Job Brief

The Assistant Head Sommelier is responsible for the Hotel’s wine stock and the supervision of the day-to-day operation of all outlets and Room Service. He maintains Constance standards at all times.



DUTIES AND RESPONSIBLITIES:

·        To anticipate the volume of business, taking into consideration the peak/low seasons, holidays and general activities in the Resort.

·        To inspect all outlet equipment such as decanters, openers, wine lists and refrigerators continuously and keep them well maintained to ensure proper functioning.

·        To re-evaluate and restructure the wine list(s) to an award winning level for all major global publications.

·        To develop and maintain the highest standard of quality as they relate to presentation, supervision and control of wine service in all outlets, In Villa Dining and Excursions.

·        To build and maintain a strong and efficient sales & support team within supervisors and employees.

·     To create loyal and trustworthy staff who take pride in their work, thereby providing the highest level of service possible.

·        To be constantly inspecting all outlets and In Villa Dining for clean, presentable and updated wine lists.

·        To assist in preparing the annual wine sales plan and promotion matrix.

·        To finalize the weekly roster to be posted six days before the actual date.

·        To adhere to the rules & regulations of the Resort.

·        To conduct wine inventories on a regular basis, together with the Cost Controller and the Assistant Food & Beverage Manager.

·        Advise on slow moving items and recommend required action, where and when necessary.

·        To review wine sales in all outlets on a regular basis.

·        Schedule monthly staff training.

·        To ensure that all outlet managers are fully aware of current and future house pours, new additions and estimated sales targets.

·        To maintain communications with all other Resort’ departments.

·        To create a sound and strong working relationship with all staff and help to develop their maximum potential.