Head Sommelier

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

1. Assist customers with their choice of wine or drink and to take the appropriate orders
2. Ensure that the proper mise-en-place is prepared for each meal service
3. Organize, supervise and assist with the service of beverages
4. Ensure correct handling, use, storage and cleaning of all liquor service equipment
5. 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
6. Develop and maintain all wine-related staff training programs
7. Liaise and coordinate with wine purveyors for wine updates, training and promotions
8. Attend daily F&B meetings and monthly staff meetings to discuss wine updates
9. Hold one-to-one sommelier meetings to establish and monitor targets and achievements
10. Work with Culinary team to devise harmonious food & wine pairings for menu updates
11. Develop budget plan and record, monitor and present a clear Sales Mix Record
12. Maintain updated Wine List while liaising with Restaurant manager and Director of F&B
13. Work on special projects to strengthen the hotel's position as a market leader in wine
14. Responsible for roster and attendance records for the sommelier team
15. Ensure that all sommeliers are aware of, and comply with Licensing Laws
16. Regularly inspect quality of opened wine in F&B Outlets
17. Comply with Hotel's policy and procedures on Fire, Health, Hygiene and Training
18. Manage restaurant operations in the absence of Restaurant Managers
19. Be knowledgeable of hotel information to be able to answer guest inquiries

PERSONAL ATTRIBUTES

1. Excellent reading, writing and oral proficiency in English
2. Experienced in all aspects of restaurant service and management
3. Must be well presented and professionally groomed at all times
4. Strong leadership, interpersonal and training skills to motivate employees as a team
5. High degree of professionalism, creativity, business acumen, energy and determination
6. Proven organizational skills, able to set and meet deadlines with quality results
7. Deep wine and food knowledge and expertise

QUALIFICATIONS

1. Degree in Hotel Management

EXPERIENCE

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