DUTIES AND RESPONSIBILITIES
1.1.1 Responsible for the development and management of Wine Program including the wine list
1.1.2 The Sommelier must have a great personality and be able to communicate with team members and guests.
1.1.3 Responsible for ordering, receiving, inventory, organizing and selling wine
1.1.4 Oversee all wine purchases and cost management.
1.1.5 Oversee the Wine Committee duties (minutes, wine of the month selection, introduction of new vendors, wineries, etc.)
1.1.6 Assist team members and guests during the dinner service with wine recommendations and selection for perfect pairing with their dinner, decanting of the wine and wine service.
1.1.7 Develop a training program for all Team Members to improve their knowledge of wine
tasting and wine service.
1.1.8 Train Team Members throughout the Club in order to maximize their understanding of wine
1.1.9 Should be able to provide proper service techniques including glassware, pour levels,
storage, beverage pairings and the ability to understand guest preferences.
1.1.10 Ensure that all wine is served in proper glassware and in proper condition.
1.1.11 Maintain all beverage lists to be accurate, up to date and free of errors.
1.1.12 Maintain all Wine Locker Vinopad inventory, updated and reconciled with physical
1.1.13 Promote all wine events.
1.1.14 Assisting in developing an annual budget for the wine sales for each fiscal year.
GENERAL / MISCELLANEOUS
1.1.15 Ensures all staff are thoroughly familiar with the Hotel’s emergency procedures and is in a state of preparedness for any emergency which may occur.
1.1.16 Execution of regular technical/skills training. Is responsible for setting up and maintaining ongoing training programs in the department in conjunction with the HR Manager & the Training & Quality Manager.
1.1.17 Must be passionate about wine
1.1.18 Must possess superior people skills
1.1.19 The ability to determine wine faults and maintain proper temperatures in order to showcase Products at their maximum potential.
1.1.20 A strong knowledge of food and beverage pairings.
1.1.21 Solid understanding of pricing, budgets and cost controls.
1.1.22 Operation and programming knowledge of a point of sales system.
1.1.24 Excellent oral and written communication skills
1.1.25 Strong computer skills
1.1.26 Assist in Task Force Teams for new openings.
1.1.27 Carry out any other reasonable task (which may not be stated here) as requested