Sommelier/Captain(Server) - Hybrid

MAPLE HOSPITALITY GROUP•Boston, MA

10d•$7 - $7•Hybrid

About The Position

Join Maple Hospitality Group, where culinary excellence meets unparalleled service. Led by renowned restaurateur Jim Lasky and two-Michelin-starred Chef Danny Grant, known for his innovative approach to fine dining, we're building a team of passionate food lovers dedicated to creating iconic destinations. We believe success hinges on impeccable food, world-class service, and one-of-a-kind dining experiences. As we expand across Chicago, Scottsdale, Dallas, Santa Barbara, Miami, and Boston, you'll find endless opportunities for growth, travel, and continuing education. Our culture is built on four core principles: Generosity: Always give more, exceed expectations. Excellence: Deliver exceptional work with unmatched expertise. Fun: Love what you do, laugh often, and enjoy the journey. Fail Fast: Learn from mistakes, adapt, and keep improving.

Requirements

Minimum of 3 years of high-volume, fine-dining experience.
Extensive food and culinary knowledge.
Above-average wine knowledge is required, with the intent/commitment to become a certified sommelier within one year of employment.
Excellent time management and multitasking abilities; a true "master of details."
High degree of professionalism, excellent people skills, and a genuine passion for the craft of service.

Responsibilities

Guide & Inspire Guests: Approach every table, offer dedicated sommelier service, and guide guests to the perfect bottle regardless of price, ensuring selections translate seamlessly into memorable experiences.
Staff Education: Utilize pre-shift meetings to educate, inform, and inspire the Front of House (FOH) staff. This includes leading guided tastings, quizzing on BTG (By-The-Glass) or focus wines, communicating 86's, and recognizing staff for exceptional wine sales.
Cellar & Service Integrity: Ensure all wine leaving the cellar is accurately rung in and accounted for. Perform wine service flawlessly and in a timely manner.
Floor Support: Actively support Captains on the floor by assisting with clearing/setting tables, serving food, taking drink orders, and managing guest recovery.
Station Management: Efficiently manage a high-volume, 3-5 table dining station while maintaining a strong, professional floor presence.
Curate Experiences: Read your guests to deliver customized, personality-driven experiences while maintaining an ability to thrive in high-pressure environments.
Cross-Functional Teamwork: Act as a true team player by communicating effectively with the FOH and BOH teams, reporting on guest experiences (both positive and negative), and supporting your peers at all times.
Arrive on time, clocked in, and in a flawless uniform adhering to Maple Hospitality Group hygiene standards.
Complete all opening and closing side work in a timely manner as set forth by management.
Build authentic, professional relationships with guests to facilitate repeat business.