Sommelier

Position Title: Sommelier

Reports To: Food & Beverage Director / Executive Chef

Department: Food & Beverage

Employment Dates: Year-Round or Seasonal May through October

Purpose of Position:Under the direction of the F&B Director and/or Executive Chef, the Sommelier may be a year-round or seasonal, exempt position overseeing the professional and efficient management of the Club's wine program. Ensures the highest quality of service as meets expectations of Club members. Performs all work in accordance with essential functions and responsibilities as described below and in the spirit of the Club's mission and vision.

Responsibilities: Duties shall include but not be limited to:

• With an approachable and professional demeanour, selects and suggests wine choices and best menu matches to members and their guests. Works actively with the front-of-house team to provide an exceptional dining experience for members and their guests, anticipating their wants and needs.

• Consults with the Director of F&B and/or Executive Chef to decide the best pairing of wines and dishes.
• Conducts trainings and leads shift line-ups for wait-staff with appropriate materials, information, knowledge and testing materials for continued wine education.
• Accurately maintains the daily and monthly wine inventory, analyzing sales reports and tracking waste and comps. Responsible for organizing and maintaining the wine cellar. Secures inventory and minimizes shrink. Maintains and/or assists with monthly inventories related to beer and liquor with the bartending team.
• Under the direction of the COO and F&B management, establishes relationships and communicates with vendors for ordering and maintaining the wine program. Recommends and selects wine, ensuring quality and diversity of products in relation to member feedback and industry trends. Makes pricing suggestions in mind of F&B margin goals. Updates POS as needed.
• Accurately costs out appropriate events related to the wine inventory with F&B management.
• Processes sales through the Point of Sale system.
• Performs opening and/or closing procedures, as designated.
• Responds to and resolves complaints. Keeps management informed of problems and concerns.
• Assists with dining room side work as needed.
• Observes food serve safe practices and all general Club safety protocols.
• Keeps informed of industry standards and trends. Pursues related continuing education and training opportunities. Maintains necessary certifications and applicable professional affiliations.
• Attends and conducts F&B related meetings as required.