Sommelier

Under the direction of the Director of Food & Beverage (F&B), the Sommelier is responsible for the overall wine operation and profitability of assigned venues and develops an ever-evolving world-class wine program and driving sales. Is responsible for achieving financial and enterprise objectives, maintains proper inventory control (including equipment and supplies), ensures all allocated wines are stored correctly, and provides consistent high-quality customer service. Is present in corresponding venues based on needs, executes wine service, makes recommendations and pairings, and upholds wine-related standards during operating hours. This position ensures compliance with all health and safety regulations, creates staffing plans, prepares sales, inventory, and team member reports, and provides dedicated leadership to the venue(s) to maximize team member morale through leading by example. Revenue focused, this role is accountable for driving sales and creating sales programs across the spectrum of wine in all venues. Trains and develops the leadership team on beverage knowledge, training modules, effective beverage cost management, preventative maintenance, minimizing waste, and sales strategies to drive top-line growth. Is responsible for areas that include all bars and restaurants within Yaamava’ Resort & Casino.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Is accountable for the training and development of wine education for all corresponding front of house team members. Designs training programs to ensure high quality service that aligns with Yaamava’ Resort & Casino brand standards and maintains training programs and overall product knowledge. Conducts frequent wine education audits via one-on-one interactions as well as dynamic group activities. Utilizes venue-specific requirements to customize wine trainings which include an upscale casual café, in-room dining, and a fine dining steakhouse. Trains the leadership team on training modules and additional beverage information to certify their ability to lead the beverage portion of our standards.  
2.    Is responsible for ordering, receiving, maintaining inventory, organizing, and selling of wine. Oversees all wine purchases and manages costs in accordance with department guidelines. Assists team members and guests during their dining experience with wine recommendations, pairings, decanting, and overall wine service. Maintains a presence on the dining room floor during operating hours to ensure guest satisfaction and team member support. Ensures cost-effectiveness and profitability by directing the development and administration of controls for all phases of front of house operations while maintaining Yaamava’ Resort & Casino brand standards.  
3.    Manages assigned venue(s) to budgeted revenue, beverage cost, expense, headcount, and profit.  Provides explanations of any unfavorable variance(s) of wine and beverage sales monthly to Food & Beverage leadership and prepares and implements an action plan to track favorably to budget by end of fiscal year including budget forecasts as needed.  
4.    Collaborates with the assigned venue Chef, oversees daily wine pairings, ensures menu items remain attractive to customers (as measured by customer satisfaction and revenue generated), and verifies that food & beverage presentation meets the Yaamava’ Resort & Casino brand standards.
5.    Maintains accurate inventory of all stemware, decanters, coasters, etc. to guarantee that supplies are always on hand.  Confirms replacement inventory as needed while minimizing replacement cost.  Monitors mishandling and/or damage to inventory items and responds accordingly to prevent future waste.  
6.    Oversees the steakhouse wine storage display and ensures cleanliness and sanitation standards are met and consistent with established codes.  Works to establish preventative maintenance (PM) as appropriate to ensure that no additional repair and maintenance costs are accrued.  
7.    Performs other duties as assigned to support the efficient operation of the department.

 EDUCATION, EXPERIENCE AND QUALIFICATIONS

• Bachelor’s Degree in restaurant management, food or institutional management is required.
• Minimum six (6) years of restaurant experience and/or wine-related work experience that may include wineries, wine shops, wine bars, and wine retail are required.
• Minimum two (2) years of supervisory experience is preferred.
• Related, relevant, and/or direct experience may be considered in lieu of minimum educational requirements indicated above.

KNOWLEDGE, SKILLS AND ABILITIES (KSA)

• Must be familiar with a variety of concepts, practices, and procedures related to the field.
• Strong knowledge of fine dining wine stewarding and service, including food and beverage wine pairing and upselling.
• Ability to frequently and efficiently train team members on wine and spirits knowledge as they pertain to food and beverage.
• Strong understanding of pricing, budgeting, and cost controls.
• Ability to rely on extensive experience and judgment to plan and accomplish goals.
• The ability to perform a variety of tasks given a wide degree of creativity and latitude is expected.
• Must be able to delegate, multi-task, lead, and prioritize effectively in a dynamic, fast-paced environment with demonstrated organizational and time management skills.
• Must be able to provide friendly and efficient service to guests and team members, addressing their needs and resolving issues.
• Must be able to have clear and effective communication with guests and team members.
• Must be able to work under pressure by staying calm and efficient during busy period(s).

LICENSES, CERTIFICATIONS AND REGISTRATIONS

• At the discretion of the San Manuel Tribal Gaming Commission, you may be required to obtain and maintain a gaming license.
• Must obtain and maintain a current Serv Safe Certification.
• A minimum Level 1 Sommelier certification from the Court of Master Sommeliers is preferred.
• Driving Responsibilities: Role requires regular commuting between locations. A valid driver's license and vehicle insurance with minimum liability limits is required. Role will not operate or drive Tribe-owned vehicles or patron vehicles.

PHYSICAL REQUIREMENTS/ WORKING CONDITIONS – ENVIRONMENT

The physical demands and working environment described here are representative of those that an employee encounters and must be met by an employee to successfully perform the essential functions of this job.

• Primary work environment is in a climate-controlled Casino & Resort setting.
• Work requires travel to attend meetings, trade shows, and conferences.
• Incumbents may be required to work evening, weekend and holiday shifts.
• Must be able to work in a fast-paced, high-demand environment.
• Strength sufficient to exert up to 10 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects and/or move up to 40 pounds occasionally.
• Sedentary work: involves sitting some of the time. Constantly operates a computer and other office productivity machinery, such as a calculator, copy machine, and computer printer.
• Physical activities that apply to the essential functions of the position are balancing, stooping, kneeling, crouching, reaching, pushing, pulling, lifting, grasping, talking, hearing, and repetitive motions.
• Hearing sufficient to hear conversational levels in person, via videoconference and over the telephone.
• Speech sufficient to make oneself heard and understood in person, in front of groups, in meetings, via videoconference and over the telephone.
• Visual acuity that meets the requirements of the position: The worker is required to have close visual acuity to perform an activity such as preparing and analyzing data and figures; transcribing; viewing a computer terminal; expansive reading and visual inspection of employees, visitors or facility.
• Mobility sufficient to safely move in an office environment, walk, stoop, bend and kneel, and enter, exit and operate a motor vehicle in the course of travel to promotional events, meetings, conferences, trade shows and San Manuel properties.
• Endurance sufficient to sit, walk and stand for extended periods, and maintain efficiency throughout the entire work shift and during extended work hours.
• The employee may be exposed to fumes or airborne particles including secondhand smoke.
• Must present a neat, clean, and well-groomed appearance in accordance with departmental policy.

Reasonable accommodation will be made in compliance with all applicable law.