Position Summary: The Sommelier of Bellerive Country Club (“Bellerive”) is responsible for overseeing Bellerive’s wine and beverage program(s) while providing exceptional service to Members and guests. Recommends wine varieties to Members and guests, supervises wine serving and collaborates with winemakers/vendors to review selections and achieve best cost efficiencies.  

The Sommelier is also responsible for planning and implementing service concepts and budgets; recruiting, training, and supervising bartenders and service-related personnel to ensure the expectations of the Members and guests are consistently exceeded.

Core Four Competencies:

• Consistently displays positive, valuable, and praiseworthy actions creating a culture of wine/beverage excellence with a focus on attention to detail.
• Meet revenue and expense budget goals and manage within budgetary restraints. Supervise (train) beverage department personnel and develop and implement programs to increase revenues and job performance.
• Responsible for all wine products, inventories, bar areas, and corresponding equipment while maintaining organization, cleanliness, and sanitation. 
• Always act ethically and honestly. Ensures that all state and local laws, Bellerive policies, and procedures for the service of alcoholic beverages are consistently followed.

Job Responsibilities:

• Curates and maintains an extensive wine and beverage list(s) that meets the expectations of Members and guests. Researches new wines, beers, and liquors, makes purchasing decisions, and ensures that all beverage lists remain current and up to date.
• Provides expert wine service to Members and guests during dining hours, ensuring that they have a memorable experience, including recommending wines that pair well with menu items, suggesting wines for special occasions, and providing insights into the history and profile of each wine.
• Manage the wine inventory ensuring it is properly stored, rotated, and maintained. Tracks inventory levels, orders new inventory, and oversees the receipt of new shipments.
• Develops wine education program(s) for Members and staff, including hosting tastings, wine pairing dinners, and education seminars on different regions and styles.
• Train other service staff members on wine knowledge, service techniques, and proper storage and handling.
• Ensures that all laws applicable to beverage operations are consistently followed.
• Works with the Assistant Director of Food and Beverage, Director of Catering, Mixologist, Banquet/Events Manager, and Catering team to ensure efficient beverage service in all Bellerive outlets and for special functions.
• Ensures Jonas point of sale, Uncorked, inventory, and menus are always up to date with offerings and pricing.
• Handles feedback from Members, guests, and others relative to Bellerive’s wine program.
• Assists with private parties and service in food and beverage outlets when necessary.
• Other appropriate tasks as assigned by the Clubhouse Manager or other members of the Food and Beverage leadership team.

• Must have the ability to balance multiple projects and have strong project and time management skills. Must possess high attention to detail.
• Must display an aptitude for working in a fast-paced environment with a demonstrated ability to work autonomously, take direction, and exercise good judgment. Must have the ability to reason and apply common-sense understanding to situations encountered.
• Must have a high level of professionalism and interpersonal skills to communicate and work well with employees at all levels within the organization and maintain all information in the strictest of confidence. Must use tact and diplomacy when dealing with others.
• Ability to read, write, and communicate fluent English; compose documents in an appropriate style using correct grammar and spelling; communicate using proper grammar and diction over the telephone.
• Ability to simultaneously process routine daily functions, resolve sensitive issues, and complete complex assignments utilizing above-average critical thinking skills.
• Ability to travel as necessary.
• The physical demands of this position are representative of those that might be met by an employee for them to successfully perform the essential functions of the position. These include being both mobile and stationary throughout the workday, having the ability to push, pull or lift up to fifty (50) pounds, and working in a sometimes hot, humid, and/or noisy environment.

Qualifications / Education:

• High School Diploma or equivalent is required. Associate Degree or higher in hospitality management or a related field preferred.
• Minimum three (3) years of prior experience as a Sommelier, Wine Steward/Stewardess, or similar role required.
• Prior experience in hospitality or a vineyard preferred.
• Certification as a Sommelier required.
• Food safety certification is required.