Wine Director
Rosewood Hotels and Resorts
Job Description ESSENTIAL DUTIES AND RESPONSIBILITIES
Ensure the delivery of brand promise and provides exceptional guest service at all times.Handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.Maintains positive guest and colleague interactions with good working relationships.Assist to ensure that the outlet is operated in line with maximising profit while delivering on the brand promise.Respond to the results of the Consumer Audit and ensures that the relevant changes are implemented.Assist the Outlet Manager to achieve the monthly and annual personal target and the outlet’s revenue.Monitor actual and projected sales on daily basis. Review meal period covers, room capture ratios and average check to ensure revenue goals are met or exceeded. Identifies and addresses opportunities as neededAssist Beverage Manager in supervision of staffing levels to ensure that guest service, operational needs and financial objectives are metParticipate in the management of department’s controllable expenses to achieve or exceed budgeted goalsProvide feedback on menu sales trends to Director of Food & Beverage and Executive Chef.Work closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.Understand and manage the flow of service during Lunch and Dinner service periods and flex role as and when required (Food Runner, Beverage Runner, Waiter, Host).Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations, up sell alternatives and provide training and maintain knowledge.Manage incentive programs for upselling and marketing promotions. REQUIREMENTSMinimum 5 years’ relevant working experience in a sizeable luxury hotel, preferably with international exposureProven managerial abilities in people management, strategic planning and decision makingPossess strong interpersonal and problem solving abilitiesStrong sense in business acumen and food & beverage market trendsHigh standards of professional manner with exceptional communication and presentation skillsCertified Sommelier or equivalent certificationStrong knowledge of global wine regions, varietals, and vintages
Ensure the delivery of brand promise and provides exceptional guest service at all times.Handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.Maintains positive guest and colleague interactions with good working relationships.Assist to ensure that the outlet is operated in line with maximising profit while delivering on the brand promise.Respond to the results of the Consumer Audit and ensures that the relevant changes are implemented.Assist the Outlet Manager to achieve the monthly and annual personal target and the outlet’s revenue.Monitor actual and projected sales on daily basis. Review meal period covers, room capture ratios and average check to ensure revenue goals are met or exceeded. Identifies and addresses opportunities as neededAssist Beverage Manager in supervision of staffing levels to ensure that guest service, operational needs and financial objectives are metParticipate in the management of department’s controllable expenses to achieve or exceed budgeted goalsProvide feedback on menu sales trends to Director of Food & Beverage and Executive Chef.Work closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.Understand and manage the flow of service during Lunch and Dinner service periods and flex role as and when required (Food Runner, Beverage Runner, Waiter, Host).Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations, up sell alternatives and provide training and maintain knowledge.Manage incentive programs for upselling and marketing promotions. REQUIREMENTSMinimum 5 years’ relevant working experience in a sizeable luxury hotel, preferably with international exposureProven managerial abilities in people management, strategic planning and decision makingPossess strong interpersonal and problem solving abilitiesStrong sense in business acumen and food & beverage market trendsHigh standards of professional manner with exceptional communication and presentation skillsCertified Sommelier or equivalent certificationStrong knowledge of global wine regions, varietals, and vintages
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