We are hiring Sommeliers for Santi!

Michael White, the renowned chef, restaurateur and innovator who helped define Manhattan’s modern Italian restaurant scene with destinations like Marea, Ai Fiori, and Osteria Morini, makes his return to New York with the ctober opening of Santi, from his BBianco Hospitality Group. Situated in the heart of midtown at Tishman Speyer’s 520 Madison Avenue, Santi will explore seasonal Italian cooking through the lens of White’s many years living in Italy and the South of France, offering both a culinary retrospective and an exciting next step in his storied career.

The name Santi is derived from a fond memory of White’s culinary mentor, Gianluigi Morini, a chef and bon vivant who helmed the kitchen at San Domenico. Eager to taste the dishes from the kitchen, he would wave off a plate and utensils and say: “Le mani degli chef sono come le mani dei santi” – “The hands of chefs are like the hands of saints.” At Santi, White’s menu retells the story of his years living and working in Imola, the Amalfi coast, and the South of France, with a menu consisting of handmade pastas, meats, fish, vegetables, crudos, rotating specials, and large format dishes. It builds on his 36 years in the kitchen and traverses the whole of the Italian peninsula with a focus on seasonality. There will be wild game, truffles, and ragouts in the fall, ephemeral green market produce in the spring, and rare ingredients from across the globe incorporated thoughtfully and with nuance.

Sommeliers are integral members of our wine team, dedicated to providing exceptional wine service and hospitality. They do this by leveraging their extensive product knowledge and participating in comprehensive training and development programs to consistently deliver a high-quality and successful wine experience for our guests.

Duties and responsibilities

• Provide consistently excellent wine service, ensuring a memorable experience for every guest.
• Support the Beverage Director in managing the Santi beverage program, ensuring its operational and financial success.
• Focus on all aspects of wine service, including setup, service, breakdown, and daily and weekly procedures.
• Collaborate with the Beverage Director to execute, maintain, and enhance the wine program.
• Embody and uphold the values of Santi in all interactions and tasks.
• Demonstrate and maintain a high level of product knowledge, staying informed about our wine offerings.
• Actively participate in all aspects of service during shifts as needed.
• Greet guests promptly with a smile and present the wine list.
• Provide informed recommendations and answer any questions about the menu.
• Verify the legal drinking age of customers who appear under 30 by checking identification before serving alcohol.
• Accurately take customer orders and ensure precise entry into the POS system.
• Adhere to responsible alcohol service guidelines as outlined in the Employee Handbook.
• Process transactions efficiently using the POS system; prepare checks and process payments.
• Maintain the organization and visual appeal of wine displays.
• Uphold Department of Health standards by keeping work areas clean and organized.
• Report any Department of Health or OSHA/workplace safety violations to the Manager on Duty immediately.
• Monitor inventory levels, restocking as needed, and communicate any product or supply needs to Management.
• Address guest complaints by finding solutions and involving the Manager on Duty when necessary.
• Continuously update knowledge and skills by participating in staff training opportunities.

Candidates can expect

• Above industry standard benefits, paid sick leave, and generous vacation time
• To be part of a growing team, and regularly engage together in cross-company dialogue and exchange
• A dedicated team of operators to support the venue and team

Compensation and Benefits

• $16.00 per hour tip share
• Pre-tax transit benefits
• Paid time off

Position Requirements

• Minimum 2 years of experience as a sommelier in a fine dining or high-volume restaurant environment
• Strong interpersonal and communication skills, with the ability to make guests feel welcome and valued.
• Excellent organizational skills and the ability to multitask in a fast-paced environment.
• A polished and professional appearance and demeanor.
• Ability to remain calm and composed under pressure.
• Flexibility to work nights, weekends, and holidays as needed.
• Holds or willing to obtain a NY Department of Health and Mental Hygiene Food Protection Certificate or equivalent

Physical Demands

• Ability to be flexible with job demands and open-minded when being asked to complete tasks
• Ability to operate and use all equipment necessary to run the restaurant
• Ability to handle stress under pressure
• Ability to move or handle equipment throughout the restaurant generally weighing 50 pounds
• Ability to work varied hours/days as business dictates
• Ability to stand for up to 8-10 hours a day

BBianco Hospitality Group is proud to be an Equal Opportunity Employer. We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.