Head Sommelier - Brasserie Boulud

The 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 the menu.

KEY ROLES & RESPONSIBILITIES

• Assist customers with their choice of wine or drink and 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.
• Maintain tight control on all stock used and ensure all checks are raised and processed correctly, 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 the Culinary team to devise harmonious food & wine pairings for menu updates.
• Develop a budget plan and record, monitor, and present a clear Sales Mix Record.
• Maintain an updated Wine List while liaising with the Restaurant Manager and Director of F&B.
• Work on special projects to strengthen the hotel's position as a market leader in wine.
• Responsible for roster and attendance records for the sommelier team.
• Ensure that all sommeliers are aware of and comply with Licensing Laws.
• Regularly inspect the quality of opened wine in F&B outlets.
• Comply with the hotel's policy and procedures on Fire, Health, Hygiene, and Training.
• Manage restaurant operations in the absence of Restaurant Managers.
• Be knowledgeable of hotel information to answer guest inquiries.

Qualifications :

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 a five-star hotel in a similar capacity.

Remote Work :

No

Employment Type :

Full-time