A beloved hotel with an enviable oceanfront location is now even better, following a $50 million renovation. Our newly redesigned Loews Miami Beach Hotel includes all-new touchpoints throughout the property. Welcome to a South Beach Icon, Reimagined.

The lead sommelier is responsible to motivate and mentor staff’s wine knowledge, inspire and delight our guests with their wine service, and commit themselves to fostering an environment of excellence in food, wine and service.

Examples of duties, includes but is not limited to the following:

Oversee the daily beverage service operation and ensure quality standards for wines. Oversees the bar program, purchasing and inventories of all liquor. Analyze daily/weekly/monthly beverage sales identifying opportunities for increasing profitability and maximizing revenue. Prepare daily/weekly reports as required by using Avero. Foster an environment where improvements to products, processes and service are welcomed and encouraged. Resolve guests concerns and implement resolutions. Schedule labor force and assign work for beverage service team. Lead and manage the bar and wine staff on a daily basis, communicating daily and taking responsibility for maintaining high standards of quality, health and hygiene. Plan, manage, and monitor work as well as training, communicating, coaching staff, and building relationships. Conduct training to ensure that staff have strong product knowledge and are able to up sell and deliver service to the standard required. Monitor, review and give feedback on individual performance, set and review objectives in line with the performance review and induction process. Perform other related duties as assigned.

Qualifications:

• Familiarity with wines service concepts, practices, and procedures. Familiarity with food service practices and procedures.
• Effective supervisory and communication skills.
• Well organized and demonstrated strong problem-solving skills.
• Ability to communicate effectively and establish and maintain effective working relationships with staff.
• Minimum of three years relevant food & beverage management experience in a high-quality, high-volume establishments.
• High school education or equivalent. College degree preferred.