The resort sommelier and manager will assist in ensuring excellence in the standards and practices of the beverage program at Ojai Valley Inn. Primary responsibilities include developing the beverage program to add value, drive sales and enhance the guest experience; provide ongoing staff training to ensure beverage knowledge across property; actively participate in service to promote, educate and sell wine to guests.

This leadership position is also responsible for the smooth functioning of service for our restaurants and outlets in an upscale resort setting. Oversees a team of skilled servers and bartenders, leading the dining staff in the efficient delivery of providing the highest standards of service to our guests. Encourages staff growth and development. Works cohesively with food and beverage managers and chefs to ensure a seamless guest experience. Competent communicator who resources other hotel managers to ascertain guests needs based on the general resort business which may change on a daily basis. Possesses a distinctive creative ability to ensure competitive positioning in the marketplace. Upholds financial obligations of the department. Professional presentation skills to represent and to promote food and beverage program quality to our guests. Works effectively in a quality assurance environment that embraces input to formulate the positioning, systems development and standards of the restaurant. Exhibits a passion for excellence. Leads by example and acts as a role model for others, and will at all times exhibit the highest levels of professionalism in all management practices and be a resource for the improvement of the guest experience and future growth and development of the resort.

Ideal candidates will have prior sommelier and management experience of at least 2 - 3 years; have completed level two certification through The Court of Master Sommelier; exceptional organization, service skills, financial acumen, proven leadership traits and a desire to be part of a quality driven team. Experience in a luxury resort or fine dining is preferred.

ESSENTIAL:

• Possess a positive, outgoing and friendly personality
• 3 years of restaurant management experience, preferably in fine dining or upscale dining
• 2-3 years as a floor sommelier, with a minimum 1 year fine dining experience
• Level Two Certification from The Court of Master Sommeliers
• Mature knowledge of winemaking techniques, varietals, wine tasting and benchmark wineries around the world
• Experience in food and beverage administration
• Thorough knowledge of fine dining service, beverage cost-control and inventory procedures.

DESIRABLE:

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  Experience in luxury resorts or hotels
• Level Three Certification from The Court of Master Sommeliers
• Thorough knowledge of labor controls, special-event planning and execution, beverage menu writing, outlet maintenance and accounting.
• College degree, preferable in hotel and restaurant management.

SKILLS:

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  Expert knowledge of wine, beer and spirits.
• Excellent interpersonal skills
• Ability to communicate in English with guest/visitors, vendors, media/publication contacts, community contacts, industry contacts, management and co-workers to their understanding.
• Ability to perform basic mathematical computations.
• Excellent verbal and writing skills.
• Knowledge of beverage inventory and maintaining budgeted costs.
• Knowledge of restaurant point-of-sale systems.
• Ability to work productively with other resort departments.
• Ability to work without constant, direct supervision.
• Ability to remain calm and courteous in demanding and difficult customer situations.
• Ability to work evenings, weekends and holidays.
• Fulfill the responsibilities of the restaurant MOD duties, when necessary
• Ability to direct beverage performance of restaurant staff and follow up with corrections where needed.
• Ability to motivate staff and maintain a cohesive team.

JOB FUNCTIONS:

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  Provide direction, support and communication to all Olivella associates to ensure complete guest satisfaction and attention to detail
• Delegate responsibilities to Olivella FOH associates
• Conduct performance evaluations of Olivella FOH associates
• Exhibit a hands on approach to training, developing and working alongside associates and commitment to individual growth
• Establish service standards and ensure compliance through constant observations
• Observe daily conditions of all physical facilities and equipment in the restaurant; make recommendations for corrections and improvements as needed
• Control usage of all food and beverage items and appropriate usage of service equipment and tools
• Assist in creating schedules to ensure proper coverage for hotel occupancy levels
• Financial management - review daily revenue and labor reports to stay within budgeted and forecasted goals
• Develop OVI beverage program in conjunction with the Director of Restaurants for approval by the OVI General Manager
• Responsible for monthly inventory to ensure that all products are properly accounted for and maintain budgeted beverage cost set by OVI General Manager
• Secure approval for additions to the wine list (new wines) from the Director of Restaurants
• Ensure wine cellar is clean, organized and “show ready” at all times as well as dining room and BOH service stations
• Ensure current beverage menus are clean and presentable at all times including, correct producer, vineyards, varietals and vintages.
• Responsible for continuous beverage training, tasting and education to ensure staff wine, beer, liquor and beverage knowledge is the best in our industry
• Ensure that all POS systems, inventory systems, wine lists and any other information pertinent to the selling of beverage remain accurate and up to date and are understood & adhered to by the team
• Be an active part of daily pre-shift meetings to keep staff abreast of anticipated business levels, new policies and procedures, ongoing training items, menu descriptions, and to foster a positive work environment.
• Actively participate in the cycle of service in order to promote, educate and sell wine to guests.
• Execute private tasting/education classes for in-house groups when applicable
• Establish and maintain positive & productive working relationships with vendors, displaying decorum and respect
• Organize and complete (when needed) the administrative flow of beverage throughout the restaurant (including but not limited to: updating menu and line up notes, creation of floor plans for sommeliers and others, employee check in, employee check outs, beverage stocking and other side work)
• Maintain positive working relationship with kitchen leaders and line staff throughout service periods
• Ensure excellent service & hospitality is provided for all guests, community, vendors and investors
• Understand all food and beverage items offered, including ingredients, methods of preparation and proper service.
• Perform other tasks or projects as assigned by the Olivella General Manager and Director of Restaurants