Head Sommelier
PERSONA
You
are a beverage expert who is enthusiastic, passionate, confident
and open-minded. You are an excellent communicator and capable
of working independently while being a reliable team
player. The status quo does not satisfy you, but you are looking to
innovate and are able to express and execute new ideas as a
self-starter.
QUALIFICATIONS & WORKING
EXPERIENCE
·
Has
been responsible for the wine & beverage program in large scale,
multi-outlet food and beverage operations
·
Background
in free-standing restaurant operations
·
Track
record of successfully driving beverage sales
·
Cross-cultural
work experience preferred
·
Very
good general beverage/mixology knowledge required
·
Extensive
knowledge of wine products and service
·
Fine-tuned
palate and knowledge of worldwide wine history, vintages, and current wine
trends
·
Full
understanding of the winemaking process
·
Knowledge
about beverage history, mixology (cocktails and spirit-free) trends
·
Understanding
of sanitation requirements in beverage operations
·
Holder
of all relevant certifications required by local law
·
Strong
industry network
·
Fluent
spoken and written in English
JOB SUMMARY
Take
full ownership of the beverage program at the property. Supports and guides
the food and beverage teams in regard to their respective beverage/wine
programs. Works closely on all beverage-related initiatives,
guidelines and programs and ensures their implementation.
Be
a hands-on beverage expert who is actively involved in the daily service and
who engages with colleagues and guests to build strong relationships.
KEY RESPONSIBILITIES
Administration
·
Oversees
the preparation and update of individual departmental operations manuals.
·
Conducts
regular divisional communications meetings and ensure that departmental
briefings and meetings are effective and conducted as necessary.
Guest Satisfaction
·
Ensures
that all associates deliver the brand promise and provide exceptional guest
service at all times.
·
Ensures
that all associates also provide excellent service to internal customers in
other departments as appropriate.
·
Maintains
positive guest and colleague interactions with good working relationships.
·
Personally,
and frequently verifies that guests in the outlets are receiving the best
possible beverage/wine service.
·
Spends
time in the outlets (during peak periods) to ensure that the outlets are
managed well by the respective managers and functions to the fullest
expectations.
Operations
·
Offers
recommendations of food and wine pairing, pre or post dinner beverages to the
guests
·
Build,
lead and retain a team of wine experts
·
Build,
lead and retain a team of mixologist, bartenders
·
Extensive
training techniques to train, teach and motivate team-members
·
Analysis
of new beverage options.
·
Meet
the beverage reps and propose new offerings according with our target markets
trends.
·
Insure
proper inventories.
·
Responsible
of all beverage/wine selection and purchasing.
·
Requisitioning,
receiving and proper storage of all beverage/wines.
·
Maintains
a high rotation of inventory.
·
Training
and education to restaurants, bars and butlers associates.
·
Ensure
to spot and training potential interested associates to be a virtual sommelier,
in each restaurant.
·
Ensure
to spot and training front waiters to become junior sommeliers and help pushing
the wines sales.
·
Beverage
Menus updated: Restaurants, Minibars and Villas.
·
During
lunch or dinner, talk with guests, learn what they want to get from their
beverage experience, keeping in mind personal taste and price preference, make
the best recommendation.
·
Establish
different wine pairings to different menu options.
·
Selecting,
training and managing wine requirements on an ongoing basis.
·
Establish
a wine selection appropriate per season, according to guest types and
expectations.
·
Reviews all slow moving
items and recommend actions, i.e. further cellaring, special promotions,
bin-end sales, etc.
·
Reviews wine cellaring
facilities and make recommendations where required
·
Reviews vintage
discrepancies monthly
·
Establish and monitor par
stocks for the respective outlets and General stores
·
Through analysis of sales
performance and profitability of created wine lists, use wine knowledge to
improve customer satisfaction and profitability by continuously improving the
hotels’ offer
·
To work with Restaurant
Managers to continually improve restaurant-specific wine lists
·
To maintain a close
relationship with all wine agents/importers, in order to secure first-hand
option on special wines available on limited quantities or allocations.
·
Evaluates market reaction
to changes in product offering, in pricing and promotional activities
·
Attend major wine fairs
and exhibitions to source for new products
·
Responsible for
researching new wineries/wines available in the market and source unique or
exclusive products
·
Evaluates and takes
action on market reaction to changes in product offering, in pricing and
promotional activities
·
Marketing
·
Works
with Resort Manager or Director of Food and Beverage to prepare wine
promotional plans, including wine promotions, wine maker’s events, wine-by-the
glass programmes and other related initiatives
·
Recommends
merchandizing tools and wine accessories appropriate for the each outlet.
·
Assists
hotels in the operational planning of special wine events, such as wine fairs,
large winemaker’s events, events for important wine societies, etc.
·
Assists
with the outlets yearly marketing plans.
·
Evaluates
local, national and international market trends, vendors and other hotel/
restaurant operations constantly to make sure that the hotel’s operations
remain competitive.
·
Continuously
seeks Marketing and Public Relations opportunities to increase awareness and
ultimately business.
·
Ensures
to create / manage the beverage program of the hotel by offering a selection
suiting the restaurant concept and local market’s expectations.
·
While
creating a beverage program, liaise with the finance & purchasing
departments of the hotel in order to create a pricing structure in line with
the competition and targeted beverage cost. Competitors’ prices analyses are
primordial in the creation of the pricing structure.
·
Ensure
that all beverage selections are accurately entered in the adequate
systems and sold at appropriate cost.
·
Ensures
to develop a respectful and professional relationship with all beverage
suppliers. A supplier comparative set for beverage item prices should be
created in order to purchase at the lowest cost.
·
Ensures
to discuss promotional initiatives with suppliers in order to obtain
preferential pricing or incentives towards a healthier beverage cost. (This may
include allocation of free goods, contracts of exclusivity, cash
sponsorship…).
·
Ensures
to create the wine / beverage lists, according to a systematic and logic
organization, in order to facilitate the guests’ selection.
·
Ensures
that a strict control in regards to beverage transactions is in place, via the
use of adequate systems, weekly/monthly inventories, procedures, inventory
movement forms…
·
To
liaise with the purchasing department of the hotel in order to control the
replacement of sold goods. Daily sales reports are to be performed in
order to be paired with daily orders.
·
Study
advance business forecasts and accordingly liaise with the Food and Beverage
office in order to facilitate accomplishments of targeted goals.
Finance
·
Reviews
the recommended pricing levels and mark-up sliding scales for each operation
with Director of Food and Beverage.
·
Reviews
cost of sales reports on a monthly basis and submit summary.
·
To
develop and recommend to the Director of Food and Beverage appropriate pricing
strategies for the different operations.
·
Discusses
with suppliers preferential pricing conditions.
·
Review
beverage and wine sales reports monthly.
·
Re-views
pouring contracts, house wine agreement and wine by the glass programs with
suppliers and presents best solution to Director of Food and Beverage always
taking service, product and finance into consideration
Talent and Culture
·
Maximises
the effectiveness of F&B associates by developing each of their skills and
abilities through the appropriate training, coaching, and/or mentoring.
·
Conducts
annual performance development discussions with sommeliers and to support them
in their professional development goals.
·
Plans
and implements effective training programmes for sommeliers, servers and
bartenders in coordination with the Training Manager and Departmental Trainers.
·
Encourages
F&B associates to be creative and innovative, challenging and recognising
them for their contribution to the success of the operation.
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To apply for Company Website careers.rosewoodhotelgroup.com.