Reporting:
In this position, you will be in charge of the wine program as well as Sommelier duties on the floor, working with the rest of the management team: other floor managers / Exec Chef / HR / Event Planner / Owner. The schedule will be from approximately 11am - 8pm, but may vary based on other management schedules and experience
Averaging about 45 hours per week, with 70% of time on the floor creating great guest experiences with about 10 hours a week coordinating the BTG and Bottle programs, including tastings, ordering, inventory, stocking. Then 35 hours a week on the floor as Sommelier and Guest experience is all about generating repeat business, backing up the service team while performing wine / sommelier duties, in addition to touching tables, working the door, seating guests, running food/drinks, coordinating private events, and working closely with the other managers and chefs, covering each other on days off.
Skillsets / Requirements:
This is dream hospitality position, we are looking for someone with 10+ years experience in the hospitality industry, including 5+ years of management experience as a floor lead
/ beverage director / sommelier in FINE DINING full service restaurants. An additional 5+ years of sales experience is a plus, as well as POS systems and Open Table, we use 7shifts scheduling and Heartland POS, Spanish is a very strong plus. For 30 years this iconic mom and pop shop has been taking care of generations as long as customer service is your top priority, there is a passion for the art of hospitality, and bringing a great positive / lead by example attitude everyday
Ideally, we hope to find a bilingual English/Spanish speaker for this role, but not mandatory, but bringing a positive attitude everyday to lead, motivate, and support our staff and the sales efforts within the restaurant.
The right candidate will have the ability to read guests, sell wine from our 600 bottle multiple award winning list and drive our customer experience with a high level of hospitality, taking ownership, and dedication, and feels very comfortable and calm, cool, and relaxed in a high volume high quality fine dining environment
Duties will include, but are not limited to:
1)Customer service is absolute top priority, as our goal is to exceed expectations every day through touching tables. We aim to ensure 101% guest satisfaction with every experience; mediocrity is unacceptable, so we always go the extra mile.
2) Run the wine program as part of operations and direct selling of wine on the floor as sommelier.
3) Work in tandem with management team to coordinate all front of house staffing during shifts and maintain the standards outlined in the Paradiso employee handbook and all SOP’s.
4) Fulfill duties for tasks assigned by Owner / Event Planner on daily operations, group bookings, back of house administration and operations coordination.
5) Coordinate tasks with team leads: Captain / Bar / Wine Program to ensure all food, beverage, menus, and set-ups properly executed.
6) Staff training and education on our wine program BTG / bottle and food wine pairing.
Financial goals / responsibilities:
1) Collaborate with management to achieve labor cost goals on a daily basis by reducing shifts, phasing and cutting staff on a daily basis, as business dictates.
2) Occasionally, closing the restaurant at night will need to be covered; efficiently phasing out staff and cutting shifts will be required while ensuring the highest level of customer experience is maintained.
3) Administrative work will need to be maintained each week as part of trunning the wine program, organizing invoices / organizing deliveries and updating and restocking all wines and the overall wine program
Compensation:
Range of $70,000 to 85,000 based on experience starting annual compensation + benefits
Additional benefits and bonuses will be determined (Health minimum of 50% coverage, up to 100% for dental / vision) based on experience.
Job Type: Full-time
Pay: $80,000.00 - $90,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Shift:
- 10 hour shift
- 8 hour shift
- Day shift
- Evening shift
Experience:
- High volume restaurant: 5 years (Required)
- Fine dining: 1 year (Preferred)
Shift availability:
- Day Shift (Required)
- Night Shift (Preferred)
Work Location: In person
