REQ12273 Head Sommelier (Open Date: 27/12/2024)

To provide guests with quality and variety of wine and wine services by:

Follow up on staff inspecting their respective areas to ensure they are properly stocked and set up as scheduled, taking daily inspection of the main dining room, private dining room and bar/lounge area in regard to glassware, and silverware mise-en-place and all relevant wine equipment and utensils.Ensuring effective beverage services in the restaurants, being fully responsible for the service in the signature restaurants and possible other event location.Communicate with kitchen and outlet manager for any wine pairing.Supervising sommelier team and wine ambassadors.Knowing the full wine list in order to assist guests with their choices, being able to make recommendations to guests for a better choice.Being aware of all events, activities and private functions.Assist to plan and organize wine dinners, wine tasting, wine Master Classes setting up and/or any wine event.Resolving any passenger queries or questions, reporting immediately any guests ‘dissatisfaction to the management, so he-she can action with effective discretionary guest recovery.Take orders ensuring accurate and timely processing in accordance with outlet concepts and making appropriate suggestions to enhance guest enjoyment.Ensure the Master Wine list, outlet wine lists, and all beverage menus are clean and updated and printing at all times in COD relevant outlets.Ensure slow moving items get reduced to 50% in the coming year, eventually to 35%Establish monthly Sommelier Recommendation, 3 x 3 x 2 (red, white, rose, sparkling).Check pricing is up to date in both Master Wine List and POS.Maintain standards as would be expected in a Michelin star rated restaurant and Forbes.Train front of house and chefs about wine / wine matching. Make sure all service staff knows which wines by the glass (WBTG) to recommend to each dish of the menu.To participate in all mandatory training.Carry out wine training classes in accordance to the Wine Training Program.Always take responsibility and ownership for ensuring a positive guest experience.To ensure confidentiality when handling sensitive information.To keep supervisor promptly and fully informed of all relevant matters.

To ensure that Safe & Sound procedures are met by:

Complying with the safety and pollution prevention regulations and operating procedures at all times, participating in relevant meetings and training sessions.Ensuring the maintenance of all utensils and equipment in own area, and that they are in pristine condition at all times.Ensuring the highest cleaning standards of the wine cellar buckets and stands in the restaurant.Keep wine cellar (including the private dining room), wine cabinets and fridges of immaculate cleaning, appearance and order. Make sure new deliveries are stored immediately and update on the wine and inventory list.

To assist with effective operation of the department and ensure accurate administration and financial performance by:

Keeping self-aware of targets, costs and monitoring procedures.Providing ideas to maximize beverage revenues and minimize costs.Ensuring compliance with company procedures, good stock control and accurate charging to accounts.Seeking every opportunity to up sale wines, without being pushy.Receiving requisitions and organizing the wine cellar with stock as per the Par Stock.Ensure the glassware inventory, utensils and wine equipment is properly done on a weekly basis and report sent over to Director of Wine.Recommend and upsell the fine wine and rare spirit to IM or CM marketing For the VIP guest.Summit Open Beverage report to costing Department (if needed).Submit the Inter Transfer for the outlet to outlet and following the CT all inter Transfer.Updated the wine cellar storage plan in fine dining outlets according to Master Wine list and as agreed with outlet manager.Assist to rectify and adjust CT all F&B outlet’s stock takes variances (cross check and response).Make sure wines get returned to suppliers and credits issued for corked and spoiled wines.Assist Wine Director or F&B Manger in the new item purchase arrangement.Assist the Training Department (L&A/L&D) to arrange the wine for the WSET wine training.

QUALIFICATIONS:

Experience (please indicate minimum required and preferred experiences)

At least 6-8 years’ sommelier experience (pending prior experience and companies worked for).

Education (please indicate minimum and preferred academic requirements)

Degree holder in Hotel and Restaurant Management or equivalent professional training

Skills / Competencies (please indicate requisite competencies that are qualified for the position)

Initiate and engage in conversation in a professional and friendly manner.Possess excellent customer service and communication skills.Speak and understand Chinese and English conversational.Get along with fellow Team Members and work as a team.Meet the attendance guidelines of the job and adhere to Departmental and Company policies.