Sommelier

The Standard is one of the most culturally engaged hotels in the world. Hotels with real cultural life, an inclusive spirit, and a true creative attitude. A destination layered with events and amusements that leave you with an uplifted feeling.

The Standard's irreverent and playful sensibility, combined with careful consideration of design, detail, and service, has established its reputation as a pioneer of hospitality, travel, dining, nightlife, and beyond. The Standard hotels are known for their taste-making clientele, their pioneering design, and their unrelenting un-Standard-ness.

To create experience by embracing and empowering a diverse collective of team members, collaborators, and guests, who choose to call The Standard home.

The Standard’s commitment is to be an anchor for each neighborhood in which we reside as well as a platform for culture and creativity. Bringing people together in its spaces to interact with each other in genuine ways.

We think of ourselves as a stage, not just a hotel. Here, you can become whomever you like, even if for just a night. Here, you will meet new friends, find new challenges, eat new food, stay up late, sleep in later, and at times, never even leave the property. We are unapologetically comfortable with disrupting expectations.
It’s WHO WE ARE!

Job Title: Sommelier

Department: Food and Beverage

Location: The Standard, High Line

Reporting to: Beverage Director

Responsible for: N/A

Job Purpose: As a Sommelier, you will be responsible for selecting and pairing wines, beers, and other beverages with dishes on the menu. You will also manage and maintain inventory and storage of all beverages.

• Ordering BTG & fast movers for all outlets 1 day a week.
• Keeping a physical count on all BTG to order the proper amount for the week.
• Knowing the pars/case breaks.
• Keeping order sheet up to date with all changes by Beverage Director.
• Placing orders via Birch Street.
• Emailing reps a detailed email with specific order details including cost and delivery date.
• Entering new items into ACCUBAR.
• Emailing the team and storeroom the complete order for the next day.
• Acquiring the Events BEO stack when placing orders to accommodate all private events with the correct inventory.
• Overseeing receiving.
• Cross‑check invoices with actual delivery vs order placed. Notify Wine Director of any discrepancies.
• Consolidate shelves in cellar to make room to rack overflow boxes. Update bin sheet. (Daily)
• Keep new BTG staff descriptions up‑to‑date for all outlets and save in Wine Team share drive.
• Lead café & MDR line‑up’s with staff training. Provide printed write‑up materials for the team and encourage them in a positive way to know our menus.
• Ring in and comp all wine poured for staff training.
• Administer pop quizzes for staff once a month and email management team high and low scores with recommendations for additional coaching’s.
• Prints the updated menus.
• Does a menu count each night for MDR & Café & LR and notifies the team of any missing menus.
• Changes out the menus and replaces covers as necessary.
• Print out copies of updated menus for all outlets for the storeroom team, so they have the latest info.
• Fill out closing report template at the end of each day with all of the relevant sales, 86’s, Low’s, Squirrel issues, vintage changes, food changes, additions, etc. and email to management team.
• Wines need to be stocked before service.
• Squirrel must be programmed to reflect any and all BTG changes for café, MDR, and bar screens.
• Bottle additions must be updated as well.
• Any errors found in Squirrel must be updated by EOD.
• Somm is responsible for transfers in ACCUBAR.
• Adhere to the SOP for new items and update spelling, reporting, formatting as needed.

• Emails the management team the line‑up notes for the day and organizes the tasting for line‑up.
• Somm must be present at all times on the floor, and be available for any team member that may need assistance.
• The somm is expected to be a leader on the floor and help the team execute our service standards.
• It is the somm’s duty to make sure all glassware is ready for…