Overview
The Sommelier will 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 oversight of the wine programs for all restaurants, room service and banquets. The Sommelier serves as the “Subject Matter Expert” for all Wine service, inventory purchasing, and education. The Sommelier assists in wine training for Associates and wine menu development. The Sommelier also assists outlet Managers in ensuring all wine product, glassware, and other operating supply par levels are properly maintained. |
Responsibilities
Level One
- Works on the Varia and Saltine floor 2-3 days a week to make menu suggestions, recommending wine selections, overseeing service staff, monitoring guest satisfaction and maintaining the flow of wine service throughout the dining room
- Monitors quality control, consistency, and pour portions of all wine in Saltine, Varia, and Grain, Room Service, and Banquets
- Responsible for purchasing, and maintaining proper pars for all wine programs in the hotel; including requisitioning product nightly from the purchasing department
- Assists in the development of Wine programs, to include menu development and cellaring programs via the PHR Menu Development Process to ensure outlet concepts remain current with new trends and ideas
- Ensures wine list integrity and system accessibility through regular oversight and audit of lists and inventories in Adaco and Bevinco
- Assists in layout and product offering of wine storage, cruvinet and refrigeration set up to maximize through put and efficiencies
- Oversees completion of daily checklists to ensure that wine storage areas are clean, organized
- Ensures par levels are maintained for all, glassware, related tools and supplies, and wine menus
- Actively participates in monthly inventory per company standard
- Ensures compliance of wine inventories and merchandising per company standards and strategic vendor relationships
- Serves as a property liaison with wine suppliers and representatives
- Provides oversight of wine program product and service delivery through working alongside service staff in all outlets
- Participates in completion of ongoing wine education for service staff
- Through the PHR Menu Development Process, creates a progressive Wine Menu program for all outlets
- Participates in continuing self-study and education, with expected certificate advancement to be determined
- Develops organizes wine dinners and quarterly special tastings
Qualifications
| Type | Qualification |
| Experience | Associate's degree or equivalent and a minimum of 3 years of experience in the field or in a related area |
| Experience | Level TWO 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 | Experience with understanding list pricing, costs and proper pours |
| Experience | Ability to work weekends, evening hours and holidays |
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