Wine Steward

Under new ownership and team leadership, the classic Carlton Hotel is gearing up for the next phase and relaunch of this historic landmark property. In preparation for the first new offering we are in search of unique talent for the position of Wine Steward. This position will take the lead role as the proprietor; hosting and operating the intimate 30 seat wine bar, offering a hand selected list of local wines reflective of the Central Coast, locally hand-crafted beers & a small bites menu.

This is a wonderful opportunity for someone with both passion, personality, experience and a proven track record in the industry of local wine and craft beer/beverage. We are looking for one who possesses emotional maturity, business acumen and emanates an authentic joy for hospitality. This is a non-exempt position with the opportunity to grow with the development of the property.

JOB PROFILE (a summary of key responsibilities and subjective attributes):

In coordination with the General Manager and Owner, the Wine Steward will be responsible for overseeing, servicing, maintaining and setting the tone/atmosphere for the hotel’s Wine Bar in accordance with Four Diamond Service Standards. Referencing previous experience and training in classic beverage service. Understanding local wines varietals, labels, and Appalachians. The Wine Steward takes a hands-on approach, to hosting, serving and preparing small bites. They are committed to ensuring the highest standards of service to our guests with a warm and humble approach. Must show a passion for excellence. Interacts/coordinates with all members of the Hotel, makes recommendations for best practices and solutions to ensure effectiveness and consistency in guest service and quality. Leads by example, acts as a role model for others, and exhibits the highest levels of professionalism and emotional maturity.

STANDARD SPECIFICATIONS:

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other associates or guests.

SKILLS AND QUALIFICATIONS:

Essential:

1) A minimum three (3) year experience or equivalent in a refined restaurant/lounge,

or hotel bar. At least 1 in a supervisory or lead capacity.

2) Ability to lead by example.

3) Ability to perform basic arithmetic.

4) Knowledge of executing fine levels of service.

5) Ability to work cohesively as part of a team.

6) Anticipate and identify problem sources and resolutions.

7) Think clearly, quickly and make concise decisions.

8) Ability to prioritize projects and assignments.

9) Multi task while maintaining a hospitable and professional demeanor.

10)Ensure adherence to established timelines.

11)Manage multiple projects and processes at a time.

12)Excellent people skills, approachable demeanor.

13)Poised, warm and friendly disposition.

14)Ability to positively influence revenues and guest satisfaction results.

15)Ability to work without constant, direct supervision.

16)Attention to detail without losing sight of the big picture.

17)Ability to remain calm and courteous in demanding and difficult customer

situations.

18)RBS Certified or completed within 30-days of employment. Full commitment to

fulfilling responsibilities and procedures to be executed to ensure all

guests/customers and community alike are kept safe during the service of alcohol

ESSENTIAL JOB FUNCTIONS:

This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor.

1) Owns the overall responsibility for daily wine bar and beverage operations & guest

experience

2) Leads & ensures daily processes are accomplished to established standards of

opening/closing, cleanliness, nightly reports and reconciliation.

3) Carries a passion towards executing and implementing a well-rounded and

experience driven beverage menus

4) Observe daily conditions of all physical facilities and equipment in;

make recommendations for corrections and improvements as needed.

5) Ability to handle guest concerns and recognize and address potentially intoxicated,

disruptive or undesirable guests.

6) Actively participates in the on-going procedural training of the staff both in service,

side duties, POS procedures, cash handling, dropping and end of shift reporting.

7) Understands the seasonality of the area and strives to create offerings that

incorporate ingredients indigenous to our location or seasonally available.

8) Takes the lead and overall responsibility for initial orientation and ongoing training

of each member of the bar staff to execute service based on defined service standards

9) Regularly coaches staff towards consistency in service and excellence.

10) Exhibit a “hands on” approach to training, working along-side associates.

11) General Manager to review feedback, inventory, and plan for each week and

participate in meetings when asked

12) Works to promote the goal of a team operating with high level of morale and

productivity

13) Leads by example in ensuring that the bar and restaurant facilities are clean,

sanitized where required and maintained at the highest level in keeping with

governmental agency requirements.

14)Follows local Health Code and Guidelines to ensure safe and quality product

15)Takes an active role in ordering and maintaining pars of beverage, wine, beer,

garnishes & small bite food inventory & paper goods. Prepares reports for review

and submittal with End of the Month Process

16)Maintain tight control of beverage inventory, and material flows to ensure maximum

profitability

17) Leads Daily, weekly and monthly inventories

18) Ensure all liquor control procedures are followed according to applicable state and

local laws and Hotel Carlton guidelines

Prerequisites:

1) Strong verbal and written communication skills. Multi-lingual is a plus

2) A highly driven and motivated individual with innate hospitality nature

3) Deep commitment to craft-made products

5) Working knowledge of classic and modern service standards

6) Knowledgeable of Central Coast wine and beer styles

7) Knowledgeable of food preparation a plus

8) Flexible in terms of working hours and schedules

9) Able to endure long periods of standing, walking and lifting up to 45lbs

10) Prior supervisory experience

11) Previous experience in a quality or high level service restaurant, lounge or hotel

Desirable:

1) Fluency in a foreign language, preferably Spanish.

2) Bartending experience within the 4 or 5 diamond hospitality industry.

3) WSET Wine Certification Level 2 or above.

4) CPR certification.

5) Previous guest relations training.

Job Type: Part-time

Pay: $20.00 per hour

Expected hours: 15 – 25 per week

Work Location: In person