Restaurant Sommelier & Floor Manager

Position Summary The Sommelier is responsible for curating, managing, and presenting an exceptional wine program that complements the steakhouse's premium beef offerings and elevated dining experience. This role requires deep wine knowledge, exceptional guest engagement skills, and the ability to drive beverage sales while maintaining the highest standards of service and professionalism. Key Responsibilities Wine Program Management Develop and maintain a diverse, balanced wine list featuring Old and New World selections, with strong representation from regions such as Napa, Oregon, Bordeaux, Tuscany, Barossa, Local, etc. Create strategic pairings tailored to premium cuts and nightly specials (e.g., ribeye, filet mignon, dry-aged steaks, seafood). Monitor inventory, manage vendor relationships, and control beverage costs. Conduct regular wine list updates based on seasonality, guest preferences, and market trends. Conduct regular tastings with vendors Guest Experience & Service Provide expert wine recommendations aligned with guests' tastes and menu selections. Offer tableside wine presentations, decanting, and proper service techniques. Educate guests on varietals, regions, vintages, and food pairings. Handle special requests, rare bottle inquiries, and private dining wine selections. Staff Training & Development Train front-of-house staff on wine knowledge, pairing principles, and upselling techniques. Lead pre-shift tastings and educational sessions. Foster a culture of wine appreciation and continuous learning. Educate staff on varietals, regions, vintages, and food pairings Sales & Financial Performance Drive wine sales to meet or exceed revenue targets. Analyze sales reports and adjust offerings to maximize profitability. Maintain optimal inventory levels and minimize waste or spoilage. Standards & Compliance Ensure proper wine storage conditions and rotations (temperature, humidity, rotation). Maintain compliance with all local alcohol regulations. Uphold fine dining service standards, presentation, and hospitality excellence. Qualifications Formal wine certification preferred Minimum 3-5 years of experience in a fine dining or upscale steakhouse environment. Extensive knowledge of wine regions, varietals, vintages, and pairing techniques. Strong understanding of beef aging processes and how they influence wine pairing. Excellent communication, sales, and guest engagement skills. Ability to lift and handle wine cases and stand for extended periods. Preferred Attributes Passion for hospitality and storytelling. Polished, professional appearance and demeanor. Strong organizational and inventory management skills. Ability to thrive in a fast-paced, high-volume fine dining setting. Strong collaborative abilities, and desire to communicate effectively with beverage director and management team Performance Metrics Beverage revenue growth Wine cost percentage Guest satisfaction scores Staff wine knowledge development Compensation & Benefits Competitive salary + commission/bonus structure Health benefits Continuing education and certification support Employee dining discounts This role is ideal for a hospitality professional who combines technical wine expertise with refined service skills to elevate the guest experience in a premium steakhouse environment.

Benefits:

401(k) Dental insurance Employee discount Health insurance Opportunities for advancement Paid sick time Paid time off Vision insurance

Experience:

Fine dining: 3 years (Required)

License/Certification:

Certified Sommelier (Required) Shift availability: Night Shift (Required) Ability to

Commute:

Folsom, CA 95630 (Required)

Work Location:

In person