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Sommelier (HOURLY)***

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Sommelier (HOURLY)*** POSITION DESCRIPTION ***Sommelier (HOURLY)*** LOCATION: Ivar's Acres of Clams, Salmon House, Mukilteo Landing REPORTS TO: Restaurant Management Team POSITION DEFINITION: To provide outstanding hospitality and guest service in compliance with federal, state, and local laws. Be cheerful and entertaining and willing to help make Ivar’s a fun place to work. POSITION ASSIGNED:_______________________________________________________________ EXPECTED HOURS OF WORK: Must be available to work between 8 AM to 1 AM Sunday through Saturday General Duties: 1. Follow the specified steps of service. 2. Efficiently handle up to six tables. 3. Demonstrate strong customer service skills. 4. Demonstrate independent thinking when encountering customer related problems. 5. Display interest in increasing knowledge of product and service by attending and participating in ongoing training seminars. 6. Participate in training of new staff. 7. Demonstrate adequate pace and stamina. 8. Participate in any assigned ongoing sidework during the shift. 9. Complete closing sidework as assigned. 10. Demonstrate Team spirit, including distribution of gratuities. 11. Meet management once per week to review events, success and challenges. 12. Assist in clearing and re-setting tables when possible. 13. Demonstrate proactive approach to customer service issues. 14. Insure guest loyalty through quality service and outstanding hospitality at all times. 15. Monitor appearance and portion of all menu items, including beverages, to assure they meet company specifications. 16. Must follow all cash handling policies and procedures. Salesmanship: Continually work to increase average guest check thru: a. product knowledge b. staff training- weekly tasting, long term classes, new hire training suggestive selling c. restaurant events- help create ideas and restaurant events such as wine/dinner activities while working with the chef and managers d. wine menu development - a constant assessment of wines with necessary rotation as season or inventory changes PAGE TWO Sommelier Professionalism: 1. Be Team oriented: a. help other workers b. assist with positive ideas c. perform duties as assigned by supervisor d. be good at your job- PRIDE e. enjoy your place of work- PRIDE f. enjoy working with co-workers- PRIDE g. do not make sarcastic or negative comments 2. Always adhere to company policies and procedures. 3. Always be punctual: a. check schedule b. arrive on time c. be ready to go at scheduled time d. complete assigned tasks prior to leaving Security: 1. Insure that only authorized employees remove supplies and product. 2. Police restaurant for possible theft or improper handling of food product. 3. Notify supervisor of any suspicions; watch for bulky bags or boxes. Specific Sommelier Objectives/Requirements 1. To work with the bar manager/ managers to create a long term wine program within the restaurant. Objectives and requirements of this position will change as we see what best fits the restaurant. 2. Administer pre-shift meetings with management, kitchen and fellow team members before each event. 3. Check computer ordering system to ensure proper pricing. 4. Ensure that orders are taken utilizing a specific method to promote accuracy and attention to detail (ie: wine, vintage and meets). 5. Ensure that orders are placed in the computer ordering system by position point. 6. Have a featured wine table for guests to experience while waiting for their table 7. Inventory/ ordering 8. Distributor meetings- to have a consistent palate tasting and recording wines 9. Problem assessment/ solving/ working with the bar manager to asses problems that arise such as corkage, storage and effectively solve the issues PAGE THREE Sommelier Other Requirements: 1. Must be able to perform host runner and busser/runner job descriptions. 2. Must be able to perform basic arithmetic functions (ie; addition, subtraction, multiplication, division, and percentages). 3. Able to understand and carry out verbal instructions given by managers or co-workers 4. Able to fluently communicate (verbal and written) and to understand instructions given by Managers or co-workers in English. 5. Able to follow all requirements listed in Ivar’s Employee Handbook. 6. Work cooperatively with all employees and guests. 7. Present yourself in a professional manner at all times. 8. Be in proper uniform and prepared to work before clocking in for scheduled shift. 9. Able to properly use the tools provided to complete tasks that are assigned without putting yourself or other employees in danger. 10. Keep uniform clean during operational hours. 11. Able to maintain composure during all periods of operation. 12. Must possess all valid and current required permits and certifications according to federal, state and local laws. 13. Must be able to read and comprehend all printed materials in the restaurant. 14. The goal of all Ivar’s employees is to ensure the highest level of guest satisfaction. If at any time a guest complaint is brought to your attention, you must immediately notify a member of the Management Team. 15. Perform other duties as assigned by supervisor. “My signature confirms that I have read this position description. I fully understand the functions and duties of this position description and I certify that I am able and I agree to perform each of them. I also understand that my failure to perform may result in disciplinary action up to and including termination of employment. I understand that I may discuss the contents of this position description with my Manager or General Manager at any time. I realize that this position description is an overview of my duties and that it may be changed by Ivar’s from time to time when the company deems that circumstances so require.” ___________________________________________ _________________________________ EMPLOYEE’S SIGNATURE DATE ___________________________________________ _________________________________ EMPLOYEE’S NAME (Please print) WORK LOCATION 06/10 IVAR'S JOB ANALYSIS POSITION TITLE: Sommelier LOCATION: Ivar's Acres of Clams, Salmon House, Mukilteo Landing DATE ANALYSIS COMPLETED: June 2010 COMPLETED BY: Jonathan Fleming Ratings: Never Rarely Sometimes Frequentl Always 5-10% 11-40% y 76-100% 41-75% Standing X Walking X Sitting X Lifting: X 1. Type(s) and dimension(s) of object(s) being lifted 2. Weight of object(s) lifted: 10 lbs. max. X 20 lbs. max., up to 10 frequently X 50 lbs. max., up to 20 frequently X 100 lbs. max., up to 50 frequently X 100+ lbs., up to 50 frequently X Pushing/Pulling: 10 lbs. max. X 20 lbs. max., up to 10 frequently X 50 lbs. max., up to 20 frequently X 100 lbs. max., up to 50 frequently X Climbing: X Ladders Stairs X Other- Stooping X Kneeling X Crouching X Crawling X Twisting X Bending X Ratings: Rarely Sometimes1 Frequently4 Always Never 5-10% 1-40% 1-75% 76-100% Reaching: X Overhead In front of body Simultaneous Use of Hand, Wrist and X Fingers (Example: Typing, data entry) Driving/Operating X Types of machinery, vehicles - Talking: Ordinary X Other Hearing X Ordinary conversation Other sounds Vision: Acuity: Near, 20" or less X Acuity: Far, 20” or more X Depth perception, 3-dimensional X Sharpness of vision/focus X Color vision X Field of vision-entire scope of X vision Environmental Conditions: Inside X Outside Both X X Dust X Fumes X Noise X Extreme heat X Extreme cold X Heights X Glare/improper illumination X .
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