Sommelier

Oak Steakhouse Athens•Athens, GA

1d•Onsite

About The Position

HOSPITALITY STARTS HERE: Welcome to The Indigo Road Hospitality Group (IRHG), where hospitality is more than a job; it's a family, a lifestyle, and an exciting journey. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart! WHY US: Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever. THE ROLE: As the Restaurant Sommelier you will be the wine steward and assist with all things regarding the wine program at your location. You will be responsible for taking over the inventory, ordering in terms of Par levels, and assisting in wine education and sales at the restaurant.

Requirements

Must be 21 years of age
Must possess at least the Master Sommelier Level 1 Certificate and working towards completion of the Level 2.
Must be able to speak, read and understand basic directions.
Maintain a clean and professional appearance at all times.
Must demonstrate strong customer service and communication skills.
Must be able to manage and develop budgets.
Must be comfortable with a Point of Sales computer system.
Understanding and knowledge of safety, sanitation, and food handling procedures.
Must be available to work nights, weekends, and holidays.
Must be able to communicate clearly with guests, managers, kitchen, and restaurant employees and manage a wide variety of people in a very fast paced setting.
Ability to model and act in accordance with The Indigo Road guiding principle

Responsibilities

Assist team members and guests during the dinner service with wine recommendations and selection for perfect pairing with their dinner, decanting of the wine and wine service.
Train team members in order to maximize their understanding of wine specific to the restaurant menu and proper service techniques including glassware, pour levels, storage, beverage pairings and the ability to understand guest preferences.
Ensure that all wine is served in proper glassware and in proper condition.
Maintain all beverage lists to be accurate, up to date and free of errors.
Maintain all Wine inventory.
Control costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.
Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges.
Handles cash, bank deposits, credit statements in a timely fashion. Informs Controller of any overages or shortfalls immediately.
Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways.
Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
Attend manager meetings, per the GM’s request when asked.
Assist the management team in human resource objectives by recruiting, selecting, training, scheduling, coaching and counseling employees. Communicates job expectations by reviewing job contributions and enforcing policies and procedures communicated in the Employee Handbook. Adhere and deliver the 14 elements of service with all employees.