Head 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:

As the Lead Sommelier at RDG, you will be responsible for delivering an exceptional guest experience by expertly curating and guiding the selection of wines, spirits, beers, and non-alcoholic beverages. Your role will involve seamlessly integrating beverage offerings into the overall dining experience, ensuring each guest is well-informed and satisfied with their choices.

You will assist guests through the ordering process, effectively communicating all requests and orders to the captains and servers, and providing support to the service team as needed. This includes announcing food and beverage pairings at the table, engaging in clear and professional guest interactions, and managing the preparation, presentation, and maintenance of tableside drink carts.

Your responsibilities will also include overseeing the beverage program, ensuring the highest standards of service, and leading the team in delivering a cohesive and memorable dining experience. Additional essential duties may include inventory management, staff training, and maintaining a deep knowledge of all beverage offerings to enhance guest satisfaction and uphold MILA’s reputation for excellence.

RESPONSIBILITIES:

Wine Program Management

• Curate and maintain a comprehensive wine list that aligns with the restaurant’s concept and clientele preferences.
• Establish relationships with wine suppliers, negotiate pricing, and source exclusive or rare vintages.
• Conduct regular tastings and assessments to ensure the quality and relevance of the wine selection.
• Stay updated on wine industry trends and incorporate innovative offerings.

Guest Service

• Provide expert recommendations to guests, considering their preferences and meal choices.
• Deliver exceptional wine service, ensuring proper presentation, decanting, and pouring techniques.
• Educate guests on wine pairings and tasting notes to enhance their dining experience.

Team Leadership

• Train, mentor, and manage the sommelier team and front-of-house staff on wine knowledge and service standards.
• Lead regular wine education sessions and tastings for the staff.
• Foster a culture of passion, professionalism, and continuous learning within the team.

Inventory & Financial Management

• Monitor and manage wine inventory, ensuring optimal stock levels and minimal waste.
• Implement inventory control procedures and perform regular stock audits.
• Set and achieve wine sales targets, using upselling techniques and promotions.
• Analyze wine program performance and provide monthly reports on sales, costs, and profitability.

Collaboration

• Work closely with the Executive Chef and kitchen team to design wine pairings and seasonal recommendations.
• Coordinate with the marketing team for wine events, promotions, and private tastings.

Compliance & Standards

• Ensure compliance with local and international wine service regulations.
• Uphold health and safety standards in wine storage and service.

Requirements/Qualifications:

• WSET (Level 3 or Diploma) or Court of Master Sommeliers certification is highly preferred.
• Minimum of 5 years of experience in wine service, with at least 2 years in a leadership role.
• Proven expertise in wine curation and pairing in a fine-dining or luxury restaurant environment.
• 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

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.