Sommelier

Seasonal (Seasonal)

About the Company:

When you work at Mike Wiegele Helicopter Skiing you become part of a larger family of motivated people who thrive in a natural environment that promotes safe practices and good health.

At Mike Wiegele Helicopter Skiing we know that our employees are our most valuable asset. Our wages are highly competitive, and our subsidized housing and food services mean that our employees can save money while working in Blue River throughout the year. We offer opportunities for advancement in all departments and ensure that each employee is supported in their effort to provide excellent customer service every day.

Our culture is built on positive attitudes, ambition, and a passion for skiing. Whether you join us for an amazing seasonal experience or join our team in a year-round career capacity, employment at MWHS is the experience of a lifetime.

Position: Sommelier

Location: Blue River, BC

Type: Seasonal, Full-Time

Reports to: Front of House Manager

Overview:

Responsible for the curation of an outstanding selection of the World's finest wine, spirits, beer and beverage. Maintaining the cellar with accurate inventories for both MWHS in Blue River and Albreda Lodge, to include monthly counts and continuously updated documentation. This also includes all procurement and proper storage of all wines for both lodges, as well as the maintenance of printed wine menus; formatting and updating according to current inventory. Educational sessions for our team and our guests are expected to increase awareness of product specs for increased revenues.

Responsibilities:

• Inventory: Pre-season inventory count to establish cellar accuracy. Monthly inventory for MWHS and Albreda Lodge - on the last day of the month. Copies must be emailed to the Front of House Manager and Accounting. Full end of season inventory count following the closing of both lodges. These inventories include Excel knowledge: formatting, ensuring correct spelling and capitalization, basic functions, sharing documents with Accounting via Microsoft Teams, etc.
• Wine selection, pricing, and orders for both MWHS and Albreda Lodge must be approved by the Front of House Manager prior to menu printing.
• Maintain copies of all invoices in digital and analog format using Microsoft Teams and the binder in the Food and Beverage Office. Original invoices must be physically taken over to Accounts Payable in the Thunder Ridge administration building.
• Establish and maintain year-round procedures for receiving and storage of wine in conjunction with the Front of House Manager.
• Control library wines and make suggestions for selling.
• Establish wine tastings on town days and for special events.
• Security of the wine room and cellar.
• Continuously improve the handling of wines, storage fridge, humidifier, and temperature control units.
• Serving duties as required, providing excellent service to our guests.
• Ensure that customers are correctly charged for liquor sales in accordance with the procedures of the establishment.
• Maintain the highest standard of personal hygiene and dress. Ensure dress code is followed and standards of dress for fine dining expectations are met.
• This job description may be amended in part or in full by management at any time.

The accountabilities listed above are provided as examples of area of responsibility and are not intended to create limits to responsibility but to help understand the scope of the position. All staff are expected to be team oriented and maintain confidentiality of all information gained while working with the company.

Qualifications and Requirements:

• Experience (2-3 years).
• Ability to work with precision, organization, and accuracy.
• Serving it Right certification.
• Sommelier accreditation (WSET2 or equivalent, CMS, etc.)
• Good organizational skills and ability to work with various systems.
• Good interpersonal and communication skills, ability to work independently, self-motivated.
• Bondable.

Working Conditions :

• This position will spend 100% of the time standing during service.
• Occasional environmental exposures to cold, heat, and water.
• Must be able to transport up to 50 pounds on occasion, and up to 35 pounds regularly.
• Will be occasionally exposed to hot temperatures in the kitchen environment.

Compensation : starting at $25.25 per hour, autogratuities, season completion bonus $1 per hour