquors and cocktails.
• Attend all food and beverage training classes.
• Follow the posted opening and closing duties and side worksheet.
• Attend daily pre-meal/communication meeting.
• Reading, writing and oral proficiency in the English language.
• Work in a safe, prudent, and organized manner.
• Be able to relate to all levels of guests and management.
• Have the ability to handle multiple tasks at one time.
• Have excellent communication and organization skills.
• Maintain a clean and healthy personal hygiene and grooming
• Ability to work flexible hours; Must be able to maintain a schedule availability flexible to the business demands.   
• Must be passionate, entrepreneurial, and dedicated to success

PHYSICAL REQUIREMENTS

• Ability to perform the essential job functions consistently, safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards.
• Must be able to lift and carry up to 20 lbs.
• Ability to stand or sit for prolonged periods of time.
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
• Climbing steps regularly.

COMPENSATION  

The base pay range for this position is $80,000.00-$95,000.00 a year. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including, but not limited to, prior employment history/job-related knowledge, qualifications, and skills, etc.    

This position may also be eligible for a bonus based on Wine Sales. 

Jean-Georges is an Equal Opportunity Employer.