About the Club
The Union, University & Schools Club of Sydney has been open since 1857.It is one of Australia's long-established private members' clubs.
The Club combines tradition with daily relevance, offering dining, accommodation, and social spaces shaped by long-standing standards and member expectations.
Position Overview:
The Sommelier & Beverage Manager oversees the Club's wine and beverage program and plays a central role in shaping the member dining experience.
This is a Monday to Friday position. It offers a strong work–life balance within a professional club environment, supported by predictable hours and stable service patterns. The structure allows you to focus on quality, consistency, and long-term program development rather than late-night or weekend trading cycles.
You are responsible for procurement, cellar management, storage, service standards, and the coordination of wine events. Your focus is on delivering a high-quality and reliable beverage experience for members and their guests across daily dining, bars, and functions.
You work closely with the Club's Wine Committee to guide cellar selections and maintain a credible and well-balanced wine list, respecting the traditions of the Club while responding to member preferences. You collaborate with the Executive Chef, front-of-house leadership, and events teams to ensure the beverage program aligns with the Club's overall service standards.
Key Responsibilities: Wine Program Management
* Curate and maintain the Club's wine list in alignment with seasonal menus, member preferences, and cellar stock.
* Source and procure wines from reputable suppliers, including rare and vintage selections, ensuring excellent value and quality.
* Maintain up-to-date knowledge of industry trends, vintages, and producers.
* Conduct regular stock rotation and ensure proper storage conditions across all cellars.
Wine Committee Liaison
* Work closely with the Wine Committee to maintain and elevate the Club's cellar.
* Attend the monthly Wine Committee meeting to present a report on wine sales and stock movement.
* Organise and facilitate a monthly wine tasting for the Committee to assess and determine whether new wines should be added to the Club cellar.
* Ensure decisions and feedback from the Committee are accurately documented and actioned.
Service & Member Engagement
* Provide expert wine recommendations and food pairings for members during service.
* Train and educate service staff on wine service standards, including pouring, decanting, and pairing knowledge.
* Host wine dinners, tastings, and Club events such as "Meet the Winemaker," fostering engagement and wine appreciation among members.
Cellar Management
* Monitor all wine storage areas, maintaining optimal temperature and humidity conditions.
* Record and track all inventory transactions using the Club's cellar management software.
* Oversee the receipt, labeling, cataloguing, and secure storage of all wine deliveries.
* Ensure the accurate reporting of member cellaring services, including stock movements and balances.
Administrative Duties
* Prepare wine costings, profit margins, and sales reports for the Food & Beverage Manager, Club Secretary, and Wine Committee.
* Assist in budget forecasting and stocktake reconciliation.
* Manage off-sales operations for members including wine orders, deliveries, and account tracking.
Event Support
* Collaborate with the Events and Marketing teams to plan and execute wine-focused events.
* Liaise with winemakers, distributors, and sponsors for wine events and club promotions.
* Contribute to Club newsletters and communications with tasting notes and cellar updates.
Skills & Qualifications:
* Proven experience as a Sommelier or in wine and beverage service at a premium hospitality venue.
* WSET Level 3 or Court of Master Sommeliers Certification (or working towards).
* Strong knowledge of international wine regions, varietals, and producers.
* Exceptional organisational and cellar management skills.
* Polished presentation and excellent interpersonal skills.
* Strong communication, team leadership, and member engagement capabilities.
* Familiarity with wine POS and inventory systems.
Job Type: Full-time
Pay: $35.00 – $45.00 per hour
Education:
* Certificate I - IV (Preferred)
Experience:
* Fine dining: 2 years (Preferred)
Work Authorisation:
* Australia (Required)
Work Location: In person