What are the responsibilities and job description for the Sommelier position at The Tasting Kitchen?
Job Purpose:
Provide friendly, responsive service to create an exceptional dining experience for all our guests. Under the guidance of the Chef Partner Casey Lane, General Manager and Beverage Director, take on key responsibilities to ensure exceptional guest service while supporting the wine program. Provides food, beverage, service and hospitality that meets our standards and procedures.
Duties & Responsibilities:
• Reports to work on time and in correct uniform.
• Practices positive personal hygiene and cleanliness habits during all work shifts.
• Welcome and greet guests. Treats all guests with our Hospitality culture – uses guests’ name when known, polite, courteous, warm and friendly.
• Maintain and stock wine areas.
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Collaborate with Chef Partner and Beverage Director in tasting and curating wines for the program, to ensure the list reflects the restaurant’s vision.
• Works closely with the wine director and management team to track performance, and contribute to strategic decisions around inventory and sales of wine program
• Assist in educating front-of-house staff on wine knowledge, pairing recommendations, and service techniques to maintain a high standard of hospitality.
• Directly address guest discrepancies and complaints for effective resolution.
• Ensure compliance with all payment and cash handling policies.
• Execute the Chef’s service sequence guidelines effectively.
• Fill in where needed to ensure that the guest service standards are met and that the operations are run efficiently.
• Actively foster teamwork and collaboration among the team, supporting a positive and cooperative work environment.
• Facilitate smooth opening and closing of shifts.
• Ensure smooth execution of wine service on the floor, including proper presentation, pouring standards, and guest engagement.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
QUALIFICATIONS
• Highschool Diploma or equivalent, Level II Court of Master Sommeliers; bachelor’s degree in business administration preferred
• 2 years minimum in the hospitality and restaurants sector.
• Communicate and understand the predominant language(s) of the restaurant’s trading area
• Have elevated knowledge of service, food, and beverage, generally involving at least three years of front-of- house operations and/or assistant management positions
• Possess excellent basic math skills, and the ability to understand/use/build basic spreadsheets in Microsoft Excel
• The ability to operate a POS system, preferably experience with Toast
• Be able to work in a standing position for long periods of time (up to 8 hours).
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to ascend and descend up to 2 floors of stairs.
EXPECTED BEHAVIORS
1. Model the Core Values of the restaurant while continually striving to infuse their meaning, relevance, and impact into all aspects of your role with poise & polish.
2. Represent The Tasting Kitchen professionally through your personal appearance, communication, and respect for others.
3. Following through on responsibilities.
4. Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.
5. Act with integrity.
6. Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities.
7. Take responsibility for maintaining a clean, neat, and orderly work environment. Use equipment, supplies, and other materials with a focused effort to reduce waste.
8. Welcome suggestions and new ideas as an opportunity to learn, grow and improve services.
9. Anticipate and respond to owner, partner, colleague, employee, & guest needs in a respectful and timely manner.
10. Strive to establish standards we hope will have an impact on the overall industry in the future.
11. Continuously assess and adapt management roles to meet the evolving needs of the restaurant.
12. Partner with HR to address claims, liabilities, terminations, and compliance matters.
This job description is not all inclusive and may be modified based on business needs. The management reserves the right to make updates and changes to this job description as seen fit for the best interest of the restaurant, employees and guests.
Provide friendly, responsive service to create an exceptional dining experience for all our guests. Under the guidance of the Chef Partner Casey Lane, General Manager and Beverage Director, take on key responsibilities to ensure exceptional guest service while supporting the wine program. Provides food, beverage, service and hospitality that meets our standards and procedures.
Duties & Responsibilities:
• Reports to work on time and in correct uniform.
• Practices positive personal hygiene and cleanliness habits during all work shifts.
• Welcome and greet guests. Treats all guests with our Hospitality culture – uses guests’ name when known, polite, courteous, warm and friendly.
• Maintain and stock wine areas.
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Collaborate with Chef Partner and Beverage Director in tasting and curating wines for the program, to ensure the list reflects the restaurant’s vision.
• Works closely with the wine director and management team to track performance, and contribute to strategic decisions around inventory and sales of wine program
• Assist in educating front-of-house staff on wine knowledge, pairing recommendations, and service techniques to maintain a high standard of hospitality.
• Directly address guest discrepancies and complaints for effective resolution.
• Ensure compliance with all payment and cash handling policies.
• Execute the Chef’s service sequence guidelines effectively.
• Fill in where needed to ensure that the guest service standards are met and that the operations are run efficiently.
• Actively foster teamwork and collaboration among the team, supporting a positive and cooperative work environment.
• Facilitate smooth opening and closing of shifts.
• Ensure smooth execution of wine service on the floor, including proper presentation, pouring standards, and guest engagement.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
QUALIFICATIONS
• Highschool Diploma or equivalent, Level II Court of Master Sommeliers; bachelor’s degree in business administration preferred
• 2 years minimum in the hospitality and restaurants sector.
• Communicate and understand the predominant language(s) of the restaurant’s trading area
• Have elevated knowledge of service, food, and beverage, generally involving at least three years of front-of- house operations and/or assistant management positions
• Possess excellent basic math skills, and the ability to understand/use/build basic spreadsheets in Microsoft Excel
• The ability to operate a POS system, preferably experience with Toast
• Be able to work in a standing position for long periods of time (up to 8 hours).
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to ascend and descend up to 2 floors of stairs.
EXPECTED BEHAVIORS
1. Model the Core Values of the restaurant while continually striving to infuse their meaning, relevance, and impact into all aspects of your role with poise & polish.
2. Represent The Tasting Kitchen professionally through your personal appearance, communication, and respect for others.
3. Following through on responsibilities.
4. Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.
5. Act with integrity.
6. Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities.
7. Take responsibility for maintaining a clean, neat, and orderly work environment. Use equipment, supplies, and other materials with a focused effort to reduce waste.
8. Welcome suggestions and new ideas as an opportunity to learn, grow and improve services.
9. Anticipate and respond to owner, partner, colleague, employee, & guest needs in a respectful and timely manner.
10. Strive to establish standards we hope will have an impact on the overall industry in the future.
11. Continuously assess and adapt management roles to meet the evolving needs of the restaurant.
12. Partner with HR to address claims, liabilities, terminations, and compliance matters.
This job description is not all inclusive and may be modified based on business needs. The management reserves the right to make updates and changes to this job description as seen fit for the best interest of the restaurant, employees and guests.
Salary : $18