Roncie Fernandes

The defining fact sits in the title: management and sommelier work folded into one role. For Roncie Fernandes, that means floor leadership and wine-room precision are part of the same job, with service measured in timing, tone, and the ability to keep a room moving without losing control of the details. The Essentials. The title is plain, but the work is not. Management on one side, sommelier work on the other: that pairing asks for steady operations on the floor and a trained palate at service. In Roncie Fernandes’s case, the value of the role is in that balance, where command, structure, and close attention to wine service have to hold together in real time. Nashville is the setting, and the city gives the chapter its frame. In that environment, the restaurant is the fixed point, and Roncie Fernandes’s title marks a position that carries more than one kind of responsibility at once. The work sits inside daily service, but it also supports the larger rhythm of the room and the place around it. Manager and sommelier are not separate lanes here so much as two parts of the same practice. Management brings the scaffolding: keeping the dining room in order and the operation running cleanly. Sommelier work brings the bottle list, pairings, service, and the choreography of guiding a guest without forcing the pace. Put together, they describe a role built on control, reading the room, and moving between structure and sensory judgment. That clarity is the point. The title already tells you where the work happens, what kind of skill it asks for, and why the restaurant in Nashville is the anchor of Roncie Fernandes’s current chapter.