Sommelier na FMYNE WE-KO-PA CASINO RESORT

ENTERPRISE:         FMYNE WE-KO-PA CASINO RESORT

JOB TITLE:             SOMMELIER

DEPARTMENT NAME:     WCR FOOD AND BEVERAGE

REPORTS TO:         FINE DINING ASSISTANT GENERAL MANAGER

SALARY:             $55K-$71 + GRATUITY

POSITION STATUS:     REGULAR FULL-TIME EXEMPT

HOURS PER WEEK:        40

POSITION DESCRIPTION:

Under the direction of the Fine Dining Assistant General Manager, the Sommelier is responsible for beverage development and the wine program for the signature fine dining restaurant at the casino resort.  This includes oversight of ordering and maintaining all wines for the fine dining restaurant.  The sommelier will oversee all wine service for the fine dining restaurant during service.  Will perform duties in all casino and resort outlets as designated by business demands.  Will support the fine dining restaurant leadership team in operations and guest service. Will always maintain the highest level of service standards to provide the best dining experience in the area. In collaboration with the senior leadership team will create an annual calendar of wine and spirit dinners showcased in the fine dining restaurant. Our leadership team will always demonstrate and promote our We-Ko-Pa-Way Service Culture.

ESSENTIAL DUTIES:

•    Provides exceptional guest service to both external and internal guests by maintaining and exhibiting the Casino Resort We-Ko-Pa Way Service Standards

• Smile and Greet
• Name and Meet
• Thank you and Goodbye

•    Accountable to all standards set forth in the We-Ko-Pa Way Casino Resort service guide.

•    Will oversee the wine program, including inventory, wines by the glass program, purchasing, and efficiency of wine sales.

•    Will create an annual calendar of wine and spirit-themed dinners for the fine dining restaurant. 

•    Maintain efficiency, accuracy, and printing requirements of all Fine Dining wine lists, bar lists for all venues. 

•    Oversees guest satisfaction through nightly wine offerings and table visits in the dining room.

•    Oversees training of all fine dining bartenders and servers, and ensures consistency in product knowledge of the wines offered in the fine dining restaurant.

•    Responsible for ordering, budgetary duties, and inventory of all wines at a fine dining restaurant

•    Will support banquet operations, special events, and casino marketing events for all wine-related needs as designated by business demands.

•    Assists with day-to-day restaurant operations and the restaurant in all required leadership duties as assigned.

•    Addresses all food, beverage, or service-related guest issues and utilizes creativity and resources available to maintain optimum satisfaction as an extension of the restaurant management.

•    Works service nightly with a “hands-on” mentality for guest service.

•    Will support weekly pre-shift initiatives for wine training of the fine dining team. 

•    Must be knowledgeable of all health department standards.

•    Must receive and have a current Food Handlers Card at all times.

•    Must complete the Management Title IV training through Human Resources.

•    Assists in banquet and catering events for the department.  This is not limited to pre-selected wines for group events, weddings, etc. 

•    Oversees menus regularly in the restaurant and through online resources to ensure 100% accuracy.

•    Performs other related duties as required by the department.

•    Must be able to lift in excess of 50 pounds and push or pull 100.

•    Must be able to obtain and maintain State/Tribal License (including an extensive background check).

•    Must pass pre-employment drug test.

WORK CONDITIONS:

While performing the duties of this job, the employee is required to:

•    Bend, reach, stand, and walk for 34-66% of the workday.

•    Eye/hand coordination for 34-66% of the workday.

•    Exposed to hot/cold temperatures for 34-66% of the workday.

•    Exposed to dust for 1-33% of the workday.

•    Sit for 1-33% of the workday.

•    Must be able to obtain and maintain a State/Tribal License (including an extensive background check).

•    While working on the casino floor, the employee is exposed to high noise levels daily.

EDUCATION AND/OR EXPERIENCE:

•    Two years in an a la carte restaurant as a sommelier or beverage supervisor

•    Must be a level 1 Sommelier from the Court of Master Sommelier Program.

•    Extensive beer and liquor knowledge is required.

•    Level 1 Cicerone preferred.

•    Strong leadership and communication skills

•    Self-motivated with attention to detail

•    Knowledge of beverage operations preferred

•    4-diamond resort or casino experience preferred.

INDIAN PREFERENCE:     

Preference will be given to qualified applicants who are members of federally recognized Indian tribes. To be considered for Indian Preference, you must submit your Certificate of Indian Blood (CIB) with your application.