Head Sommelier jobs in New York

The Dinex Group, restaurant group of internationally acclaimed Chef Daniel Boulud, is looking for a Head Sommelier for our downtown NYC restaurant, Le Gratin. 

The Head Sommelier is responsible for maintaining a wine list that meets the goals set by management and for ensuring that proper service of wine and beer is maintained according to the wine service manual. They are responsible for the wine program in its entirety, including purchases, invoices and storage solutions. Minimum of 3 years of experience as a Head Sommelier in a fine dining or Michelin restaurant.

Essential Duties:

Wine List

• Creates and maintains a beverage list that meets the goals set by management (wine and aperitifs)
• Proactively support and drive corporate beverage program, including wine and spirits for Dinex’s One Vanderbilt restaurants
• Maximize profit by maintaining profit margins, sales mix
• Meets goal for inventory levels in both dollars and number of bottles
• Keeps list up to date with wine trends
• Manage wine inventory 

Staff Training

• Trains staff to maximizes revenue through increase sales/spending
• Conducts trainings and tastings to ensure the staff knows pronunciations, origin, and grape variety of each wine on the lists
• Train staff on wine knowledge and wine and food pairing
• Ensures staff is up to date on all additions and deletions from the list

Purchasing and Inventory

• Maintain organized and clean beverage storeroom
• Ensure that all alcoholic beverage deliveries are checked in
• Verify all alcoholic beverage invoices
• Process all invoices in a timely manner, following up on any billing disputes
• Ensure that all security controls are adhered to
• Sets proper controls and ensures they are adhered to
• Make changes to wines in POS system as necessary
• Maintain POS perpetual inventory
• Responsible for beverage inventory integrity and theft
• Partake in scheduled inventory audits and variance management

Service

• Participate in daily service while delivering exceptional wine experience to the guests and members
• Assist wait staff with wine service when appropriate
• Monitors wine service and trains according to service manual

Competencies & Qualifications:

• Previous experience in a fine dining environment 
• Outstanding knowledge of wines
• Extensive knowledge of and interest in French cuisine
• Operate MICROS, the point-of-sale (POS) computer system accurately
• Organizational skills
• Effective time management
• Professional demeanor
• Positive and clear written and oral communication skills
• Ability to work well in a team environment
• Ability to engage guests successfully and build a relationship
• Impeccable grooming as defined by management and dress code