The Sommelier’s job is to motivate & mentor staff’s wine knowledge, inspire & delight our guests with their wine service and commit themselves to fostering an environment of excellence in food, wine and service .The Sommelier is responsible for management and oversite of the wine programs for all Cavalier Restaurants, In-Room Dining, and Banquets. The Sommelier will serve as the “Subject Matter Expert” for all Wine service, inventory purchasing, and education. The Sommelier will assist in wine training for Associates and wine menu development. The Sommelier will also assist outlet Managers in ensuring all wine product, glassware, and other operating supply par levels are properly maintained.

1) Wine Offering- Collaborate with purchasing agents and restaurant managers on all Cavalier properties, , to ensure a streamlined company vision is maintained for respective wine programs, including but not limited to:

a. Wine list selections (by the glass and by the bottle) in a tiering system that is tailored to the different levels of prestige across our outlets.

b. Seasonal rotations as appropriate to align with menu changes, particularly for BTG selections.

c. Maintaining allocations of limited-release, desirable wines in Becca and Orion’s.

d. Maintaining positive relationships with all active distributors, while ensuring best possible prices for all wine products.

e. Develop, implement and maintain storage and security standards as appropriate across the properties.

f. Wine Lists and Ipads are updated and acceptable condition

2) Special Events- Oversight of wine selections and wine service for all wine-related Special/Signature events (VIP Weddings, Garden Parties, Corporate Functions/Banquets, Wine Dinners, etc.).

3) Training- Host regularly scheduled service Staff Training sessions across all Resort F&B outlets; both for management and FOH service staff.

4) Floor Presence-

a. Rotates working Floor on Friday and Saturday Nights at Becca and Orion’s Roof

b. Provides oversight of wine program product and service delivery through working alongside service staff in all outlets

5) Guest Education- Maintain the Cavalier Resort Activities Wine Tasting events for the Resort.

6) Purchasing- Responsible for purchasing, and maintaining proper pars for all wine programs in the hotel; including requisitioning product nightly from the purchasing department

7) Wine Club- Develop and Manage Wine Retail/Wine Club program specifically for the Cavalier Complex Residents, and act as point person for all their wine purchasing.

8) Awards- Ensures Restaurants Wine Spectator/Enthusiast Awards are Current though the annual application process

9) Public Relations- Organize a visible presence for GoldKey/PHR at local Wine Fests and other large Food/Wine events to promote our company in the local market

10) Wine Storage-

a. Assists in layout and product offering of wine storage, and refrigeration set up to maximize through put and efficiencies

b. Oversees completion of daily checklists to ensure that wine storage areas are clean, organized.

11) Glassware- Ensures par levels are maintained for all, glassware, related tools and supplies, and wine menus

12) Inventories:

a. Actively participates in monthly inventory per company standard

b. Ensures wine list integrity and system accessibility through regular oversight and audit of lists and inventories in Adaco and Bevinco

13) Education-

a. Participates in completion of ongoing wine education for service staff and leadership, to include the re-introduction of the Sommelier Certification program

b. Participates in continuing self-study and education, with expected certificate advancement to be determined

14) Wine Dinners- Develops organizes wine dinners and quarterly special tastings for Becca, Orion’s and Hunt Room

Type Qualification
Experience May require an associate's degree or its equivalent and at least 3 years of experience in the field or in a related area.
Experience Level THREE Certificate from Court of Master Sommeliers or comparable professional association ie.
Experience Detailed knowledge of wine varietals, regions, wine making practices and innovative industry techniques as well as all product labels on outlet list
Experience Broad understanding of list pricing, costs and proper pours
Skill Ability to work weekends, evening hours and holidays