Sommelier

Sommeliers are dynamic hospitality professionals responsible for wine list oversight, providing wine and beverage recommendations to customers, overseeing graceful serving of wine to customers, as well as all other aspects of the customer experience at the table including greetings, menu sales, grilling, table maintenance, overall customer satisfaction and happiness, and fond farewells.

Essential Job Duties & Responsibilities:

Job duties and responsibilities include, but are not limited to the following:

• Provides exceptional service to every customer.
• Recommends wines to customers based on price, personal taste, and food selection.
• Oversees the serving and storage of wine and trains service team members on the wine selection.
• Ensures wines are served in the correct glassware and at the proper temperature.
• Demonstrates a friendly personality, strong knowledge of wine and spirits, and great interpersonal skills.
• Possesses a strong understanding of regional wine laws, appellations, grape varieties, harvest times, elevation, climate, soil, and fermentation processes.
• Has full knowledge of COTE wine and food menu items, enabling effective salesmanship that enhances both the business and customer experience.
• Accurately takes and enters orders and communicates flow with servers, bartenders, and management.
• Effectively uses point of sale systems and other restaurant technology to account for all sales.
• Grills steak cuts to specification with elegance and finesse.
• Handles customer complaints or issues with a positive attitude, notifying management whenever necessary.
• Adheres to high standards of cleanliness, pre-bussing tables when possible.
• Maintains all service tools including decanters, wine keys, and more.
• Reports to each scheduled shift on time, in uniform, and ready to work.   
• Assists other stations or areas of the restaurant when requested by management.
• Responsible for training new employees as assigned.

Administrative Duties:

• Inspects all incoming orders and invoices for accuracy. Ensures no product is damaged or shipped incorrectly.
• Stocks and organizes all wine inventory.
• Updates wine list under the supervision of the Wine Manager.
• Assists with inventory, cellar maintenance, and other organizational and administrative tasks as directed by the Wine Manager.

Standards:

• Display knowledge of COTE brand, culture, and product.
• Demonstrate the Company’s core values of people, learning, culture, relationships, sustainability and stewardship.
• Maintain professional and respectful behavior when in contact with customers, management, and teammates.
• Present a polished personal appearance, adhering to company grooming standards outlined in the Employee Handbook.
• Adhere to all company policies and procedures outlined in handbooks, manuals, and other company documents.
• Attend and participate in all scheduled meetings, training sessions, and continuing education activities.
• Take care of all company property.
• Maintain safety, cleanliness, and sanitation standards.
• Comply with federal, state, and local laws and regulations.

Qualifications:

• Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.
• Must be reachable by email and able to communicate via phone as well.
• Communicates information effectively and efficiently.
• Excellent organizational skills and attention to detail.
• Possesses a positive, results-oriented, team-player mentality.
• Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment.
• Ability to under pressure and maintain professionalism when working under stress.
• Knowledge of workplace safety procedures and local Department of Health standards.
• Food Handler’s Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy.
• Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs.
• Must be of legal age to serve alcohol.
• Certification for responsible alcohol service or ability to obtain within 6 months.
• Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace.
• Ability to execute steps of service in adherence with company policy.
• Excellent interpersonal and customer service skills.
• Excellent communication with management and teammates.
• WSET Level 3 or higher or CMS Certified Sommelier pin or higher preferred.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential job duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform those essential functions.

While performing the essential duties of this job, the employee is regularly required to:

• Exert well-paced mobility for periods of up to 12 hours per day and at least 60 hours per week.
• Lift and carry up to 50 pounds.
• Frequently stand, walk, reach, bend, stoop, push, pull, and kneel.
• Frequently utilize the stairs, often while lifting and carrying heavy items. 
• Occasionally crouch and climb.
• Be exposed to hazards including, but not limited to, burns, cuts, scrapes, and frequent exposure of hands to water.
• Withstand fluctuations in temperature within the work environment, from high heat to below freezing.
• Handle heavy equipment and machinery.