Isidore Lead Wine Captain/Sommelier

Job Description

Job Description

Job Description: Lead Wine Captain

Position Summary

The Lead Wine Captain is a lead hourly position that serves as the liaison between restaurant management, sommelier, and the Front of House team, with a primary focus on executing and supporting the restaurant's wine program. This role will include a mix of Captain and Sommelier shifts, and is expected to be a master of hospitality, service, and wine knowledge while setting the standard for the entire FOH team. The Lead Wine Captain/Sommelier is responsible for staff education, wine inventory management, wine service support, and fostering a positive team culture.

Operational Responsibilities

• Serve as the primary liaison between management, sommelier, and the Front of House team regarding the wine program.
• Maintain expert knowledge of the by-the-glass wine program and all featured wines.
• Assist with training all new Front of House team members on the wine program, following the approved training curriculum.
• Provide ongoing wine education for the service team in collaboration with the Assistant General Manager/Sommelier, utilizing curriculum approved by the Wine Director.
• Ensure all wine training reinforces the restaurant's hospitality standards, service expectations, and product knowledge.
• Assist with executing bi-weekly wine inventories using BinWise software.
• Receive, unpack, organize, and properly store all wine deliveries on receiving days.
• Assist the service team during Wine Service Float shifts by:
  • Supporting bottle sales
  • Performing professional wine service
  • Assisting with food running when needed
  • Ensuring an exceptional guest experience throughout service
• Maintain leadership presence on the floor and act as an ambassador of the restaurant with guests and team members.
• Lead by example in hospitality, professionalism, and attention to detail.

Wine Education Responsibilities

• Conduct staff wine classes when requested to further wine education and product knowledge.
• Assist with coordinating wine classes with the General Manager, Wine Director & Sommelier.
• Ensure all class topics, materials, and budgets receive approval prior to scheduling.
• Submit class materials to the General Manager, Wine Director & Sommelier at least one day prior to each class.

Inventory & Operational Responsibilities

• Assist with completing wine inventory every other week utilizing Margin Edge.
• Organize and maintain wine storage areas to company standards.
• Receive and properly stock wine deliveries.
• Inventory and receiving responsibilities are compensated at $35.00 per hour, not to exceed three (3) hours per week.

Wine List Maintenance

• Keep the wine list free of errors, 86’s, and add new additions punctually to the wine list. 

Service Leadership

• Set the standard for hospitality and service excellence during every shift.
• Support fellow team members during service and assist wherever needed.
• Act as a resource for servers and support staff regarding wine knowledge and service standards.
• Promote teamwork, professionalism, and accountability throughout the Front of House.

Communication & Accountability

• Attend monthly meetings with restaurant management.
• Participate in discussions regarding:
  • Team performance
  • Steps of service
  • Restaurant cleanliness
  • Guest experience
  • Action plans for continual improvement
• Communicate effectively with management regarding opportunities to improve the wine program and service execution.

Staff Responsibilities

• Thoroughly train new hires on wine knowledge and service expectations.
• Reinforce company hospitality standards through coaching and mentorship.
• Encourage continued learning and confidence among the Front of House team.
• Foster a positive, collaborative, and supportive work environment.

Attitude & Professionalism

• Bring a positive attitude and solution-oriented mindset to every shift.
• Help maintain high team morale through encouragement and leadership.
• Demonstrate professionalism, accountability, and consistency in all interactions with guests and fellow employees.
• Represent the restaurant and its values with integrity at all times.

Cleanliness & Standards

• Ensure all opening and closing Front of House checklists are completed accurately each day.
• Verify completion of side work and cleanliness standards before manager sign-off.
• Maintain organization and cleanliness of all wine storage and service areas.

Performance Reviews

The Lead Wine Captain will receive formal performance evaluations twice annually conducted by the General Manager and Assistant General Manager.

Compensation

Hourly base wages are determined by tenure and position and may vary based on experience and skill level.

Additional Compensation

• Wine inventory and receiving responsibilities are compensated at $35.00 per hour, not to exceed three (3) hours per week.

Working Conditions

• A typical work week for this position is 40–45 hours. Hours vary based on the needs of the market and the department.
• Position requires prolonged standing, bending, stooping, twisting, lifting objects up to 45 pounds, and repetitive hand and wrist movements.
• Exposure to hot, cold, and potentially hazardous equipment is possible.
• Familiarity with office equipment such as phones, computers, fax machines, and copiers may be required.
• This role has a mix of Captain and Sommelier shifts which are tipped out via the tip pool and outlined in the Tip Pool sheet.

Benefits

• 3 Sick Days annually
• 50% discount at all ERHG/Market Restaurants
• 20% discount on retail
• Employer Contribution to Health Insurance
• 5 Year Retention Bonus of $3,000 and 10 Year Retention Bonus of $10,000
• Wine Exam Reimbursement
• 1 Week of PTO Paid Out at $20/Hr

Please note: This job description is intended to provide a brief overview of typical job functions and duties and may not cover all possible responsibilities.