Sommelier

Nougatine; New York (NY); On-site; USD 50,000 - 80,000; Full time

Job summary

Jean-Georges Restaurant is seeking a Sommelier to guide wine pairings, manage wine procurement, and lead wine service with a focus on guest satisfaction. The role requires knowledge across wine, saké, beer, spirits, and non-alcoholic beverages, plus the ability to upsell during service.

The candidate should have 2 years of high-volume, fine-dining experience and strong hospitality skills. Flexibility for a varied schedule, including nights and weekends, is essential.

Qualifications

• 2 years of related experience in high-volume, fine-dining setting.
• Dedication to delivering exceptional hospitality and guest satisfaction.
• Excellent interpersonal and communication skills.
• Well-organized and precise attention to detail.
• Flexibility to work a varied schedule, including days, nights, weekends, and holidays.

Responsibilities

• Maintain knowledge of wine, saké, beer, spirits, and non-alcoholic offerings.
• Work on the floor during service with emphasis on beverage sales and upsell opportunities.
• Assist Beverage Manager in ordering bar products and maintaining stock to par.
• Perform weekly beverage inventory and assist in training FOH staff.
• Maintain beverage areas and ensure cleanliness and proper storage.

Skills

Interpersonal skills

Communication skills

Attention to detail

POS systems

Job description

Jean-Georges Restaurant is Actively Seeking Sommeliers!

THE BRAND

Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable and award-winning restaurant group. From inception, Chef Jean-Georges Vongerichten placed emphasis on the importance of providing the very best in culinary and tailored hospitality, which has resulted in the success of an acclaimed constellation of international restaurants. With over 60 restaurants worldwide we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations.

POSITION SUMMARY

The Sommelier will be responsible for helping guests and servers select wine pairings, procuring and managing wines, and conducting the wine service.

ESSENTIAL JOB RESPONSIBILITIES

• Maintain thorough knowledge of all wine, saké, beer, spirits, specialty cocktails, teas and sodas, and all non-alcoholic beverages.
• Work on the floor during service with an emphasis on beverage sales. Up-sell at all possible opportunities
• Maintain a high-quality level of service regarding body language, eye contact, and proper verbiage and seek to positively enhance the guest experience throughout the evening.
• Assist Beverage Manager in ordering all bar products-liquor, beer, wine, and consumables to par, as required
• Assist in preparing for and performing a weekly inventory of all beverage department products, as required
• Assist in researching and conducting comprehensive beverage training for FOH staff, working in conjunction with Management
• Assist in maintaining beverage encyclopedia
• Oversee maintenance/cleanliness of all decanters, wine stations, and all storage areas pertaining to beverage
• Additional duties may be added as deemed necessary by the Management
• Actively participate during lineup
• Ensure consistent communication with staff members and management
• Demonstrate ability to aid co-workers during service while successfullymaintainingresponsibilities
• Demonstrate knowledge of Department of Health (DOH) standards
• Ensure compliance with occupational, health, and safetystandards
• Maintain impeccable standards of cleanliness and appearance throughout all areas of the restaurant both before, during, and after service
• Complete all assigned side work as assigned by management
• Follow all company policies, procedures, and guidelines
• Consistently report to scheduled shifts on time and ready to work in proper uniform
• Operate ethically to protect the assets and image of the company

KNOWLEDGE, EXPERIENCE & SKILLS

• 2 years of related experience in high-volume, fine-dining setting, is desirable.
• Dedication to delivering exceptional hospitality and guest satisfaction.
• Excellent interpersonal and communication skills.
• Well-organized and precise attention to detail.
• Ability to operate point-of-sale systems.
• Capable of following directions and executing tasks effectively.
• Commitment to maintaining high standards of cleanliness in both workspace and service areas.
• Professional and polished demeanor.
• Flexibility to work a varied schedule, including days, nights, weekends, and holidays.

PHYSICAL REQUIREMENTS

• Ability to perform essential job functions safely and successfully consistent with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
• Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards.
• Must be able to lift, balance and carry up to 25 lbs.
• Ability to stand for prolonged periods of time and climb steps regularly.
• Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.

COMPENSATION

The base pay range for this positionisminimum wage and a tip credit is taken when applicable.The determination of what a specific employee in this job classification is paid within the range depends ona number offactors, including, but not limited to, prior employment history/job-related knowledge, qualifications, and skills, etc.

Jean-Georges is an Equal Opportunity Employer.

Compensation: Minimum Wage