J Schuttz

Hospitality professional and certified sommelier level 1 & 2, with 30+ years of experience leading operations across fine dining, premium casual, and high-end retail beverage environments. Four-time General Manager with a proven ability to drive revenue, elevate guest experience, and develop high-performing teams. Recognized for building strong wine programs, delivering exceptional service standards, and combining deep product knowledge with operational discipline.

Fine dining and private cellar service member - Calgary Petroleum Club - Calgary, AB

(2026-03)

• Deliver elevated dining experiences in banquet and private settings
• Managed Cellar selections in intimate settings nightly
• Display mentorship and core lead skills in a managers discipline

Service & Wine Specialist - Cavernous Wine Club & Bar - Calgary, AB

(2025-08 - 2026-03)

• Delivered elevated wine service and guest engagement in a boutique wine bar setting
• Managed inventory and collaborated across FOH/BOH operations
• Curated and presented detailed wine descriptors and pairing recommendations
• Prepared and executed premium cheese and charcuterie programs

General Manager - Urban Cellars – Wine, Spirits & Beer - Calgary, AB

(2024-05 - 2025-01)

• Led day-to-day retail operations including merchandising, staffing, and financial controls
• Recruited, trained, and developed team members to improve service and product knowledge
• Managed ordering, inventory, and vendor relationships across wine, beer, and spirits
• Implemented loss prevention strategies and improved accountability processes

Server / Acting Manager (Seasonal) - Kananaskis Golf & Country Club - Kananaskis, AB

(2021 - 2022)

• Promoted to closing manager within two weeks based on performance
• Oversaw banquet services, private events, and high-volume service periods
• Maintained premium guest service standards in a resort environment

Server - Carino Japanese Italian Bistro - Calgary, AB

(2023 - 2026)

• Delivered refined service in a high-concept Japanese Italian dining environment
• Performed tableside fish service and supported a specialized tea program
• Maintained deep knowledge of menu, ingredients, and cultural service elements

Certification - International Sommelier Guild (ISG) Levels 1, 2 - SAIT, Calgary (2007 - 2008)

Training Certificate - CPR - SAIT, Calgary (2022 - 2022)