Colonial Country Club is excited to announce an exceptional career opportunity for a Dining Room Manager/Sommelier. Qualified candidates will thrive in a hospitality environment, seamlessly blending their expertise in dining room management and wine service to provide superior service.

The ideal candidate will have a deep knowledge of wines and the ability to curate a distinguished wine list that complements our culinary offerings. They will also be responsible for training and leading the dining room staff, ensuring an outstanding dining experience for our members and guests. If you have a passion for hospitality and a dedication to excellence, we encourage you to apply.

Duties and Responsibilities

Plan and conduct a daily pre-service meeting. Review reservations, create floor plans, assign sections to servers, and arrange tables for reservations. Greet, show to tables, and present menus to arriving members and guests. Leads by example, while working directly alongside staff. Assist with training and managing all FOH staff to meet CCC standards. Assign and check daily server-side work. Visits tables, practices attentive listening, and utilizes thoughtful problem-solving skills to resolve member and staff issues. Comfortable Communication with BOH Communicate to the Food and Beverage Director any issues regarding food quality and service. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Recommends wines to patrons based on price, personal taste, and food selection. Oversees the serving and storage of wine and trains team members on the wine selection. Ensures wines are served in the correct glassware and at the proper temperature. Demonstrates a friendly personality, strong knowledge of wine and spirits, and great interpersonal skills. Possesses an expert understanding of region wine laws, appellations, grape varieties, harvest times, elevation, climate, soil, and fermentation processes.

Qualifications and Requirements

Two years of supervisory or management experience in full-service dining preferred. Serve Safe Manager Certification Ability to work a flexible schedule including evenings and weekends. Basic computer skills and some familiarity with point-of-sale systems. Sommelier: 3 years (Preferred) Inventory management

Job Type

Full Time Salary commensurate based on level of experience