- Responsible for the overall wine vision
- Management of wine inventory & costing
- Lead staff training and development in the areas of wine service, food pairings, and overall service excellence
- Assist guests with beverage selections, by guiding them through our diverse wine program. Always putting the guest first.
- Work with the Chef de Cuisine and Auberge du Pommier Kitchen to create creative and inspiring wine and food pairings
- Continue to keep well informed of industry trends and product innovation and develop relationships with suppliers and external networks by attending tastings and industry events
- Perform opening, mid, and closing manager responsibilities
- Experience working in the hospitality industry, preferably in a fine dining restaurant, as a sommelier
- Sommelier designation is required: Certified Sommelier (Court of Master Sommeliers), CAPS, or DipWSET
- Post-secondary diploma/degree in Business or Hospitality is an asset
- Passion for food, wine and culinary excellence
- Strong business and financial acumen
- Strong organizational skills with the ability to manage a large and variable work load, ensuring timely and accurate completion of assigned work, while managing staff
- Must possess superior verbal and written communication skills
- Proficiency in all Microsoft Office applications including Word, Excel, PowerPoint and Outlook
Sommelier - New Opening, Fine Dining - Halifax Regional Municipality, Canada - Oliver & Bonacini Restaurants
Found in: Talent CA C2 - 2 weeks ago
Description
/Job Description/g
The Freehand Sommelier articulates and drives the wine vision to delight our guests and inspire our front of house team. The Sommelier will interact with guests by sharing food knowledge. They will also assist with management of day-to-day operations of the restaurant including staffing, cost controls, training and development, budgeting and active floor management during service, all while ensuring emotional service and culinary excellence.
The Day to Day:
Qualifications