SOMMELIER

SF MIAMI LLC•Miami, FL

About The Position

Sexy Fish Miami is a distinctive restaurant combining visionary ideas, extraordinary architecture, memorable uniforms, a prominent location, and a curated art selection. Its team brings together passionate individuals to deliver an exceptional culinary, bar, and wine program. The Sommelier joins the restaurant’s wine team and plays a key role in selling, serving, and promoting wine, contributing to an excellent dining experience. The role includes maintaining wine knowledge and service standards, helping guests choose wines, managing wine inventory and storage, and supporting beverage service operations.

Requirements

At least 2 years of Sommelier experience in a high-volume, fine-dining establishment.
Effectively communicate with guests and team members.
Ability to work as part of a team and maintain personal cleanliness.
Time-management skills and ability to work under pressure.
Active listening and learning skills.
Reading and speaking comprehension skills.
Discipline to follow established standards.
Ability to lift up to 30 pounds.
Ability to stand and maintain well-paced mobility for an extended period.

Nice To Haves

Food handling, preparation, and cleaning skills.

Responsibilities

Maintain complete knowledge of products and specifications, including vintages, grape varietals, blends, and pricing.
Comply with restaurant policies, service procedures, and standards.
Know the correct maintenance and use of equipment, and use equipment only as intended.
Maintain cleanliness, sanitation, and organization in assigned work areas.
Ensure staff follow Sexy Fish wine service standards and sequences of service while on duty.
Maintain inventory and inform the Senior Sommelier which wines need to be ordered to replenish stock.
Store wines on racks or shelves in the wine cellar.
Maintain the wine list and recommend bottle or individual-glass prices.
Discuss wines with patrons and assist them in making selections.
Open wine bottles, taste the wine or offer a taste to the patron before serving, and serve wines to patrons.
Know and comply with state liquor regulations, particularly rules prohibiting service to minors and intoxicated persons and driving under the influence.
Inform restaurant and beverage staff about items that are temporarily out of stock.
Review reserved tables and guest names, and follow up on special arrangements for pre-assigned tables.
Review daily specials.
Keep beverage storage areas clean and organized.