Sommelier

Position:                            Sommelier

Department:                   Food & Beverage 

Reports to:                      Beverage manager/ F&B manager  

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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

QUALIFICATIONS                                                                                                            

• Degree in Hotel Management

EXPERIENCE

• Minimum 4 - 6 years experience in five star Hotel in a similar capacity