Sommelier

RDG Overview:

Envisioned by Marine and Greg Galy through their travels, experiences, and thirst for discovery and adventures, the first MILA restaurant (part of RDG) opened in Miami Beach, FL, in January 2020. MILA is a restaurant, rooftop lounge, and mixology bar aiming to transport guests on a culinary journey of flavorful MediterrAsian cuisine. Balancing genuine hospitality, fine dining, and refined nightlife, MILA has quickly established itself as the go-to destination in the upscale Miami social scene.

       We are first and foremost a group of individuals who strive for excellence and seek to illuminate the senses. We believe in the rhythms of life and we are driven by the experience of adventure. Our principles stand for giving our customers the most transporting experience, an organic design and a refined culinary journey.

D R E A M I T 

MILA has grown above and beyond our expectations in its first two years despite facing significant pandemic-related restrictions, and ranked #5 of The Restaurant Business Top 100 ranking. 
 Following the success of the original restaurant, RDG plans to expand to new concepts and locations, focusing initially on the Florida market. It has shown the quickest development rates and is anticipating some of the best economic growth worldwide. 

B U I L D I T

Through its elevated brand portfolio, and its exclusive membership, RDG aims to create a full network of venues and experiences offering a unique lifestyle to its guests and members in Florida and to become one of the leaders of the luxury restaurant industry in the United States.

G R O W I T

RDG is now actively exploring other national markets such as New York City, Los Angeles and Las Vegas, as well as further afield in London, Dubai and Mexico City for potential expansion opportunities.

Summary: 

The sommelier reporting to the Lead  Sommelier , will assist with the venue’s wine program to ensure they attain or exceed established quality standards, productivity goals, budget and unit cost objectives, new product development support, and implementation timelines.  The sommelier ensures inventories are managed, and maximum wine quality standards are achieved. They are responsible to the seamless execution of providing guests with a complete experience relating to wine, spirits, beers, and non-alcoholic beverages offered by MILA while guiding them through the ordering process, communicating all requests and orders to the captains and servers, assisting the service team with service whenever necessary, announcing food and beverage at the table, clear and proficient guest interaction, preparation, presentation, and maintenance of table side drink carts. 

 RESPONSIBILITIES: 

• Assist to manages and directs the venue wine operations and meet and/or exceed established cost, quality, and productivity standards
• Assist the Lead Sommelier to achieve the business planning, budgeting, training, quality improvement, continuous improvement, and spending control processes
•  Controlling and monitoring wine orders, stock, and par level
•  Manages the daily activities necessary for maintenance and promotion of the restaurant’s wine collection
• Participates in new product development initiatives
• Coordinates to ensure that the staff performs and records monthly inventory counts
• Keeps up to date on overall activities of the team, identifying problem areas and taking corrective actions
• A complete understanding of the wines-by-the-glass program, pairings. Complete understanding of the cellar, proper wine service; decanting, and appropriate use of glassware. 
• Complete understanding of all menus, menu structure, ingredients, origins, suppliers, seasonality, flavor and texture, allergy restrictions, preparation methods (and limitations), presentations styles 
• Maintain COGS and inventory levels within pre-assigned targets established by the executive team. 
• Financial management: understanding budgets, Profit & Loss statements, invoicing procedures, theoretical vs actual model 
• Curating the wine and sake program per brand standards 
• Maintaining a database of wines in assigned programs, ensuring all items are correctly mapped.  
• Select wines and sake for the program to create a comprehensive wine list that correlates to the brand and concept.  
• Develop strong relationships with winemakers and vendors. 
• Developing and mentoring junior sommelier(s), hosting educational seminars 
• Provide ongoing training for existing staff members as well as new hires on the beverage program. 
• Maintain knowledge of new products and techniques in the industry. 
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.  
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended. 
• Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and at whatever time of day.  
• Attending employee meetings and communicating suggestions for improvement as needed. 
• Handle, store, and rotate all products properly.  
• Understand and comply with Company Policies.  
• Promptly report equipment and food quality problems to the Management team 
• Always maintain positive co-worker and guest relations. 
• Maintain and strictly abide by State sanitation/Health regulations and company standards.  
• Follow prep work as specified by the Manager or Supervisor. 
•  Performs other job-related duties as assigned.
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REQUIREMENTS/QUALIFICATIONS: 

• Certified accreditation from a recognized organization (Court of Master Sommelier / WSET). 
• A minimum of 4 years of experience in high volume, elevated dining restaurant. 
• Ability to work in a high pressure, fast-paced environment
• Excellent wine and beverage knowledge and wine pairings
• Excellent knowledge of computer applications and POS system
• Open flexibility – requires weekend and evening work schedule
• Must be detail oriented and possess effective communication and written skills. 
• State complaint food handling certificate  
• Ability to multi-task. 
• Must be a team player. 
• Self-motivated and performance driven. 
• Professionalism and courtesy. 
• Remain in stationary position for up to 8 hours throughout work shift. 
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.  
• Punctuality and regular and reliable attendance.  
• Effective communication, written and interpersonal skills. 
• Time management skills. 
• Compute basic arithmetic. 
• Ability to comprehend and follow recipes. 
• Maintain confidentiality of company information and recipe data 

PHYSICAL DEMANDS AND WORK ENVIRONMENT: 

• General office assignments-(typing), which lends itself to repetitive motion.
• Sitting in a stationary position for several hours within the day.