Sommelier

Job Description

Job Summary

The Sommelier is responsible for creating a comfortable yet upscale experience for guests of Triple Creek Ranch. This position oversees all aspects of wine and beverage service in the dining room, including ambiance, cocktail/beer/wine/non-alcoholic beverage service, and food service under the direction of the Beverage Manager.

Minimum Required Qualifications

The person in this role needs to:

• Constantly move about the dining room.
• Frequently use hands to open and pour wine.
• Occasionally use cleaning equipment to wipe, scrub, and polish.
• Frequently ascend and descend stairs between the dining room, rooftop lounge, and storage areas.
• Occasionally reach items in lower cabinets, shelves, and beverage closets.
• Frequently communicate with guests regarding beverage selections, guest requests, or concerns, and relay these to the Beverage Manager, Dining Room Manager, or other departments.
• Frequently lift and carry boxes and equipment weighing up to 60 lbs, occasionally up to 75 lbs.
• Possess or obtain an alcohol server certification valid in MT within 60 days of hire.
• Hold at least an Introductory Sommelier certification from the Court of Master Sommeliers or relevant body; certified level preferred.

Essential Functions

• Create a positive, energetic environment supporting an exceptional guest experience while maintaining TCR and Relais & Châteaux standards.
• Maintain the resort’s five-star image, including service, cleanliness, and appearance standards.
• Sell wine and spirits, accurately billing guests.
• Adhere to TCR alcohol policies, ensuring responsible service.
• Never serve minors.
• Approach guests table-side with politeness and openness.
• Describe, recommend, and serve beverages worldwide.
• Create wine pairings on the floor and for Chef’s Table service.
• Remain present on the floor to refill wines/beverages and answer guest questions.
• Assist service staff with orders, food, and beverage delivery.
• Maintain and correct the wine list as needed.
• Learn about current wine, beer, and cocktail offerings.
• Assist with beverage inventory controls and par levels.
• Help train bartenders and service staff on beverages.
• Willing to serve food in the dining room when needed.
• Know menu items, flavors, and give detailed descriptions.
• Be attentive to guest dietary restrictions and menu considerations.
• Report guest complaints immediately.
• Complete closing duties and assist with back-of-house cleaning after shifts.
• Perform cleaning tasks proactively and stay busy after side work.
• Assist with lodge and lounge cleanings during off-season.
• Conduct oneself professionally with guests and staff.
• Uphold TCR and Relais & Châteaux standards at all times.
• Follow dress code, safety, and alcohol service laws.
• Perform any other duties as assigned.

Job Classification

• This is an exempt position under the FLSA.

Disclaimer

This description is not exhaustive. TCR may revise it at any time. Employees must be able to perform essential functions and reasonable accommodations will be provided for disabilities, barring undue hardship.

Qualifications:

Additional information; all data will be kept confidential per EEO guidelines.