Job Brief

The Sommelier is responsible for supervising the day-to-day operation of the hotel's wine stock. To provide courteous and professional wine and beverage services in the restaurants.



DUTIES AND RESPONSIBILITIES:

• Plan, coordinate and control all wine organization and activities.
• Apply and ensure the application of standards and procedures as defined in the standard operating manual.
• Apply and ensure the application of procedures and regulations concerning hygiene and safety as well as alcoholic beverage service.
• Make sure that all materials and equipment made available for wine service are correctly used and participate accordingly in inventory process.
• Be able to manage the wine service in the different outlets and have product knowledge in wine and other alcoholic beverages such as cocktails, beers and spirits.
• Guide guests in their choice of wine to accompany their food and advise them on any other accompaniment to a meal such as classic aperitifs, cocktails, cigars, digestives as well as liqueurs.
• Advise guests on wines based on their personal tastes and food choices.
• Inform guests about different varieties of wines and prices.
• Ensure wines are served at the right temperature and within the proper glassware.
• Store open bottles properly to maintain strong taste.
• Manage wine cellar and ensure the same is replenished accordingly.
• Negotiate purchase prices with wine vendors.
• Organize wine tasting days or "wine of the month" events.
• Create and update the wine list in coordination with Chefs and the Head Sommelier.
• Ensure that all stock deliveries are properly documented and stored to the correct temperature to prevent minimum wastage.
• Assist the Head Sommelier in training other team members on wine knowledge.
• Comply with all health and safety regulations.
• Any other cognate duties as instructed by Head Sommelier or Management.