Sommelier

About the Role

Sommeliers complement the work of the captains and culinary staff, serving as connoisseurs of wines, champagnes, and all other beverages. This role requires expertise in proper wine service, inventory management, and palate development to pair wines with the restaurant’s dishes. Sommeliers must possess an outgoing personality to create expert yet friendly interactions with guests while collaborating effectively with the restaurant team, including managers, kitchen, and bus personnel. The position demands initiative, multitasking, reliability, and the ability to thrive in a fast-paced, dynamic environment while adhering to departmental policies and procedures.

Responsibilities

• Take wine, champagne, and cocktail orders and provide full beverage service to guests in the restaurant or bar.
• Perform inventories of wines, champagnes, and liquors.
• Ensure wine lists and glassware are clean and accurate, reflecting current inventory and pricing.
• Update wine lists within 90 days to ensure correct vintages, spelling, and accurate computer entries.
• Verify wine purchase orders before submission.
• Assist guests with wine and food pairings and create wine promotions.
• Complete assignments on time and assist team members as needed.

Requirements

• High School Diploma (required).
• Minimum of two years’ experience in a fine dining establishment.
• Training in wine knowledge and food pairing.

Skills

• Fluency in speaking, reading, and writing English.
• Ability to perform accurate mathematical calculations.
• Legible communication and clear direction-giving.
• Attention to detail, speed, and accuracy in tasks.
• Strong prioritization and organizational skills.
• Clear thinking, problem-solving, and calm under pressure.
• Ability to follow directions thoroughly and understand guest service needs.
• Teamwork and collaboration with minimal supervision.
• Confidentiality with guest information and resort data.
• Basic to advanced computer skills, including typing and keyboard use.
• Adaptability to multitasking and a constantly changing environment.

Physical Demands

• Ability to move, lift, carry, push, pull, or place objects up to 25 pounds without assistance.
• Capability to stand, sit, or walk for extended periods or an entire work shift.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Use and operate office equipment requiring finger dexterity.
• Effective verbal communication, hearing, and visual acuity for guest and team interactions.
• Ability to work on a computer for extended periods.
• Adapt to moderate indoor temperatures controlled by hotel environmental systems.

Success Criteria

• Team Player: Demonstrates cooperation, active listening, and a positive influence within the team and across departments.
• Guest Focused: Anticipates guest needs, maintains a warm and friendly demeanor, and delivers confident, genuine service.
• Delivers Their Best: Exhibits energy, resourcefulness, and efficiency; maintains a polished appearance and professional behavior.
• Composed: Stays calm under pressure, handles unexpected situations with maturity, and prioritizes high standards.
• Trustworthy and Responsible: Reliable attendance, punctuality, integrity, and ability to work without supervision.
• Time Management: Uses time effectively, focuses on priorities, and makes timely decisions.
• Listening: Practices attentive and active listening, even when disagreeing with others.

Licenses or Certifications

• Safe Serve and Food Handling Certificate (required).

Grooming

All employees must maintain a neat, clean, and well-groomed appearance per Biltmore standards.