Coeur d'Alene Resort

Job Title: Head Sommelier - Coeur D’ Alene Resort

Purpose of Position:

The Head Sommelier is responsible for leading the Wine Program and assisting in restaurant operations at Beverly’s, as well as supporting all CDA Resort restaurants. The purpose of this position is to ensure our wine program is operating at the highest level, providing our guests with an amazing wine list and curated experience during their meal. The Head Sommelier will be in charge of creating a strong wine culture amongst our restaurant teams, efficiently managing all financial results and operations related to our wine program, as well as partnering with our Culinary team to curate unique wine experiences for our guests to enjoy.

The Head Sommelier will work closely with and report to the Assistant Food and Beverage Director and General Manager of Beverly’s, to ensure effective innovation and operational management of the program. This includes, but is not limited to, ensuring the highest standard of service for our guests, product cost management and purchasing, as well as program innovation and growth strategy.

Essential Job Functions:

  • The Sommelier defines the mission of Beverly's wine program based on her/his strengths representing wines offered.
  • Responsible for scheduling wine service every evening the restaurant is open.
  • When scheduled, the Sommelier is personally responsible for all phases of Guest service as a sommelier including wine tours, classes and familiarity tours including, but not limited to, selling, presenting, opening, serving and refilling wines ordered by Guests.
  • Responsible for ensuring professional, trained service of wine in the restaurant, lounge and boardrooms - personally providing professional wine service on the 7th floor during the hours of menu service.
  • Responsible for the regular maintenance of the wine storage areas focusing on organization, accessibility and appropriate storing of the wines.
  • Makes recommendations to the wait staff team for wine pairings prior to every shift.
  • Manage the appearance and temperature monitoring of all wine displays including, but not limited to, appropriately rotating stock, filling empty spaces, replacing wines and making the displays appealing to the eye.
  • Responsible for the tasting, selecting and purchasing of wines for the wine list, as well as glass pour offerings, wine events and features.
  • Maintains the organization of invoice tracking, transfers to other departments of Hagadone Hospitality, maintenance of accurate information in the inventory, the wine list and Micros POS system.
  • Manages all wine information in the inventory and POS System, including updating bin numbers, vintages, pricing and appellation information.
  • Counts all wines in the 2 wine cellars, and displays as well as extending monthly inventories of wine.
  • Manages wine program costs as they apply to pricing, promos, comps and the security of the wine storage areas and displays.
  • Maintains accurate, updated information in the printed wine list as well as being able to print the wine list as needed.
  • Trains and educates the wait staff for the wines being poured and selections from the wine list.
  • Assists in planning, setup, execution and tear down of all special wine events.
  • Responsible for folded service towels and professional representation of all wine areas.
  • Responsible for the maintenance of decanters, ice buckets and stemware ensuring that each are appropriately filled, emptied at the end of the evening and returned to their respective places in the wine areas.

COMPENSATION & BENEFITS OPPORTUNITIES

Compensation: DOE +Incentives

Work Perks:

  • Employee meal program
  • FREE parking

Medial, Dental, Vision & Life Insurance, Flexible Reimbursement Plan:

  • Full Time Employees are offered these benefits first of the month following 60 days of employment
  • Must maintain a minimum of 30 hours per week or more.
  • Access for you and your dependents to the Hagadone Medical Clinic, powered by PMR.

401K Plan:

  • Team members are eligible to participate at the age of 21 or greater and at the 1st of the month following 60 days of employment.
  • 2% match with a 4% contribution from the team member.

PTO:

  • 6 months gets 7 PTO days - 728 hours (average 28 hours per week)
  • 1 year gets 10 PTO days - 1,456 hours (average 28 hours per week)
  • 2-4 years gets 15 PTO days - 1,456 hours (average 28 hours per week)
  • 5+ years gets 20 PTO days - 1,200 hours (average 23 hours per week)

Holiday Pay:

  • Hourly team members who work on Thanksgiving and Christmas will be paid their wage at time and a half.

Employee Discounts:

  • Team members enjoy 10-25% off at our beautiful Spa, 20% off at Hagadone Restaurants and Lounges, Free daily cruises (team member only, upon availability), discounted room rates, discounted golf rates just to name a few!

Job Requirements

  • Education: High school diploma or GED; 4 years’ experience in the food and beverage, culinary, or related professional area.
  • Experience: Court of Master Sommeliers, Level 2 or higher desired
  • Travel required: None
  • Hours required: 8 hour shifts; scheduled days and times may vary based on need.

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