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Sommelier / Manager
Overview:
The position is comprised of two components which dovetail in terms of responsibilities.
Manage the dining room floor (typically four nights per week) as maître d’ and principal
sommelier. On busy nights there is an additional manager/sommelier on duty as well.
Manage the wine program for the restaurant. Typically, one day a week is devoted to
those tasks (working during the day when the restaurant is closed to the public.)
Physical requirements:
This person will regularly stand, walk, talk, carry, bend, stoop, turn and lift in excess of
forty (40) pounds. He or she will also view a computer monitor and type/write on a
regular basis. Candidate must be able to work nights, weekends, and holidays. Five-day
workweek between 45 and 50 hours per week.
Essential Job Responsibilities, Skillset and Requirements:
Experience must include overall 8 years in fine dining with four of those years in
management.
Position requires competence in the use of Microsoft Office, including Excel Workbooks
for wine inventory and the printing of the wine list.
Facility with the use of POS systems both as a ‘server’ and ‘back of the house’ set-up.
Substantial knowledge of wine including old world and domestic regions.
Responsibility for maintaining the wine cellar and the wine list; and doing the weekly
wine ordering.
One day per week devoted to the wine program maintenance, including meeting w/
vendors and tasting.
Periodic wine training and education of the staff.
Serve as maître d’ four nights a week, generally overseeing the dining room service and
front of house staff.
Provide assistance to servers and guests in wine selection, service and presentation.
Monitor guest reactions and confer frequently w/service staff to ensure guest satisfaction.
Monitor and ensure all closing duties are completed to restaurant standards and side work
guidelines.
Oversee the cashing out of servers and bartenders.
Close and lock up the front of the house.