Cantina Contramar Sommelier

Cantina Contramar is the only U.S. restaurant from world-renowned Chef Gabriela Cámara, bringing her award-winning approach to Mexican seafood and cuisine to Fontainebleau Las Vegas. Rooted in simplicity and tradition, Cantina Contramar offers a bold and thoughtful expression of authentic Mexican dining, with world-class hospitality that makes every meal a celebration.

POSITION OVERVIEW

The Sommelier is responsible for the management and curation of the restaurant’s wine and beverage program, ensuring world class dining experience through expert knowledge, service and presentation. This role involves developing and maintaining the wine list, managing inventory and vendor relationships, training staff on wine service, pairings and delivering exceptional guest interactions that enhance the food and beverage offerings, support and upholds the highest standards of hospitality and professionalism.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The following and other duties may be assigned as necessary: With the assistance of the Director of Wine & Spirits, develop and maintain an exceptional wine list that complements the resort's culinary offerings and caters to a diverse range of preferences and budgets With the assistance of the Director of Wine & Spirits source and select wines from global regions, considering factors such as varietals, vintages, and flavor profiles Interact with guests to understand their preferences and assist them in choosing wines that complement their meals, ensuring a delightful dining experience Provide in-depth descriptions of wines, including tasting notes, origin, and food pairings Conduct wine seminars, tastings, and educational sessions for guests and staff, sharing insights into winemaking, tasting techniques, and the art of food and wine pairing Elevate the wine knowledge of the staff by providing training and resources Collaborate closely with the culinary team to develop creative and appealing wine and food pairing menus for special events, tasting dinners, and themed evenings Oversee the organization and management of the wine cellar, ensuring proper storage, rotation, and inventory control Keep records of wine purchases, stock levels, and sales data Plan and execute captivating wine-focused events, including wine tastings, wine dinners, and wine-themed celebrations, aimed at engaging guests and enhancing their experience Foster and maintain relationships with wine distributors, wineries, and suppliers to stay informed about new releases, trends, and opportunities Regularly inspect wines for quality and condition, ensuring they meet the highest standards before being served to guests Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary

QUALIFICATION REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age. High School diploma or equivalent required Certified Sommelier through reputable organizations (CMS, WSET, etc.) Previous experience as a sommelier in a luxury restaurant or upscale hospitality setting Extensive knowledge of global wine regions, varietals, vintages, and wine production Extensive knowledge of wines, including varietals, vintages, regions, and wine service best practices Exc Excellent communication skills, with the ability to convey complex wine concepts in an approachable manner Exceptional communication skills with the ability to engage and educate guests Strong attention to detail and a commitment to maintaining impeccable wine service standards Ability to work collaboratively with the culinary team and fellow staff members Passion for the art of wine and a commitment to delivering extraordinary guest experiences Exceptional interpersonal skills and a passion for providing top-notch customer service to enhance the guest experience Present a polished and well-groomed appearance, adhering to the dress code and standards of the steakhouse Willingness to work flexible hours, including evenings, weekends, and holidays, based on the steakhouse's operational needs Work in a fast-paced, busy, and somewhat stressful environment

SUPERVISORY RESPONSIBILITIES

This position supervises wine stewards.

DIVERSITY COMMITMENT

Fontainebleau Las Vegas is committed to ensuring an inclusive space and sense of belonging for our Members. We believe our workforce should reflect the vast diversity of the communities we serve, and that diverse voices should be intentionally integrated into our work. We foster a culture of difference and diversity of identity, experience, and perspective, while actively striving for inclusive behaviors across our Company. By promoting these values and continuously pushing for better, we aim to create a positive work environment that encourages equality, inclusion, empowerment, and respect.

CERTIFICATES, LICENSES, REGISTRATIONS

Member must be able to qualify for licenses and permits required by federal, state, and local regulations.

LANGUAGE SKILLS

Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required.

REASONING ABILITY

Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the Member is regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls. The Member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision and peripheral vision. The Member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Member could be exposed to an environment containing unrestricted secondhand tobacco smoke.

PAY TRANSPARENCY

Fontainebleau Las Vegas believes in developing and supporting our talent into the future. Our compensation program is designed to attract, motivate, and retain talented Members who are the driving force behind the Company's success. We strive to provide market-competitive compensation. Salary will be commensurate with experience and skill set, considering a candidate's qualifications, skills, competencies, and experience, as well as internal equity and market data alignment. In alignment with our Company culture, we will strive to communicate openly about the goals of the Company and the design of the compensation program. The compensation process is designed to be fair and simple so that all Members and managers understand the Company's goals and future career development opportunities for upward mobility. $24 per hour #J-18808-Ljbffr Fontainbleau