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POST DATE 9/11/2016
END DATE 10/11/2016

The James Chicago Chicago, IL

Chicago, IL
AJE Ref #
Job Classification
Full Time
Job Type
Company Ref #
Entry Level (0 - 2 years)


Primary responsibilities include offering, educating, pairing and selling wine during dinner in our award-winning restaurant "David Burke's Primehouse". The Sommelier will also be responsible for the ordering, control, and sales of wine and other alcoholic beverage inventories and related beverage items. Interact with the restaurant guests, fellow staff members and supervisors in a polite, courteous and hospitable manner to insure the guests are having an exemplary dining experience and to maximize beverage sales. Responsibilities will include: Assist guests with choosing wine to accompany their meal assessing wine type, desired price, and ability to pair with different dishes. Decant wines properly by standards of by traditional wine service. Maintain beverage mis en place; including serviettes, decanters, and glasses. Revise and update the following as directed: Wine lists, liquor lists, and cocktail menus. Check, review and correct printed beverage materials on a daily basis. Keep staff informed on any updates and changes to lists and other beverage menus. Update all items in Micros and Compeat for inventory counts. Conduct regularly scheduled inventory twice a month. Assist with required tracking reports checking inventory for errors, variances, miss tracking items, merchandise arrival errors and cost problems. Create Purchase Orders Facilitate the organization and storage of wines upon delivery. Maintain well organized secure storage areas at all times. Maintain current bin systems in various storage areas as well as in micros. Maintain the stock levels in white wine cooler and red wine cellar. In coordination with the Management team create and implement staff training and education systems to increase overall wine knowledge, wine service, and wine sales, as well as Liquor and other beverage knowledge on a monthly basis. When applicable organize pre shift tastings with various vendors and purveyors. Maintain a consistent, high level of proper beverage service for all FOH staff. Inform staff of any wines currently unavailable both verbally and by posted list. Maintain current wine counts, pricing, updating new items and removing old items in Micros. Assist managers, servers, and other team members as needed Maintain budgeted beverage costs for assigned departments. Communicates effectively and genuinely with guests, team members, supervisors and other departments. This position reports directly to the Restaurant General Manager and provides great development within an award bringing Chicago restaurant. Check out our website for further information.