Emeril’s Restaurant has held the prestigious Wine Spectator Grand Award continuously since 1999. The wine steward must therefore be passionate about wine and the promotion of wine as an integral part of the fine dining experience. The wine steward is responsible for keeping abreast of all spirits offerings, the nightly menu, as well as the wine list and all by-the-glass pours.
The wine steward will work in collaboration with the wine director on the multiple pairings offered nightly, helping to select and maintain pars necessary to run dinner service effectively.
As an integral part of the service team, the wine steward must maintain a team-first mentality, supporting the dining room team with the execution of dinner service, and all duties that may fall under that purview. Prior to service the wine steward will work under the direction of the wine director with the responsibility of organization of multiple cellars, receiving and processing of physical inventory, and maintenance of all pour programs in the restaurant.
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