Jr Sommelier (Part-Time)

Four Seasons Hotels and Resorts•Lee's Summit, MO

7d•$26•Onsite

About The Position

The Jr Sommelier is responsible to create wine lists, order wines and maintain and rotate wine stock. Provide wine suggestions to go with particular types of food, based on their knowledge of wine pairing, or suggest wines based on guests' taste preferences. What you will do Maintaining accurate beverage program: wine list updates, POS system, etc. Training the staff on beverage program, across all Food & Beverage outlets. Train, evaluate, lead, motivate, coach, and discipline employees in the Resort’s Main Restaurant to ensure that established cultural and core standards are met. Organize, direct and control the work of employees in the Resort’s Main Restaurant. Ensure maximum guest satisfaction through providing exceptional service and attention to guests and colleagues alike. Running the shift as a manager on duty when necessary, completing all necessary opening and closing procedures. Manage wine cellar, including proper receipt, storage, inventory and ordering of beverage products. Develop and maintain controls for beverage costs in order to maximize profitability (this may also include food & labor costs). Providing reports and analytics on beverage sales & costs. Participating in regular staff meetings to keep employees informed of hotel policies and changes as well as ways to increase sales and service. Hosting events and tastings for guests. Performing other tasks or projects as assigned by hotel management and department needs. Take steps to remedy any inventory, sales forecast, and budget discrepancies. Work the floor of the restaurant, helping guests select the appropriate beverage selections for their meal, and serving the guests. Provide professional beverage service, not limited to correct service temperature, glassware and attitude. Encourage and foster staff development, including providing information on outside educational opportunities. Develop educational material focused on wine knowledge, proper service, and professional standards for staff across all Food & Beverage areas. Maintain excellent beverage knowledge, not limited to wine through educational activities and professional relationship building within the wine-industry.

Requirements

At least 2-3 years’ experience in a similar role or equivalent.
Strong knowledge of Napa Valley and surrounding areas.
Working technical knowledge of generally accepted accounting principles and all corporate policies and procedures.
Must possess valid US work authorization.

Nice To Haves

College degree in Hotel and Restaurant Management or Beverage Management preferred.
Certified wine and beverage education through CMS, WSET and other preferred.

Responsibilities

Create wine lists, order wines and maintain and rotate wine stock.
Provide wine suggestions to go with particular types of food, based on their knowledge of wine pairing, or suggest wines based on guests' taste preferences.
Maintaining accurate beverage program: wine list updates, POS system, etc.
Training the staff on beverage program, across all Food & Beverage outlets.
Train, evaluate, lead, motivate, coach, and discipline employees in the Resort’s Main Restaurant to ensure that established cultural and core standards are met.
Organize, direct and control the work of employees in the Resort’s Main Restaurant.
Ensure maximum guest satisfaction through providing exceptional service and attention to guests and colleagues alike.
Running the shift as a manager on duty when necessary, completing all necessary opening and closing procedures.
Manage wine cellar, including proper receipt, storage, inventory and ordering of beverage products.
Develop and maintain controls for beverage costs in order to maximize profitability (this may also include food & labor costs).
Providing reports and analytics on beverage sales & costs.
Participating in regular staff meetings to keep employees informed of hotel policies and changes as well as ways to increase sales and service.
Hosting events and tastings for guests.
Performing other tasks or projects as assigned by hotel management and department needs.
Take steps to remedy any inventory, sales forecast, and budget discrepancies.
Work the floor of the restaurant, helping guests select the appropriate beverage selections for their meal, and serving the guests.
Provide professional beverage service, not limited to correct service temperature, glassware and attitude.
Encourage and foster staff development, including providing information on outside educational opportunities.
Develop educational material focused on wine knowledge, proper service, and professional standards for staff across all Food & Beverage areas.
Maintain excellent beverage knowledge, not limited to wine through educational activities and professional relationship building within the wine-industry.