Sommelier

Location
Dubai (Emirate) (AE)
Posted
08 Sep 2016
Closes
06 Oct 2016
Sector
Hotel
Job Level
Management

Job Title: Sommelier

Position Type: Full Time

Reporting To: Restaurant Manager

Objectives

  • Responsible for ordering, receiving, inventory, organizing and selling wine for all Departments; Oversee all wine and sake purchases and cost management
  • Assist the  Restaurant Manager in supervising and controlling the running of the restaurant in line with our Mission Statement and Cycle of Service
  • To train the FOH team including the Head waiters, waiters and bartenders ​
  • To treat our guests like Superstars!

Duties

  • Oversee the service of wine and Sake within Restaurant areas;
  • Assist guests during the dinner service with wine recommendations and selection for perfect pairing with their dinner, decanting of the wine and wine service;
  • To ensure all line FOH staff follows our Wine Cycle of Service at all times;
  • Train FOH staff throughout the venue in order to maximize their understanding of wine specific to their departments and proper service techniques including glassware, pour levels, storage, beverage pairings and the ability to understand guest preferences;
  • Report and liaise regularly with the Restaurant Manager regarding departmental performance and ensure he is informed of any relevant information or issues;
  • To liaise with customers regarding special functions;
  • To ensure that wine mise-en-place are impeccable and that tables and side stations are set correctly;
  • To maintain high standards of morale and personal appearance of all staff;
  • To ensure that all stocks and supplies are timeously requested, correct stock levels maintained and stored under optimum conditions;
  • Maintain all beverage lists to be accurate, up to date and free of errors;
  • To develop an annual budget for the A’la Carte wine sales;
  • To ensure that operating equipment is used properly and not abused;
  • To ensure effective communication by attending meetings as required and holding staff meetings on a regular basis to impart information;
  • To give feedback on guest complaints and comments;
  • To maintain a high degree of interest in self-development;
  • To clean agreed designated areas, in accordance with laid-down procedures, morning/evening routines and hygiene requirements;
  • To be totally familiar with the composition of all menu items;
  • To serve food and beverages in accordance with laid-down standards, but above all in a professional and courteous manner;
  • To ensure that customers are correctly charged, present the bill and take payment from the customer, in accordance with the procedures of the establishment;
  • At all times to be aware of and practice good customer relations, assisting the guest in any way which does not adversely affect other customers;
  • To attend to customer complaints satisfactorily;
  • To be continually aware of, and maintain, the highest standards of personal hygiene and ensure that any subordinate staff adhere to this as well;
  • To attend meetings and training courses as required;
  • To consistently ensure that a staff briefing is held on a daily basis at the agreed time;
  • To adhere to the local municipality hygiene requirements;
  • To take part in any fire or evacuation drills and ensure complete familiarization with all exits, including those normally used by customers, as well as fire escapes;
  • Carry out any other reasonable request asked by the management.