Sommelier

Description

Ascend Prime Steak & Sushi is seeking an exceptional Lead Sommelier to curate and elevate one of the Pacific Northwest’s most distinguished wine programs. Perched above downtown Bellevue with sweeping skyline views, Ascend is known for its refined service, world-class cuisine, and an uncompromising commitment to excellence. This role is ideal for a passionate wine professional who thrives in a luxury dining environment, leads with confidence, and delights in creating memorable guest experiences through thoughtful wine selection, education, and service.

This is a full-time position.

• Professional, friendly, and supportive work environment where you are celebrated and valued as an integral part of our team and our success
• Employer sponsored healthcare (medical, vision, dental)
• 401K with employer match
• Paid Time Off (PTO)
• Employee discounts

$18 - $20 per hour based on experience + tips

• Performs all duties and responsibilities to achieve overall success of the operation.
• Represents the company in a professional and exemplary manner and promote the success of the restaurant to guests, staff and any other parties.
• Leads wine floor service and ensures junior sommeliers and service team are engaging guests in a manner congruent with brand standards.
• Assists with training employees on their wine & sake knowledge in accordance with company standards and to help create, initiate and lead an ongoing staff wine and sake education and training program.
• Assists with beverage list maintenance and accuracy.
• It is the responsibility of the Lead Sommelier to assist with wine inventory, keeping wine par levels, and updating beverage menus.
• Work to ensure wine inventory for private events. Maintain and update private dining wine pars
• Assist with receiving and restocking deliveries, delivery accuracy and updating out of stock items.
• It is the responsibility of the Lead Sommelier to keep wine storage accuracy, cleanliness, and keeping the wine storage in excellent repair.
• Works to minimize costs, maximize guest perceptions, and maximize profitability for ownership.
• Must possess an advanced knowledge of the food and beverage offerings including ingredients, allergens, dietary limitations, any daily specials and the restaurant concepts overview.