Sommelier MGMT

POSITION SUMMARY:

The Sommelier/Manager is primarily responsible for overseeing the wine and spirits list selections, inventory, and sales. They are also responsible for increasing wine sales by selling to guests and educating staff on wine and selling techniques. Sommelier/Manager is also expected to assist FOH team with opening and closing the restaurant, setting up restaurant, cleaning restaurant, running food, bussing tables, taking food orders, making cocktails, serving guests, assisting host staff and opening and serving wine.

RESPONSIBILITY:

Day-to-Day Management
 Ensure that all beverage are prepared to maintain the quality standards consistently at all times as mandated by TOG Corporate Operations, TOG Director of Operations and General Manager.
 Ensures compliance with Occupational Safety & Health Act, local health and safety codes, and company safety and security policy are met.
 Conduct daily inspections of F&B areas, including equipment, and by training staff in sanitation standards. Reports critical issues to General Manager or TOG Corporate Director.
 Promotes responsible alcohol sales and service and ensures compliance with local alcohol service regulations
 Maintains appropriate beverage inventory through weekly orders and if necessary, multiple times per week.
 Orders and receives product and verifies the quality and accuracy of all deliveries and invoices to ensure correct billing by vendors.
 Ensure beverage and service is maintained at the utmost of quality levels and all management is trained in food safety and alcohol service.
 Completes weekly beverage costing sheets.
 Codes all beverage invoices according to company standards.
 Ensure beverage service is maintained at the utmost of quality levels and all staff is trained in proper serving techniques.
 Educates front of house and chefs about wine/wine pairing to ensure all service staff knows wine selections to recommend with each dish.
 Continued staff training: schedule and teach or schedule wine and liquor trainings with wine/liquor representatives.
 Educate FOH staff on how to properly service wine including: opening wine, serving wine, proper wine pours and
how to go about selling 2nd bottles of wines to a table.
 Responsible for the recommendation and sales of wine and other beverages to guests and bottle wine sales of the premises.
 Work toward target revenue per guests and revenue per month.
 Ensures compliance and appropriate inventory levels of the TOG corporate mandates for the beverage program.
 Orders and receives product and verifies the quality and accuracy of all deliveries and invoices to ensure correct billing by vendors.
 Codes all invoices according to company standards.
 Keep all beverage storage rooms tidy and in order.

POSITION SUMMARY:

The Sommelier/Manager is primarily responsible for overseeing the wine and spirits list selections, inventory, and sales. They are also responsible for increasing wine sales by selling to guests and educating staff on wine and selling techniques. Sommelier/Manager is also expected to assist FOH team with opening and closing the restaurant, setting up restaurant, cleaning restaurant, running food, bussing tables, taking food orders, making cocktails, serving guests, assisting host staff and opening and serving wine.

RESPONSIBILITY:

Day-to-Day Management
 Ensure that all beverage are prepared to maintain the quality standards consistently at all times as mandated by TOG Corporate Operations, TOG Director of Operations and General Manager.
 Ensures compliance with Occupational Safety & Health Act, local health and safety codes, and company safety and security policy are met.
 Conduct daily inspections of F&B areas, including equipment, and by training staff in sanitation standards. Reports critical issues to General Manager or TOG Corporate Director.
 Promotes responsible alcohol sales and service and ensures compliance with local alcohol service regulations
 Maintains appropriate beverage inventory through weekly orders and if necessary, multiple times per week.
 Orders and receives product and verifies the quality and accuracy of all deliveries and invoices to ensure correct billing by vendors.
 Ensure beverage and service is maintained at the utmost of quality levels and all management is trained in food safety and alcohol service.
 Completes weekly beverage costing sheets.
 Codes all beverage invoices according to company standards.
 Ensure beverage service is maintained at the utmost of quality levels and all staff is trained in proper serving techniques.
 Educates front of house and chefs about wine/wine pairing to ensure all service staff knows wine selections to recommend with each dish.
 Continued staff training: schedule and teach or schedule wine and liquor trainings with wine/liquor representatives.
 Educate FOH staff on how to properly service wine including: opening wine, serving wine, proper wine pours and
how to go about selling 2nd bottles of wines to a table.
 Responsible for the recommendation and sales of wine and other beverages to guests and bottle wine sales of the premises.
 Work toward target revenue per guests and revenue per month.
 Ensures compliance and appropriate inventory levels of the TOG corporate mandates for the beverage program.
 Orders and receives product and verifies the quality and accuracy of all deliveries and invoices to ensure correct billing by vendors.
 Codes all invoices according to company standards.
 Keep all beverage storage rooms tidy and in order.