What are the responsibilities and job description for the Head Sommelier position at Boujis Hospitality?
The Sommelier’s daily responsibilities include but aren’t limited to the selling of wine on the restaurant floor, maintaining the standards of the restaurant, assisting the other FOH positions when necessary, and working with the Wine Director to maintain a top-notch beverage program.
Responsibilities
Sell wine and other beverages nightly
Follow set service standards
Assist in monthly beverage inventory
Communicate unanticipated menu changes and 86’s to Wine Director
Maintain a strong knowledge of all République food and beverage offerings
Effectively communicate all wine changes to staff
Help maintain accuracy of wine notes
Maintain a clean cellar and wine area
Continual education of wine list
Help with maintenance of physical wine book
Setup and break down of wine stations
Staying up to date with the world of wine changes, trends, etc.
Help troubleshoot and develop solutions to opportunities on list
Maintaining cleanliness of the restaurant
Prioritize wine and beverage demands during service but never to the detriment of flow of service at large
Training others based on need
Performing server responsibilities based on need
Anything else that is needed on the restaurant floor
Skills & Requirements
3 years’ of relative experience required
Strong beverage knowledge required
Open availability strongly preferred; availability to work minimum four dinner service shifts required
Passion for food and beverage with a desire to learn
Must be open to new ideas and a rapidly changing environment
Court of Master Sommeliers Certified Certification or equivalent experience and education is preferred but not required
PHYSICAL DEMANDS
The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. INDMANAGE
Responsibilities
Sell wine and other beverages nightly
Follow set service standards
Assist in monthly beverage inventory
Communicate unanticipated menu changes and 86’s to Wine Director
Maintain a strong knowledge of all République food and beverage offerings
Effectively communicate all wine changes to staff
Help maintain accuracy of wine notes
Maintain a clean cellar and wine area
Continual education of wine list
Help with maintenance of physical wine book
Setup and break down of wine stations
Staying up to date with the world of wine changes, trends, etc.
Help troubleshoot and develop solutions to opportunities on list
Maintaining cleanliness of the restaurant
Prioritize wine and beverage demands during service but never to the detriment of flow of service at large
Training others based on need
Performing server responsibilities based on need
Anything else that is needed on the restaurant floor
Skills & Requirements
3 years’ of relative experience required
Strong beverage knowledge required
Open availability strongly preferred; availability to work minimum four dinner service shifts required
Passion for food and beverage with a desire to learn
Must be open to new ideas and a rapidly changing environment
Court of Master Sommeliers Certified Certification or equivalent experience and education is preferred but not required
PHYSICAL DEMANDS
The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. INDMANAGE
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