Sommelier

Industry:

Company: Riviera Dining Group

RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami’s upscale social scene.

At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey.

DREAM IT
MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges, and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River (opened June 2024), and MM, a Membership Community. Upcoming projects include NOORA and Claudie (scheduled for fall 2024), AVA’s second location in Coconut Grove (2025), and HONŌ Japanese Steakhouse (2026).

BUILD IT
RDG’s distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States.

GROW IT
RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities.

Summary:

Sommeliers are primarily responsible for the seamless execution of providing guests with a complete experience relating to wine, spirits, beers, and non-alcoholic beverages offered by MILA. Guiding them through the ordering process, communicating all requests and orders to the captains and servers, assisting the service team with service whenever necessary, announcing food and beverage at the table, clear and proficient guest interaction, preparation, presentation, and maintenance of table side drink carts. Essential and other important responsibilities and duties may include, but are not limited to the following

RESPONSIBILITIES:

• A complete understanding of the wines-by-the-glass program, pairings. Complete understanding of the cellar, proper wine service; decanting, and appropriate use of glassware.
• Complete understanding of all menus, menu structure, ingredients, origins, suppliers, seasonality, flavor and texture, allergy restrictions, preparation methods (and limitations), presentations styles
• Complete understanding of the cocktail program of the Main Bar as well as V by MILA bar program, have advanced knowledge of the spirits available, their pricing, history, and flavor profile.
• Complete knowledge of the beer and N/A program
• Maintain COGS and inventory levels within pre-assigned targets established by the executive team.
• Financial management: understanding budgets, Profit & Loss statements, invoicing procedures, theoretical vs actual model.
• Curating the wine and sake program per brand standards
• Maintaining a database of wines in assigned programs, ensuring all items are correctly mapped.
• Select wines and sake for the program to create a comprehensive wine list that correlates to the brand and concept.
• Develop strong relationships with winemakers and vendors.
• Developing and mentoring junior sommelier(s), hosting educational seminars
• Provide ongoing training for existing staff members as well as new hires on the beverage program.
• Maintain knowledge of new products and techniques in the industry.
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended.
• Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and at whatever time of day.
• Attending employee meetings and communicating suggestions for improvement as needed.
• Handle, store, and rotate all products properly.
• Understand and comply with Company Policies.
• Promptly report equipment and food quality problems to the Management team
• Always maintain positive co-worker and guest relations.
• Maintain and strictly abide by State sanitation/Health regulations and company standards.
• Follow prep work as specified by the Manager or Supervisor.

Requirements/Qualifications:

Certified accreditation from a recognized organization (Court of Master Sommelier / WSET).

• A minimum of 4 years of experience in high volume, elevated dining restaurant.
• Must be detail oriented and possess effective communication and written skills.
• State complaint food handling certificate.
• Ability to multi-task.
• Must be a team player.
• Self-motivated and performance driven.
• Professionalism and courtesy.
• Punctuality and regular and reliable attendance.
• Effective communication, written and interpersonal skills.
• Time management skills.
• Compute basic arithmetic.
• Ability to comprehend and follow recipes.
• Maintain confidentiality of company information and recipe data

Other Skills and Knowledge:

• Leadership

Physical Demands And Work Environment:

• Be able to reach, bend, stoop and frequently lift to 50 pounds.
• Remain in stationary position for up to 8 hours throughout work shift.