Sommelier - North West

Responsibilities

• Responsible for creating and updating wine lists, making recommendations on food and wine pairings, and advising guests on wines based on their personal tastes.
• Develop controls to monitor stock, supervise wine service, and collaborate with winemakers to renew selections and monitor pricing.

Experience

• Minimum of 5 years’ experience in food and beverage with 3 years as a wine steward.
• Previous experience as a sommelier is an advantage.

Skills and Knowledge

• Wine product knowledge.
• Passion for wine.
• Knowledge of food and beverage pairings.
• Wine pricing and cost control.
• Inventory & OE control procedures.
• Business & financial acumen.
• Proficient computer skills – MS Office and F&B software systems.

Key Performance Areas

• Work with the F&B Operations Manager to develop F&B SOPs for wine service and ensure these are embedded in operations.
• Create and update the wine menu in coordination with chefs and the Food and Beverage Operations Manager.
• Recommend food and wine pairings.
• Advise guests on wines based on their personal tastes and food choices.
• Inform guests about different varieties of wines and prices.
• Ensure wines are served at the right temperature and within the proper glassware.
• Store open bottles properly to maintain strong taste.
• Manage the wine cellar and ensure par levels of stock available on guests’ requests.
• Train waitrons on available wines, and how these should be served.
• Negotiate purchase prices with vendors.
• Oversee all wine purchased and cost management in line with budgets.
• Organise wine tasting days or “wine of the month” events.
• Present results on wine product performance including recommendations for improved opportunities for revenue.
• Responsible for monthly wine stock takes to minimise stock loss and ensure stock on hand balances with monthly sales and in line with hotel budgeted beverage cost %.
• Count, care and store all specialized Operating Equipment needed for wine display, serving and storage (bottle stoppers; decanters; sable; thermometers etc.).
• Oversee that the wine cellar is neat, clean and stocked for customer usage.
• Comply with all health and safety regulations.
• Monitor standards in wine cellar; fridges and stores in line with hotel FCS ensuring that audit targets are achieved.