Sommelier

Job Description

Job Description

Company Description

Company Description

Fairmont Hotels & Resorts is a renowned luxury hotel brand with a global presence and a commitment to creating lasting memories for our guests. With over 30,000 colleagues worldwide, we are dedicated to delivering exceptional service, fostering a culture of excellence, and making special happen.

Hotel Overview:

Located in the heart of downtown Fairmont New Orleans will be an impressive new addition to Fairmont’s luxury portfolio, offering 250 luxury guest rooms, four food & drink venues, a rooftop pool with expansive views of the city, more than 19,000 square feet of function space, and a 10,000 square-foot spa.

This property is destined to become an illustrious destination in the Central Business District, nearby the city’s renowned and historic French Quarter.

Delmonico Steakhouse, an Emeril Lagasse establishment, requires a sommelier who can manage a high-end wine program for a fine-dining restaurant known for its steak and Creole cuisine. The sommelier's responsibilities include curating the wine list, managing the cellar, educating staff, and providing a sophisticated dining experience for guests. 

Responsibilities:

• Wine program management: Develop, curate, and maintain the restaurant's extensive, award-winning wine program, including both bottle and by-the-glass selections. The program should complement the steakhouse's classic menu
• Inventory control: Manage all aspects of the wine inventory, from purchasing and receiving orders to organizing and maintaining the wine cellar
• Guest service: Advise diners on wine selections, making recommendations based on their menu choices, personal tastes, and budget. Engage in tableside wine service, including presentation and pouring
• Staff training: Educate the front-of-house staff on the wine program and service standards, enabling them to make informed recommendations and serve wine with confidence
• Collaboration: Work closely with the kitchen team to ensure seamless food and wine pairings.
• Guest relations: Maintain a rapport with regular clientele, remember their preferences, and build a positive relationship
• Cost and sales: Negotiate with vendors, monitor wine sales, and manage costs to ensure profitability
• Event hosting: Organize and host wine-related events, such as wine dinners and tastings, for both guests and staff
• Compliance: Adhere to all health, safety, and liquor-serving regulations

• Wine knowledge: An extensive and in-depth knowledge of wine regions, varietals, and the winemaking process is essential. Experience in a similar, high-volume fine-dining setting is typically preferred.
• Certification: Formal wine education or sommelier certification, such as from the Court of Master Sommeliers or WSET, is generally required or preferred.
• Hospitality skills: Exceptional interpersonal skills and a friendly, professional demeanor are crucial for interacting with guests and staff.
• Communication: Strong verbal communication skills are necessary for explaining wine concepts to guests with varying levels of knowledge.
• Organization: The ability to effectively manage inventory, track sales, and oversee cellar maintenance is required.
• Availability: A willingness to work varied shifts, including nights, weekends, and holidays, is standard for this role

All your information will be kept confidential according to EEO guidelines.