Tavernetta Senior Sommelier (Sr. Sommelier)

The primary responsibility of the Tavernetta Sr. Sommelier is to set the wine team up for successful service through proper maintenance of the administrative duties of the wine program, to lead the entire FOH team by leading through great habits on the floor (i.e. “all eyes on me”, i.e. “leading by example”), and to effectively communicate regularly with the Beverage Director. Completing monthly inventory and weekly ordering for the beverage program, along with day to day operations of the restaurant. Sommeliers will be held to the Court of Master Sommeliers standards of service, theory and tasting.

Requirements for candidates (but not limited to):

• Theory - Must have passed/or be pursuing the Advanced Certification from the Court of Master Sommeliers or have an equivalent certification and/or experience and knowledge. (theoretical assessment will be given before interview process)
• Attitude - Willingness to learn in a fast paced, high volume environment
• Guest - Positive interactions and focused on hospitality
• Teamwork - Must be a conscientious individual that has a strong sense of teamwork and the confidence to strive to be better than the day before
• Consistency - Positive and practical reviews from direct supervisor for the past 6 months of employment
• Mentorship - A strong understanding of teaching and development of staff.
• Understanding of inventory, purchasing, Bevager and invoice reconciliation.
• Communication - Must have strong communication skills and be comfortable with numerous daily internal and external email communications, calendar communications, in person communication with co-workers, guests and vendors.

Preferred Qualifications

• Proficiency with Google Drive, Excel, and Word 
• Captain & Sommelier experience and training within FHG 
• Italian wine & culinary knowledge 
• Minimum 3 years in F&B industry (within the past ten years) 
• Professional and confident verbal and written communication
• Strong ability to multitask

Responsibilities include:

• Weekly creation and maintenance of the order sheet
• Must be accurate and dated correctly with correct vintages and prices
• Should deposit into savings weekly according to Wine Director
• Should communicate with Wine Director regarding when to use savings account to pay for items
• BTG ordering 
• Never over or under order - look at cover counts and understand what days each distributor delivers. Plan accordingly.
• Check gather for private party orders - make sure wines are in stock for upcoming parties
• Communication and education of staff for any and all BTG changes - email and in person
• Wine List 
• Printing wine lists - ( this can be delegated to floor sommeliers) - wine list must be accurate, correctly spelled with no typos or spacing errors
• Daily 86s and additions - MUST be on the list. One day or two days can go by but that’s it. Wines that need to be added to the list should be listed on the power board. 86s must come off every day
• Website must be updated with current wine list weekly
• Communication of wine list needs/gaps with wine director
• .
• Inventory
• Being present for inventory each month is mandatory (1st of each month). This is not negotiable. This will occur on the evening of the last day of the month after service or the morning of the 1st, as dictated by the GM
• Process inventory from beginning to end and have it submitted in full to first the Wine Director, then GM and Owners by the 3rd of every month
• Prior to submitting inventory, a draft must be submitted to the Wine Director. 
• A variance report must be thoroughly reviewed prior to submission of inventory. All variances must be explained/accounted for. 
• Prior to inventory submission, purchases must be cross checked with those recorded by the accounting department via R365. These should be checked on a weekly and monthly basis.
• Leadership
• Maintain positive attitude at all times, before and during service
• It is the role of the Sr. Sommelier to spearhead education in pre-service, study sessions, and on a monthly class basis. 
• The education schedule must be planned in advance with the guidance and coordination of the Wine Director. Education is expected to be constant and diverse.
• Provide assistance to entire FOH team during service
• Assistance with exam preparation for the staff - mock exams, help studying, etc
• It is the responsibility of the Sr. Sommelier to generate theory quizzes on both the wine list and general theory quizzes for the floor sommeliers and the wine backs. These quizzes must be administered on a regular basis and the results should be communicated to the Wine Director and management
• Communication
• Effective communication with the Wine Director. If a core item is 86d, communicate that and other updates via a weekly email.
• If leaving town, you must set an out of office reply on your email - it is also expected that you give notice to the Wine Director when leaving town.
• Strong communication with all management and owners. It must occur at appropriate times, i.e. service is not the appropriate time to approach the owner, GM, or Wine Director about issues that are best suited for a one on one, instead request a meeting

Compensation and Benefits:

Tavernetta operates on a whole house tip pool system, the practice of requiring all tipped employees to contribute all of their tips into one collective pool which is then divided among all hourly employees. Your hourly wage will be at Denver’s minimum wage, $18.29 per hour. 

• Starting Point in Tip Share based on points allocated within current standing at FHG with a review within 90 days.
• Administrative duties performed outside of the normal service expectations (inventory, staff tastings, etc.) will be at an hourly rate of $22 and not included in the tip pool. 

• Frasca Hospitality Group employees are eligible for insurance after 60 days of employment (please see HR for details) 
• Frasca Hospitality Group 401K will be offered after 1 year of hire date with a 4% match.
• Opportunities to travel domestically and abroad to develop and build on wine knowledge. 
• See eligibility criteria
• Included incentives for continual progress through the Court of Master Sommeliers

Frasca Hospitality Group is committed to creating a diverse environment and is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status