Wine Service Staff

Key Job Responsibilities:

• Setup all tables and chairs for dinner service, using in-house tables and chairs or rentals as directed.
• Dress with linens (rentals unless otherwise directed). Keep linen bags nearby for break-down.
• Buff glassware make sure to follow SEO
• Set out glassware, florals, candelabras, votives and dinner menus on all dinner tables, following SEO and any seating charts provided
• Open wines for reception and dinner (consult with Manager/Coordinator to determine how much of each varietal to open). Obtain a copy of the SEO to verify the wines being poured for the event. Wines will be inside shipping & receiving unless otherwise indicated. Check for cork taint. If there is any doubt, set aside and consult Manager/Coordinator
• Bring wines to proper locations
• Set up barrel wine bar if needed should have 3 wine barrels, wood plank, and candelabras.
• Bring out pour stops. A small handful of pour stops must be at each location where wine is being poured. These are the property of Special Events and must be returned at the end of the event. It is the wine service staff’s responsibility to ensure these are not thrown out at the end of the evening.
• Prepare glassware for reception. Overture glasses (1 per guest, plus a few extras) should be staged on trays with white linens, wine should be pre-poured 10 minutes prior to guest arrival.
• Prepare wine stationswhere needed (tasting room for reception wines & cave for dinner wines unless otherwise directed). Each wine station must have the following:
  • Wines that will be poured from this location. Place whites in refrigerator or in ice cooler with ice (outdoor events only unless otherwise specified)
  • Pour stops
  • Serviettes for proper wine service
  • Wine keys
  • Tasting notes
  • Order forms and pens
  • Wine boxes for empties
• During reception: pass with trays of wine glasses, refill as needed. Do not stay to clean up after reception unless group is headed on tour. Otherwise head straight back to caves to start dinner wine service
• Dinner service: See SEO or sample menu for wine lineup with dinner. Pour wine immediately before respective course is served. Manager/Coordinator will then talk about wines.
• Wine cleanup: Collect all empties and bring outside of shipping door. Marry any remaining open bottles and place inside breezeway. Return any unopened bottles outside of shipping & receiving for Manager/Coordinator to return to inventory.
• Breakdown tables, chairs and linens and make sure they are put away properly. All Linens need to go in linen back and returned to dirty bin
• Collect all wine keys & pour stops from your coworkers and return to cage area
• Take out recycling at the end of the evening

Physical and other Demands:

• Ability to lift 50lbs and stand for long periods of time.
• Ability to work in different environments (indoors and outdoors) in various weather conditions
• Availability to work weekends, as well as nights and holidays as event schedules require.
• Pre-Employment Testing: Must successfully pass physical, 40 lb. lift test, drug test.