SOMMELIER

Graton Resort & Casino•Rohnert Park, CA

1d•Onsite

About The Position

The Sommelier is a key member of the Food & Beverage team responsible for curating, managing, and enhancing the wine program across all dining and bar outlets within the casino resort. This position ensures an exceptional guest experience by providing expert wine service, personalized recommendations, and staff training. The Sommelier collaborates closely with chefs, restaurant managers, and beverage leadership to design wine pairings, maintain inventory, and uphold service standards that reflect the luxury and quality of the resort.

Requirements

Ability to communicate effectively with Guests, Team Members, and Management in both written and verbal form. Must be able to speak, read, and write fluently in English.
Two (2) years of experience in gourmet, fine dining, and/or high-volume restaurants.
Formal wine certification required (e.g., Court of Master Certified Sommelier or higher).
Must be at least 21 years of age.
Must possess or obtain a Responsible Beverage Service State Certification.
Must possess or obtain a California Food Handler Certification.

Nice To Haves

Minimum one (1) year of sommelier experience preferred.

Responsibilities

Redefining hospitality at Graton Resort & Casino while living, supporting, and promoting our values.
Perform responsibilities in accordance with all Graton Resort & Casino standards, policies, and procedures.
Curate and update wine lists in alignment with restaurant concepts, seasonal changes, and guest preferences.
Provide personalized wine recommendations to guests based on preferences, menu selections, and occasion.
Maintain an accurate inventory of wine and related supplies; ensure proper storage and rotation to preserve quality.
Work with approved vendors and distributors to source new selections, manage deliveries, and negotiate pricing.
Promote wine sales through suggestive selling, wine flights, and pairing recommendations. Assist in planning and executing wine dinners, tastings, and promotional events.
Train front-of-house staff on wine service techniques, varietals, regions, and food pairings.
Maintain an organized and clean work area, including the dining room and service stations.
Anticipate guest needs and address any concerns or requests in a timely manner.
Communicate effectively with kitchen staff to ensure smooth service and accurate orders.
Process payments accurately and handle cash or credit transactions following company procedures.
Adhere to all health, safety, and sanitation standards.
Assist with setting up and breaking down the dining area as assigned.