Bar Terroir is seeking a passionate, hospitality-driven Sommelier/Assistant General Manager. This position is responsible for overseeing all aspects of the restaurant's wine operations, including inventory management, purchasing, list development, staff education, financial performance, and exceptional guest service.
The ideal candidate is equally comfortable discussing french wines with guests, training the service team, managing inventory, and analyzing beverage financials. This is a leadership role that requires a strong floor presence, attention to detail, and a commitment to creating memorable guest experiences.
Key ResponsibilitiesWine Program Management
- Maintain and continuously improve Bar Terroir's wine list.
- Manage all wine list updates, including vintages, pricing, allocations, and temporary out-of-stock items.
- Communicate any wine list changes to the service team during pre-shift meetings.
- Partner with the Wine Director on all purchasing decisions and proposed additions to the list.
- Evaluate wines based on quality, guest demand, value, and profitability.
Inventory & Purchasing
- Maintain accurate inventory levels and ordering based on established pars.
- Oversee weekly inventory counts and ensure timely completion of all inventory deadlines.
- Review depletion and variance reports to ensure inventory accuracy.
- Investigate and resolve inventory discrepancies.
- Maintain organized cellar storage and proper stock rotation.
Financial Performance
- Understand and actively manage beverage costs and profitability.
- Monitor inventory costs, pour costs, and gross margins.
- Review inventory reporting and assist with monthly reconciliation.
- Work alongside management and accounting to ensure accurate financial reporting.
- Utilize sales reporting and product mix data to make informed purchasing and menu decisions.
Wine List Development
- Continually refine the wine program to reflect guest preferences and the Bar Terroir philosophy.
- Present new wine recommendations with supporting information including:
- Producer and vintage
- Distributor
- Cost
- Suggested selling price
- Expected profitability
- Balance classic producers with exciting new discoveries while maintaining an approachable, guest-focused selection.
Staff Education
- Lead regular wine education sessions for the service team.
- Train staff on:
- New by-the-glass selections
- Wine regions and varietals
- Food and wine pairings
- Sales techniques
- Coordinate supplier-led tastings whenever possible.
- Work with distributors to secure educational samples.
- Foster a culture of continuous wine education throughout the restaurant.
Guest Experience & Service
- Lead wine service during dinner service.
- Maintain an active presence on the dining room floor throughout service.
- Assist guests with thoughtful wine recommendations tailored to their preferences and dining experience.
- Support the service team with wine presentations, bottle service, decanting, and pairings.
- Monitor guest tables to maximize wine hospitality through attentive service and thoughtful follow-up.
Administrative responsibilities—including inventory, invoicing, ordering, and system maintenance—should be completed outside of peak dinner service whenever possible to ensure the primary focus remains on guest engagement and wine sales.
Performance Expectations
Success in this position will be measured by:
- Growth in overall wine sales
- Wine sales as a percentage of restaurant revenue
- Bottle sales versus by-the-glass sales
- Beverage profitability
- Inventory accuracy and variance control
- Quality and consistency of staff education
- Improvement in team wine knowledge and sales performance
- Wine attachment rates
- Guest satisfaction with the wine program
- Overall consistency of wine service
Qualifications
- Certification through the Court of Master Sommeliers, WSET, or equivalent is required
- Previous experience as a Sommelier or Beverage Director in an upscale dining environment.
- Strong knowledge of classic and emerging wine regions, producers, and styles.
- Excellent organizational and inventory management skills.
- Strong financial acumen with an understanding of beverage cost management.
- Exceptional hospitality and communication skills.
- Ability to educate, mentor, and inspire service teams.
Pay: $70,000.00 - $80,000.00 per year
Work Location: In person
