Junior Sommelier

Four Seasons Hotels and Resorts•Miami Beach, FL

1d•Onsite

About The Position

Four Seasons is seeking a highly motivated Junior Sommelier to join their team at The Surf Club, an iconic oceanfront hotel in Miami Beach. The Junior Sommelier will be responsible for managing the wine program, including creating wine lists, ordering wines, maintaining inventory, and providing wine suggestions to guests. This role also involves assisting with food and beverage services, training staff on the beverage program, and potentially running shifts as a manager on duty. The position requires a strong focus on guest satisfaction, cost control, and adherence to Four Seasons' policies and procedures.

Requirements

Minimum 1-3 years previous restaurant management and or sommelier experience.
Possess a positive attitude, be a self-starter and be comfortable working alongside a team of Food & Beverage professionals.
Requires oral proficiency in the English language.
Candidates must have valid work authorization for the U.S.

Nice To Haves

Other languages are a plus.
Experience with and knowledge of Italian cuisine and wines is highly preferred.
Minimum certification Sommelier Level 1 preferred.

Responsibilities

Create wine lists, order wines and maintain and rotate wine stock.
Provide wine suggestions to go with particular types of food, based on knowledge of wine pairing, or suggest wines based on guests' taste preferences.
Assist with food and beverage services, taking orders and delivering all orders throughout the restaurant when needed.
Respond to all interactions in an efficient, courteous and professional manner to achieve maximum customer satisfaction.
Comply with all Four Seasons’ policies and procedures.
Maintain accurate beverage program: wine list updates, POS system, etc.
Support training the staff on beverage program, across all Food & Beverage outlets.
Ensure maximum guest satisfaction through providing exceptional service and attention to guests and colleagues alike.
Run the shift as a manager on duty when necessary, completing all necessary opening and closing procedures.
Manage wine cellar, including proper receipt, storage, inventory and ordering of beverage products.
Develop and maintain controls for beverage costs in order to maximize profitability (this may also include food & labor costs).