PURPOSE OF POSITION

To control the hotel’s wine dispensary, keeping a tight stock control, maximizing revenue and ensuring high quality guest service. Assist guests with wine and beverage pairing to complement menu.

KEY ROLES & RESPONSIBILITIES

•   Assist customers with their choice of wine or drink and to take the appropriate orders 

•   Ensure that the proper mise-en-place is prepared for each meal service

•   Organize, supervise and assist with the service of beverages 

•   Ensure correct handling, use, storage and cleaning of all liquor service equipment

•   Ensure that a tight control is kept on all stock used, and that all checks are raised and processed correctly, and are either paid or charged to account 

•   Develop and maintain all wine-related staff training programs

•   Liaise and coordinate with wine purveyors for wine updates, training and promotions

•   Attend daily F&B meetings and monthly staff meetings to discuss wine updates 

•   Hold one-to-one sommelier meetings to establish and monitor targets and achievements 

•   Work with Culinary team to devise harmonious food & wine pairings for menu updates 

•   Develop budget plan and record, monitor and present a clear Sales Mix Record

•   Maintain updated Wine List while liaising with Restaurant manager and F&B manager

•   Work on special projects to strengthen the Hotel’s position as a market leader in wine 

•   Regularly inspect quality of opened wine in F&B Outlets 

•   Comply with Hotel’s policy and procedures on Fire, Health, Hygiene and Training 

•   Contribute to the restaurant operations if needed

•   Be knowledgeable of hotel information to be able to answer guest inquiries

PERSONAL ATTRIBUTES

•   Excellent reading, writing and oral proficiency in English

•   Experienced in all aspects of restaurant service and management

•   Must be well presented and professionally groomed at all times

•   Strong leadership, interpersonal and training skills to motivate employees as a team

•   High degree of professionalism, creativity, business acumen, energy and determination

•   Proven organizational skills, able to set and meet deadlines with quality results 

•   Deep wine and food knowledge and expertise 

BASIC REQUIREMENTS:

•   Certification as a Sommelier or a Degree in Hospitality is beneficial

•   Previous experience as a Sommelier, Wine Steward will be preferred

•   Extensive knowledge on wines and regions of the different types

•   Knowledge of local vineyards and wineries