Floor Sommelier/Wine Captain

Description

The Floor Sommelier/Wine Captain plays an integral role in supporting the wine program and enhancing the overall dining experience at Paradise Valley Country Club. This position involves expert wine service, ensuring wine quality, meticulous cellar and list management, and exceptional member service through a profound understanding of wine and effective communication. The Floor Sommelier collaborates closely with the Food and Beverage Director and other management staff to maintain the highest standards of wine service and education.

Key Responsibilities:

Wine Service:

• Assist in setting up for each meal period with a keen focus on detail, quality,and delivering exceptional customer service.
• Ensure wine is served in the appropriate glassware at the correct temperature.
• Contribute to the management of the restaurant floor, enhancing the overall member experience.
• Participate in Maître-D roles and collaborate with management staff.

Cellar & List Management:

• Assist in maintaining and organizing various cellars on the property.
• Ensure the accuracy of end-of-month inventory procedures for wine stock.
• Maintain wine displays and update vintage and price changes promptly.
• Expedite the printing and replacement of wine list pages as needed.
• Communicate wine by-the-glass changes to all outlets.
• Update the point-of-sale system (Jonas) with new items and price changes.
• Remove unnecessary sales items from inventory.

Wine To-Go:

• Fulfill wine orders based on invoices provided by the Beverage Director.
• Process online orders efficiently.
• Create invoices from orders collected at wine events (Gala, Holiday Wine Sale, Dinners).
• Organize wine orders for easy retrieval.
• Communicate order locations to the front desk and valet through TEAMS.
• Notify members when their orders are ready for pickup.
• Accurately bill all orders to the correct members.
• Maintain a wine to-go log behind the bar to track orders processed during service.
• Execute the Wine of the Month Club, including filling bags, delivering to designated locations, and billing.

BevSpot/Inventory Management:

• Participate in thorough BevSpot training.
• Scan all invoices and attach them to the corresponding order.
• Double-check coding to liquor and wine to ensure accuracy.
• Submit invoices to the accounting department.
• Report pricing discrepancies to the Beverage Director.
• Enter transfers from Paradise Grill and Men’s Grill.
• Communicate items listed as "Out of Stock."
• Update vintage changes and archive wines no longer on the wine list with zero inventory.
• Assign locations to all new wines for proper inventory tracking.

Wine Knowledge:

• Stay current on wine trends, varietals, and vintages.
• Attend tasting meetings with the Food and Beverage Director to familiarize yourself with new additions to the restaurant wine list.

Training and Education:

• Collaborate in executing training plans for PVCC's staff, focusing on wine service and knowledge.
• Act as an information resource and educator, sharing your passion for wine with both team members and members.

Miscellaneous:

• Fulfill any current or future duties assigned by the Food and Beverage Director to support the wine program.
• Assist in pricing, budgeting, and cost control related to wine inventory.
• Operate and program the point-of-sale system effectively.
• Handle member complaints and disputes professionally, achieving satisfactory resolutions.
• Maintain composure and objectivity under pressure, ensuring a seamless member experience.
• Work a flexible schedule, including nights, days, weekends, and holidays.

Requirements

Skills and Qualifications:

• Desired industry certification (e.g., Court of Master Sommeliers, Society of Wine Educators).
• A minimum of three (3) years of experience in a similar role in a restaurant, hotel, club, or resort.
• A profound passion for wine with extensive knowledge of wine varietals, regions, and vintages.
• Exceptional people skills with the ability to communicate effectively with individuals of varying wine knowledge.
• Proficiency in identifying wine faults and maintaining wine at optimal serving temperatures.
• Strong understanding of pricing, budgets, and cost controls related to wine.
• Proficiency in operating and programming point-of-sale systems.
• Excellent oral and written communication skills.
• Strong computer skills in inventory management and communication.
• Effective team player with the ability to work well with a large group of people in a team environment.
• Proficiency in handling member complaints and disputes and achieving satisfactory results.
• Ability to maintain composure and objectivity under pressure.