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The Bailli
The Bailli, who is elected by the membership, is in charge of all
activities of the Bailliage, working with a Board of Directors he or she
appoints. Membership development and event planning are the two main areas
of concentration.
The Bailli should possess integrity, maturity, natural curiosity and
superior judgment and should be powerfully motivated to succeed. Business
and organizational acumen, people skills and the ability to delegate well
are also necessary attributes.
As
a voting member of the National Council of the Bailliage des Etats-Unis,
it is expected that each Bailli will participate in the future planning and
growth of the National Society by attending National Council meetings.
Participation is also expected at Regional Assemblages, which promote the
exchange of ideas and information with other Baillis and officers.
While it is true that it is the Bailli who is responsible for being sure
that the Bailliage thrives, the most successful Baillis delegate a good
share of the responsibility to Bailliage officers they are authorized to
select. The exact duties of each officer are at the discretion of the
Bailli.
Baillis are charged with recognizing the work that individuals and
establishments contribute by awarding certificates and certain medals.
They are rewarded themselves with the satisfaction of seeing a successful
program unfold, by the attaining of special standing in their
communities, and by respect within the Bailliage and the larger Chaîne
world.
The Vice Chancelier-Argentier
There are two parts of this office. As Vice Chancelier, this officer is
second in command, the one who represents the Bailli in his or her
absence. As Argentier, or Treasurer, this person is responsible for
keeping track of the bailliage's finances. It is this person who, along
with the Bailli, must make sure that the Bailliage follows National
requirements, is run in a businesslike manner, and is a proper steward of
Bailliage funds.
The Vice Conseiller
Gastronomique
This officer, a non-professional, is responsible for seeking out potential
venues, developing menus, selecting wines, and generally seeing that
events run smoothly. This officer often chairs or co-chairs a Dinner
Committee, naming committee members and calling on the assistance of other
officers according to their talents. When food and/or wine commentary are
desired, it is this officer's responsibility to assign someone this
responsibility.
The Vice Conseiller Culinaire
This officer, who must be a professional member, works as a liaison with
other professionals, sometimes helping with professional member
recruitment as well as identifying possible candidates for competitions.
This person usually is asked to serve on event committees. In this
capacity, he or she often is asked for ideas for events and menus
and is invited to pre-event dinners.
The Vice Chargé(e) de
Missions
This person may be asked to take on any special tasks but is generally the
officer responsible for membership development. As such, this person may
be asked to maintain the membership database, liaise with the membership
secretary at the National Office to ensure accuracy, publish a member
directory, ensure the completion of all required paperwork for new
members, and take responsibility for the logistics at induction
ceremonies.
Vice Chargé(e) de Presse
This officer is in charge of public relations and communications, is
responsible for local press releases regarding Bailliage activities, and
provides reports of the Bailliage's activities, with photographs, as
requested, for National publications. To ensure accurate and effective
reporting, it is suggested this officer be invited to pre-event dinners.
Vice Echanson
This officer is in charge of activities, functions, and administration
relating to Societe Mondiale du Vin. He sometimes assists in the selection of
wines (and seeks out sources of supply) for Bailliage functions and is
generally responsible for the maintenance of a Bailliage wine cellar, if
one exists.
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