Sommelier/Manager for Luckys Steakhouse in Malibu

10 $

Description

QR Code Link to This Post PLEASE RESPOND WITH YOUR RESUME ATTACHED. PLEASE DO NOT WALK IN. EMAIL ONLY. Thank you!! Sommelier / Manager Overview:  The position is comprised of two components which dovetail in terms of responsibilities.  Manage the dining room floor (typically four nights per week) as maître d’ and principal sommelier. On busy nights there is an additional manager/sommelier on duty as well.  Manage the wine program for the restaurant. Typically, one day a week is devoted to those tasks (working during the day when the restaurant is closed to the public.) Physical requirements:  This person will regularly stand, walk, talk, carry, bend, stoop, turn and lift in excess of forty (40) pounds. He or she will also view a computer monitor and type/write on a regular basis. Candidate must be able to work nights, weekends, and holidays. Five-day workweek between 45 and 50 hours per week. Essential Job Responsibilities, Skillset and Requirements:  Experience must include overall 8 years in fine dining with four of those years in management.  Position requires competence in the use of Microsoft Office, including Excel Workbooks for wine inventory and the printing of the wine list.  Facility with the use of POS systems both as a ‘server’ and ‘back of the house’ set-up.  Substantial knowledge of wine including old world and domestic regions.  Responsibility for maintaining the wine cellar and the wine list; and doing the weekly wine ordering.  One day per week devoted to the wine program maintenance, including meeting w/ vendors and tasting.  Periodic wine training and education of the staff.  Serve as maître d’ four nights a week, generally overseeing the dining room service and front of house staff.  Provide assistance to servers and guests in wine selection, service and presentation.  Monitor guest reactions and confer frequently w/service staff to ensure guest satisfaction.  Monitor and ensure all closing duties are completed to restaurant standards and side work guidelines.  Oversee the cashing out of servers and bartenders.  Close and lock up the front of the house.