Bourbon Steak Nashville- Part Time Sommelier

General Summary Of Duties

The Sommelier’s job is to motivate and mentor staff’s wine knowledge, inspire and delight our guests with their wine service, and commit themselves to fostering and environment of excellence in food, wine and service.

• Resolving guest issues
• Making menu suggestions
• Delivering food and drinks tables
• Describing the dishes to guests
• Recommending wine selections
• Oversight of service staff
• Monitoring guest satisfaction
• Maintaining the flow of service throughout the dining room

Examples of Duties

• Understand and performs job duties to the expectations of Bourbon Steak and the restaurant Service, Food, Beverage and Wine manuals.
• Recommends and sells wine to guests on the floor.
• Responsible for inventory, ordering and maintenance of wine cellar, wine lists and all wine collateral.
• Responsible for conducting monthly physical wine inventory with inventory reports.
• Responsible for maintaining budget with regards to wine inventory and COGS.
• Executes and facilitates service in cooperation with other Sommeliers, Captains and managers.
• Facilitates the communication between the FOH & BOH.
• Describes dinner features as needed, including menu changes and daily additions.
• Follows through and communicates with Management team/Chef on VIP procedures and special requests.
• Conducts continuous wine training with service team and provides complete training for all new hires.
• Participate in Pre-Shift meetings and learn new menu items, presents changes.
• Welcome all guests and ensure guests receive responsive, professional, and gracious service at all times.
• Describes dinner features as needed (including changes and additions).
• Answer any questions about the menu, specific food items, the wine list or any other inquiries the guest may have.
• Liaise with server to ensure communication at all times about wants and needs of guests.
• Understand the order taken by the server and any changes in the menu, dietary restrictions, food allergies, etc.
• Assists the Chef in expediting the food to the dining room.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s standards.
• Maintain a clean, safe environment all times in the Dining Room and all service stations.

Position Requirements

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.
• Must possess basic computer skills.
• Must have complete knowledge of POS system.
• Knowledge of the appropriate table settings and service ware.
• Able to describe all menu items, prices and methods of preparation and use suggestive selling techniques to encourage the guests to choose items that are house specialties.
• Have complete knowledge of and use the service guidelines outlined in the Front Server Manual.
• Have complete knowledge of products and specifications that is outlined in the dinner menu matrix and the cuisine, beverage and wine manual.
• Further duties not currently listed in this outline may be added at the manager’s discretion.

Required Qualifications

• Minimum 3-4 years of fine dining leadership experience.
• Knowledge of service and food and beverage, generally involving at least 5 years of dining room experience and thorough knowledge of fine dining, service procedures, and functions.
• Cleanliness, organization, and the ability to work well in a team situation are crucial to this position.
• Extensive Food and Wine knowledge.
• Must be minimum age to serve alcohol.
• High school or equivalent education required.
• Applicants must possess a strong dedication toward learning, and motivation to progress in a fine dining environment.
• Possess excellent basic math skills and have the ability to operate a cash register POS system and Microsoft based computer systems.
• Familiarity with Microsoft Office Suite of products and strong financial acumen.
• BINWISE and InDesign experience preferred.
• Must be impeccably groomed, maintain good hygiene, good posture, and have required uniform and tools.
• Responsive to constructive feedback from Chefs and Managers.
• MS Level two certification is preferred.