Hakkasan | Lead Sommelier

Overview

"IF YOU CREATE THE STAGE SETTING AND IT IS GRAND, EVERYONE WHO ENTERS WILL PLAY THEIR PART." - Morris Lapidus A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus - a stage where everyone plays their unique part. At Fontainebleau, striking design, contemporary art, music, fashion and technology merge into a vibrant new kind of guest experience. Guests are invited to enter a world where they are free to play, shop, dine, spa, meet or simply relax - however they define a perfect day. Situated on oceanfront Collins Avenue in the heart of Millionaire's Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach. Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach, and is thought to be the most significant building of Lapidus' career.

Responsibilities

The Lead Sommelier is responsible to motivate and mentor staff’s wine knowledge, inspire and delight our guests with their wine service, and commit themselves to fostering an environment of excellence in food, wine and service.  Examples of Duties, includes but is not limited to the following :  

Oversee the daily beverage service operations and ensure quality standards for wines.

Oversees the bar program, purchasing and inventories of all liquor.

Analyze daily/weekly/monthly beverage sales identifying opportunities for increasing profitability and maximizing revenue.

Prepare daily / weekly reports as required by using Avero.

Foster an environment where improvements to products, processes and service are welcomed and encouraged.

Resolve guest concerns and implement resolutions.

Schedule labor force and assign work for beverage service team. Lead and manage the bar and wine team staff on a daily basis, communicating daily and taking responsibility for maintaining high standards of quality, health and hygiene.

Plan, manage, and monitor work as well as training, communicating, coaching staff, and building relationships.

Conduct training to ensure that staff have strong product knowledge and are able to up sell and deliver service to the standards required.

Monitor, review and give feedback on individuals’ performance, set and review objectives in line with the performance review and induction process.

Perform other related duties as assigned.

Qualifications

• Familiarity with wine service concepts, practices, and procedures. Familiarity with food service practices and procedures.   
• Effective supervisory and communication skills. 
• Well organized and demonstrated strong problem solving skills.
• Ability to communicate effectively and establish and maintain effective working relationships with staff. 
• Minimum of three years relevant food & beverage management experience in a high quality, high volume establishments. 
• High school education or equivalent. College degree preferred.