Vail Mountain Dining Sommelier/Assistant Manager, The 10th – Winter Seasonal, Full Time

Vail Mountain Dining Sommelier/Assistant Manager, The 10th – Winter Seasonal, Full Time

The 10th, Vail's critically acclaimed on-mountain fine-dining restaurant is looking for a SOMMELIER/ASSISTANT MANAGER to join our outstanding restaurant staff. The 10th serves lunch daily and dinner 5 nights a week.  Located at the top of Gondola One at Mid-Vail, The 10th is accessed either by ski-in and ski-out during the day or via Vail’s brand new high tech Gondola One.  Modern. Alpine. Inspired.  The 10th redefines classic alpine cuisine and elevates service to new standards in Vail.

Sommelier Responsibilities Include (but are not limited to):

• Design, organize, develop & maintain the entirety of the wine and bar programs at The 10th keeping COGS in line with the historical and industry standards.
• Work closely with Vail Resorts Mountain Dining Beverage Director and Strategic Alliance partners to make wine list selections that support partners and resonate with the overall scope of the wine program at The 10th.
• Must have explicit knowledge of all alcoholic beverages offered at The 10th, specifically regarding all wines represented on the wine list.
• Must have explicit knowledge of all restaurant food menus and item preparation to develop a wine program that works synonymously with the culinary programs, specifically wine pairings for all menu items.
• Actively work on the floor selling wine to guests, guiding guests through the wine list, and making recommendations based on guest preferences and menu selections, while maintaining a professional approach regarding price sensitivity.
• Maintain stock of wines with inventory pars in mind, rotate new stock with old, maintain wine store room and restaurant cleanliness.
• Maintain and adjust/reprint wine and beverage menus on a regular basis to reflect changes in stock and new or removed menu items.
• Place orders and manage daily restaurant alcoholic beverage pars to ensure product is amply stocked and available.
• Conduct and manage monthly alcohol inventories for The 10th.
• Develop and conduct regular and on-going training programs with staff to raise the level of wine education amongst servers and bartenders.
• Participate in financial meetings to understand COGS, sales history, budgets and forecasts.
• Oversee Assistant Sommelier and Bartender staff, leading the micro-team, and addressing and evaluating employee performance in a timely manner.
• Develop and coach Assistant Sommelier to greater product knowledge, while empowering him/her to conduct staff trainings consistent with the overall program, and holding him/her accountable for participating in menu updates, product rotation, placing orders, storing orders, and keeping the wine room tidy and guest-presentable at all times.
• Schedule bar and additional Sommelier labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

Assistant Manager Responsibilities Include (but are not limited to):

• Assist daily with all managerial components of restaurant operations, setting the example for all other staff for professional conduct, exceptional service standards, menu knowledge, wine and beverage education, and overall service excellence.
• Must understand the dynamics of lunch versus dinner service models and be able to assist and train staff within in a   front/back waiter system.
• Prepare daily management reports pertaining to revenue accounting, tip disbursements and recording, scheduling, ordering products and equipment, inventory and keeping daily manager logs.
• Understand completely all Vail Resorts and The 10th-specific policies, procedures, standards, specifications, guidelines and training programs.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Responsible for all forms of cash handling throughout restaurant including register drawers, safe, deposits, change orders, and daily cash reconciliation.
• Make employment and termination recommendations consistent with General Manager guidelines for approval or review.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop staff in all areas of restaurant and professional development.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Provide advice and suggestions to General Manager as needed.

Qualifications:

• High school diploma or equivalent - required.
• Must be able to lift and carry 40 lbs - required.
• Minimum 5 years of restaurant experience with at least two years in fine dining - required.
• Minimum of 1-2 years of restaurant supervisory or managerial experience of a staff of 15 people - required.
• Minimum of 1-2 years of beverage program design, wine list management - required.
• Must have attained a minimum of Certified Sommelier with the Court of Master Sommeliers or equivalent certification - required.
• Must be fluent in English - required.
• Must be able to work weekends and holidays - required.
• Must have excellent leadership, problem-solving and multi-tasking skills required.
• Must be aware of safety and sanitation guidelines - required.
• Most possess or be able to obtain TIPS certification within 30 days of hire - required.

• Bachelor’s degree or equivalent - preferred. 
• Experience in a high-volume, fast-paced work environment - preferred.

Learn More About:

Vail Mountain Dining: http://www.vail.com/mountain/on-mountain-dining.aspx?page=viewall

Grooming Policy: http://jobs.vailresorts.com/info/company-policies.aspx

Have Fun. Serve Others. Do Right. Drive Value. Do Good. Be Safe. These are the values Vail Resorts employees embrace daily. As the premier mountain resort company in the world and a leader in luxury, destination-based travel at iconic locations, we operate in three highly integrated and interdependent segments including mountain, lodging and real estate. Vail Resorts employees are good at what they do and we welcome people who bring enthusiasm, pride and commitment to creating an Experience of a Lifetime to our stakeholders.

Vail Resorts is an Equal Opportunity Employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status.