Bourbon Steak Nashville- Sommelier

Shopping Center Management d b a Turnberry Associates•Nashville, TN

38d

About The Position

The Sommelier’s job is to motivate and mentor staff’s wine knowledge, inspire and delight our guests with their wine service, and commit themselves to fostering and environment of excellence in food, wine and service. Duties include: resolving guest issues, making menu suggestions, delivering food and drinks tables, describing the dishes to guests, recommending wine selections, overseeing service staff, monitoring guest satisfaction, and maintaining the flow of service throughout the dining room. Must be pleasant, conscientious, and professional with excellent knowledge of food and alcoholic beverage selections, and service standards. Must be able to operate effectively as part of a team, communicate clearly, and ensure smooth service operations and quality service.

Requirements

Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Must possess basic computational ability.
Must possess basic computer skills. Must have complete knowledge of POS system.
Knowledge of the appropriate table settings and service ware.
Ability to describe all menu items, prices and methods of preparation. And to use suggestive selling techniques to encourage the guests to choose items that are house specialties.
Must have complete knowledge of and use the service guidelines outlined in the Front Server Manual.
Must have complete knowledge of products and specifications that is outlined in the dinner menu matrix and the cuisine, beverage and wine manual.
Further duties not currently listed in this outline may be added at the manager’s discretion.
Minimum 3-4 years of fine dining leadership experience. Knowledge of service and food and beverage, generally involving at least 5 years of dining room experience and thorough knowledge of fine dining, service procedures, and functions.
Cleanliness, organization, and the ability to work well in a team situation are crucial to this position.
Extensive Food and Wine knowledge
Must be minimum age to serve alcohol.
High school or equivalent education required.
Applicants must possess a strong dedication toward learning, and motivation to progress in a fine dining environment.
Possess excellent basic math skills and have the ability to operate a cash register POS system and Microsoft based computer systems.
Familiarity with Microsoft Office Suite of products and strong financial acumen.
Must be impeccably groomed, maintain good hygiene, good posture, and have required uniform and tools.
Responsive to constructive feedback from Chefs and Managers.
Ability to communicate effectively with management, guests, and hourly staff.

Nice To Haves

BINWISE and InDesign experience preferred.
MS Level two certification is preferred.

Responsibilities

Recommends and sells wine to guests on the floor.
Responsible for inventory, ordering and maintenance of wine cellar, wine lists and all wine collateral.
Responsible for conducting monthly physical wine inventory with inventory reports.
Responsible for maintaining budget with regards to wine inventory and COGS.
Executes and facilitates service in cooperation with other Sommeliers, Captains and managers. Facilitates the communication between the FOH & BOH.
Describes dinner features as needed, including menu changes and daily additions.
Follows through and communicates with Management team/Chef on VIP procedures and special requests.
Conducts continuous wine training with service team and provides complete training for all new hires.
Participate in Pre-Shift meetings and learn new menu items, presents changes.
Welcome all guests and ensure guests receive responsive, professional, and gracious service at all times.
Describes dinner features as needed (including changes and additions).
Answer any questions about the menu, specific food items, the wine list or any other inquiries the guest may have.
Liaise with server to ensure communication at all times about wants and needs of guests.
Understand the order taken by the server and any changes in the menu, dietary restrictions, food allergies, etc.
Assists the Chef in expediting the food to the dining room.
Ensure that all food and products are consistently prepared and served according to the restaurant’s standards.
Maintain a clean, safe environment all times in the Dining Room and all service stations.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the restaurant employees and guests.
Train new employees assigned by management, and monitor their performance during the first 90 days of employment. Also, in partnership with the General Manager, develop and execute an ongoing training program for existing staff members.
Supervise restaurant operation during service, maintaining full control of the sections assigned and monitoring guest satisfaction. Supervise staff members in a constructive fashion to ensure high quality service. Notify management of employee work performance concerns.
Support the servers, bussers and food runners in all aspects of service, including (but not limited to):
Carefully inspecting the room prior to opening to ensure 100% compliance with setup standards and cleanliness.
Monitoring the staff presentation.
Greeting guests, presenting the menu and taking orders.
Delivering food, with special attention to tableside service.
Recommend, retrieve and open wine following restaurant’s wine service standards.
Follow the directions of management in handling VIPs, and supervise that the server assigned performs the VIP instructions thoroughly.
Monitoring guest satisfaction, and obtain feedback from patrons.
Recording all information of the night and filling the log meticulously.
Any other tasks assigned by management.