Fine Dining Sommelier

POSITION SUMMARY

The Sommelier oversees and manages our fine dining property’s beverage program and focuses on promoting and maximizing wine sales. Prioritizing to achieve established beverage quality and standards, departmental revenue, and profit goals by managing daily operations, developing menus, overseeing staff training, monitoring inventory and cost control, and ensuring compliance with health and safety regulations. As the Sommelier, duties also include creating and updating wine lists, collaborating with chefs to pair wines with food, advising guests on wine choices, ensuring proper wine service, managing the wine cellar, and conducting wine tastings. They also must stay informed about different wine varieties, prices, and regional production.

The sommelier is also considered a floor manager for other operations and staffing needs, and must be able to clearly communicate and instruct the team in standards and steps of service to achieve consistent, high-quality, memorable guest experiences. Managers are responsible for monitoring beverage preparation methods, portion sizes, garnishing, and presentation to ensure that the quality of the beverages meets our brand standards from when an ingredient arrives to when it hits the table.

Setting the example for service. Proactively supporting servers with guest interaction, maintaining a strong presence on the floor, and setting the standard for genuine aggressive hospitality. Responsible for supporting the GM by taking and maintaining inventory.

ESSENTIAL FUNCTIONS:

While Working the Floor:

• Arrive to work with a positive attitude and greet all employees
• Knowledge of spirits, wines, beers, food, and industry standards.
• Keep the cellars and storage areas neat, tidy, and safe per company regulations.
• Advise guests on suitable wines and beverages before, during, and after their meal based on their choice of food, preferences, and budget.
• Communicate all feedback, issues, and compliments from guests and staff alike
• Effectively handle guest issues as necessary
• Professionally conduct yourself at all times
• Be present in the dining room during peak hours, as scheduled, to assist guests as well as servers with wine questions and orders
• Follow all health and sanitation practices and ensure the employees do as well.
• Uphold all BRG standards at all times and ensure that employees are doing the same.
• Communicate clearly and effectively in a positive manner with all colleagues and employees.
• At BRG, we lead by example. Lead by working with your team in service.

Administrative:

• Follow BRG processes and procedures. Ask for assistance when you need clarification about completing a task related to a BRG process or system.
• Oversee budgeting, costing, and inventory control of wine program(s) for Domenica
• Creating and updating the wine list in coordination with chefs and the GM/Beverage Manager
• Review active menus, R365, and Toast POS to ensure accurate and equivalent pricing of items
• Ensure communication with the corporate office and other members of management via emails, manager logs, phone calls, etc.
• Prepare for meetings with managers, restaurant staff, ownership, and corporate staff
• Work efficiently and complete required tasks within the assigned time frame.
• Attend all scheduled employee meetings and participate in a meaningful way.
• Other duties as assigned.

Training and Education:

• Conduct training sessions with the staff to teach basic wine knowledge, such as grape varietals, regions, tasting notes, and wine service standards and techniques.
• To attend and arrange training sessions, tastings, and seminars when and where possible
• Develop and oversee training program for continued education to provide more advanced knowledge of wine for employees

REQUIREMENTS:

• High school graduate or equivalent is preferred.
• Minimum of 8 or more years of industry experience with at least 3 years supervisory/management experience.
• ATC Responsible Vendor’s License
• Proficiency in Google Workspace applications
• ServSafe Manager Certification (Can be obtained internally)
• Basic math and computer/tablet skills.
• Ability to stay professional in a stressful work environment.
• Ability to work in a team environment and maintain a professional manner.
• Superb multitasking skills and an eye for detail.
• Available to work different hours, including weekends, days, nights, and holidays.
• Positive, engaging personality and professional appearance.
• Ability to uphold company standards relating to appearance and dress.
• Exceptional interpersonal and communication skills and strong task and time management abilities.
• Ability to stand, walk, bend, and lift for extended periods (eight or more hours). Able to lift, push, pull, and carry a minimum weight of up to 50 lbs. Stand and walk for extended periods, up to eight hours per day. Able to reach above head and shoulder levels. Able to twist, kneel, bend, and crawl. Able to squat and crouch. Able to perform sweeping motion, front-to-back and side-to-side. Able to work in confined spaces. Able to tolerate exposure to dust and cleaning chemicals. Able to climb stairs and ladders.
• Manual dexterity
• Knowledge of principles and processes for providing customer services. This includes meeting quality standards and company standard policies and procedures.
• Able to listen and follow instructions, work unsupervised, and adapt to changing situations.
• Displays integrity and honesty and maintains a positive attitude towards managers, co-workers, guests, and visitors.
• Comply with all company policies

Additional Information: This list describes this job's essential job function requirements. Other functions may be assigned, and management retains the right to add to or revise this job description at any time, with or without prior notice. Employment is at will, and this job description does not imply an employment contract. We are an Equal Opportunity Employer and Drug-free Workplace.

August is a Contemporary Creole restaurant creating unique dishes with a focus on Louisiana ingredients and inspired by classical training. Located in a historic 19th century French-Creole building in New Orleans’ Central Business District, the main dining room caters to the most unique dining experience. The interior is rich with original architectural details, gleaming hardwood floors, soaring columns, mahogany paneling and antique mirrors.

Benefits:

• Flexible schedule
• Paid time off
• Health insurance
• Dental insurance
• Vision insurance
• Life insurance
• Employee discount
• Referral program

Job Type: fulltime

Education: No education required

Work location: On-site