Sommelier manages the daily activities necessary for maintenance and promotion of the organization's wine collection. Identifies and purchases wines for the organization. Being a Sommelier monitors the conditions of the wine cellar, ensuring optimal storage. Works with the kitchen staff to develop food and wine pairings. Additionally, Sommelier recommends and serves wine to guests. May require an associate degree or equivalent. May possess or be working towards certification. Typically reports to a head of a unit/department. The Sommelier works independently within established procedures associated with the specific job function. Has gained proficiency in multiple competencies relevant to the job. To be a Sommelier typically requires 3-5 years of related experience. (Copyright 2024 Salary.com)
Position: Seasonal Sommelier (May - November)
Reports to: Director of Food & Beverage
Job Summary
The Sommelier is responsible for creating a comfortable yet luxury experience for our guests at The Otesaga Resort Hotel. This position is responsible for all aspects of wine and beverage service in the dining rooms including ambiance, cocktail/beer/wine/non-alcoholic beverage service, as well as food service under the direction of the department head.
Essential Job Functions
To successfully perform this job, an individual must perform each essential duty listed below. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job.
Education: High school diploma or general education degree (GED)
Required Experience:
The person in this position needs to:
Knowledge, Skills, & Abilities
Physical Requirements:
These physical requirements for this position may be accomplished with or without reasonable accommodations.
While performing the duties of this job, the employee is regularly required to stand, and/or move for extended periods of time (approximately 8 to 10 hours), twist at the neck and trunk, bend at the waist and stoop, kneel, crouch, or crawl. The employee is frequently required to reach with hands and arms, reach overhead, above shoulders and horizontally. Employees will frequently use hands to handle objects and tools and operate service equipment. The employee must regularly lift and/or move/push/pull up to 30 pounds. The employee will also frequently ascend and descend stairs when moving between the dining rooms and the storage areas. Vision abilities required by this job include close vision, color vision, and the ability to adjust focus[KTS3] [JS4]. Employees may use vision to monitor beverage and food quality and quantity.
Work Conditions: The position will be required to work evening, weekend, and holiday hours. While performing the duties of this job, the employee generally works in an indoor and outdoor front of restaurant and kitchen environment with exposure to heat from ovens, hot foods and steamers and cleaning chemicals, fumes, equipment, and metal objects. The noise level in the work environment is usually moderate but may be loud dependent on specific work site and/or equipment operation. The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above.
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