Marisella Head Sommelier

Head Sommelier

Maple Hospitality Group is the national hospitality group driven by Jim Lasky, Chef Danny Grant, and a team of world-class food lovers who serve to live and live to serve. Successful restaurants exist for many years by delivering all of the following: impeccable food, World-class service, and a one-of-a-kind dining experience. Our team’s goal is to achieve iconic destinations and programs by delivering on all three. Our restaurants and our teams deliver an experience beyond what is expected—that is the Maple Hospitality promise.  As the Company expands throughout Chicago, Scottsdale, Dallas and Miami, opportunities for growth, travel and continuing education are endless. 

In everything we do, there are four principles that we live by:

• Generous - We always give more than we receive, and we never take advantage of a guest. The value that a guest receives always exceeds what they pay.
   
• Excellence - We do our work exceptionally, with skill and talent curated from decades of hospitality experience. Our staff has more food, wine, and cocktail knowledge than any other Hospitality Group.
   
• Fun - We love what we do, we laugh a lot, and we never take ourselves too seriously. Having fun is a critical component to success at an intense and complex restaurant.
   
• Fail Fast - As we strive to be the best, we will make mistakes. It is ok to screw up as long as you learn, adjust, and get better. Don’t wait… fail fast and move on.
   

Benefits & Incentive Package Includes:

      Health & Wellness Benefits:

Medical, Dental, Vision & Life

Generous Dining Benefits at all

Maple Hospitality Group Locations

Gym Membership Discounts

Staff Meals

Travel & Growth Potential

Referral Program

Paid Time Off

The Head Sommelier is expected to work on the restaurant floor during restaurant operating hours. The Head Sommelier will be eligible to participate in the tip pool with wine captains and wine runners. The Head Sommelier for each of our wine programs is integral to maintaining and growing our award winning wine programs. When clocked in under the admin rate the Head Sommeliers responsibilities include but are not limited to: 

• Working with the National Director of Wine & Beverage (NDWB) to maintain the standards of the wine program that is appropriate for the property and region. 
  • Working with suppliers and distributors to receive allocations, rarities, and current release wines via email, phone or tasting appointments during allocated working hours. 
  • Following budgets and guidelines set by NDWB for all wine purchases. 
  • Utilizing the Master spreadsheet to keep accuracy of wines, vintages and pricing that the NDWB has set in place. 
  • Contribute to the service recap within working hours. 
  • Maintain the purchase sheet within working hours as provided by NDWB. 
• Maintaining the vision, accuracy and cleanliness of the wine lists. 
  • Adding new wines to the wine list, changing vintages, updating pricing, ensuring formatting and spelling is correct with oversight of NDWB. 
  • Maintaining wine features where appropriate. 
  • Reprinting the wine list weekly to account for 86’s, vintage changes, new wines and overall cleanline