Fontainebleau Florida Hotel, LLC

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Hakkasan | Sommelier Apprentice

Job Locations US-FL-Miami Beach
ID
2026-5695
Category
Restaurants
Type
Regular Full-Time

Overview

"IF YOU CREATE THE STAGE SETTING AND IT IS GRAND, EVERYONE WHO ENTERS WILL PLAY THEIR PART." 
- Morris Lapidus 

A spectacular blend of Golden Era glamour and modern luxury, Fontainebleau today reinvents the original vision of legendary architect Morris Lapidus - a stage where everyone plays their unique part. At Fontainebleau, striking design, contemporary art, music, fashion and technology merge into a vibrant new kind of guest experience. Guests are invited to enter a world where they are free to play, shop, dine, spa, meet or simply relax - however they define a perfect day. Situated on oceanfront Collins Avenue in the heart of Millionaire's Row, Fontainebleau Miami Beach is one of the most historically and architecturally significant hotels on Miami Beach. Opened in 1954 and designed by Morris Lapidus, it was the most luxurious hotel on Miami Beach, and is thought to be the most significant building of Lapidus' career.

Responsibilities

Coordinate and develop with the Sommelier the Resort Wine Lists and product selection to ensure profitability, quality standards and services, and guest satisfaction. 
 
Examples of Duties, includes but is not limited to the following: 
  1. Assist the Sommelier to oversee the daily beverage service operations and ensure quality standards for wines.
  2. Work with Sommelier to assure proper selection, costs, and inventories of all wines.
  3. Monitor inventory levels, bar equipment, and other supplies as needed.
  4. Resolve guest concerns and implement resolutions.
  5. Schedule labor force and assign work for beverage service team.
  6. Plan, manage, and monitor work as well as training, communicating, coaching staff, and building relationships.
  7. Assume Sommelier responsibilities during absence.
  8. Perform other related duties as assigned.

Qualifications

  • Familiarity with wine service concepts, practices, and procedures. Familiarity with food service practices and procedures.   
  • Ability to communicate effectively and establish and maintain effective working relationships with staff. 
  • Minimum of 1-3 years of relevant experience in high quality, high volume establishments. 
  • High school education or equivalent. 

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