Fine dining Manager/Sommelier

IP has truly taken fine dining to new heights at thirty-two, south Mississippi's most sought-after dinner reservation. This AAA Four Diamond-rated restaurant offers spectacular views, delectable steak and seafood dishes, and the finest wine selection on the Coast, personally selected by our in house Sommelier.
Thirty-two is the recipient of many distinguished awards, in addition to the AAA Four Diamond award:
Covey Best Find Dining
Wine Enthusiast Award of Distinction
Wine Spectator, Best Award of Excellence
Trip Advisor Certificate of Excellence
Reporting directly to Food & Beverage management, the Fine Dining Manager/Sommelier is responsible for the day-to-day operations of assigned food outlet including, but limited to hiring, coaching, counseling, and scheduling of restaurant personnel. Ensure compliance with established service standards and that guests receive prompt and courteous service. Monitor and enforce compliance with all company policies and procedures, and all applicable safety and health code regulations.
Some job duties will include, but are not limited to:
Monitor and oversee the operation of assigned restaurant to ensure compliance with company standards, policies, procedures and all Federal, State and local liquor, health and safety regulations;
Selects wines for purchase and stock in the outlet;
Train team members on wine selection, pairing and recommendations to guests;
Responsible for personnel-related matters including but not limited to interviewing, hiring, training, scheduling, coaching, evaluating, promoting, counseling, and discharging;
Ensure prompt and courteous service to customers; resolve guest complaints in an appropriate and timely manner;
Assist the Director with budget goals and objectives and monitors financial aspects of the department;
Represent the Food and Beverage Department in internal and external employee related matters.
Requirements:
Must be at least 21 years of age.
One (1) year of restaurant management experience preferred.
One (1) year of fine-dining experience is preferred, specifically:
Table side food preparation techniques
Cheese Carts (preparation, display and serving)
Fine Linen inventory
Maintenance of bi-metal and copper cookware experience
A minimum of 5 years' experience in a recognized wine program (selecting/purchasing wines; wine cellar management; training staff in general wine knowledge).
Court of Master Sommelier certificate is preferred, but not required.
Must have excellent customer service and communication skills.
Must be able to stand and walk for extended periods of time throughout shift.
Must be able to obtain/maintain any necessary licenses and/or certifications.

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