A neo-bistro with New York sensibility and global influences, Acru is the first restaurant from Chef/Partner Daniel Garwood (previously Sous Chef at the Michelin-starred Atomix), in partnership with NA:EUN Hospitality Group, which is behind some of New York and the world’s most renowned concepts including Atomix, Atoboy, and Naro.

Acru is looking for a Head Sommelier to join our opening team. We are looking for a passionate and enthusiastic individual with a strong work ethic and an endless curiosity to learn and grow with our restaurant. Our Head Sommelier will work in conjunction with the General Manager in leading the team in all beverage and service-related areas. This team member will maintain the beverage program, provide continued education for our team, and demonstrate exemplary hospitality and beverage service to our guests. This is an ideal position for someone whose passion for beverage is matched by their deep commitment to guest service & hospitality. 

This position reports to the Restaurant General Manager.

The Head Sommelier responsibilities include (but are not limited to):

• Receive deliveries and catalog them accordingly. Communicate directly with the Beverage Director on pricing and other details on wines received.
• Wine List and Toast POS: maintain up-to-date wine list with the management team, additions added in timely manner and update on Toast.
• Communicate with the Beverage Director and GM providing beverage needs and feedback regarding selections, guest and team feedback.
• Track and report to GM and Beverage Director - sales trends, beverage cost percentage, and brainstorm ways to improve beverage sales and service.
• Maintain beverage inventory, oversee team members’ work as needed, organize storage area and stock properly, rotating the selections.
• Supervise, discipline and coach staff as needed. Lead the team and be an example to follow on the floor. Set forth beverage service standards and hold every staff member accountable. 
• Familiarize with Resy OS and supervise/assist Maitre D’ as needed.
• Build rapport, manage guest preferences and notes on Resy, follow-up with guests as needed.
• Training: manual updates in conjunction w/ management team and team leads.
• Work with the culinary team for any updates on allergies, update team on best pairings with by-the-glass menu.
• Plan for upcoming events and collaborations with the management team.
• Keyholder: responsible for proper opening/closing up of the restaurant, ensure security of the facility when last to leave the building.
• Plan for upcoming events and collaborations with the management team.
• Ongoing education: Continue to assign beverage notes to the team and discuss during pre-shift, create a test/quiz each quarter to keep team engaged and challenged, provide education opportunities for staff and keep an ongoing education-log in conjunction with GM and Beverage Director.

Qualified Sommeliers must be energetic, enthusiastic, and have a great attitude, as well as:

• At least 2 years of experience in a Sommelier role
• Possess exceptional floor presence.
• Must be able to demonstrate an extensive depth of knowledge on wine.
• Skilled in impeccable wine service and sharing wine knowledge with guests and service staff.
• Ability to assist with ordering and inventory.
• Previous experience working as a floor sommelier is encouraged but not required assuming you can provide adequate working knowledge of our wine list.
• Court of Master Sommeliers, WSET, or similar certification programs are encouraged but not required.

Physical Requirements:

• Ability to lift up to 35lbs if necessary
• Safely and effectively use all necessary tools and equipment
• Stand and walk for an entire shift, including moving safely through all areas of the restaurant