Sommelier

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

• Wine knowledge: An extensive and in-depth knowledge of wine regions, varietals, and the winemaking process is essential. Experience in a similar, high-volume fine-dining setting is typically preferred.
• Certification: Formal wine education or sommelier certification, such as from the Court of Master Sommeliers or WSET, is generally required or preferred.
• Hospitality skills: Exceptional interpersonal skills and a friendly, professional demeanor are crucial for interacting with guests and staff.
• Communication: Strong verbal communication skills are necessary for explaining wine concepts to guests with varying levels of knowledge.
• Organization: The ability to effectively manage inventory, track sales, and oversee cellar maintenance is required.
• Availability: A willingness to work varied shifts, including nights, weekends, and holidays, is standard for this role

All your information will be kept confidential according to EEO guidelines.