Head Sommelier

POSITION PURPOSE:

To assist the Restaurant and our existing team in overseeing and directing the seamless running of the wine and sake department, by providing a highly efficient and effective service while ensuring that all financial and statutory requirements are met, and supporting the delivery of outstanding customer service. Responsible for the recommendation and sales of wines and other beverages to guests and to help ensure the enjoyment of dining patrons.

ESSENTIAL FUNCTIONS AND BASIC DUTIES:

• To ensure that all customers receive the best possible service and care by sommelier team.
• To recognize and build a good rapport with regular customers and high spending customers.
• Being the “Example” at all times that the staff witnesses, and knowing that a much greater response from the staff is achieved by leading the way and not directing the way. Instill a culture of pride and ownership.
• To help develop a learning culture and to ensure that all team members feel valued and rewarded.
• To aid in ensuring the department is maintaining its agreed level of operating performance at all times.
• Support revenue generating initiatives, staff incentives and sales opportunities. To ensure all up selling opportunities are maximized within the wine and sake department and communicated to the service team.
• To assist in developing, training and coaching the sommelier team and service staff on wine knowledge and menu updates.
• To be aware of all relevant suppliers and their products and order accordingly as and when necessary due to business demand.
• To ensure all wine and/or sake lists are current and up to date and communicated to management and staff.
• Conduct weekly inventory.
• To ensure all staff are well briefed on the daily responsibilities and are given supervision and motivation on all aspects of their work.
• To ensure the restaurant’s operational budgets are strictly adhered to, all costs are controlled and any expenditure approved.
• Being able to assist staff in taking customer orders, telephone queries and other duties. Ensure customer request and feedback, both verbal and written are responded to promptly and efficiently.
• To maintain good working relationships with colleagues and all other departments and liaison with Human Resources and the General Manager with staff or colleague issues.
• To abide by all federal, state and local labor, liquor, health, fire and safety laws and procedures.
• To have a complete understanding of the restaurant’s employee handbook and adhere to the regulations contained within it.
• Be knowledgeable about different types and regions of wines.
• Help customers choose the correct wine for a meal and/or budget. Anticipate the guest’s needs before requests are made.
• Getting glassware and ice buckets as needed for wine/sake service. Notify staff and management of wines that are 86ed or low. Set up and break down sake machines on designated days of week.
• Work as a member of the beverage team.  Interact with service team in a positive manner.  Assist others whenever needed.
• Interact with people beyond giving and receiving instructions, particularly in resolving Guest complaints.
• Help wine runners with maintaining proper par levels of cellar areas, storage, and bar with our products.
• Support in preparing wine orders on a daily/weekly basis.

POSITION PURPOSE:

To assist the Restaurant and our existing team in overseeing and directing the seamless running of the wine and sake department, by providing a highly efficient and effective service while ensuring that all financial and statutory requirements are met, and supporting the delivery of outstanding customer service. Responsible for the recommendation and sales of wines and other beverages to guests and to help ensure the enjoyment of dining patrons.

ESSENTIAL FUNCTIONS AND BASIC DUTIES:

• To ensure that all customers receive the best possible service and care by sommelier team.
• To recognize and build a good rapport with regular customers and high spending customers.
• Being the “Example” at all times that the staff witnesses, and knowing that a much greater response from the staff is achieved by leading the way and not directing the way. Instill a culture of pride and ownership.
• To help develop a learning culture and to ensure that all team members feel valued and rewarded.
• To aid in ensuring the department is maintaining its agreed level of operating performance at all times.
• Support revenue generating initiatives, staff incentives and sales opportunities. To ensure all up selling opportunities are maximized within the wine and sake department and communicated to the service team.
• To assist in developing, training and coaching the sommelier team and service staff on wine knowledge and menu updates.
• To be aware of all relevant suppliers and their products and order accordingly as and when necessary due to business demand.
• To ensure all wine and/or sake lists are current and up to date and communicated to management and staff.
• Conduct weekly inventory.
• To ensure all staff are well briefed on the daily responsibilities and are given supervision and motivation on all aspects of their work.
• To ensure the restaurant’s operational budgets are strictly adhered to, all costs are controlled and any expenditure approved.
• Being able to assist staff in taking customer orders, telephone queries and other duties. Ensure customer request and feedback, both verbal and written are responded to promptly and efficiently.
• To maintain good working relationships with colleagues and all other departments and liaison with Human Resources and the General Manager with staff or colleague issues.
• To abide by all federal, state and local labor, liquor, health, fire and safety laws and procedures.
• To have a complete understanding of the restaurant’s employee handbook and adhere to the regulations contained within it.
• Be knowledgeable about different types and regions of wines.
• Help customers choose the correct wine for a meal and/or budget. Anticipate the guest’s needs before requests are made.
• Getting glassware and ice buckets as needed for wine/sake service. Notify staff and management of wines that are 86ed or low. Set up and break down sake machines on designated days of week.
• Work as a member of the beverage team.  Interact with service team in a positive manner.  Assist others whenever needed.
• Interact with people beyond giving and receiving instructions, particularly in resolving Guest complaints.
• Help wine runners with maintaining proper par levels of cellar areas, storage, and bar with our products.
• Support in preparing wine orders on a daily/weekly basis.