Sommelier

Nuri Steakhouse; Dallas (TX); On-site; USD 55,000 - 90,000; Full time

Job summary

Restaurant K in Dallas is seeking a distinguished Sommelier to curate an exceptional wine program and guide guests through selections with grace and expertise.

Working closely with culinary and service teams, you will educate staff, conduct tastings, and craft pairing ideas that elevate dining experiences while maintaining inventory and a welcoming cellar environment.

Qualifications

• Must be at least 21 years old.
• Current Food Handler’s and TABC certification before starting work.
• Minimum of three years of experience in a fine dining or upscale restaurant environment.
• Minimum Certified Sommelier credential from the Court of Master Sommeliers is required; additional wine education certifications are highly regarded.
• Proven experience working as a Sommelier in a high-end restaurant or hospitality environment is preferred.
• Knowledge of wines, spirits, and wine production regions.

Responsibilities

• Embrace our mission and guide guests through their dining experience with hospitality.
• Maintain an extensive wine list and curate selections for diverse guests and budgets.
• Conduct wine tastings, educate staff, and recommend pairings with the menu.
• Collaborate with culinary team to create wine and food pairing suggestions.
• Procure and store wines with proper inventory management.
• Train and mentor staff on wine knowledge, service techniques, and sales strategies.
• Maintain a professional, welcoming wine cellar and tasting room atmosphere.
• Handle guest inquiries, complaints, and special requests related to wine.

Skills

Wine knowledge

Customer service

Communication

Staff training

Multitasking

Education

Certified Sommelier

Food Handler’s & TABC

Job description

At Restaurant K, we’re building something bigger than just great meals. We’re building great brands.

Restaurant K was founded with a simple yet powerful belief: the best brands are built on culture, mission, and purpose. With a portfolio of distinct dining concepts — from the elevated experience of Nuri Steakhouse to the upscale casual energy of JOA Korean BBQ — Restaurant K is committed to creating unforgettable moments through hospitality and culinary excellence. As we continue to elevate our presence in Dallas, TX, we are seeking a distinguished General Manager to uphold and enhance our commitment to excellence.

This role is pivotal in delivering an exceptional fine dining experience. The Sommelier is responsible for curating an exceptional wine program, expertly guiding guests in their selections, and enhancing the overall dining experience. This role requires deep knowledge of wine, spirits, and food pairings, along with strong communication skills and a passion for gracious hospitality. Working closely with the culinary and service teams, the Sommelier ensures seamless coordination between wine service and cuisine.

Supervisory Responsibilities:

• None.

Essential Functions / Major Responsibilities:

• Embrace our mission and vision and guide guests through their dining experience, focusing on building a relationship with the guests.

• Assist in maintaining an extensive wine list, ensuring a diverse selection of quality wines that cater to our guests' preferences and budgets.

• Stay up to date with industry trends, new wine releases, and emerging regions to continuously enhance the wine program.

• Conduct wine tastings, educate staff, and provide recommendations to guests based on their preferences and the menu offerings.

• Collaborate with the culinary team to create wine and food pairing suggestions thatenhance the dining experience.

• Assist in the procurement and storage of wines, ensuring proper inventory management and adherence to quality standards.

• Train and mentor staff on wine knowledge, service techniques, and sales strategies to enhance their ability to provide exceptional customer service.

• Maintain a professional and welcoming atmosphere in the wine cellar or tasting room, ensuring a memorable experience for guests.

• Handle guest inquiries, complaints, and special requests related to the wine program with professionalism and efficiency.

• Stay informed about local, national, and international wine competitions, awards, and

• Industry events to identify opportunities for recognition and improvement.

• Adhere to all company safety and sanitation policies and procedures.

• Ensure compliance with all company policies, procedures, and laws including health and safety standards.

• Foster a guest-focused environment, delivering a consistently outstanding hospitality experience.

Required Skills / Abilities / Competencies:

• Ability to maintain a calm, composed demeanor in high-stress situations while providing excellent customer service.

• Extensive knowledge of wines, spirits, and wine production regions, including grape varieties, vintages, and wine-making processes.

• Strong ability to educate and engage guests and staff about wine in an approachable manner.

• Excellent communication and interpersonal skills, with the ability to engage and educate guests and staff about wine.

• Strong organizational and multitasking abilities, with attention to detail.

• Ability to work effectively in a fast-paced, high-end dining environment.

• Passion for delivering exceptional customer service and creating memorable experiences for guests.

• Promote and uphold the culture, values, and mission of Restaurant K ensuring alignment with company standards.

• To inspire people to embrace different cultures of the world.

Education and Experience:

• Must be at least twenty-one (21) years of age.

• Possess a current Food Handler’s and TABC certification before starting work.

• Minimum of three (3) years of experience in a fine dining or upscale restaurantenvironment.

• Minimum of Certified Sommelier credential from the Court of Master Sommeliers is required; additional wine education certifications are highly regarded.

• Proven experience working as a Sommelier in a high-end restaurant or hospitality environment is preferred.

• Knowledge of wines, spirits, and wine production regions, including a deep understanding of grape varieties, vintages, and wine-making processes.

Work Environment:

• Working during evenings, weekends, and holidays to accommodate peak dining hours.

• Occasional exposure to loud noise levels and varying temperatures, particularly when moving between the dining area and kitchen.

• Handling guest requests or issues in real-time, which may require quick problem-solving and adaptability.

• Collaborating with a diverse team of front-of-house and back-of-house staff in a structured yet flexible atmosphere.

Physical Requirements:

• Must be able top stand for periods of up to eight (8) hours.

• Must have the stamina to work a minimum of forty (40) hours per week.

• Must be able to lift fifty (50) pounds at a time. Required to use assistance when available i.e. hand trucks, ramps, or another team member.

• Requires working in a fine dining restaurant environment, including dining rooms, service areas, wine storage areas, and cellar spaces.

• Requires working under pressure during high-volume service periods, private events, and special guest experiences.

• May require exposure to cold storage areas and frequent movement throughout the restaurant.