Floor Sommelier Location Washington, DC (Georgetown area) : SUMMARY Reporting to the General Manager, the Floor Sommelier will help lead the wine and beverage program within the guest dining experience. This person will showcase leadership and expertise, modeling excellent guest service to the entire team. The Sommelier will assist in overseeing, updating and training on our wine menu and drinking and pairing recommendations to guests. The Sommelier will supervise the wine serving, collaborate with the wine team and maintain the health of the wine program. The successful candidate will be able to demonstrate a professional and friendly personality, strong knowledge of food and wine pairings, and excellent interpersonal skills.
CORE RESPONSIBILITIES
Provide leadership in knowledge of the menu, wine and beverage list, and food served Make wine recommendations for guests based on their meal, preferences, budget and knowledge Communicate knowledge clearly and enthusiastically with guests and teammates Maintain sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Manage and develop direct reports towards individual growth and quality standards of excellence. Ensure consistent, thorough, and timely communication to subordinates, peers, managers, customers and vendors. Understand and implement all policies, procedures, standards, specifications, guidelines and training programs. Make recommendations of employment and termination decisions consistent with policies and procedures set forth in coordination with the General Manager. Fill in where needed to ensure the guest experience is never compromised as a result of operational challenges. Continually strive to provide opportunities to advance the education and development of staff as it relates to wine and service. Prepare training programs, materials and tastings for staff education Collaborate with events manager and other team members for special events and activations Ownership of inventory, ordering and vendor relations Ownership of the wine cellar's organization and oversight by the whole team Embody the company's culture and translate this culture into the overall team IDEAL QUALIFICATIONS
Minimum 3+ years of management experience in wine or beverage service within fine dining culinary setting Extensive knowledge pertaining to all aspects of winegrowing, wine production, wine styles, and regional wine laws pertaining to classic regions from around the world Wine certifications a plus Relevant experience in hospitality/restaurant operations Excellent computer competency, well-versed in booking and inventory systems Commitment to service quality, excellence, and sincere hospitality Self-motivated and highly organized, with the ability to self-manage multiple priorities simultaneously in a timely manner Proven verbal and written communication skills Ability to read, write, and speak English fluently Ability to work in a standing position for long periods of time, and frequently lift up to 50 pounds The ability to stand, walk, climb stairs, stoop, bend, reach with hands and arms Flexibility with a schedule that includes evenings, holidays and extended hours Solid math skills, and computer proficiency THIS PERSON SHOULD STRIVE TO
Make a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with leadership team and team members Be decisive, taking initiative for making things happen, anticipating issues, and developing contingency plans Be an active listener, remaining present and open, providing verbal, non-verbal, and supportive feedback, and showing our respect and empathy to their team. Be motivated and committed, approaching all tasks of all sizes with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance Be flexible, responding with urgency and positively to changing environments Maintain team focus via cooperation and support to other team members in the pursuit of company and department goals Be a role model to the team, embodying the values of the Reverie management team. Each of the items listed is considered to be an essential function of the role. However, this list should not be construed as an exhaustive list of all the responsibilities of the position. Reverie eserves the right to alter the duties of this role.
QUALIFICATIONS
Education
Minimum Level:
High School Diploma or equivalent.
Basic math and computer skills.
Preferred Level:
BA in Related field.
Advanced computer skills.
Relevant Work Experience
Minimum Level:
3 years of related food, beverage and/or service management experience in a fine dining atmosphere.
Preferred Level:
5+ years of related food, beverage and/or service management experience in a fine dining atmosphere.
Certification/Achievements
Food Sanitation Certification
Essential Functions
Strong interpersonal skills.
Have excellent written and verbal communication skills.
Physical Requirements
Be able to stand/walk for long periods of time.
Able to work in a fast paced and changing environment.
Must have the ability to work 60 hours per week.
Be able to lift 50 pounds numerous times and bend and reach frequently.
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