A modern French fine dining restaurant, Auberge du Pommier exudes quiet confidence, reflecting our commitment to culinary excellence and inspired service. Constructed around the rustic vestiges of two 1860’s woodcutters’ cottages, Auberge du Pommier combines country charm with contemporary sophistication and style. Featuring wood-burning fireplaces in winter and lush, floral terraces in summer, it is a welcoming, refined retreat from the city.

What's in it for you:

• Competitive salary
• Paid vacation, sick, and personal days
• Gratuity sharing
• Health, Dental and Visions benefits with Enhanced Mental Health Coverage
• Discounted gym membership and Employee Assistance Program
• Group Life & Disability Insurance
• Management Uniform/ Clothing Reimbursement
• Monthly dining allowance for all O&B and Freehand locations
• 50% Dining Discount for all O&B and Freehand locations
• RRSP Matching
• Tuition Reimbursement
• O&B is one of Canada’s largest hospitality companies with many internal career opportunities. We have restaurants, food halls, and catering teams in Alberta, Ontario, Quebec, and Nova Scotia.

The Auberge du Pommier Sommelier articulates and drives the wine vision to delight our guests and inspire our front of house team. The Sommelier will interact with guests by sharing food knowledge. They will also assist with management of day-to-day operations of the restaurant including staffing, cost controls, training and development, budgeting and active floor management during service, all while ensuring emotional service and culinary excellence.

Primary Duties and Responsibilities:

• Responsible for the overall wine vision
• Management of wine inventory & costing
• Lead staff training and development in the areas of wine service, food pairings, and overall service excellence
• Assist guests with beverage selections, by guiding them through our diverse wine program. Always putting the guest first.
• Work with the Chef de Cuisine and Auberge du Pommier Kitchen to create creative and inspiring wine and food pairings
• Continue to keep well informed of industry trends and product innovation and develop relationships with suppliers and external networks by attending tastings and industry events
• Perform opening, mid, and closing manager responsibilities

• 5 years’ experience working in the hospitality industry, preferably in a fine dining restaurant, as a sommelier
• Sommelier designation is required: Certified Sommelier (Court of Master Sommeliers), CAPS, or DipWSET
• Post-secondary diploma/degree in Business or Hospitality is an asset
• Passion for food, wine and culinary excellence
• Strong business and financial acumen
• Strong organizational skills with the ability to manage a large and variable work load, ensuring timely and accurate completion of assigned work, while managing staff
• Must possess superior verbal and written communication skills
• Proficiency in all Microsoft Office applications including Word, Excel, PowerPoint and Outlook

** We thank all applicants for their interest in Oliver & Bonacini Restaurants; however, only suitable candidates will be contacted to continue the application process. **