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Ideal candidate:

We are currently seeking full time Sommeliers to join our team. The sommelier is responsible for managing the wine and beverage program. The Sommelier will work with the Restaurant Manager and support operational activities and ensure high quality of service.

  • Manage all aspects of the restaurant's wine and beverage program including ordering, inventory, organization and cost management;
  • Develops and executes wine and beverage training programs for all employees to improve their wine tasting and serving skills;
  • Support the management team in providing state-of-the-art service delivery;
  • Assist with daily operational tasks including reporting and opening/closing procedures;
  • Coordinate actions on the front of the restaurant, being responsible for smooth and efficient collaboration between employees and exceeding guest expectations;
  • Lead by example to promote a positive and professional team environment that fosters trust, integrity and high standards of performance;
  • Provide coaching, feedback and guidance to service team members to ensure continued development, engagement and motivation
  • Ensure all team members comply with company policies and procedures.
  • Greet and welcome guests in a professional manner and with a positive attitude
  • Handle any guest complaints, exceeding guest expectations

The Head Sommelier’s primary responsibility is to manage all aspects of beverage operations, with a focus on serving beverages in restaurants and bars. A key area is maintaining a world-class beverage program, which includes the core and destination wine list.

Responsibilities

  • Oversee all operations and beverage team, wine cellar management and beverage sourcing for the ship
  • Collaborates strategically with the Executive Chef and Director in all aspects of the culinary and dining experiences
  • Supports the beverage manager in organizing dinners, tasting events and conferences with wine producers, master distillers and mixologists
  • Assists the beverage manager in organising and leading customised visits to wineries and distilleries
  • Assists guests in the choice of drinks and promotes all products in the drinks programme (wine, cocktails, spirits, sake, cigars).
  • Maintains complete oversight of available stock and parallel stock levels in all bars and wine vaults
  • Monitors physical inventory and prepares an action plan for depletion of slow moving items
  • Ensure that daily depletions match actual sales and that charges are applied to customer accounts
  • Assist the hotel inventory team in planning beverage orders and help organize the main wine cellar
  • Ensure that inventory reports and “month-end” reports are completed in a timely manner

Company details:

Recognized as one of the world’s finest Greek restaurants, Estiatorio MILOS has maintained a longstanding history of excellence since our Montreal inception over 39 years ago. With restaurants internationally positioned in Montreal, New York, Athens, Las Vegas, Miami, London and Los Cabos.

 

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