Lead Sommelier

The lead sommelier provides members with a world-class food and beverage experiences through friendly and professional service, consistency of execution in an attractive, well-maintained environment and ensuring 100% satisfaction.  This staff member must maintain an active participation in wine and beverages storage, inventory, cost stability, availability, restock and service following the policies and procedures of The Battery.  The lead sommelier will be engaged with guests always maintaining polite, respectful discussions without being ostentatious or pedantic; as well as doing training with staff to develop and communicate departmental strategies and goals. Your responsibility is as well to maintain tools and equipment for them to be used properly at any time they will be needed. Duties include assist wine director on wine program maintenance with involvement in cost and profitability maintenance within the food and beverage department and assisting to establish and achieve quality and member satisfaction goals.  

DUTIES and RESPONSIBILITIES:

The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or for other reasons.

• Ensure doing wine service in a professional and timely manner with appropriate tools. Assist in taking other beverages orders and service. And if necessary or being directed to, participate to other service duties related to providing fine dining level guest experience. Wine tasting is limited to educational purposes and prior to serving wine, to ensure a proper experience.
• Maintain a work environment that promotes teamwork, performance feedback, recognition, mutual respect, and co-workers satisfaction. Actively participate to promote a safe, healthy and positive work environment in which all food and beverage staff members feel valued
• Support F&B team in the development and implementation of a strategic plan and vision for the division consistent with The Battery’s strategic vision
• Maintain complete knowledge of and assist on staff training for: all beverages including but not limited to all liquor brands, beers and non-alcoholic selections available in outlets; the particular characteristics and description of every wine by the glass and wines on the wine list, designated glassware and garnishes for drinks, all menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices
• Maintain knowledge of outlet layouts, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code and ensure the areas are set up and maintained at all times
• Monitor guest reactions and confer frequently with service staff and management to ensure guest satisfaction. Report immediately to upper management any concern or guest issue
• Perform proper execution of opening and closing procedures related to wine department, pre and post service duties. Assisting in wine receiving and storage, being able to bend, carry, reach with normal mobility
• Review reservation sheet and seating plan, take note and be aware of any special requests, beverage order or VIPs

• Ensure that wine orders are taken and wine is served in a way to minimize guests having to wait
• Ensure wine is served at least prior to food coming to the table, specifically for wine pairings and/or during banquet functions events
• Ensure that members are being treated in a friendly and accommodating way being recognized with their preferences if any. Make each member in the property feel welcome and important at any time and want to return
• Effectively communicate in English (spoken and written). Maintain professional neat and well-groomed appearance; performing with normal sense of smell, taste, touch, sight, sound and with manual dexterity ability

• Work with the Wine Director and wine team members in maintaining inventory, wine lists, cellar books and cellar maps accurate for wine to be stocked properly and be found and properly served at anytime
• Eliminate waste by supervising employees on pour level and monitoring verification and/or replacement of bad wines
• Monitor proper wine or beverage charges on checks

MINIMUM REQUIREMENTS

Must have and be able to do all of the following:

• At least 18 years of age. 
• A high school education or equivalent.
• At least a Certified Sommelier accreditation from the Court of Master Sommeliers or equivalent accreditation or experience.   Advanced degree is preferred.   
• Five years of fine dining experienced required, with at least 3 years of practice as a sommelier in fine dining environment.  
• Able to perform server, busser and sommelier position duties.  
• Able to read, write, speak, and understand English comprehensively.
• Have basic math skills.
• Basic computer skills preferred. 
• Hold a valid food safety certification.
• Able to deal with guests in a professional manner while maintaining a composed demeanor in high stress situations.    

You must possess the physical, visual, and auditory ability to perform the essential functions of the job, with or without reasonable accommodations and be able to meet the following requirements:

• Heavy member/guest contact is required.
• Must be able to tolerate varying noise levels, temperature, and illumination and air quality.
• Requires hand-eye coordination and manual dexterity.
• Requires normal sense or smell, taste, touch and sound.
• Must be able to respond to visual or aural cues.
• Continuously or periodically bend, twist, lean, lift, push, pull, kneel, bend, walk, stand, and/or sit up to 8 hours per shift. 
• Lift up to 50 pounds in order to perform the essential functions. 
• Work in a stressful environment and stressful situations. 
• Work in an environment where climate constantly changes. 
• Maneuver freely through all areas of the property.

Salary - $25/hour Service Charges ( $95,000 per year at current business levels)