Sommelier

The Role

Hospitality at Petit Trois is a team sport. It is essential that the entire team works closely together

and is aligned on creating memorable experiences for everyone they encounter; from guests, to

fellow employees, to vendors, as well as the community. In this tight-knit ecosystem, the Sommelier is the wine ambassador for all guests and employees. In assisting guests with their wine order and wine service, they should also be able to elegantly describe all dishes and create hospitable guest experiences, all while demonstrating a level of excellence in all technical aspects of the service. 

Sommeliers are responsible for ensuring the accuracy of the wine list, stocking of the cellar and helping with staff training. There is no task too small for anyone on the team if it contributes to a positive guest experience. The Petit Trois Sommelier should possess a firm grasp on French cuisine, spirits, wine, beer, and cocktail history knowledge. They must also have the ability to foster guest relationships with a broad array of customers, from first-time guests to long-time regulars. 

KEY RESPONSIBILITIES

Service

• Service-based role delivering consistently excellent wine service at Petit Trois
• Supporting the General Manager ensures that the Petit Trois program is run successfully both operationally and financially
• Focusing on wine in service, set up and breakdown, daily and weekly procedures
• Working with the General Manager to execute, maintain and improve the wine program 
• Embody and uphold the Petit Trois values
• Demonstrate and maintain excellent product knowledge
• Participate in all steps of service as needed during your shift
• Make recommendations and answer all menu inquiries
• Check identification of all customers who appear under 30 to verify they are of legal drinking age prior to serving them
• Take orders from guests, ensuring 100% accuracy when entering orders into POS
• Follow responsible alcohol service guidelines, as outlined in the Employee Handbook
• Process transactions using the POS system; prepare checks for guests and process payments
• Maintain organization and aesthetic appeal of wine displays and menus
• Maintain sanitation to Department of Health standards; keep work areas clean and organized
• Inform Manager on Duty immediately of any DOH or OSHA/workplace safety violations
• Monitor inventory; restock bar inventory as needed; inform Management of any product or supply needs
• Resolve guest complaints by finding a way to say yes; Involve the Manager on Duty as needed
• Update knowledge and skills continually by participating in staff training opportunities

Menu Knowledge 

• Maintain an understanding of Petit Trois food menu and have the ability to clearly describe our offerings 
• Have a grasp of Petit Trois’s beverage program and be able to summarize our philosophy and identify our different offerings 
• Understand different types of allergy restrictions and help communicate potential issues to floor and kitchen staff
• Have a firm beverage foundation and the ability to teach it

Brand

• Understand and communicate Petit Trois’s values and brand philosophy to guests and staff and set the tone for a positive work environment
• Promote the Petit Trois vision while establishing us as an innovator within our industry
• Actively involved in Petit Trois’s publicity opportunities and community outreach
• Walks the talk with who we are and what we stand for internally and externally
• Brings to life a guest-centric vision to our operations

Additional Skills and Responsibilities

• Shows a desire to learn about wine and develop within our company
• Demonstrates good organizational skills with an eye for detail
• Exude excellence in hospitality 
• Passion for exceptional hospitality in food and beverage
• Ability to adapt and thrive in a fast-paced environment
• Self-driven, results-oriented, and a passion for excellence
• Highly effective communicator 
• Up to date and passionate about culinary trends in the United States and abroad
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business 
• Ability to walk, stand, and/or bend continuously and for extended periods as required to perform essential functions 
• Ability to perform essential job functions when working under stress, in fast-paced environment

Preferred Skills and Experience

• 2+ years of sommelier experience in a restaurant
• Proficient in a variety of technology systems, especially Microsoft Office, Microsoft Excel, Google Workspace, InDesign, and POS systems
• Bachelor’s degree or certification in a Hospitality related field or equivalent experience
• TIPS certification
• Ability to lift and move 50+ lbs
• Excellent communication skills
• Proactive approach to problem solving
• Ability to multitask effectively with a controlled heightened awareness of their surroundings
• A passion for food, wine, and service
• A strong sense of urgency while exuding a calm demeanor 
• Ability to maintain a tidy and organized station
• A desire to learn and grow
• Have long term goals in the service industry
• A competitive spirit
• Ability to connect with new guests and maintain greatest relationships with regulars
• A strong attention to detail
• Multiple years experience working in a high-caliber restaurant
• A solid understanding of spirits, wine, and beers

More detail about Petit Trois – Valley part of L’Esperance, please visit https://culinaryagents.com/entities/225727-petit-trois-valley