Agern - Sommelier

New York, United States | Agern - FoH | Full-time

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Agern: 

Founded by Claus Meyer and led by Danish chef Jeppe Kil Andersen, Agern Restaurant sits in the heart of New York – Grand Central Terminal. Agern Restaurant is a Nordic-inspired Michelin restaurant located in Grand Central Terminal. Agern has been Michelin since 2017 and received 3*** from the NY Times. Nordic cuisine is simple, wholesome and seasonally prepared, predominantly based on produce sourced from the local region but rooted in Scandinavian hospitality served in an informal atmosphere.

The Sommelier at Agern will be responsible for the growth and maintenance of beverage and service standards for the restaurant. They will oversee the program's implementation and evaluate the quality to provide an optimal experience for guests. Knowledge of and adherence to all applicable laws, policies and procedures, as well as consistently working towards creating and maintaining a high-quality staff are all the responsibilities of the Sommelier as well.

Benefits Include:

  • Full Health, Dental, and Vision Insurance
  • A great work/life balance with plenty of Paid Time Off
  • Paid Volunteering Time Off 
  • Free Shift Meals
  • 401(k) Matching
  • College Tuition Reduction Program through a partnership with Monroe College
  • Discount program for movies, concerts, car rentals, Broadway shows, and many more 

Essential Duties & Responsibilities:

  • Assist with the overall strategic and operational execution for the wine & beverage program
  • Creates beverage exams for all FoH Team Members and keeps record of all Team Members who have taken, passed, and/or failed the exams for further training purposes related to the beverage program
  • Must possess ability to work with the kitchen to create pairings to complement the menu
  • Responsible for the maintenance and upkeep of inventory as well as the determination and maintenance of pars to include monthly inventory counts and valuation
  • Ensures adherence to all cost control procedures and ensures that all Team Members understand and follow those procedures.
Skills & Qualifications:
  • A minimum of 1 to 2 years of experience in a leadership position in a comparable restaurant
  • WSET and/or Court of Master Sommeliers certification preferred
  • Maintain a professional demeanor at all times with guests, peers and staff members
  • A commitment to excellence and team success
  • A positive and self-motivated disposition, with the desire to learn and grow professionally 
  • Strong leadership and management skills, with ability to motivate, coach, and inspire service team members
  • Working during weekends, holidays and peak business periods are required, including working any shift/ day designed by the department.
  • Must provide leadership over the front-of-house (FOH) team to prepare and serve delicious and safe food to our guests while meeting or exceeding our business objectives
  • Proficiency with Microsoft Office (Outlook, Excel, PowerPoint, etc.) applications is required. 
  • Familiarity with POS and Reservations systems software systems highly preferred
  • The ability to clearly communicate operational tasks in English is required. Must demonstrate proficient English writing skills and must be effective in engaging with our Guests to listen to their feedback and resolve their concerns. 
  • Must obtain Food Handler/Food Protection-certified within 6 months of employment.