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About the Role

The Sommelier oversees the wine program, managing inventory, storage, and pairings while collaborating with the culinary team. This role involves training staff on wine knowledge and service standards to deliver an exceptional fine dining experience, enhance guest satisfaction, and boost beverage sales.

Responsibilities

• Assisting guests in the wine and beverage experience.
• Supporting a cohesive dining experience by working with Captains, Bartenders, and Management.
• Embodying, inspiring, and elevating hospitality.
• Managing the wine budget, inventory, and financial aspects of the wine list.
• Actively seeking guest feedback and adapting as necessary.
• Overseeing inventory, proper storage, vintages, ordering, and beverage cost control for the wine cellar.
• Collaborating with chefs to develop and refine food and wine pairings.
• Building relationships with wineries and distributors to source premium wines, negotiate pricing, and secure exclusive selections.
• Training front-of-house staff on wine knowledge, wine service, menu updates, and food and wine pairing principles.
• Delivering personalized guest experiences through expert recommendations, wine education, and exceptional hospitality.

Requirements

• At least 2-3 years of service experience.
• Ability to handle a high volume/fine dining environment.
• General food and service knowledge.
• Maintained a wine list aligned with management's goals and service standards.
• Curated and updated the wine list, balancing quality, variety, pricing, and new vintages to complement the menu.
• Served as the liaison between guests and the wine cellar, recommending wines based on menu selections, preferences, budget, and occasion.
• Demonstrated expert knowledge of the wine list, menu, spirits, and beverages.
• Provided professional wine service, including presenting, opening, decanting, and serving wines according to fine dining standards.
• Regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell.
• Frequently required to walk.
• Occasionally required to climb or balance and stoop, kneel, or crouch.
• Must regularly lift and/or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds.
• Specific vision abilities required include close vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Skills

• Great communication skills
• Strong work ethic
• Passion for hospitality
• Commitment to excellence
• Teamwork
• Ability to multi-task
• Expert knowledge of the wine list, menu, spirits, and beverages
• Professional wine service
• Wine cellar management
• Food and wine pairing

Location

• SoHo

Work Type

• Fine dining

Experience Level

• 2-3 years of service experience

Benefits

• Sick Days
• Health Insurance + Dental & Vision
• 401K
• Commuter Benefits
• Daily family meal provided

About the Company

• Sartiano’s combines Italian heritage and fare with a modern fine dining experience.
• Sartiano’s was created by prominent lifestyle architect, Scott Sartiano, with culinary direction from three-time James Beard award winner Chef Alfred Portale.

Equal Opportunity

• Bond Hospitality and Mercer 1, LLC (DBA: Sartiano’s) is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.