Head Sommelier Birregurra Vic (50km South-West of Geelong) (Wine Jobs: Wine Retail & Sommelier)

Full Time

  Brae Restaurant

  Melbourne, Victoria

Brae, Good Food Guide's 2020 Restaurant of the Year, is searching for an experienced, passionate Head Sommelier to join the team. 

  • Idyllic rural lifestyle 90 minutes from Melbourne and 30 minutes from the Great Ocean Road.
  • Opportunity to work within a supportive, passionate team of professionals with an international focus. 

Brae is located on an organic farm with six luxury guest suites for diners and offers visitors a place to interact with nature and eat from the land. The working property is established with organic vegetable production, olive grove, fruit orchard, berries and bee hives, all producing food for use in the restaurant. 

Brae's beverage offering focusses on artisan winegrowers and craftspeople. Beverages are chosen not only for their drinking quality, but also for their ethical and sustainable farming and production techniques, and their ability to reflect the place they were produced and the people who made them. 

A passionate Sommelier, with demonstrated experience managing a beverage program in a fine dining environment is needed to join the team. The right person will be able to: 

  • Meet budgeted beverage COGS
  • Demonstrate excellent stock control
  • Achieve budgeted sales goals 
  • Demonstrate clever purchasing
  • Provide high level beverage service
  • Provide expertise, leadership and training across wine, spirits, cocktails, bar service, non-alcoholic beverages, tea and coffee.
  • Provide high level general food service.
  • Work cohesively on general service tasks, as part of the service team.

We offer:

  • Dedicated extended leave periods twice a year during our closure periods in June and December, including Christmas and New Year. 
  • A professional working environment where you will be supported with regular team building and mentoring sessions. 
  • Goal-driven yearly appraisals and opportunity to grow. 
  • One dinner and four lunch shifts, minimising work hours and late nights.

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