Job Description

Located in the heart of Grand Central Terminal, Grand Brasserie is where classic brasserie energy meets modern New York vibrancy. We’re bringing that energy to life with a menu that’s crafted for enjoyment, a service style that’s both professional and welcoming, and an atmosphere that celebrates the best of New York’s dining scene.

Why Grand Brasserie?

• A Brasserie that exudes energy, confidence, and world-class service
• Immerse yourself in a high-profile, high-volume location with a bustling energy that never stops
• Be part of a hospitality group that values innovation, teamwork, and a unique approach to brasserie dining
• Help craft an experience that’s as much about the atmosphere and energy as it is about the food and service

What We’re Looking For:

• Hospitality-driven – genuinely enjoys creating a welcoming experience for guests.
• Team-oriented – works well with others and supports a collaborative environment.
• Adaptable and quick-thinking – handles fast-paced service with efficiency and composure.
• Attention to detail – maintains high standards in service, cleanliness, and guest interactions.
• Strong work ethic – reliable, punctual, and committed to excellence in every shift.
• Must be available on nights and weekends

Key Responsibilities:

• Guest Experience – Provide warm, professional service, guiding guests through their bar/dining experience with attentiveness and hospitality.
• Team Collaboration – Communicate effectively with servers, bussers, runners, and management to ensure smooth, coordinated service.
• Menu & Beverage Knowledge – Understand the menu, daily specials, and beverage offerings to make recommendations and enhance the guest experience.
• Service Standards & Efficiency – Uphold brasserie service protocols, maintain composure in high-volume settings, and ensure seamless order execution.
• Professionalism & Adaptability – Maintain a polished, professional demeanor while adapting to the fast-paced, dynamic restaurant environment.

Essential Job Duties & Responsibilities:

Sommeliers are dynamic hospitality professionals responsible for wine list oversight, providing wine and beverage recommendations to customers, overseeing graceful serving of wine to guests, as well as all other aspects of the customer experience at the table including greetings, menu sales, grilling, table maintenance, overall customer satisfaction and happiness, and fond farewells. 

Job duties and responsibilities include, but are not limited to the following:

• Provides exceptional service to every customer.
• Recommends wines to customers based on price, personal taste, and food selection.
• Oversees the serving and storage of wine and trains service team members on the wine selection.
• Ensures wines are served in the correct glassware and at the proper temperature.
• Demonstrates a friendly personality, strong knowledge of wine and spirits, and great interpersonal skills. 
• Possesses a strong understanding of French and American Wine with regional wine laws, appellations, grape varieties, harvest times, elevation, climate, soil, and fermentation processes.
• Commitment to sustain full knowledge of GB’s wine and food menu items, enabling effective salesmanship that enhances both the business and customer experience.
• Accurately takes and enters orders and communicates flow with servers, bartenders, and management. 
• Effectively uses point of sale systems and other restaurant technology to account for all sales. 
• Handles customer complaints or issues with a positive attitude, notifying management whenever necessary. In particular with wine service.
• Adheres to high standards of cleanliness, pre-bussing and resetting tables when necessary.
• Maintains all service tools including decanters, wine keys, and more.
• Reports to each scheduled shift on time, in uniform, and ready to work.
• Assists other stations or areas of the restaurant when requested by management. 
• Responsible for training new employees as assigned.

Administrative Duties:

• Stocks and organizes all wine inventory, assisting the Beverage Director with cellar work.
• Updates wine list under the supervision of the Beverage Director.
• Assists with inventory, cellar maintenance, and other organizational and administrative tasks as directed by the Beverage Director and Bar Manager.

Standards:

• Display knowledge of GB brand, culture, and product.
• Demonstrate the Company’s core values of people, learning, culture, relationships, sustainability and stewardship.
• Maintain professional and respectful behavior when in contact with customers, management, and teammates.
• Present a polished personal appearance, adhering to company grooming standards outlined in the Employee Handbook. 
• Adhere to all company policies and procedures outlined in handbooks, manuals, and other company documents.
• Attend and participate in all scheduled meetings, training sessions, and continuing education activities.
• Take care of all company property.
• Maintain safety, cleanliness, and sanitation standards.
• Comply with federal, state, and local laws and regulations.

Qualifications:

• Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English.
• Must be reachable by email and able to communicate via phone as well.
• Communicates information effectively and efficiently. 
• Excellent organizational skills and attention to detail.
• Possesses a positive, results-oriented, team-player mentality.
• Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment.
• Ability to under pressure and maintain professionalism when working under stress.
• Knowledge of workplace safety procedures and local Department of Health standards.
• Food Handler’s Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy.
• Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs. 
• Must be of legal age to serve alcohol.
• Certification for responsible alcohol service or ability to obtain within 6 months.
• Familiarity with restaurant management software such as Toast POS, inventory management such as Craftable, Microsoft Office, etc.
• Ability to execute steps of service in adherence with company policy.
• Excellent interpersonal and customer service skills.
• Excellent communication with management and teammates.
• CMS Certified Sommelier, WSET Level 3, ASA certification or equivalent.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential job duties and responsibilities of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform those essential functions.

While performing the essential duties of this job, the employee is regularly required to:

• Exert well-paced mobility for periods of up to 8 hours per day.
• Lift and carry up to 50 pounds.
• Frequently stand, walk, reach, bend, stoop, push, pull, and kneel.
• Frequently utilize the stairs, often while lifting and carrying heavy items.
• Occasionally crouch and climb.
• Withstand fluctuations in temperature within the work environment.

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