Sommelier(temporary position)

Company Description

The FAENA Movement is one of culture, art and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world’s finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture.

Following Buenos Aires and Miami Beach, Faena New York, will find its home at 500 West 18th Street, overlooking the High Line in a building designed by Bjarke Ingels Group. This latest opening will be synonymous with sophistication, glamour, breathtaking artwork, and cultural trendsetting. This opening will mark the resurgence of luxury nightlife experiences in New York with dynamic food and beverage venues and programming that will make Faena the ultimate destination for the sophisticated traveler to New York.

Job Description

The Sommelier is responsible for guiding guests through the wine list, making recommendations, and ensuring wine pairings enhance the dining experience. This role requires expert-level knowledge of wine, a deep understanding of food pairings, and outstanding guest engagement skills. 

This is a full-time temporary position for a three-month term, offering $20.00 per hour plus tips

DUTIES AND RESPONSIBILITIES 

• Provide expert wine service and recommendations tailored to guest preferences. 

• Assist in maintaining and curating the restaurant’s wine inventory. 

• Educate guests and staff on wine regions, varietals, and pairing techniques. 

• Conduct wine tastings, trainings, and special pairing events. 

• Maintain relationships with wine distributors, vendors, and wineries to ensure access to the best selections. 

• Monitor wine storage conditions and cellar organization. 

• Ensure compliance with all local and state alcohol service regulations. 

• Collaborate with chefs and beverage directors to create a dynamic and evolving wine program. 

Qualifications

• Certified Sommelier designation required (Court of Master Sommeliers, WSET Level 3, or equivalent). 

• Minimum 3-5 years of experience as a Sommelier in a fine dining or luxury hospitality setting. 

• Proficiency in wine list management, including inventory control and cost analysis. 

• Strong understanding of classic and modern wine pairing techniques. 

• Exceptional ability to engage with guests and provide a personalized experience. 

• Experience with high-profile clientele and VIP guest services preferred. 

• Familiarity with POS and reservation systems to track wine sales and guest preferences. 

• Knowledge of spirits, aperitifs, and non-alcoholic beverage pairings is a plus. 

• Fluency in English required; additional languages, particularly French, Italian, or Spanish, are highly desirable. 

• Availability to work evenings, weekends, and holidays. 

SKILLS 

• Deep knowledge of Old and New World wines, varietals, and regions. 

• Ability to pair wines with complex dishes and guest preferences. 

• Strong storytelling skills to enhance the guest wine experience. 

• Advanced communication and engagement skills. 

• Meticulous attention to detail in wine service and storage. 

• Strong multitasking ability in a high-energy, luxury dining setting. 

• Ability to educate and train service staff on wine knowledge and sales techniques. 

PHYSICAL DEMANDS AND WORK ENVIRONMENT 

• Endure various physical movements throughout the work areas 

• Ability to move safely in uneven terrain or in confined spaces 

• Remain active, constantly moving, or prolonged periods sitting at a desk and working on a computer throughout work shift or prolonged standing for a period 

• Medium Work: Exerting up to 40 pounds of force occasionally, and/or 20 pounds of force frequently, and/or up to 10 pounds of constantly moving objects, may occasionally lift and/or move up to 25 pounds. 

Additional Information

All your information will be kept confidential according to EEO guidelines.