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Wine Director Head Sommelier Resume Example

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Jessica Claire
  • Montgomery Street, San Francisco, CA 94105
  • Home: (555) 432-1000
  • Cell:
  • resumesample@example.com
Summary

I started in the Hospitality business in 1992 in the south of France as a front desk clerk; soon thereafter I moved to New York where I worked in different restaurants. Growing up in Burgundy, and spending a lot of time in Alsace and in the Rhone Valley, and having a family which was very wine "oriented", gave me an innate feel for the career that became mine soon after. Late 1993, I was hired as a sommelier in London, England, a one star Michelin restaurant called "Chez Moi" in Holland Park. Few months later, I moved back to NYC, where I decided to build up my experience by working in a lot of different department of the industry.

From Maitre d'Etage at the St Regis to Guest Service agent at the Mark Hotel, Server to Concierge to Restaurant Manager, I finally decided to focus on wine only. I am mostly self-taught, I passed my certification with the Sommelier Society of America in 2004 and I passed an equivalent of Advanced with the same organization the year after.

I am still considering joining the court of Master Sommelier to obtain better qualification.My particular areas of expertise are Burgundy, Northern Rhone, Piedmont, Oregon and Austria, and I continue to study on a daily basis all the other wine regions of the world.

I am extremely service-oriented with a strong desire to share my love for wine and hospitality.


Highlights
  • Bilingual French/English, Conversant Italian, some German and Spanish
  • Extensive background in customer-oriented service operations and business development
  • Familiar with Microsoft Word, Publisher, Power point, Access, Excel, e-mail, and the specialized systems Quick Book, FIDELIO, PIXEL, Merchant, Open Table MICROS and Aloha
  • Excellent communication skills; maintains positive relations with staff and customers in high-volume, fast-paced operation
Accomplishments

Three Bells from The Philadelphia Inquirer for Le Bec Fin.

Three-star New York Times, Two-star Michelin for Adour, Alain Ducasse.

Best Wine Store in NYC 2007; 2008 Zagat for Burgundy Wine Company.

Responsible for 2-time Wine Spectator Magazine Grand Award-winning wine program for The Maidstone Arms.

Experience
Wine Director/Head Sommelier, 03/2012 to
Harris Teeter, LlcWarrenton, VA,

Responsible for $1.5 milion wine Program.

Wine Events; Wine dinners; Wine Class.

Food and Wine Pairings.

Staff Training and education.

Inventory, Selection, ordering.

Customize the wine list on Ipad .

Lead a team of two other Sommeliers.



Wine Counsultant, to
ChicaLas Vegas, NV,

I created a wine List for Azur with a strong emphasis on Mediteranee.

It is a wine list of about 300 references.

Wine Consultant, 1/1/1753 12:00:00 AM to 1/1/1753 12:00:00 AM
Chenega CorporationKings Bay Base, GA,

The wine list I created for Table is about simplicity, and affordability.

It consist of about 100 different References mostly French and American wines with a little touch of Austria, Spain and Italy.

Sommelier, 11/2007 to 03/2012
Adour By Alain Ducasse At The Saint RegisCity, STATE,

Executed numerous private wine dinners including dinners with Jean Louis Chave from Domaine J.L. Chave, Etienne de Montille from Domaine de Montille, Nicholas Joly etc...

Work with a 1600 references Wine List

Developed tasting and wine-pairing menus

Manage Private Vaults of Various Customers.

Wine Counseling

Staff Training

Serving, Assisting Customers

Wine Counsultant, to
Myhoko, 21 GramsCity, STATE,

I was the wine buyer for Mihoko's 21 grams and I designed the wine list which consist mostly of French and American wines. The list has about 500 references. A big emphasis of small grower Champagne as well as "boutique" producers was made for this project.

I hired and train the sommeliers.

General Manager, 02/2007 to 2008
Burgundy Wine CompanyCity, STATE,

Maintenance of Executive accounts

Events booking/planning

Directed and created all marketing. Created daily Email blast, tasting events

Staff payroll hours

Wine Boutique display

Sourced and purchased new wines from Burgundy, Rhone Valley and Oregon

Hired, trained motivated and supervised sales staff of 5

Coordination with cellar for wine shipment and transportation

Wine Director for Jean Luc Restaurant Group/JLX General Manager, 02/2004 to 2007
Jean Luc RestaurantsCity, STATE,

Selection/ordering wines, inventory, updating wine list for JLX, JL East, Madame Tong’s, Mumbo Gumbo

Hiring all dining employees for grand opening of the restaurant

Responsible for full staff training before grand opening of the restaurant

Scheduling

Responsible for ordering liquors, and other beverages

Training staff in wine education

Hosting and assisting customers

Monitoring the payroll reports for payroll information

Responsible for up to 20 employees

Restaurant General Manager / Wine Director , 05/2001 to 01/2004
The Maidstone ArmsCity, STATE,

Responsible for 2-time Wine Spectator Magazine Grand Award-winning wine program

Manage 12,000 bottle, 1,000 wine cellar

Source, select and purchase all wines from wholesalers, collectors and auctions for rapidly growing list

Create and manage corporate and private-dining wine events, including dinners, tastings and classes

Responsible for up to 28 employees

Monitoring the payroll reports for payroll information

Responsible for ordering liquors and other beverages

Host and assist customers

Train staff

Events booking/planning

Education
Associate of Arts: Theater, Expected in 1992
Theatre School, Sudio 34 - Paris,
GPA:
High School Diploma: Letter and Language, Expected in 1989
Lycee Courbet - Belfort, Territoire de Belfort
GPA:

Baccalaureat A2 (Languages and Philosophy)

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Resume Strength

  • Length
  • Personalization
  • Target Job

Resume Overview

School Attended
  • Theatre School, Sudio 34
  • Lycee Courbet
Job Titles Held:
  • Wine Director/Head Sommelier
  • Wine Counsultant
  • Wine Consultant
  • Sommelier
  • Wine Counsultant
  • General Manager
  • Wine Director for Jean Luc Restaurant Group/JLX General Manager
  • Restaurant General Manager / Wine Director
Degrees
  • Associate of Arts
  • High School Diploma