Summary: The Sommelier guides guests in wine selection, executes pairings, maintains proper wine service standards, and trains the service staff. The ideal candidate demonstrates a deep knowledge of wine, a passion for hospitality, and an ability to elevate the guest’s experience through personalized service and storytelling.

Responsibilities:

• Offer expert wine recommendations and pairings based on guest preferences and menu selections.
• Present and serve wine according to the highest industry standards, including decanting, pouring, and proper glassware use.
• Engage with guests to share wine knowledge and enhance their dining experience.
• Handle special requests, vintage lookups, and rare bottle presentations with poise and professionalism.
• Upsell a balanced, diverse, and dynamic wine list focused on premium selections that complement the steak-forward menu.
• Source new and rare wines; build relationships with distributors and winemakers.
• Manage inventory, including ordering, receiving, storage, cellar organization, and tracking.
• Conduct regular inventory audits and maintain accurate cost and pricing margins.
• Monitor wine list performance and adjust offerings based on sales trends and seasonal changes.
• Provide ongoing wine education for servers, bartenders, and managers through tastings and structured classes.
• Train staff on wine list changes, pronunciation, service techniques, and food pairing fundamentals.
• Lead pre-shift wine tastings or briefings to reinforce wine knowledge.
• Ensure all alcohol service follows local and state regulations.
• Adhere to responsible service guidelines; prevent overconsumption.

Must-Haves:

• Minimum 3 years’ experience as a sommelier or wine-focused role in fine dining.
• Advanced knowledge of Old and New World wines, winemaking processes, and viticulture.
• Certification from a recognized wine authority (e.g., Court of Master Sommeliers, WSET Level 3 or higher) is preferred.
• Strong customer service, communication, and interpersonal skills.
• Proficient in wine inventory systems and POS platforms.
• Ability to multitask and remain composed in a fast-paced, high-end dining environment.
• Strong presentation, memory recall, and storytelling abilities.
• Ability to work flexible hours, including evenings, weekends, and holidays.

Physical Requirements:

• Ability to stand, walk, and carry trays for extended periods.
• Lift and carry items weighing up to 25 pounds.

Employment Transparency

It is our policy to provide equal employment opportunities to all employees and applicants for employment without regard to race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and related medical conditions), gender identity or gender expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, protected medical condition as defined by applicable state or local law, genetic information, or any other characteristic protected by applicable federal, state, or local laws and ordinances.

We will endeavor to make a reasonable accommodation to the known limitations of qualified applicants and employees with a disability pursuant to the American with Disabilities Act and any applicable state and local laws unless the accommodation would impose an undue hardship on the operation of our business. If you believe you require such assistance to apply for a position or to participate in an interview, please contact the Human Resources department.

Please note this job posting is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities, including essential job functions may change at any time with or without notice, to the extent permitted by applicable law.