Position Summary:

The Sommelier is a key member of the Food & Beverage team responsible for curating, managing, and enhancing the wine program across all dining and bar outlets within the casino resort. This position ensures an exceptional guest experience by providing expert wine service, personalized recommendations, and staff training. The Sommelier collaborates closely with chefs, restaurant managers, and beverage leadership to design wine pairings, maintain inventory, and uphold service standards that reflect the luxury and quality of the resort.

Essential Functions:

1. Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and promoting our values. 2. Perform responsibilities in accordance with all Graton Resort & Casino standards, policies, and procedures. 3. Wine Program Management

• Curate and update wine lists in alignment with restaurant concepts, seasonal changes, and guest preferences. 4. Guest Service & Wine Consultation
• Provide personalized wine recommendations to guests based on preferences, menu selections, and occasion. 5. Inventory & Cost Control
• Maintain an accurate inventory of wine and related supplies; ensure proper storage and rotation to preserve quality. 6. Vendor Relations
• Work with approved vendors and distributors to source new selections, manage deliveries, and negotiate pricing. 7. Sales & Promotion
• Promote wine sales through suggestive selling, wine flights, and pairing recommendations. Assist in planning and executing wine dinners, tastings, and promotional events. 8. Staff Training & Development
• Train front-of-house staff on wine service techniques, varietals, regions, and food pairings.

9. Maintain an organized and clean work area, including the dining room and service stations. 10. Anticipate guest needs and address any concerns or requests in a timely manner. 11. Communicate effectively with kitchen staff to ensure smooth service and accurate orders. 12. Process payments accurately and handle cash or credit transactions following company procedures. 13. Adhere to all health, safety, and sanitation standards. 14. Assist with setting up and breaking down the dining area as assigned. 15. This job description is not an exclusive or exhaustive list of all job functions that a team member in this position may be asked to perform from time to time. Duties and responsibilities may be changed, expanded, reduced, or delegated by Management to meet the business needs of the property.

Required Qualifications:

1. Ability to communicate effectively with Guests, Team Members, and Management in both written and verbal form. Must be able to speak, read, and write fluently in English. 2. Two (2) years of experience in gourmet, fine dining, and/or high-volume restaurants. 3. Formal wine certification required (e.g., Court of Master Certified Sommelier or higher). 4. Must be at least 21 years of age. 5. Must possess or obtain a Responsible Beverage Service State Certification. 6. Must possess or obtain a California Food Handler Certification. 7. Ability to handle a flexible work schedule, working weekends, holidays, and all shifts.

Preferred Qualifications:

1. Minimum one (1) year of sommelier experience preferred.

Physical Requirements:

This job has the following physical requirements: 1.

Dexterity:

full use of arms and hands to hold, grab, pick up objects up to 7 hours/ day 88% of shift 2.

Standing:

unassisted up to 7 hours/day for 88% of the shift 3.

Walking:

up to 7 hours/day for 88% of the shift 4.

Bending:

2 hours/day for 25% of the shift 5.

Twisting:

2 hours/day for 25% of the shift 6.

Climbing:

including ladders, less than 1 hour/day for 13% of the shift 7.

Kneeling:

1 hour/day for 13% of the shift 8.

Squatting:

1 hour/day for 13% of the shift 9.

Carrying:

full trays of food & beverages overhead

• up to 25 lbs.

for 2 hours/day for 25% of the shift 10.

Lift/Carry/Pull:

up to 50 lbs. up to 1 hour/day for 13% of the shift 11.

Push:

up to 100 lbs. using a pushcart up to 1 hour/day for 13% of the shift 12.

Reaching:

above the shoulders with the use of arms for 1 hour/day for 13% of the shift