Job Description:
1. Maintain a sustainable wine list and provide pairings in collaboration with the Executive Chef.
2. Responsible for a wine program, including restaurant service, driving sales, building a wine cellar, and educating a service team.
3. Utilizing our high standards and attention to detail when recommending wines and creating a fantastic dining experience.
4. Develop and manage inventory, wine lists, and cellars.
5. Assist guests with wine and beverage pairing to complement the menu.
6. Educate patrons on the proper ways to drink and enjoy wine and organize and assist with the service of beverages.
7. Ensure correct handling, storage, and cleaning of all wine and liquor and service equipment.
8. Maintain full knowledge of wine lists and promotions.
9. Stay abreast of the latest trends in the culinary and American wine and spirits world.
10. Maintain knowledge of different types and wine regions, focusing on domestic (California and Oregon) wine regions.
11. Maintain working knowledge of consumer preferences in the state of Florida including cultural and social engagement, services, safety, and transportation.
Job Requirements
Bachelor’s Degree or foreign equivalent in Culinary Arts, Food Service, or related Food and Hospitality field, and Sommelier certification or foreign certification equivalent and three years of experience in wine including Italian wine.
40 hours per week, 10:00 a.m. to 7:00 p.m. Annual wage/salary: $71,240.
Work location: 1186 3rd Street S, Naples, FL 34102
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