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How To: Elevate Your Wine Program Without a Floor Somm

Jeff Josenhans | Certified Cicerone,® Certified Sommelier No floor somm? No problem. It is no secret that, in the modern restaurant world, a designated floor sommelier is a luxury. After 2008, the Restaurant Manager/Sommelier became commonplace. Those with a passion for the grape and vine became simultaneously responsible for payroll, service recoveries, scheduling, etc. Restaurants still recognize the value of having someone in the restaurant designated as the “wine expert,” but also need to cut their ever-rising labor costs. Proprietors must weigh what they feel is more important –a pastry chef, cicerone, mixologist, or sommelier. At times they have to pick one, or create a hybrid position. However, managing people is a very different ballgame. So how does one balance learning management skills while furthering their sommelier career at the same time? Well, hopefully, they have picked up some server and inter-personal skills prior to taking the exam and getting the post, but...

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