Vancouver, British Columbia, Canada
Worked in a ‘one-hat’ fine dining restaurant where a high level of service was expected, joined a very experienced Sommelier team for weekly meetings , tastings and work strategy. Worked in an extremely fast paced environment where the restaurant served up to 400 guests per night
I recovered different roles during my experience here including: - Acting Sommelier in the ‘one-hat’ fine dining restaurant at Winery - Lead weekly tours of the winery and vineyards describing the wine making process and Vineyards stories - Joined the vineyard crew helping with winter pruning - Worked in the Winery Cellar Door offering wine tasting and selling Club Memberships
- Created opening/closing routines and sequence of service guidelines - Managed staff on the floor including rostering staff, making cuts, and allocating sections - Built a new wine and spirit list and trained staff on new additions - Worked alongside the Executive Chef to create food and wine pairing events
- In charge of weekly wine and spirits ordering and monthly stock take - Created a different wine pairing each month to coincide with the Executive Chef’s monthly tasting menu - Created sequence of service routine and delegated opening and closing duties to the staff - Organised and conducted bi-weekly wine classes for the staff divided by wine region - Ensured a high quality service and wine knowledge was provided to all customers
- Worked as a team and independently to ensure all guests are having a positive experience - Server in charge on the floor, training and supervising other waiters - Provided warm and welcoming service in a family-owned establishment - Joined weekly wine tasting with Owner Certified Sommelier