Wine Procurement Services Jobs (NOW HIRING)

Extraordinary Experiences. Connected Community

To be the leading private club for families and professionals in Northern California, delivering joy, connection, and excellence through our unparalleled facilities and signature experiences.

As a member of the Blackhawk Country Club leadership team, you play an integral role in executing toward our Club’s Vision and Strategic Plan. You will be expected to lead by example, using the language, behaviors, and attitude that we teach with our HAWKS CODE. In addition to your job-specific duties, you will contribute to Blackhawk Country Club being an employer of choice, maintaining best-in-market marketing and sales efforts, improving member experience with outstanding programming and services, and implementing investment plans into our world-class facility.

The Food & Beverage Assistant Director serves as the operational leader for the Falls, Hawk's Nest, Villa's, and Snack Bars while maintaining oversight of the Club's beverage program across all food and beverage outlets. This position partners with the Food & Beverage Director to develop leaders, drive beverage initiatives, ensure operational excellence, and achieve departmental financial and service goals.                            Essential Duties and Responsibilities

The essential functions include, but are not limited to the following:

Beverage Program Leadership

• Lead the development, implementation, and continuous improvement of the Club's beverage program across all food and beverage outlets.
• Develop, maintain, and update wine lists, cocktail menus, and outlet specific requisition sheets.
• Evaluate beverage trends and introduce innovative programming to enhance the member experience.
• Build and maintain strategic partnerships with distributors, wineries, breweries, and supplier partners.
• Manage allocated products, vendor relationships, and purchasing opportunities to maximize product availability and value.
• Lead the planning and execution of Wine Fair’s by selecting participating wineries, cultivating winery partnerships, developing event programming, communicating event expectations and rollout plans with participating wineries, and partnering with the Beverage Logistics Supervisor to coordinate inventory planning, product procurement, logistics, and operational execution.
• Establish beverage quality standards, presentation guidelines, pricing strategies, and recipe consistency throughout the Club.
• Develop beverage training materials and educate managers and staff on products, service standards, and responsible alcohol service.
• Analyze beverage sales performance and profitability to support departmental financial goals.

Beverage Inventory & Controls

• Oversee all beverage inventory operations across the Club, ensuring accurate inventory levels and product availability.
• Manage beverage ordering, product allocations, and inventory replenishment to maintain established par levels.
• Monitor beverage costs, inventory usage, and purchasing trends to support financial objectives.
• Develop and maintain inventory control procedures to minimize waste, loss, and product shortages.
• Ensure proper storage, rotation, organization, and security of all beverage inventory in accordance with Club standards.
• Partner with the Beverage Logistics Supervisor to maintain accurate inventory records and optimize inventory management systems.
• Analyze inventory reports and implement corrective actions to improve operational efficiency and cost control.
• Maintain compliance with all alcohol inventory controls, licensing requirements, and internal audit standards.

Operational Leadership

• Provide visible floor leadership and operational support across assigned outlets.
• Ensure consistent execution of Club service standards, operational procedures, and brand expectations.
• Conduct opening, closing, and operational audits to ensure compliance with departmental standards.
• Coach, mentor, and support managers, supervisors, and hourly team members to maintain service quality and operational efficiency.
• Respond to operational challenges and resolve member service concerns in a professional and timely manner.
• Monitor outlet performance, identify operational opportunities, and implement process improvements to enhance efficiency and service.
• Ensure compliance with health, safety, sanitation, and responsible alcohol service regulations.

Leadership & Accountability

• Coach, mentor, and develop outlet managers and supervisors through regular feedback, performance coaching, and accountability.
• Foster a culture of teamwork, professionalism, and continuous improvement across assigned operations.
• Ensure consistent execution of departmental standards, policies, and operational procedures.
• Support staffing plans, labor deployment, scheduling strategies, and shift coverage to meet business demands.
• Partner with the Beverage Logistics Supervisor to oversee beverage systems, inventory controls, and operational execution.
• Conduct performance discussions and participate in employee recognition, corrective action, and performance evaluations.
• Communicate departmental goals, operational priorities, and organizational initiatives to leadership teams.

Labor & Financial Oversight

• Review labor performance, payroll accuracy, and scheduling practices to support budgeted labor goals.
• Monitor meal break compliance, overtime, labor trends, and staffing efficiencies.
• Analyze financial reports, labor metrics, beverage costs, and operational performance to identify opportunities for improvement.
• Support departmental budgeting, forecasting, and cost-control initiatives.
• Monitor beverage cost percentages, inventory variances, and operational expenses while implementing corrective actions when necessary.
• Recommend operational efficiencies that improve productivity while maintaining exceptional member service.

Events & Member Experience

• Oversee beverage execution for Club events, tournaments, wine dinners, and specialty activations.
• Collaborate with banquet and outlet leadership to ensure seamless event execution and service consistency.
• Coordinate beverage logistics, staffing, product availability, and event preparation.
• Maintain a visible leadership presence during Club events and peak operating periods.
• Resolve member concerns promptly and professionally while fostering positive member relationships.
• Continuously evaluate member feedback and implement service improvements to enhance the overall Club experience.

Team Development

• Recruit, train, coach, and develop front-of-house managers, supervisors, and hourly team members.
• Facilitate training, beverage education, and leadership development initiatives.
• Promote accountability, service excellence, teamwork, and continuous improvement throughout the department.
• Identify high-potential employees and support succession planning and internal promotions.
• Recognize employee achievements and foster an engaging, positive workplace culture.
• Lead by example through professionalism, integrity, and a commitment to exceptional hospitality.

• Minimum of 3–5 years of progressive food and beverage management experience in a private club, resort, hotel, or upscale restaurant environment.
• Strong knowledge of restaurant operations, beverage programs, labor management, budgeting, and cost controls.
• Experience leading and developing managers, supervisors, and front-line teams.
• Knowledge of wine, spirits, beer, and cocktail programs; beverage certifications (WSET, CMS, CSW, or equivalent) preferred.
• Excellent leadership, communication, coaching, and conflict-resolution skills.
• Alcohol Certification required or ability to obtain upon hire.
• ServSafe Food Manager Certification required or ability to obtain upon hire.
• Ability to work a flexible schedule including evenings, weekends, holidays, and special events.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.

• Mobility: The role may require frequent movement, including driving, walking, standing, and occasional bending, kneeling, or reaching.
• Lifting: Occasional lifting of supplies, equipment, or inventory items may be necessary unto 50 lbs.
• Manual Dexterity: Ability to use hands and fingers for tasks such as typing, writing, operating computer systems, handling paperwork, and managing inventory.
• Vision: Clear vision and ability to read written documents, computer screens, and equipment displays are essential for reviewing reports, analyzing data, and assessing operations.
• Hearing: Good hearing ability is necessary for effective communication with staff, members, guests, and vendors.
• Stamina: The role may involve long hours and extended periods of activity, especially during peak business periods, special events, or banquet functions.

• Indoor/Outdoor Setting: Most work is performed both indoors and outdoors depending on event and time of year.
• Temperature: The work environment may vary in temperature, depending on the location and season. It may include both heated and air-conditioned areas.
• Noise Level: The work environment can be fast-paced and may involve moderate to high levels of noise from members, guests, staff and equipment.
• Pressure: The role often involves working under pressure, especially during peak business periods, special events, or banquet functions.
• Interaction: Regular interaction with staff, guests, vendors, and other department heads is common, requiring effective communication, interpersonal skills, and diplomacy.
• Safety: Adherence to health and safety protocols.

The company is an Equal Opportunity Employer, drug free workplace, and complies with ADA regulations as applicable.