Main Responsibilities:

• Have a good understanding of the outlet's concept, menus, and all other facilities the hotel offers in order to recommend and verbally explain those to the guests.
• Enforce and monitor that all operational standards, as per our policies, SOP, and quality measures are always in place.
• Extensive knowledge of wines, particularly details about grapes varieties, harvest times, the origin of the wine, structure, aroma, flavor, and fermentation process.
• Support the Assistant Manager and Supervisors in taking wine orders, serving and decanting wine, and if necessary, assisting in the service.
• Support the Bar and Beverage Manager to create wine lists for all outlets and maintain and rotate wine stock levels.
• Provide adequate wine suggestions depending on the guest preferences and give recommendations in a positive and friendly manner, by promoting and up-selling wines, if appropriate.
• Maintain and organize appropriate stock levels and sufficient inventory for daily usage and monitor the wine cellar conditions to ensure optimal storage such as updating the bin numbers and following up with the corresponding beverage system.
• Ensure all glass inventory and utensils needed for wine service are always in proper condition and list all broken items into the outlet breakage list and follow up on all maintenance defaults affecting service.
• Constantly identify areas for improvement in service and beverage quality through member and guest’s comments, comment cards, and incident reports and share observations and recommendations with the Director of F&B and perform any other reasonable duties as required.
• Carry out regular detailed analyses of wine-related sales throughout the hotel.

Requirements:

• High School qualification or equivalent.
• Degree or Higher National Diploma in Hospitality/Hotel/Business Management.
• Specific Diploma/Degree in wines and beverages (WSET, CMS).
• Extensive experience as a Sommelier or Beverage Manager in a Standalone restaurant with highest the level of service is preferred; previous resort experience is required.
• Extensive knowledge of wines, particularly details about grapes varieties, harvest times, the origin of the wine, structure, aroma, flavor, and fermentation process.
• Experience in monitoring wine orders, stock, and par level.