FARM Sommelier

The Sommelier is responsible for managing the bar and restaurant operations including the lobby check in/out stations and outdoor areas if applicable. Prepares and serves alcoholic or non-alcoholic beverages to customers or guests while being knowledgeable of all offerings. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates overtime does apply and is calculated accordingly. ResponsibilitiesQualifications

• Minimum 5 years of restaurant experience with at least two years in fine dining - required
• Minimum of 1-2 years of restaurant supervisory or managerial experience of a staff of 15+ people - required
• Must have 1-2 years of sommelier experience - required
• Have attained a minimum of an Introductory Sommelier with the Court of Master Sommeliers or equivalent certification - required
• Must be knowledgeable of proper food safety and sanitation guidelines - required
• Must be computer literate in Word Excel Outlook and PowerPoint programs proficient on POS
• The ability to converse with guests and inquire about their bourbon and spirit preferences
• Must have or obtain valid TIPS certification upon employment
• Beverage and Drink Preparation Knowledge Job Job Responsibilities
  • Maintain restaurant’s wine and VIP wine inventory and wine storage cellar.
  • Conduct and manage monthly alcohol inventories
  • Bring inventory back to established PAR setting up BIN’s and label all wine storage areas
  • Present guests with wine lists assist with their selections to ensure a proper food and wine match
  • Work with director of sales with special events weddings night life events.
  • Cater to guest wine needs throughout dinner service including but not limited to wine tastings pouring/ refilling wine glasses answering guests’ questions and providing memorable guest service
  • Possess commanding knowledge of the wine list a thorough understanding of the menu and how the two pair all other beverages offered
  • Have explicit knowledge of all restaurant food menus and item preparation to develop a wine program that works synonymously with the culinary programs specifically wine pairings for all menu items
    • Ensure that restaurant’s wine list and offerings maintain current and that the wine menus are up-to-date and presentable

      Source: Hospitality Online