The Sommelier is responsible for achieving financial and enterprise objectives, maintaining proper inventory control (including equipment and supplies), maintaining all allocated wines in their proper location, ensuring consistent high quality customer service, maintaining a presence in corresponding venues based on needs, executing wine service, making recommendations, pairings, and other wine-related standards during operating venue hours.
Under the direction of the Food & Beverage Manager, the Sommelier is responsible for the overall wine operation and profitability of assigned venues, which includes developing an ever-evolving world-class wine program.
