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 Expertise: As Lead Sommelier, possess a comprehensive understanding of the wines-by-the-glass program, including pairings, cellar management, and proper wine service techniques such as decanting and appropriate glassware usage.
• Culinary Knowledge: Demonstrate in-depth knowledge of all menus as Lead Sommelier, including structure, ingredients, origins, suppliers, seasonality, flavor profiles, allergy considerations, preparation methods, and presentation styles to ensure seamless food and wine pairing.
• Cocktail & Spirits Mastery: Master the cocktail programs at both the Main Bar and V by MILA as the Lead Sommelier, with advanced knowledge of available spirits, including their pricing, history, and flavor profiles.
• Beer & Non-Alcoholic Beverages: Maintain a thorough understanding of the beer and non-alcoholic beverage programs to enhance the overall guest experience as the Lead Sommelier.
• Cost & Inventory Management: As Lead Sommelier, maintain cost of goods sold (COGS) and inventory levels within targets set by the executive team, ensuring financial efficiency.
• Financial Acumen: Understand and manage budgets, Profit & Loss statements, invoicing procedures, and the theoretical vs. actual financial model to optimize the beverage program’s profitability as Lead Sommelier.
• Program Curation: Curate and maintain the wine and sake programs according to brand standards, selecting offerings that align with MILA’s concept and brand identity as the Lead Sommelier.
• Database Management: As Lead Sommelier, maintain an accurate and up-to-date database of wines and sakes, ensuring all items are correctly mapped and inventoried.
• Vendor Relationships: Develop and sustain strong relationships with winemakers and vendors, securing the best selections and pricing for MILA as Lead Sommelier.
• Staff Development: Mentor junior sommeliers, host educational seminars, and provide ongoing training to all staff members, ensuring they are knowledgeable about the beverage program as Lead Sommelier.
• Industry Trends: Stay updated on new products, techniques, and trends within the beverage industry to continuously elevate the guest experience as Lead Sommelier.
• Policy & Procedure Compliance: Maintain complete knowledge of and adhere to all departmental policies, service procedures, and standards, ensuring consistency and excellence in service as Lead Sommelier.
• Equipment Maintenance: Ensure proper use and maintenance of all equipment, using it only as intended and reporting any issues to management promptly as Lead Sommelier.
• Guest Interaction: Anticipate guest needs, respond promptly, and ensure all guests feel acknowledged and valued, regardless of the level of business, in your role as Lead Sommelier.
• Continuous Improvement: Participate in employee meetings, offering suggestions for improvement, and actively contributing to the team’s success as Lead Sommelier.
• Product Handling: Handle, store, and rotate all products properly, maintaining quality and freshness as Lead Sommelier.
• Compliance: Understand and comply with all company policies, as well as state sanitation and health regulations, maintaining the highest standards of cleanliness and safety as Lead Sommelier.
• Team Relations: Foster positive relationships with co-workers and guests, contributing to a harmonious work environment and exceptional guest service as Lead Sommelier.
• Prep Work: Follow all prep work instructions provided by the Manager or Supervisor, ensuring readiness and efficiency in service as Lead Sommelier.

Requirements/Qualifications:

• Certified accreditation from a recognized organization (Court of Master Sommelier / WSET).
• A minimum of 4 years of experience in a lead position in a 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.