Delmonico Steakhouse, an Emeril Lagasse establishment, requires a sommelier who can manage a high-end wine program for a fine-dining restaurant known for its steak and Creole cuisine. The sommelier's responsibilities include curating the wine list, managing the cellar, educating staff, and providing a sophisticated dining experience for guests.
Responsibilities:
- Wine program management: Develop, curate, and maintain the restaurant's extensive, award-winning wine program, including both bottle and by-the-glass selections. The program should complement the steakhouse's classic menu
- Inventory control: Manage all aspects of the wine inventory, from purchasing and receiving orders to organizing and maintaining the wine cellar
- Guest service: Advise diners on wine selections, making recommendations based on their menu choices, personal tastes, and budget. Engage in tableside wine service, including presentation and pouring
- Staff training: Educate the front-of-house staff on the wine program and service standards, enabling them to make informed recommendations and serve wine with confidence
- Collaboration: Work closely with the kitchen team to ensure seamless food and wine pairings.
- Guest relations: Maintain a rapport with regular clientele, remember their preferences, and build a positive relationship
- Cost and sales: Negotiate with vendors, monitor wine sales, and manage costs to ensure profitability
- Event hosting: Organize and host wine-related events, such as wine dinners and tastings, for both guests and staff
- Compliance: Adhere to all health, safety, and liquor-serving regulations