Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients. Sommelier The Sommelier’s job is to motivate & mentor staff’s wine knowledge, inspire & delight our guests with their wine service and commit themselves to fostering an environment of excellence in food, wine and service. Duties include: resolving guest issues, making menu suggestions, delivering food & drinks, describing the dishes to guests, recommending wine selections, overseeing service staff, monitoring guest satisfaction and maintaining the flow of service throughout the dining room. Must be pleasant, conscientious and professional with excellent knowledge of food & alcoholic beverage selections and service standards. Must be able to operate effectively as part of a team, communicate clearly, ensure smooth service operations and quality service. GENERAL EXPECTATIONS: + Act with integrity, honesty, and knowledge that promote the culture, values of Mina Group and Bourbon Steak Delray Beach.  + Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times + Maintains clean and organized workstations that are cohesive with the restaurant’s philosophy, culture and standards of excellence. + Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change. + Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative. + Understand completely all programs, procedures, standards, specifications, guidelines and training programs. + Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies. + Represents the restaurant professionally through effective communication, cooperation and relationships with the all business partners. REQUIRED QUALIFICATIONS: + Understand and perform job duties to the expectations of BOURBON STEAK and the restaurant Service, Food, Beverage and Wine manuals. + Recommends and sells wine to guests on the floor. + Responsible for inventory and maintenance of wine cellar. ▪ Oversees and assists the entire front of house team with all elements of service. Takes ownership of their station, knowing the names and preferences of their tables, greeting, seating, running, bussing, re-setting etc. + Executes and facilitates service in cooperation with other Sommeliers, Captains and managers. Facilitates the communication between the FOH & BOH. + Describes dinner features as needed, including menu changes and daily additions. + Follows through and communicates with Management team/Chef on VIP procedures and special requests. + Conducts continuous wine training with service team and provides complete training for all new hires. + Participate in Pre-Shift meetings and learn new menu items, presents changes to WBTG. + Welcome all guests and ensure guests receive responsive, professional, and gracious service at all times. + Describes dinner features as needed (including changes and additions). +  Answer any questions about the menu, specific food items, the wine list or any other inquiries the guest may have. +  Liaise with server to ensure communication at all times about wants and needs of guests. +  Understand the order taken by the server and any changes in the menu, dietary restrictions, food allergies, etc. + Assists the Chef in expediting the food to the dining room. + Ensure that all food and products are consistently prepared and served according to the restaurant’s standards. + Maintain a clean, safe environment all times in the Dining Room and all service stations. + Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the restaurant employees and guests. Pay Range - $9.00 to $10.00/hr. + Tips   The Mina Group, LLC and its affiliates are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and, pursuant to the San Francisco Fair Chance Ordinance, we will consider qualified applicants with arrest and conviction records. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, and/or to receive other benefits and other aspects of employment, please contact Mina Group Human Resources by emailing hrsupport@minagroup.net. Powered by JazzHR