Sommelier

Lielle; Los Angeles (CA); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Employee discounts

Training & development

Job summary

Lielle in Los Angeles seeks an experienced SOMMELIER to enhance guest service and support our wine program. You will work closely with our Chef Partner and Beverage Director to curate an exceptional wine experience.

The ideal candidate should have a strong background in hospitality, knowledge of food and beverage, and effective communication skills. Join us for a culinary journey that blends creativity and sustainability.

Qualifications

• 2+ years minimum in the hospitality and restaurants sector.
• Elevated knowledge of service, food, and beverage.
• Excellent basic math skills, ability to use basic spreadsheets.

Responsibilities

• Ensure all guests feel welcomed and receive responsive service.
• Collaborate with Chef Partner on wine selection.
• Address guest discrepancies and complaints for resolution.

Skills

Service knowledge

Food and beverage knowledge

Teamwork

Education

Highschool Diploma or equivalent

Level II Court of Master Sommeliers

Bachelor’s degree in business administration

Tools

POS system

Microsoft Excel

Job description

Benefits:

• Employee discounts
• Training & development

SOMMELIER

Lielle is a culinary journey that blends Californian Bistronomy. Located on Pico Boulevard, Lielle is more than just a restaurant; it’s an immersive dining experience emphasizing creativity, sustainability, and outstanding hospitality. Named after Chef Marcus Jernmark’s daughter, Lielle combines the warmth of a family‑inspired space with the elegance of fine dining, making it the perfect spot for memorable occasions and outstanding meals. The menu celebrates hyper‑seasonal ingredients sourced from local farms, fisheries, and foraging trips, allowing us to highlight the freshest flavors through innovative yet straightforward cooking techniques. Every dish is carefully curated to capture a balance of flavors and umami, complemented by a wine list that harmonizes with the energy of our cuisine and ambiance.

Under the guidance of the Chef Partner, General Manager and Beverage Director, take on key responsibilities to ensure exceptional guest service and support the wine program.

This role will be instrumental in

• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Ensure that all service standards are consistently met and presented according to the restaurant’s hospitality values.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Collaborate with Chef Partner and Beverage Director in tasting and curating wines for the program, to ensure the list reflects the restaurant’s vision.
• Works closely with the wine director and management team to track performance, and contribute to strategic decisions around inventory and sales of wine program
• Assist in educating front‑of‑house staff on wine knowledge, pairing recommendations, and service techniques to maintain a high standard of hospitality.
• Directly address guest discrepancies and complaints for effective resolution.
• Ensure compliance with all payment and cash handling policies.
• Execute the Chef’s service sequence guidelines effectively.
• Fill in where needed to ensure that the guest service standards are met and that the operations are run efficiently.
• Actively foster teamwork and collaboration among the team, supporting a positive and cooperative work environment.
• Facilitate smooth opening and closing of shifts.
• Assist with running a smooth service and floating wherever and whenever needed.
• Ensure smooth execution of wine service on the floor, including proper presentation, pouring standards, and guest engagement.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.

QUALIFICATIONS

• Highschool Diploma or equivalent, Level II Court of Master Sommeliers; bachelor’s degree in business administration preferred
• 2+ years minimum in the hospitality and restaurants sector.
• Communicate and understand the predominant language(s) of the restaurant’s trading area
• Have elevated knowledge of service, food, and beverage, generally involving at least three years of front‑of‑house operations and/or assistant management positions
• Possess excellent basic math skills, and the ability to understand/use/build basic spreadsheets in Microsoft Excel
• The ability to operate a POS system, preferably experience with Toast

EXPECTED BEHAVIORS

1. Model the Core Values of the restaurant while continually striving to infuse their meaning, relevance, and impact into all aspects of your role with poise & polish.
2. Represent Lielle/Maree professionally through your personal appearance, communication, and respect for others.
3. Following through on responsibilities.
4. Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.
5. Act with integrity.
6. Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities.
7. Take responsibility for maintaining a clean, neat, and orderly work environment. Use equipment, supplies, and other materials with a focused effort to reduce waste.
8. Welcome suggestions and new ideas as an opportunity to learn, grow and improve services.
9. Anticipate and respond to owner, partner, colleague, employee, & guest needs in a respectful and timely manner.
10. Strive to establish standards we hope will have an impact on the overall industry in the future.
11. Continuously assess and adapt management roles to meet the evolving needs of the restaurant.
12. Partner with HR to address claims, liabilities, terminations, and compliance matters.

This job description is not all inclusive and may be modified based on business needs. The management reserves the right to make updates and changes to this job description as seen fit for the best interest of the restaurant, employees and guests.