Job Description

Our Open Opportunity

We invite you to apply to join our team at the Four Seasons Hotel Chicago team as Sommelier!

The Sommelier will curate and craft a world class beverage program. Duties include assisting in and coordinating the planning, organization, training, and management of the wine program throughout the hotel as necessary with the aim of building guest loyalty and sales, coordinating costs, maintaining exemplary health and safety standards, and the upkeep of the wine & cocktail menus. The Sommelier will actively help to sell wine on the floor as well as teach and train the service staff on an ongoing basis. Beyond that they will conceptualize and implement new avenues of sales including, but not limited to, local gift shops, wine dinners, etc.

The Sommelier must have a very thorough knowledge of wine, mixology and product including but not limited to: production methods, history, origin, etc. The Sommelier must be able to operate effectively as part of a team, communicate clearly and ensure smooth service operations and quality service.

GENERAL EXPECTATIONS:

• Act with integrity, honesty and knowledge that promote the culture & values of the Four Seasons.
• Ensure that all guests feel welcome and are given responsive, professional, and gracious service at all times, while complying with all Four Seasons policies as stated in EmPact.
• Maintain clean and organized workstations that are cohesive with the Four Seasons philosophy, culture and standards of excellence.
• Recognize or seek areas of improvement and offer positive solutions for change to increase Beverage Revenue.
• Operate 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.
• Display consistent attention to detail and follow all restaurant and Four Seasons standards.
• Must be able to operate effectively as part of a team, communicate clearly and ensure quality service as well as have ability to work independently.
• Represents the restaurant professionally through effective communication, cooperation and relationship with all guests, co-workers, vendors and business partners both at work and within the local community.

ESSENTIAL JOB FUNCTIONS:

You may require assistance from teammates in various situations and they may require your assistance. All employees of Four Seasons Hotel Chicago are expected to practice the golden rule in these scenarios. The expectation of this position includes but is not limited to the following duties:

• Oversight and coordination of wine program for entire hotel, not limited to Adorn, Social Lounge, IRD, Private Bar, Banquets, Spa, Gift Shop & Lobby.
• Oversee and assist the entire front of house team with beverage related service and learning during pre-shift including tasting schedule & product knowledge testing with vendors at least twice a month.
• Takes ownership of wine program, and administrative work on behalf of the mixologist.
• Ensure correct glassware for wines, consulting with the mixologist for beers and spirits accordingly.
• Ensure all guest-facing content is updated including (but not limited to) wine lists, beverage menus, website content, and social media/promotional assets.
• Conduct wine tastings and wine seminars for guests.
• The average week to be three evenings in Adorn & two flex days – subject to change as business dictates.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and alcohol consumption.
• Participate in the budget and monthly forecast preparations.
• Take steps to remedy any inventory, sales forecast, and budget discrepancies.
• Set weekly and monthly beverage sales goals based on budget.
• Acts as a liaison between purchasing and management to ensure any out of stock or low inventory items are well-communicated to the outlet teams.
• Assist in receiving new products, keeping storage and service areas tidy, and providing input for beverage program growth.
• Coordinate at least one quarterly revenue-generating beverage event such as wine dinners, tasting or blending sessions, and industry seminars with visiting reps.
• Work in such a way to garner press and achieve desired accolades.
• Working as an active part of the dining room staff outside of serving beverages.
• Other duties as requested by the Restaurant General Manager, or PC member.

SUPPORTIVE FUNCTIONS:

• Establish and maintain Adorn beverage storeroom pars so products are readily available for daily service.
• Participates in social media & marketing campaigns to promote hotel or restaurant. On occasion the Sommelier may need to travel and/or appear in front of audiences, must be comfortable speaking and presenting to a variety of different audiences.
• With permission of management, meets with vendors to discover new product.
• Pays attention to buying trends of guests for everything behind the bar including cocktails, spirits, beer and other items.
• Develop educational material for individual outlets focused on wine knowledge, proper service, and professional standards.
• Support mixologist with administrative needs for liquor and beer program.
• Work with management to implement a competitive incentive program for Servers and In Room Dining Coordinators in order to drive upsells and higher beverage average checks based on monthly beverage training focuses.
• Assist in driving revenues across all areas of the hotel while managing appropriate wine costs and efficiencies.

In addition to performance of these essential functions, this position may require performing a combination of the previous supportive functions, with the percentage of time performing each function to be solely determined by manager based upon the particular needs and requirements of the Restaurant & Four Seasons.

REQUIRED QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential job functions.

• Certification as a Court of Master Sommelier - Level 3 minimum is preferred.
• Minimum of 2 years’ experience as a sommelier/wine steward or a similar role within a hotel or stand-alone environment. Michelin experience preferred.
• Must be minimum age to serve alcohol.
• High school or equivalent education required.
• Must be punctual and have good attendance.
• Equal or equivalent to ServSafe Certification.
• TIPs Certification.
• ServSafe allergen training.
• Applicants must possess a strong dedication towards learning, and motivation to progress in the Food and Beverage world.
• Possess basic math skills and have the ability to operate a cash register and POS system
• Responsive to constructive feedback from hotel leadership.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES:

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills and abilities.

• Must be able to speak, read, write and understand the primary language used in the workplace.
• Requires good communication skills: verbal, non-verbal and written.
• Must possess basic computer skills and must have knowledge of POS system.
• Ability to train, teach and motivate associates with consideration and patience.
• Multi-task with a high attention to detail while remaining calm and being attentive to one’s surroundings in a loud, fast paced distracting environment.
• The ability and flexibility to work all shifts including weekends and holidays.
• The ability to work entire shifts supporting other positions as needed to deliver Four Seasons Service.
• Complies with Four Seasons’ category one and category two work rules and standard of conduct as set forth by EmPact.
• Ability to describe all menu items, prices, methods of cooking, allergens and presentation.
• Ability to carry and balance trays and/or push/pull carts.
• Must have complete knowledge of and use the service guidelines outlined in the Restaurant manual.
• Ability to create food and wine pairings for varied palates, events and expectations.
• An excellent service attitude and willingness to go out of the way to accommodate guests and exceed their expectations
• Genuine passion about food, wine and hospitality.
• Further duties not currently listed in this outline may be added at the manager’s discretion.

Benefits of Working at Four Seasons

• Compensation: $25.00 - $27.00
• Energizing Employee Culture where you are encouraged to be your true self!
• Comprehensive learning and development programs to help you master your craft.
• Competitive wages and benefits (Medical, Dental, Vision and Retirement Plan) as well as Paid Time Off & Holiday Pay
• 401(k) Retirement Plan including Employer Matching Program
• Inclusive and diverse employee engagement & recognition events all year-round.
• Exclusive discount and travel programs with Four Seasons
• Complimentary Dry Cleaning for Employee Uniforms & Employee Meals
• And so much more!

Learn more about Four Seasons Hotel Chicago and Four Seasons Hotels & Resorts by visiting us below:

Instagram: @FSChicago, @Adornrestaurant

Twitter: @FSChicago

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Learn More About Who We Are: We Are Four Seasons

If you are a qualified individual with a disability or disabled veteran and need a reasonable accommodation to use or access our online system, please contact the People & Culture Department at 312-649-2153.

Don’t miss this opportunity to be part of our award-winning team, while developing your career with the world’s leading luxury hotel company! We look forward to receiving your application!

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