Floor Sommelier

Job Title:  Floor Sommelier

Reports to: General Manager 

Non-Exempt; Starting at $18/hr plus tips 

Position Summary: 

The Floor Sommelier is responsible for ensuring the highest beverage and wine customer experience based on Gibsons Restaurant Group’s philosophy, and four distinct core beliefs: Hospitality, Quality, Value and Family. They actively use their training, knowledge, communication and service skills in all aspects of beverage and food pairing to enhance the customer experience.

Essential Duties and Responsibilities: 

• Maintains floor presence throughout service as scheduled, assist team and customers with wine sales and wine service.
• Assist in staff education and training. Assist in leading beverage discussions and tastings in daily pre-shifts.
• Assist General Manager or Lead Sommelier with ordering and beverage list maintenance
• Monitor wine inventory and evaluate reports to ensure consistency in wine menus.
• Maintains and organizes information in Compeat and Aloha as needed
• Builds relationships with existing customers and creates new locals at location. Actively work to gain an in-depth knowledge of customers' wine preferences and suggest wines based on that information.
• Assists management team in overall service standards of all beverage and food service
• Maintain wine cellar according to company standards. Coordinate with inventory control manager on wine organization and ordering.
• Other duties as assigned

Skills:

• Demonstrated passion for wine and food pairing
• Excellent verbal and written communication skills
• Exemplary professional customer service and interpersonal skills
• Demonstrates the ability to be thorough, organized, and detail-oriented
• Computer literacy and knowledge of Microsoft, InDesign, and Google Suite is preferred
• Experience with Aloha point of sales equipment is preferred
• Develop positive and engaging professional relationship with staff and customers

• Minimum two years’ experience as a Wine Steward or similar relevant hospitality role. Level one Introductory Pass (Court of Master Sommeliers) or WSET Level 2 or higher preferred
• Supervisory knowledge in running a shift in a high volume restaurant and/or servicing a large bar
• Above industry average knowledge of liquor, beer, and wine
• Current ServSafe and Basset certifications
• Open availability, average weekly schedule not to exceed 40 hours

Work Environment: 

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.