sommelier

Mina Group

<div>The Bungalow Kitchen is a social dining experience and community clubhouse. The Bungalow Kitchen brings a chic and bohemian atmosphere featuring California Cuisine heavily inspired by local, seasonal ingredients with a robust wine list and custom cocktails.
About the Role:
The Sommelier at The Bungalow Kitchen is a passionate and professional beverage expert who leads our wine program while educating and inspiring guests and mentoring the service team. You&rsquo;ll manage inventory, make expert wine recommendations, and elevate the dining experience with your deep knowledge and attention to detail. This role requires teamwork, adaptability under pressure, and a commitment to staff development in a high-volume fine dining environment.
What we offer:<ul><li>
Competitive pay and great benefits including medical, dental and vision coverage for eligible employees</li><li>
Pre-tax commuter benefits</li><li>
Delicious daily family meal</li><li>
Up to 50% meal discount at Mina Group restaurants</li><li>
Flexible schedules</li><li>
Fun, dynamic, and innovative atmosphere</li><li>
Career advancement opportunities and progressive development plans</li></ul> 
Our Ideal candidate is: 
 
A motivated beverage professional who is organized, passionate, and 
professional. You will be a leading part of our beverage team with a passion for 
educating and enthralling your guests and motivating and mentoring the service 
team. You have amazing attention to detail and an expansive knowledge of wine. 
You work well as part of a team, work well under pressure, and have experience 
in inventory management. You have a strong desire to learn and take a leading 
role in staff education and development. 
 
What you bring to the table:<ul><li>
3-4 years&rsquo; experience in a fine dining or casual fine dining high volume restaurant, with at least 3 years dining room experience</li><li>
Exceptional communication skills</li><li>
Expansive food and wine knowledge with a CMS Level 1 certification or another service-based certification</li><li>
Familiarity with Microsoft Office Suite</li><li>
Excellent basic math skills and ability to operate a service POS</li><li>
Intellectual curiosity and motivation to progress in a fine dining environment</li><li>
Knowledge of state and local regulations around serving and selling alcohol</li><li>
Ability to work clean, organized, and as part of a team</li><li>
Ability to move and lift 40 pounds at a time</li><li>
At least 21 years of age</li><li>
Must be able to stand and walk for an extended period of time</li></ul>
Pay rate - $19/hour 
 
The Bungalow Kitchen and Mina group are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and will consider candidates with criminal histories in accordance with all local, state, and federal laws. Mina Group offers reasonable accommodations for applicants with disabilities.</div>

Sommelier

Fontainebleau Florida Hotel, LLC

<div>Overview:
<div>
&quot;IF YOU CREATE THE STAGE SETTING AND IT IS GRAND, EVERYONE WHO ENTERS WILL PLAY THEIR PART.&quot; 
<ul><li>Morris Lapidus</li></ul> 
A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus - a stage where everyone plays their unique part. At Fontainebleau, striking design, contemporary art, music, fashion and technology merge into a vibrant new kind of guest experience. Guests are invited to enter a world where they are free to play, shop, dine, spa, meet or simply relax - however they define a perfect day. Situated on oceanfront Collins Avenue in the heart of Millionaire's Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach. Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach, and is thought to be the most significant building of Lapidus' career.</div>
Responsibilities:
<div>The Lead Sommelier is responsible to motivate and mentor staff&rsquo;s wine knowledge, inspire and delight our guests with their wine service, and commit themselves to fostering an environment of excellence in food, wine and service.</div><div>
</div><div><div>
Examples of Duties, includes but is not limited to the following:</div><div><ul><li>
Oversee the daily beverage service operations and ensure quality standards for wines.</li><li>
Oversees the bar program, purchasing and inventories of all liquor.</li><li>
Analyze daily/weekly/monthly beverage sales identifying opportunities for increasing profitability and maximizing revenue.</li><li>
Prepare daily / weekly reports as required by using Avero.</li><li>
Foster an environment where improvements to products, processes and service are welcomed and encouraged.</li><li>
Resolve guest concerns and implement resolutions.</li><li>
Schedule labor force and assign work for beverage service team. Lead and manage the bar and wine team staff on a daily basis, communicating daily and taking responsibility for maintaining high standards of quality, health and hygiene.</li><li>
Plan, manage, and monitor work as well as training, communicating, coaching staff, and building relationships.</li><li>
Conduct training to ensure that staff have strong product knowledge and are able to up sell and deliver service to the standards required.</li><li>
Monitor, review and give feedback on individuals&rsquo; performance, set and review objectives in line with the performance review and induction process.</li><li>
Perform other related duties as assigned.
</li></ul></div></div>Qualifications:
<ul><li>Familiarity with wine service concepts, practices, and procedures. Familiarity with food service practices and procedures.</li><li>
Effective supervisory and communication skills.</li><li>
Well organized and demonstrated strong problem solving skills.</li><li>
Ability to communicate effectively and establish and maintain effective working relationships with staff.</li><li>
Minimum of three years relevant food &amp; beverage management experience in a high quality, high volume establishments.</li><li>
High school education or equivalent. College degree preferred.</li></ul></div>

Hakkasan | Lead Sommelier

Overton Hotel and Conference Center

<div><h3 class="jobSectionHeader">Bartender/Mixologist</h3>

As a Bartender/Mixologist, you&rsquo;ll craft classic and creative beverages while delivering exceptional service in a vibrant, welcoming atmosphere. You&rsquo;ll engage with guests, manage bar inventory, and ensure a clean, organized bar environment. This role is perfect for someone with a passion for hospitality, strong attention to detail, and a flair for mixology.
<h3 class="jobSectionHeader">
Key Responsibilities</h3>
<ul><li>You will be the life of the party at our hotel bar, creating innovative and delicious cocktails that delight our guests.</li>
<li>Your daily tasks will include mixing and serving drinks, maintaining the cleanliness of the bar area, and providing exceptional customer service.</li>
<li>You will report to the Beverage Manager or Bar Supervisor.</li>
<li>A job as a bartender/mixologist can lead to opportunities as a bar manager, sommelier, or even food and beverage manager, making it an excellent choice for those who are passionate about the hospitality industry.</li>
</ul><h3 class="jobSectionHeader">Education &amp; Experience</h3>

Hotel experience is always a plus! Applicants should have
<ul>
<li>A combination of education and experience</li>
</ul>
Additional consideration will be given to applicants who have completed special certifications, such as bartender certification.
<h3 class="jobSectionHeader">
What You&rsquo;ll Need to Succeed</h3>
<ul><li>Eligible to work in the United States</li>
<li>Sufficient education and/or literacy needed to identify and read product labels and to communicate with guests about job-related needs.</li>
<li>Ability to sit, stand, bend, kneel, and lift as required&mdash;with or without reasonable accommodations</li>
<li>Availability to work a flexible schedule, including evenings, weekends, and holidays if needed</li>
<li>A warm, professional demeanor that reflects HVMG&rsquo;s Culture of Excellence 
</li>
</ul>This position may require a varied schedule, including evenings, nights, weekends, and holidays. Please share your scheduling needs.
<h3 class="jobSectionHeader">
Why Our Associates Love HVMG</h3>
<ul><li>Career growth opportunities across our nationwide portfolio</li>
<li>Flexible scheduling</li>
<li>Access up to 40% of your earned wages before payday with PayActive 
</li><li>Paid Time Off (PTO) and Paid Holidays</li>
<li>Full healthcare benefits: medical, dental, and vision</li>
<li>401(k) with guaranteed 4% match and no vesting period</li>
<li>Exclusive hotel and food &amp; beverage discounts</li>
</ul><h3 class="jobSectionHeader">About HVMG</h3>

Our Be Excellent culture is more than just words on a website - we live and breathe it. As one associate said in an anonymous survey, &quot;This is the best management company I've ever worked for. They walk the talk from the corporate office to the field.&quot; 
 
We believe that the hotel business is one of the few industries in which successful career paths can start anywhere on the org chart. You control your destiny, and, if our executives are any indication, today's dishwasher can be tomorrow's Senior Vice President.

The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract.

HVMG is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.</div>

Bartender Mixologist

The Ranch at Rock Creek

F&B Front of House Manager & Sommelier
 Department: Food & Beverage
 Reports to: Director of Food & Beverage
 Exempt/Non-Exempt: Exempt (Salary)
 PRIMARY PURPOSE
 The F&B Front of House Manager is responsible for directing and organizing the activities of the restaurant & bar departments to maintain food and beverage quality, service, and guest experience that meets the standards set for Forbes Five-Star properties and members of Relais & Chateaux. Collaboration with other Ranch departments including Culinary, Events and Sales ensures seamless operation and alignment with the luxury brand standards of The Ranch at Rock Creek. This role manages daily operations such as opening and closing the restaurant, hiring and training restaurant staff, scheduling and managing payroll, and ensuring high service levels to achieve and maintain guest satisfaction. In addition, this role acts as our in-house Sommelier, providing food, wine, and beer service to complete the guest experience.
 
KEY RESPONSIBILITIES
 <ul>
<li>Collaborate with the Director of Food and Beverage and Human Resources on recruiting, training, scheduling and performance management of Front of House employees; promote diversity, equity, and inclusion in all HR practices.</li>
<li>Effective scheduling based on forecast and business levels, special events and property happenings; proactively analyze business needs to optimize labor resources and enhance profitability.</li>
<li>Direct service staff in accordance with Ranch standards; oversight of Servers, Bartenders, Server Assistants and Host roles, fostering a culture of excellence and accountability.</li>
<li>Utilize strong Business Acumen to identify and mitigate ethical risks within F&B operations (e.g., inventory management, cash handling, and compliance).</li>
<li>Maintain comprehensive knowledge of menus, restaurant set up, department operations, point of sale system, and Ranch SOPs; act as a resource in all F&B systems and procedures.</li>
<li>Ensure 100% compliance with all applicable state and federal liquor regulations and ethical standards, particularly regarding service to minors, intoxicated persons, and drunk driving.</li>
<li>Establish, follow, and enforcing sanitation standards and procedures; oversee adherence to all food safety and sanitation guidelines (HACCP/ServSafe standards).</li>
<li>Maintain ambiance through thoughtful control of lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement.</li>
<li>Monitor food presentation and service; ensure that all elements of the dining experience consistently reflect the Ranch’s commitment to a luxury, Five-Star guest experience.</li>
<li>Conduct comprehensive and engaging pre-shift meetings to communicate daily objectives, service priorities, and special guest requests.</li>
<li>Schedule and conduct quarterly inventories on glassware, china, flatware, linen, beer and wine; maintain par levels according to budget and business needs.</li>
<li>Manage the inventory of all wine bottles stored on property in cellars and refrigerated units; develop a wine list to compliment the Ranch experience.</li>
<li>Update and print accurate wine, beer, and non-alcoholic beverage menus for guest use; provide wine and beverage recommendations for each experience.</li>
<li>Consistently monitor Front of House staff performance in all phases of service and job functions, ensuring procedures are carried out to Ranch standards & rectifying deficiencies with appropriate personnel. Provide timely, constructive feedback and conduct performance appraisals that align with resort goals.</li>
<li>Monitor guest temperature and confer frequently with service staff to ensure guest satisfaction.</li>
<li>Handle guest complaints by following five-step procedures to ensure guest satisfaction; serve as the primary point of contact for resolving complex guest issues, turning potential negative experiences into positive resolutions.</li>
<li>Foster and promote a cooperative working climate, maximizing productivity and employee morale.</li>
</ul>
QUALIFICATIONS
 <ul>
<li>Valid, current driver’s license required.</li>
<li>High school diploma or equivalent required; bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.</li>
<li>Minimum of 3 years’ experience in a food and beverage management or supervisory role, preferably within a luxury hotel, resort, or fine dining establishment.</li>
<li>Maintain necessary Food and Liquor handling certificates in compliance with Montana State law (e.g., ServSafe Manager Certification, TIPs or equivalent).</li>
<li>Familiarity with food/beverage and labor cost control; proven track record of managing and controlling COGS and labor costs to meet budgetary goals.</li>
<li>Certification of previous training in liquor, wine and food service (e.g., Certified Sommelier Level I or equivalent); course work through the Society of Wine Educators or The Court of Master Sommeliers preferred.</li>
<li>Computer proficiency, preferably in Excel, Microsoft Word; demonstrated proficiency in Microsoft Office Suite (Word, Excel, Outlook) and POS systems (e.g., Toast, Micros).</li>
<li>Detailed focused with the ability to prioritize and organize work assignments, delegate work and follow-up as necessary to achieve desired result.</li>
<li>Exceptional time management and organizational skills with the ability to manage multiple priorities in a fast-paced environment.</li>
<li>Discretion and ability to interact positively with intoxicated and/or problem guests; utmost confidentiality of guest and hotel information.</li>
<li>Ability to regularly lift or move 30 lbs. and occasionally lift or move up to 50 lbs.</li>
<li>Excellent verbal and written communication skills for interacting with guests, staff, and senior management.</li>
</ul>
This job description is intended to convey information essential to understanding the scope of the position; it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position. Management may assign or reassign duties and responsibilities to this job at any time.
 The Ranch at Rock Creek is an equal opportunity employer and is committed to providing a workplace free from harassment and discrimination. All employment decisions are made without regard to race, color, religion, sex, national origin, age, disability, veteran status, or any other protected status.

Food and Beverage Manager

Sidebar

Sidebar has a part-time bartender spot available to someone who has a true heart for hospitality and keen attention to detail. Craft cocktail experience is a must. A bit of wine knowledge would be fantastic. Our certified sommelier will routinely train you on all aspects of becoming your best at this craft.Our focus is 100% on our guests, with warmth, humility, hustle and grace. You'll be having fun while keeping our patrons well taken care of. The atmosphere here is friendly and relaxed, and very spirited during Spartan games. Go Green!If this sounds like you, we'd love to talk.Pay: $25.00 - $40.00 per hourBenefits:<ul><li>Employee discount</li></ul>Work Location: In person

Bartender

The River Club of New York

Position Summary We are seeking a professional, polished, and service-driven Server to join our team at a prestigious private members club. The ideal candidate delivers an exceptional dining experience by anticipating member needs, maintaining the highest standards of service, and upholding the club&rsquo;s tradition of excellence and discretion.Key Responsibilities<ul><li>Provide attentive, personalized service to members and guests in both dining room and private event settings</li><li>Demonstrate full knowledge of menus, daily specials, wine list, and beverage offerings</li><li>Execute proper fine dining service techniques (including coursing, wine service, and table maintenance)</li><li>Anticipate member preferences and ensure a seamless, memorable experience</li><li>Maintain a clean, organized, and elegant dining environment at all times</li><li>Collaborate with kitchen and management teams to ensure timely and accurate service</li><li>Handle member requests and concerns with professionalism and discretion</li><li>Follow all club policies, including dress code standards and service etiquette</li></ul>Qualifications<ul><li>Previous experience in fine dining, luxury hospitality, or private club environment preferred</li><li>Strong knowledge of food, wine, and beverage service</li><li>Excellent communication and interpersonal skills</li><li>Ability to work in a fast-paced, high-standard environment</li><li>Professional appearance and demeanor at all times</li><li>Flexible schedule, including evenings, weekends, and holidays</li></ul>Preferred Skills<ul><li>Wine knowledge or sommelier training is a plus</li><li>Experience with private events and banquet service</li><li>Strong attention to detail and ability to anticipate guest needs</li></ul>Pay: $23.84 per hourWork Location: In person

Server

Postino WineCafe

<div>Description:

ABOUT THE ROLE
As a Prep Cook your responsibility is to perform routine tasks that include completing preparation of food and recipes, cleaning and sanitizing equipment, and organizing the kitchen under the directions of cooks, chefs, or food service managers.
TO BE SUCCESSFUL YOU MUST<ul><li>
Be highly skilled at preparing ingredients</li><li>
Have excellent knife skills</li><li>
Proven track record of adhering to recipe standards</li><li>
Have a passion for working with high quality and fresh ingredients</li><li>
Excel in a fast paced kitchen environment</li><li>
Thrive on teamwork</li></ul>
YOUR BENEFITS<ul><li>
Meal Discounts &amp; Perks</li><li>
Earned paid sick time</li><li>
401K with company match</li><li>
Pursue Level 1,2 Sommelier &amp; Cicerone Certification and be reimbursed upon completion</li><li>
Flexible Spending &amp; Dependent Care</li><li>
Access to Medical, Dental, Vision when eligible.</li><li>
Access to Teladoc services for all team members after 30 days eligibility.</li><li>
Enroll in Medical Benefits and get Fitness Discounts &amp; Additional Mental Wellness Programs</li><li>
Celebrate the year with our annual company party</li><li>
Thanksgiving and Christmas off</li></ul>
WHO WE ARE
We are a restaurant group that thrives on creating authentic and inspiring experiences for the communities we serve. Through the contributions of countless incredible people, past and present, we&rsquo;re headed to the moon with a simple mission &mdash; to make people feel good. While no one on the team is quite like the other, it&rsquo;s our common values that keep us united.<ul><li>
Be Authentic and Humble</li><li>
Act with Integrity</li><li>
Bring Good Energy</li><li>
Get Extraordinary Results</li><li>
Achieve as a Team</li><li>
Inspire with Hospitality</li></ul>
Requirements:
<ul><li>The position requires 1 year of full-service restaurant Kitchen cook experience. Internal candidates must be in good standing and free of performance issues including 1-year time-period. Combined work experience and education will be considered in decisions.</li><li>
Associate&rsquo;s degree in Culinary, Hospitality, Management, or Business preferred but not required</li><li>
State Food Handler&rsquo;s Management Certification is required</li></ul></div>

Prep Cook

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