Sommelier

North Fork Mono Casino & Resort•Notarb, CA

5d•Onsite

About The Position

The Sommelier, also known as a Wine Steward, is responsible for helping Guests and servers select wine pairings, procuring and managing wines and conducting the wine service in the restaurant. A successful Sommelier has an in-depth knowledge of wines, as well as the ability to quickly recall and share complex information about different types of wines, wine pairings and tasting notes. Their main responsibility is to promote wines sales through staff and Guest education. Responsibilities are performed in accordance with all Company standards, policies, and procedures. This position will report directly to the Steakhouse General Manager.

Requirements

Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.
Solid foundation of wine knowledge, including methods of production, regions of origin, grape varietals, vintages, and the ability to practically apply this knowledge.
Ability to demonstrate sound decision-making in a fast-paced environment.
Ability to manage time effectively with minimum supervision.
High school diploma or GED required
Minimum of two (2) years of restaurant service and/or management experience in a luxury environment required.
Must be able to obtain and maintain a Gaming License from the Tribal Gaming Commission, which includes passing a background investigation.
Must be at least 21 years of age.

Nice To Haves

college degree preferred
Completion of Level 1 & 2 - Court of Master Sommelier preferred.
Experience in training program development and instructional delivery preferred.

Responsibilities

Responsible for practicing, supporting, and promoting North Fork Mono Casino's culture and always demonstrating exemplary Service Standards.
Function as an integral member of the Steakhouse restaurant team with a specific focus on driving wine revenue.
Maintain wine inventory and current stock levels.
Assist in creating a wine list and writing wine descriptions
Recommend wines based on Guest preferences and food selection.
Conduct wine tastings for team and Guests.
Work closely with the Director of Food & Beverage and the Corporate Director of Beverage to manage all steakhouse concept wine inventories, maintain wine lists and develop a substantiative wine image for the restaurant.
Responsible for the training of management and non-management staff on preparation, presentation and service as it relates to the wine program.
Assist in the planning of wine dinners for appropriate outlets.
Other job-related duties as assigned.