Sommelier/Captain(Server) - Hybrid

## Description

Join **Maple Hospitality Group**, where culinary excellence meets unparalleled service. Led by renowned restaurateur Jim Lasky and **two-Michelin-starred Chef Danny Grant**, known for his innovative approach to fine dining, we're building a team of passionate food lovers dedicated to creating **iconic destinations**.

We believe success hinges on **impeccable food, world-class service, and one-of-a-kind dining experiences**. As we expand across Chicago, Scottsdale, Dallas, Santa Barbara, Miami, and Boston, you'll find **endless opportunities for growth, travel, and continuing education**.

Our culture is built on four core principles

• **Generosity:** Always give more, exceed expectations.
• **Excellence:** Deliver exceptional work with unmatched expertise.
• **Fun:** Love what you do, laugh often, and enjoy the journey.
• **Fail Fast:** Learn from mistakes, adapt, and keep improving.

**What You Will Do:**
**Sommelier Shifts (Sunday, Monday, Tuesday)**
Our Sommeliers play an integral role in the success of our wine programs by bridging service and education. In this role, you will:

• Guide & Inspire Guests: Approach every table, offer dedicated sommelier service, and guide guests to the perfect bottle regardless of price, ensuring selections translate seamlessly into memorable experiences.
• Staff Education: Utilize pre-shift meetings to educate, inform, and inspire the Front of House (FOH) staff. This includes leading guided tastings, quizzing on BTG (By-The-Glass) or focus wines, communicating 86's, and recognizing staff for exceptional wine sales.
• Cellar & Service Integrity: Ensure all wine leaving the cellar is accurately rung in and accounted for. Perform wine service flawlessly and in a timely manner.
• Floor Support: Actively support Captains on the floor by assisting with clearing/setting tables, serving food, taking drink orders, and managing guest recovery.

**Captain / Server Shifts (2 Days Per Week)**

During your server shifts, you will take ownership of the guest's primary dining journey. In this role, you will

• Station Management: Efficiently manage a high-volume, 3-5 table dining station while maintaining a strong, professional floor presence.
• Curate Experiences: Read your guests to deliver customized, personality-driven experiences while maintaining an ability to thrive in high-pressure environments.
• Cross-Functional Teamwork: Act as a true team player by communicating effectively with the FOH and BOH teams, reporting on guest experiences (both positive and negative), and supporting your peers at all times.

**Universal Responsibilities (All Shifts)**

• Arrive on time, clocked in, and in a flawless uniform adhering to Maple Hospitality Group hygiene standards.
• Complete all opening and closing side work in a timely manner as set forth by management.
• Build authentic, professional relationships with guests to facilitate repeat business.

## Qualifications
**Who We Are Looking For :**

• Experience: Minimum of 3 years of high-volume, fine-dining experience.
• Wine & Culinary Expertise: Extensive food and culinary knowledge. Above-average wine knowledge is required, with the intent/commitment to become a certified sommelier within one year of employment.
• Operational Skills: Excellent time management and multitasking abilities; a true "master of details."
• Soft Skills: High degree of professionalism, excellent people skills, and a genuine passion for the craft of service.