Remote Sommelier

• Lead and manage all aspects of the wine program, ensuring exceptional guest experiences by delivering expert wine recommendations and flawless service throughout all dining areas.
• Maintain comprehensive knowledge of the wine list, including varietals, regions, vintages, and producers, and communicate this knowledge clearly to guests and team members.
• Oversee the training, coaching, and development of the sommelier team and wine service staff to maintain high standards of product knowledge, service techniques, and professionalism.
• Collaborate with the culinary team and restaurant management to design and update wine menus, including seasonal selections and wine pairing suggestions that complement the food offerings.
• Manage wine inventory control, including ordering, receiving, storing, and rotating stock to maximize freshness and minimize waste or loss.
• Ensure proper care and storage of wine in the cellar, maintaining ideal temperature, humidity, and organization to preserve product quality.
• Monitor guest feedback related to wine service and continuously implement service enhancements to elevate the overall guest experience.
• Enforce compliance with all health, safety, and alcohol service regulations, including responsible service policies and legal age requirements.
• Drive team engagement and motivation by fostering a positive work environment that encourages professional growth, accountability, and teamwork.
• Participate actively in promotional events, tastings, and staff training sessions to continually raise awareness and appreciation of the wine program within the team and with guests.
• Any other reasonable duties as assigned by the supervisor or manager.
• We recognize we are in the hospitality industry and that may require us to provide lateral service.
  
  

• Communicate effectively, both verbally and in writing, to provide clear direction to the venue teams.
• Communicate with employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.
• Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for team and other employees. Interact with other department personnel and venue staff as needed.
• Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations.
  
  

• Health and Safety
• Food Hygiene
• Maintenance
• Emergency Procedures
• Liquor Licensing
  
  

• Attend mandatory meetings including divisional meetings, staff meetings, etc.
• Participate in community events and ensure corporate social responsibility goals of SLS are met.
• Utilize traditional software programs such as Microsoft Office (Word, Excel, Outlook, and PowerPoint), Micros, ADP, Open Table and any departmental specific systems used.
• Keep work area clean and organized.
• Ensure confidential documents are kept in a secured area.
• When disposing confidential documents that contain any personally identifiable information, they must be shredded or pulverized.
• Complete other duties as assigned by the Department Head.
• Demonstrate positive leadership characteristics, which inspire Team Members to meet and exceed standards.
• Ensure compliance with SLS’s policies and procedures.
  
  

• Bachelor’s Degree preferred. High School Diploma or equivalent required
• Certified Sommelier or WSET level 3 required.
• Three (3) to five (5) years of Hotel and/or Food and Beverage operational experience in a luxury property.
• Proven team leader with a high level of energy and motivation with a proven track record of living the company's values
• An intermediate to proficient understanding of Computer systems such as: Opera, GoConcierge, HotSOS, Microsoft Word, Excel & Outlook is preferred
• Enter and locate work related information using computers and/or point of sale systems
• Ability to spend extended lengths of time viewing a computer screen
• Possess a gracious, friendly, and fun demeanor
• Ability to multitask, work in a fast-paced environment and have a high level attention to detail
• Maintain positive and productive working relationships with other employees and departments
• Ability to work independently and to partner with others to promote an environment of teamwork
• Must be able to stand or walk a minimum eight-hour shift.
• Must be able observant and quick to respond to various situations while also multitasking and handling stressful situations.
• Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary.
• Must have excellent communication skills and be able to read, write, speak and understand English.
• Must be able to work inside and outside at all times of the year as needed, based upon business volumes.
• Knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations
  
  

• The hospitality business functions seven days a week. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.
• Upon employment, all employees are required to fully comply with the company rules and regulations for the safe and efficient operation of the facilities. Employees who violate restaurant rules and regulations will be subject to disciplinary action, up to and including termination of employment.
• This document reflects the job content at the time of writing and will be subject to periodic change in the light of changing operational and environmental requirements. Such changes will be discussed with the jobholder and the job description amended accordingly.

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