Sommelier

MINA Group•Aventura, FL

About The Position

The Sommelier recommends wine varieties to guests, oversees wine service, and collaborates with management to renew the wine selections. The role calls for a strong commitment to quality across Food and Beverage operations and the ability to provide prompt, courteous, and efficient service in a luxury hotel environment where attention to detail is important. The Sommelier makes food and wine pairing recommendations, explains wines and prices, manages the wine list and cellar, and trains staff on available wines. The role also includes general restaurant service duties, maintaining clean and orderly work areas, and accurately entering orders on a Micros terminal.

Requirements

Experience in Food and Beverage in a luxury hotel environment and/or a fine dining restaurant.
Experience as a Sommelier or in a similar role.
Knowledge of food and wine pairing and other beverages and their relationship to food.
Extensive knowledge of wines and the regions that produce them.
Basic computer knowledge, including Micros or a POS system.
Meet the minimum legal age to serve alcohol under state law.
TIPS (Training for Intervention Procedures) certificate required.
Food handling certificate required.
Ability to work in a busy, fast-paced team environment and independently, and to prioritize tasks effectively.
High school equivalent or Sommelier certification, or a two- or four-year degree from an accredited university, or equivalent experience in luxury hotels/resorts or fine dining restaurants.
Ability to communicate in English.
Basic business math and accounting skills.
Ability to work flexible schedules, including holidays and weekends, and perform multiple tasks.
Experience using computers and software such as Microsoft Office (Word, Excel, and Outlook).
Ability to work in a fast-paced environment.
Physical ability to lift, pull, and push items weighing up to 50 pounds, and to stand, walk, reach, and bend throughout the shift.

Nice To Haves

Sommelier certification is an asset.
A second language is a plus.

Responsibilities

Greet guests promptly after seating in a warm and friendly manner, using guests’ names.
Create and update the wine list in coordination with chefs and the Restaurant Manager.
Recommend food and wine pairings using suggestive selling and upselling techniques.
Inform guests about wine varieties and prices and answer questions about menu selections.
Perform wine service according to procedures.
Check in with guests to ensure satisfaction with food courses and beverages.
Manage the wine list, cellar, and menus.
Train staff on available wines.
Oversee the overall delivery of wine service.
Know the layout of the restaurant and hotel and the location of equipment and supplies.
Know restaurant station breakdowns and table numbers.
Set tables according to event type and service standards.
Maintain the cleanliness and condition of work areas and equipment.
Help maintain standards of appearance, sanitation, and service throughout the restaurant.
Enter pre-check orders promptly and accurately on the Micros terminal.
Perform other reasonable duties as required by management.