Restaurant Beverage Manager/Sommelier for Andaz Miami Beach

Company Description

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing excellent service and meaningful experiences.

Andaz Miami Beach is now recruiting a Restaurant Beverage Manager/Sommelier to join the hotel's opening team. An art-deco building and architectural landmark is home to the newest luxury lifestyle hotel located in the heart of Mid-beach. Opening in late 2024, the property boasts 287 guestrooms including 34 breathtaking suites and the ONLY Ocean-view arrival experience in Miami Beach. The design features elements of texture, art, and pops of color that create a unique and captivating experience. Each suite is designed with floor-to-ceiling windows, most with deep-soaking tubs, and cozy reading nooks. Guests can also enjoy private outdoor terraces with stunning views of the Atlantic and the Miami skyline. Unmatched amenities include a full-service spa, a well-equipped fitness center, a destination dining experience by José Andrés, two pools, and a Beach Club catering to the who's who of Miami. Spanning 25,000 square feet of innovative indoor and outdoor event space, Andaz Miami Beach will become a landing spot for guests and locals seeking celebratory gatherings that embrace the city's culture of music, art, and fashion.

Job Description:

Andaz Miami Beach is looking for a Restaurant Beverage Manager/Sommelier who is excited, qualified, and hard-working, individual with a passion for hospitality and a commitment to superior guest service. The Restaurant Beverage Manager/Sommelier is responsible for overseeing all aspects of the beverage program within a restaurant. This role involves managing the bar operations, creating and maintaining beverage menus, supervising staff, managing inventory, and ensuring excellent customer service. He/ she needs to curate an exceptional wine list, recommend suitable pairings, and educate guests on the nuances of wine appreciation. The position calls for close collaboration with the operation's culinary team to ensure harmonious combinations of food, beverage, and wine, and the ability to act as a brand ambassador by delivering a personalized and memorable wine experience to every guest.

The Restaurant Beverage Manager/Sommelier plays a vital role in driving revenue, maintaining high-quality standards, and enhancing the overall guest experience.

Responsibilities & Duties Include:

• Develop and implement a comprehensive beverage program, including alcohol and non-alcoholic beverages, in line with the restaurant's concept and target market.

• Design and update beverage menus, considering seasonal trends, customer preferences, and profitability.

• Collaborate with the culinary team to ensure beverage offerings complement the food menu.

• Stay up to date with industry trends, new products, and emerging beverage techniques.

• Oversee bar operations, ensuring efficient service and adherence to quality and safety standards.

• Train and supervise bar staff on beverage preparation techniques, menu knowledge, and customer service skills.

• Monitor and maintain bar equipment, glassware, and supplies, ensuring they are clean, functional, and well-stocked.

• Implement and enforce responsible alcohol service policies and ensure compliance with relevant regulations.

• Manage beverage inventory, including ordering, receiving, and organizing stock.

• Conduct regular inventory counts to maintain accurate stock levels and minimize waste/prevent theft.

• Analyze sales data and trends to forecast demand and adjust ordering quantities accordingly.

• Collaborate with suppliers to negotiate favorable pricing, track deliveries, and resolve any issues.

• Maintain a high standard of customer service by engaging with guests, addressing concerns, and ensuring customer satisfaction.

• Recommend and upsell beverages based on customer preferences, specials, or promotions.

• Monitor customer feedback and reviews, taking proactive measures to address any issues or suggestions.

• Collaborate with the marketing team to develop and promote wine, beverage-related events, tastings, or promotions.

• Develop and maintain an outstanding wine program, curating a diverse and compelling wine list that reflects the establishment's vision, objectives, and clientele.

• Conduct regular research to identify new and exciting wines, staying informed about industry trends, emerging regions, and grape varieties.

• Work closely with the executive chef and culinary team to create well-balanced and complementary food and wine pairings, considering flavors, textures, and aromas.

• Provide exceptional wine service, assisting guests in selecting the perfect wine to enhance their dining experience, considering their preferences, budget, and menu choices.

• Offer detailed descriptions of wines, including production techniques, regions of origin, and flavor profiles, demonstrating expertise and enthusiasm to educate and engage guests.

• Conduct wine tastings, events, and seminars to enhance guests' understanding and appreciation of wines, while promoting the establishment's wine program.

• Effectively manage wine inventory, ensuring proper storage conditions, minimizing waste, and maintaining accurate records of stock levels and costs.

• Recruit, train, and motivate bar staff, providing ongoing coaching and performance feedback.

• Foster a positive and collaborative work environment, encouraging teamwork and professional growth.

• Conduct regular staff meetings and training sessions to enhance product knowledge and service skills.

• Ensure staff compliance with company policies, safety guidelines, and responsible alcohol service practices.

• Train and educate the service team on wine knowledge, ensuring they can confidently assist guests with their selections and provide exceptional service.

• Stay up to date with industry regulations and certifications, such as sommelier accreditations, and maintain a commitment to continuous learning and professional growth.

• Uphold company policies and procedures, including adhering to work schedules, dress code, and attendance guidelines.

• Adheres to all company safety and sanitation policies and procedures

• To ensure that all perishable items used behind the bar are labeled/dated and responsible for rotating and throwing away to maintain quality control

• Works as part of a team

• Portrays a positive friendly and professional attitude at all times, always smiles and greets guests warmly and genuinely

• Provides prompt, professional, friendly, and personalized service to our guests

• Provides help and support to all fellow colleagues

• Performs opening side work and set up station

• Attends and participates in any training sessions, department meetings

• Provides professional and exceptional food and beverage service

• Listens to guests and anticipates their needs

• Responds to guests' questions and their needs

• Proper serving of wine and alcohol (with awareness)

• Properly executes closing procedures

• Completes closing side work for specific table sections

• All other tasks and duties as assigned