Report to duty punctually wearing the correct uniform, clean and well pressed including appropriate shoes (polished) and nametag at all times according to the hotels dress code & grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
A courteous, professional and efficient service is provided at all times.
All duties and tasks are performed as per the tasks required at the outlet.
Be knowledgeable of all services and products offered by the hotel.
Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned.
Have the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives.
Have extensive knowledge of wine, and all its service standards.
Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
Ensure that the place of work and surrounding area is kept clean and organized at all times.
Successfully perform opening and closing procedures established for the assigned outlet.
Have a deep understanding of the restaurant P&L and financial targets.
Handle guest enquiries in a courteous and efficient manner.
Being knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
Understand and strictly adhere to the rules & regulations established in the hotel’s policy manual and the hotel’s policy on fire, hygiene, health & safety.
Maintain a good rapport and work relation with staff in the assigned department and within the hotel.
Attend and contribute to all staff meetings, departmental trainings and hotel-initiated trainings scheduled.
Undertake reasonable tasks and secondary duties as assigned by the Department Head.
Respond to any changes in the department as dictated by the hotel management.
Assist in carrying out scheduled inventories of products and operating equipment.
Carry on regular or scheduled inventories of alcohol products, in coordination with the hotels cost control team.
Perform any other assigned reasonable duties and responsibilities as assigned.
Project at all times a positive and motivated attitude and exercise self-control.
Have an excellent understanding of food in general, ingredients and preparations to ensure the right beverages can be recommended. With a strong focus on wine sales.
Have an excellent understanding of today’s wine trends, ratings as well as understands the business and regularly develops further to gain greater knowledge.
Have an excellent understanding of wines, wine service and is able to hold trainings to the team to encourage sales, and follow goals set by the Department Head.
Be able to control stocks, produce efficient costing of wines, as well as perform excellent recommendations to guests.
Be knowledgeable about Wine Service and Wine production.
Be fully knowledgeable about grapes and grape varieties.
Have accomplished all internal wine trainings offered by the hotel.
Build relations with suppliers, negotiate trade deals, tastings for the team, all in coordination with the Beverage Manager of the hotel.
Reports to Restaurant Manager / Restaurant General Manager.
Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.
Skills and Requirements:
Certification as a Sommelier or a degree in hospitality will be an advantage.
Previous experience as Sommelier in a standalone restaurant is required, resort experience is preferred.
