Restaurant Manager/Sommelier

Alexandria, VA

POSITION:  Restaurant Manager/Sommelier                  REPORTS TO:  General Manager & Beverage Director

COMPENSATION:  Competitive base salary commiserates with experience & benefits program including medical and dental insurance. Bonus structure available.

 Restaurant Managers are experienced leaders with goals to move up in the management field and understand that customer satisfaction always takes priority, but efficient restaurant operations make it possible. Restaurant Managers are expected to follow standard operating procedures. Sommelier responsibilities include recommending wine varieties to our guests, supervising wine serving and collaborating with winemakers to renew our selections and achieve better prices. To develop and train staff members on wine 101 and upselling.

Restaurant Manager

• Identify and delegate responsibilities to shift leaders and staff to ensure objectives are met and excellent service is consistently achieved.
• Effectively manage the restaurant on a day-to-day basis
• Manage operations with passion, integrity, and knowledge while promoting the culture and values of Titan Hospitality
• Working with Management in developing plans and instructing staff on Restaurant goals
• Provide directions to shift leaders, and staff to achieve restaurant goals.
• Consistently review operations and staff to identify any problems, concerns, and opportunities for improvement
• Provide coaching and feedback to staff and assess performance on an ongoing basis.
• Create a positive guest experience by delivering a high level of service and ensuring all staff engage guests to understand their needs and exceed expectations.
• Manage the restaurant to meet or exceed standards in food quality, safety, and cleanliness.
• Consistently monitor product and labor costs to remain within goals.
• Solicit guest feedback to understand the needs and wants of customers.
• Train and coach staff on guest services principles and practices
• Follow Titan Hospitality restaurant policies and procedures, including those for cash handling and safety/security.
• Monitor and maintain the POS System
• Develop and implement creative solutions to areas of improvement.
• Assist in conducting staff and daily pre-shift meetings.
• Assist in any areas of the restaurant when staffing constraints are required.
• Identify employee weaknesses and retrain as necessary.

Sommelier

• •Create and update the wine list in coordination with the Beverage Director
• •Recommend food and wine pairings
• •Advise guests on wines based on their personal tastes and food choices
• •Inform guests about different varieties of wines and prices
• •Ensure wines are served at the right temperature and within the proper glassware
• Store open bottles properly to maintain strong.
• Train wait staff on available wines-create training classes to better educate team members.
• Negotiate purchase prices with vendors.
• Handle all wine orders & inventories.
• Organize wine tasting days, specials or tasting events.
• Onsite for Wine Dinner Events
• Comply with all health and safety regulations.
• Increase in wine sales per location

Requirements

• Experience as a Sommelier, Wine Steward/Stewardess, or similar role

• Continuing wine education and personal growth

• Ability to create tasty food and wine pairings.
• Extensive knowledge of different wines and which regions produce each type.
• Knowledge of local vineyards and wineries
• Understanding of the wine making process
• Good communication skills
• Availability to work during opening hours, including weekends and holidays.
• Certification as a Sommelier or degree in hospitality is a plus.

I have read the above roles and responsibilities related to the Restaurant Manager/Sommelier position and agree that I can perform each of the required functions.