General description: Oversee all general wine related duties including serving, ordering, costing, inventory, sales, and staff education. Create and update the wine list in coordination with brand standards and corporate structure. Build vendor relationships securing allocations and best possible pricing. Provide an expert level of service to guests by recommending food and wine pairings. Inform and educate guests about new additions or trending varieties. Supervises and controls the operations of all areas within its premises, being responsible for the correct development of the restaurant before, during and after the service.
Main Responsibilities:
- Prepare and update the wine and sparkling wine list in coordination with the Sommelier MCK.
- Approach the table and advise clients on the selection of wines from the menu according to the occasion.
- Maintain an adequate stock of wines, sparkling wines, and high-end spirits, as well as manage their requirements with the respective area.
- Maintain contact with wine suppliers, negotiate special prices according to wine sales, as well as coordinate training with the various wine houses, sparkling wines, sakes, pisco and other distillates for the entire service team.
- Choose the proper glassware according to each wine and sparkling wine, in coordination with the General Manager, Franchise Manager MCK, and Sommelier MCK.
- Responsible for preparing a proposal to the General Manager of necessary glassware to operate.
- Continuously train service and bar staff regarding pairing, uncorking and beverage sales strategies.
- Primarily focusing on sales of wine, sake, and high-end spirits.
- Weekly ordering and processing beverage related invoices.
- Prepares and sends the reports of monthly wine, sake, and liquor sales reports to the General manager.
- Oversee beverage inventory weekly count and reconciliation.
- Reviews wine, sake and spirits sales and inventory movement.
- Summarize monthly sales reports analyzing trends and areas of opportunity.
- Responsible for the daily organization of wine cellar and wine storage areas.
- Engage in Lunch and Dinner service while assisting all areas of service to increase sales in departments of focus.
- Conduct interviews with applicants for those positions requested by the restaurant.
- Responsible for staff education on all wine and sake.
- Required to develop and coordinate, a minimum of four, wine or sake dinners over the course of first year in the Sommelier position.
- Required to conduct a minimum of twelve staff trainings on topics related to wine, sake or spirits over the course of your first year in the Sommelier position.
- Assist with food and service training in coordination with BOH and Floor management.
- A complete understanding of the wines-by-the-glass program, pairings. Complete understanding of the cellar, proper wine service; decanting, and appropriate use of glassware.
- Complete understanding of all menus, menu structure, ingredients, origins, suppliers, seasonality, flavor and texture, allergy restrictions, preparation methods (and limitations), presentations styles
- High understanding of the cocktail program, have advanced knowledge of the spirits available, their pricing, history, and flavor profile.
- Complete knowledge of the beer and N/A program
- Maintain COGS and inventory levels within pre-assigned targets established by the executive team.
- Financial management: understanding budgets, Profit & Loss statements, invoicing procedures.
- Curating the wine and sake program per brand standards
- Maintaining a database of wines in assigned programs, ensuring all items are correctly mapped.
- Select wines and sake for the program to create a comprehensive wine list that correlates to the brand and concept.
- Develop strong relationships with winemakers and vendors.
- Developing and mentoring service staff, hosting educational seminars
- Provide ongoing training for existing staff members as well as new hires on the beverage program.
- Maintain knowledge of new products and techniques in the industry.
- Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
- Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended.
- Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and at whatever time of day.
- Attending employee meetings and communicating suggestions for improvement as needed.
- Handle, store, and rotate all products properly.
- Understand and comply with Company Policies.
- Promptly report equipment and food quality problems to the rest of the Management team
- Always maintain positive co-worker and guest relations.
- Maintain and strictly abide by State sanitation/Health regulations and company standards.
- Prepare and send weekly beverage orders in absence of the Bar Manager
- Process weekly invoices.
- Ensure wines are stocked for each shift and served at the right temperature and within the proper glassware
- Prepare daily briefing notes as needed.
- Conduct daily briefing with MOD’s
- Manage wine cellar and ensure it’s fully-stocked
- Prepare weekly trainings in accordance with General Manager approval
- Negotiate purchase prices with vendors
- Carry out opening and closing duties for the restaurant function in absence of the Floor manager, administrative assistant, or General Manager.
- Comply with all health and safety regulations
Requirements/Qualifications:
- Certified accreditation from a recognized organization level 2 (Court of Master Sommelier / WSET).
- Microsoft Office at the user level
- Knowledge of management indicators
- Knowledge of sales strategies
- Management of good handling practices. Handling of work equipment.
- Alcohol awareness training, Food Manager Training.
- Strong customer building relationship skills.
- A minimum of 4 years of experience in high volume, elevated dining restaurant.
- Must be detail oriented and possess effective communication and written skills.
- State complaint food handling certificate.
- Ability to multi-task.
- Must be a team player.
- Self-motivated and performance driven.
- Professionalism and courtesy.
- Punctuality and regular and reliable attendance.
- Effective communication, written and interpersonal skills.
- Time management skills.
- Compute basic arithmetic.
- Ability to comprehend and follow recipes.
- Maintain confidentiality of company information and recipe data
- Leadership
¿Cómo aplicar al puesto? Envía un correo con tu CV a gpragonesi@eratalent.one