Sommelier

Philosophically, the sommelier’s workflow in a Michelin-starred restaurant is a disciplined pursuit of harmony, bridging the ephemeral and the eternal through the medium of wine. Their purpose is to curate an experience that elevates the meal into a transcendent dialogue between palate, moment, and meaning. With a blend of erudition and intuition, the sommelier navigates the vast tapestry of viticulture—its terroirs, traditions, and tales—to select bottles that resonate with the diner’s desires and the chef’s vision. They are both scholar and storyteller, translating the language of grape, soil, and time into a sensory narrative that deepens the dining experience. Their workflow—assessing guests, pairing wines, and presenting with understated grace—is a ritual of connection, fostering moments of joy, reflection, or revelation. In this, the sommelier embodies a Platonic ideal, seeking truth through beauty, ensuring that each sip becomes a fleeting yet profound communion with the divine craft of existence.

Key Responsibilities :

• Greet guests, take orders, and serve food and beverages in a fast-paced environment.
• Carry trays and bus tubs (up to 50 lbs), requiring bending at the knees to clear tables or stock supplies.
• Stand and walk for entire shifts (up to 8 hours) while maintaining energy and professionalism.
• Restock service areas (e.g., napkins, condiments) and perform side duties like cleaning tables.
• Process payments accurately and ensure guest satisfaction.
• Work collaboratively with kitchen and FOH staff to maintain smooth operations.

Requirements :

Additional Information :