R&B Wine Runner

Position: Wine Runner Supervisor: Director of Wine, Restaurant and Bar Managers Department: Food & Beverage FLSA: Hourly - Non-Exempt Hourly Rate: $23 p/hour

PRIMARY RESPONSIBILITIES

The Wine Runner is an active participant in wine and beverages storage organization, inventory, availability, restocking and service following the policies and procedures of The Battery. Responsibilities for this position include: maintain wine rooms, wine lists, wine tools and equipment. This role is well suited for someone with a genuine passion for wine and an interest in growing within the field. The Wine Runner works closely with The Battery’s sommelier team and will have opportunities to learn from experienced sommeliers and respected professionals in the wine world, building the knowledge and skills that support development toward a sommelier role.

DUTIES and RESPONSIBILITIES:

The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or for other reasons. Service Responsibilities

• Ensure proper wine service in a professional and timely manner with appropriate tools.
• Keep wine cellar organized and maintain accurate counts and locations in storage maps.
• Carry and deliver wines from the wine cellar to proper location. If necessary or being directed to, participate to other service duties related to providing fine dining level guest experience. Wine tasting is strictly limited to educational purpose under management supervision or during service duties if being involved in wine verification before its service.
• Actively participate to promote a safe, healthy and positive work environment in which all food and beverage staff members feel valued.
• Support sommeliers and service team in cleaning and providing ready to use tools for service standards; including glassware polishing, decanters, wine coasters, and ice buckets.
• Demonstrate a strong interest in developing toward a sommelier role; actively participate in wine education, guided tastings and training opportunities led by The Battery’s sommeliers and visiting wine experts, and apply that knowledge in daily service.
• Receive wines and verify accuracies of deliveries.
• Put wines in their location once received; organize the wine room, maintain maps, cellar books and wine lists as necessary or as directed to do so.
• Restock coolers or prepare and deliver internal wine orders for any function in the property.
• Maintain complete knowledge of: all liquor brands, beers and non-alcoholic selections available in outlets; the particular characteristics and description of every wine by the glass and wines on the wine list, designated glassware and garnishes for drinks, all menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices
• Maintain knowledge of outlet layouts, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code and ensure the areas are set up and maintained at all times
• Perform proper execution of opening and closing procedures related to wine department, pre and post service duties.

Guest Service

• Ensure that wine orders are delivered in optimal drinking condition and in a way to minimize guests having to wait
• Ensure wine is available and delivered prior to banquet functions events, if preselected
• Ensure that members are being treated in a friendly and accommodating way, feel welcome and important at any time and want to return
• Effectively communicate in English (spoken and written). Maintain professional neat and well-groomed appearance in compliance with Battery Employee Handbook standards; performing with normal sense of smell, taste, touch, sight, sound and with manual dexterity ability

Profitability and Cost Control

• Work with the Wine Director and wine team members in maintaining inventory, wine lists, cellar books and cellar maps accurate for wine to be stocked properly and be found and properly served at anytime
• Eliminate waste by assisting for verification and/or replacement of bad wines

CORE COMPETENCIES

• Commitment to Task: Ability to take responsibility for actions, give long hours to the job, when necessary, demonstrate dependability in difficult circumstances, and always show a sense of urgency.
• Communication: Ability to clearly and respectfully present information through the spoken or written word, establish connections through conversation with members and guests and actively listen to others.
• Conflict Management: Ability to use problem-solving skills to resolve conflicts in the workplace and maintain constructive working relationships despite disagreement.
• Coping Mechanism: Ability to maintain a professional and positive demeanor while dealing with interpersonal conflict, necessary disciplinary action in the workplace, or stress.
• Energize Others: Ability to exhibit a constantly positive and team-oriented approach. Inspire others through leading by example, develop performance standards, and confront negative attitudes.
• Flexible: Ability to remain open-minded, react to new information, perform a variety of tasks, and change focus quickly as demands change.
• Initiative: Ability to generate great results from ordinary circumstances, anticipate problems or opportunities in advance; undertake additional responsibilities and respond to situations as they arise without supervision.
• Honesty: Always use discretion in dealing with guests and foster an ethical work environment; do not encourage inappropriate behavior by coworkers and handle all situations with integrity.
• Leadership: Demonstrate leadership by example, efficiently delegate responsibilities and empower service team to make decisions and provide constructive feedback to others.
• Planning & Prioritizing: Ability to anticipate and prepare for guest needs, multitask effectively, prioritize practically, and use end goals to guide actions.
• Quality: Ability to maintain high standards regardless of stress level; establish high standards and consistently meet them.
• Respect: Ability to adapt behavior to other people’s personalities, interact with people who have different values, culture, or backgrounds, and graciously serve demanding guests. Able to develop rapport with others and recognize their concerns and feelings and build long-term associations based on trust with both guests and fellow team members.
• Team Focused: Ability to share due credit with coworkers, display enthusiasm and promote a friendly group working environment.

MINIMUM REQUIREMENTS

Must have and be able to do all of the following:

• At least 18 years of age.
• A high school education or equivalent.
• Introductory Court of Master Sommelier certification or equivalent accreditation or experience is preferred.
• Minimum three years fine dining experience preferred.
• Able to perform busser, food runner position duties and assist on sommelier duties.
• Read, write, speak, and understand English comprehensively.
• Have basic math skills.
• Basic computer skills preferred.
• Hold a valid food safety certification and RBS certification.
• Able to deal with guests in a professional manner while maintaining a composed demeanor in high stress situations.

WORKING ENVIRONMENT/MINIMUM PHYSICAL REQUIREMENTS:

You must the physical, visual, and auditory ability to perform the essential functions of the job, with or without reasonable accommodations and be able to meet the following requirements:

• Member/guest contact is required.
• Must be able to tolerate varying noise levels, temperature, and illumination and air quality.
• Requires hand-eye coordination and manual dexterity.
• Requires normal sense or smell, taste, touch and sound.
• Must be able to respond to visual or aural cues.
• Continuously or periodically bend, twist, lean, lift, push, pull, kneel, bend, walk, stand, and/or sit up to 8+ hours per shift.
• Lift up to 50 pounds or one case of wine to perform the essential functions of the job.
• Work in a stressful environment and stressful situations.
• Work in an environment where the climate constantly changes.
• Maneuver freely through all areas of the property.