Job Description

Bludorn is Growing!

Seeking a passionate wine professional to join our award-winning team! Sommeliers at Bludorn are more than just wine-salespeople; they're active members of our service team and key facets of what makes dining at Bludorn great. We're looking for candidates with confidence in their wine knowledge and experience in restaurants, but please apply even if you don't think you check every box!

Bludorn Restaurant, owned and operated by Michelin-starred Chef, Aaron Bludorn, is seeking talented, passionate and motivated hospitality professionals with casual fine dining experience. Bludorn Restaurant is committed to superior quality and excellence in service fueled by a keen attention to detail and a strong work ethic. If this individual is you, please apply. Bludorn Restaurant is located Houston's 4th Ward.

What We Offer:

Great earning potential: Competitive wages and consistent schedules

Professional Development: Our sommeliers go beyond just taking orders and collaborate with ordering, selecting, and acting as ambassadors for the wines they love

Opportunity for growth: We love seeing our colleagues succeed and work hard to promote from within our team!

Company-Sponsored insurance: Health, Dental, Vision, Life, and Long-Term Disability are available at low rates for you and your family

Daily family meal at the restaurant: Available to all staff before every service

Continuous learning and education: Regular in-house trainings on wine, service, cocktails and more to help you shine

Paid vacation: Begin accruing time on your first day that you can use towards vacation

Dining discount: All our staff are encouraged to dine at Bludorn at an employee rate (we love to take care of our team!)

Above and Beyond: We work closely with Southern Smoke foundation (among other groups) and have opportunities for all staff to get involved in the community outside the restaurant

Position: Sommelier

Sommeliers work service as a part of the broader front-of-house team. They interact with guests to sell wines by the glass and by the bottle, source and open wine from Bludorn's cellars, maintain and organize the wine areas of the restaurant, and assist with the flow of daily service.

Responsibilities:

• Arrive at the restaurant on-time according to the posted schedule (PM or AM shifts)

• Assist in organizing and preparing the cellars and wine stations for service, including receiving wine from outside purveyors

• Work the floor and assist guests by taking orders for wine and beverage selections according to guest preferences and price requirements

• Bring cocktails, wines by the glass, and wines by the bottle to tables and engage in the appropriate service of each

• Help the front-of-house team by running food, explaining dishes, and leading guests to their tables

• Contribute to the daily pre-service meeting with specific notes related to wine and beverages. Occasionally lead discussions regarding wine and wine regions with the staff

• Communicate guest needs or issues to appropriate managers/staff members as they arise

• Adapt to the needs of the dining room and fulfil additional tasks as necessary

• Work with the other members of the wine team to complete monthly wine inventory

• Attend and engage in wine classes every two weeks

Requirements:

• Passionate about restaurant service and making people feel at home

• Prior experience as a sommelier and comfort navigating a broad list of old-world and new-world wines

• Ability to remember and follow both written and verbal instructions

• Comfort working both independently and as part of a small team

• Robust understanding of classic cocktails and cooking techniques

• Detailed knowledge of wine and winemaking regions

• Flexibility working PM and AM, and weekend shifts as necessary

About Bludorn:

Bludorn is Chef Aaron Bludorn's seafood restaurant in Houston's 4th Ward. Following a decade working for legendary French chef Daniel Boulud in New York City, Aaron was lured to Houston (his wife, Victoria s hometown) by the welcoming spirit of Houstonians who embrace newcomers, especially in the culinary community.

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