Sommelier

Mamani, the newest restaurant from the Dallas-based hospitality group FLHO, features French cuisine with an Italian accent from Executive Chef Christophe De Lellis. The cooking is at once approachable, celebrates simplicity, clarity of flavor, and the excellence of the ingredients. The founders drew inspiration for the project from their French-born grandmother, whom they fondly call “Mamani.” Paris-born chef De Lellis brings inspiration from his food-loving grandparents as well; all four are Italian. Mamani is the flagship restaurant for the new Quad development in Uptown. 

We are dedicated to offering opportunities to learn, grow, and develop as we build our team, which is focused on genuine hospitality, teamwork, and mutual support.

Sommelier Summary

A Sommelier is primarily focused on beverage service but also responsible for the overall guest experience and will be required to execute all steps of service and not just those that involve beverage. They should have an intrinsic knowledge of the entirety of Mamani’s wine list and all spirits that will be offered at the restaurant and will be responsible for making recommendations based on each specific guests’ needs and wants. 

Daily Responsibilities and Expectations

• Understand and execute to the standard of Mamani’s service manual.

• Collaborate to ensure the continuous refinement of the guest experience and service at Mamani.

• Assist guests in their selection and provide recommendations for wine and beverage that best suits their preferences and items ordered from the menu.

• Assist fellow team members and treat all guests in the restaurant as they were dining in your section to improve hospitality and the overall service standard.

• Learn and understand Mamani’s menu and wine list and any of the recent changes (86’s and menu change)

• Maintain a clean and sanitary work environment. Ensure that all workstations remain neat and organized through the entirety of the shift and not only service.

• Introduce and inform the guests of the wine menu format, describing the wine lists and selections as needed. 

• Maintain the wine cellar; identifying ways to consolidate and better balance inventory based on use.  Control and account for daily and monthly inventory schedules. 

• Work with Wine Director to create and/or maintain the wine and spirit lists.

• Organize and assist with the monthly inventory of glassware and wine/spirits.

• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests. 

• All other duties as assigned.

Qualifications

Relevant Work Experience

Minimum Level:

2 years of related food and beverage experience in an upscale atmosphere.

Preferred Level:

3 years of related food and beverage experience in an upscale atmosphere.

Requirements 

Must be able to stand and walk for the majority of their scheduled shift.

Must be able to work in a fast paced and changing environment without losing focus or energy.

Must be able to lift 50 pounds with frequent carrying of smaller items.

Must be able to bend, reach, crouch and kneel frequently.