To provide and maintain high service and customer care standards to our guests. To organize the service of refreshments as ordered to customers, both new and Regular Guests, using good social skills and selling techniques. A  Good Sommelier should also aim to achieve the highest degree of wine service and generate the revenue that is budgeted for in this area.

 Specific Duties and Responsibilities

MAIN DUTIES

·          To ensure that you are familiar with and have a working knowledge of the Wine List.

·          To ensure that you know the range of drinks available and understand the pricing.

·          To ensure that proper mis-en-place is prepared for each service.

·          To assist customers with their choice of wine or drink and to take the appropriate orders.

·          To organize and assist with the service of beverages along with the correct accompaniments, using the correct equipment and glasses, to the standard laid down by the Restaurant Manager and Head Sommelier.

·          To ensure that correct handling, use, storage and cleaning of all liquor service equipment.

·          To ensure that you are aware of, and comply with the Licensing Laws.

·          To be aware of all facilities in the Restaurant/Bar/Club, in case of customer queries.

·          To be aware of and comply with the Restaurant/Bar/Club’s policy on Fire, Health, Hygiene and Training and co-operate in all training procedures.

·          To study the advance business forecasts and Programmes, and liaise with the Restaurant Manager and Food and Beverage Office about any anticipated problems.

·          To deputies in the absence of the Head Sommelier.

·          To assist and advise as to the content of the Wine Lists and offer any advice as to particular wines on them.

·          To identify any sub-standard stock and ensure it is handled accordingly.

·          To ensure that a tight control is kept on all stock used and that all checks are raised and processed correctly and are either paid or charged to account.

·          To assist in other areas of the Restaurant as needed.

·          To carry out any reasonable request made by the Restaurant Manager, Deputy Restaurant Manager and Head Sommelier.

Critical Competencies, Skills and Abilities

·          Be able to communicate and understand the predominant language(s).

·          Be able to work in a standing position for long periods of time (up to 5 hrs)

·          Be able to reach, bend, stoop, and frequently lift up to 50 lbs.

Must have the stamina to work 50 to 60 hours per week