Head Sommelier jobs in Illinois

JOB TITLE:  Sommelier 

FLSA STATUS: Full-time, Regular Exempt

DEPARTMENT: Culinary

SUPERVISOR: Executive Leadership, General Manager

POSITION OVERVIEW:

The Sommelier acts as an ambassador to our wine program, assisting guests across multiple beverage offerings to pair with their experience at Asador Bastian. In addition, the Sommelier leads service with the hourly staff, providing training and coaching on service expectations while continually developing their knowledge of the concept. This role requires an individual who is willing to learn in a highly detailed setting; driving wine service on the floor and exhibiting a spirit of hospitality to both our guests and their team members.  

ESSENTIAL JOB FUNCTIONS:

The Sommelier is responsible for beverage and wine customer experience during their shifts in the restaurant. They actively use their training, knowledge, communication and service skills in all aspects of beverage and food pairing to enhance the customer experience. 

ESSENTIAL JOB FUNCTIONS:

• Maintaining floor presence throughout service as scheduled, assisting team and customers with wine service
• Assist with staff education and training
• Assist in leading beverage discussions and tastings in daily pre-shifts
• Assist with ordering and beverage list maintenance
• Monitor wine inventory and evaluate reports to ensure consistency in wine menus
• Maintaining and organizing staff training information
• Building relationships with existing customers and creating new relationships
• Actively working to gain an in-depth knowledge of customers' wine preferences and suggest wines based on that information
• Assists management team in overall service standards of all beverage and food service
• Maintains wine cellar according to company standards
• Coordinates with inventory control manager on wine organization and ordering
• Other duties as assigned

QUALIFICATIONS:

To perform this job successfully, the Sommelier must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• A minimum of 3 years of experience in an upscale, high volume restaurant environment
• Basic understanding of general viticulture, both old and new world preferred
• Exposure to leading training classes on basic wine knowledge a plus
• Ability to work alongside team members with multiple levels of experience
• Be able to work in a standing position a minimum of 8 hours a day.
• Be able to reach, bend and frequently lift up to 50 pounds.
• Must have the stamina to work a minimum of 40 hours per week.

EDUCATION:

•   Obtains high school diploma or equivalent work experience required
•   Bachelor or Associate degree preferred

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by a Sommelier to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the Sommelier is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. They are occasionally required to stoop, kneel, crouch, or crawl. The Sommelier must be able to lift and/or move up to 50 pounds, be able to work in a standing position for long periods of time and be able to safely lift and easily maneuver items such as plates, product, and cases of water, wine or dry goods.

GROOMING:

All employees must maintain a neat, clean and well-groomed appearance per Asador Bastian standards outlined in the Eat Well Employee Handbook.

LANGUAGE SKILLS:

Ability to read and interpret general business documents. Ability to write reports and business correspondence. Ability to effectively present information and respond to questions from Chefs, guests and Asador Bastian’s managers and owners. 

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by a Sommelier to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  Most work tasks are performed indoors. Temperature is moderate and controlled by restaurant environmental systems; however, they must be able to work in extreme temperatures like freezers (-10°F) and kitchens ( 110°F), possibly for one hour or more.  Must be able to stand and exert well-paced mobility for up to 8 hours in length.  Must be able to exert a well-paced ability to maneuver between functions occurring simultaneously.  Must be able to exert a well-paced ability to reach other departments of the restaurant on a timely basis.  Must be able to lift trays of food or food items weighing up to 50 lbs. on a regular and continuing basis.  Must be able to push and pull carts and equipment weighing up to 250 lbs. frequently.  Must be able to exert well-paced ability in limited space and to reach other locations of the building on a timely basis.  Must be able to exert well-paced ability in limited space.  Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.  Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening & hearing ability and visual acuity.  Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.  Vision occurs continuously with the most common visual functions being those of near vision and depth perception.  Requires manual dexterity to use and operate all necessary equipment. While performing the duties of this job, the Sommelier regularly required to stand, walk, sit, talk or hear. Frequently it is required to use arms & hands to reach, handle or feel objects, tools and controls. TheSommelier is occasionally required to stoop, kneel, crouch or crawl. The Sommelier must be able to lift and/or move up to 50 pounds, be able to work in a standing position for long periods of time and be able to safely lift and easily maneuver plates, cases of water, chairs and dining room tables.

WORK CONDITIONS:

The work environment characteristics described here are representative of those a Sommelier encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate.

COMMENTS:

This job description is not an exclusive or exhaustive list of all the job functions that a Sommelier in this position may be asked to perform from time to time. Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect business needs.