Job Description

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The Sommelier is responsible for supporting the Director of Wine in selecting, buying, storing, selling, inventorying and serving wines. Additionally, they provide full operational support to the outlet leaders. The key goal is to maintain efficiency during service through planning, preparation, adapting to the needs of the moment and through excellence of knowledge. These goals are achieved through thorough training, strong associate support, teamwork and feedback. It is also required for the wine list to be in same spirit as the A la carte menu by making sure selling prices are balanced, varied and in abundance.

Essential Duties and Responsibilities – (Key Activities)

The following are specific responsibilities and contributions critical to the successful performance of the position:

• Ensure the delivery of brand promises, supporting the implementation of the Relationship Hospitality, demonstrating and reinforcing Values and Culture Characteristics of Rosewood Hotels & Resorts.

• Always exercise responsible behavior and positively represent the restaurant team and Rosewood Hotels & Resorts

• Ensure high standards of personal presentation and grooming

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

• Ensure that standards are maintained at a superior level on a daily basis.

• Maintain complete knowledge of VIPs as determined by Hotel & Residents.

• Responsible for the recommendation and sales of wines and other beverages to guests. Offer and promote the digestives.

• Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated people and drunk driving.

• Carry out wine education classes.

• Train front of house about wine / wine matching. Make sure all service associates know which wines to recommend to each dish of the menu.

• Carry out monthly stock control, inventory. Update continuously all stock forms.

• Maintain and update wine and all other beverage lists. Ensure wines off critical age get sold. Establish sommelier recommendation. Check pricing is up to date.

• Greet guests, handle comments and problems whenever required and promote sales to meet forecasted revenues.

• Converse with guests to maintain a good relationship as well as extending personal touch.

• Make requisition for supplies to maintain stock level.

• Maintain complete knowledge of P.O.S. and manual systems.

• Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and at any time of day.

• Maintain positive guest relations at all times.

• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.

• Handle guest complaints following the four-step procedure and ensuring guest satisfaction.

• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.

• Carry out any other duties as and when required by the Director of Wine.

(Daily duties)

• Report for duty on time and prepared for your shift

• Adhere to agreed break times

• Follow opening procedures and complete all duties as required by the sommelier team

• Ensure all deliveries have been dealt with, following the manual handling procedures

• Communicate promptly any changes on wine stock or vintage change to all Managers

• Ensure that all stations are equipped with sufficient clean, glasses / decanters

• Be ready and prepared for service

• Engage with, and contribute to service briefings

• Assist the service team in delivering great standards of service which might also include running food, bussing tables, resetting tables etc.

• Follow the Order of Service and always maintain all tables in your section

• Respond to any menu / drinks queries with knowledgeable, informative, and engaging answers

• Ensure that individual glass change for each order is known and placed on the table

• Understand guests are to be prioritized – SAGs, unhappy guests & regulars

• Communicate guest preferences to the server to build guest profiles

• Enter wine preferences and highlight wine spenders in table management system under client profiles at the end of each shift.

• Top up wine and water whenever necessary.

• React promptly and deal with any issues, complaints, breakages & spillages

• Communicate any issues promptly to the director of Outlets/Assistant General Manager

• Ensure a high level of cleanliness is maintained throughout the restaurant

• Follow correct closing procedures accordingly

• Complete relevant checklists correctly and honestly

• Responsible for wine stock level, ordering by following the company requisition procedure

• Ensure that all fridges and shelves are replenished before each service

• Ensure that the restaurant is run efficiently throughout service

• Ensure that the wine list is always tidy and up to date

• Ensure that wines have the correct serving temperature and are faultless before serving

• Responsible for delivering training consistently and efficiently on wine products, by making sure all restaurant associates are updated with any changes occurring on wine list

• Responsible for curating all wine lists of the hotel under the guidance of the Director of Wine with the assistance of the Director of Outlets & Assistant General Manager.

• Responsible for monitoring the beverage menu engineering by controlling the sales mix and price range.

• Responsible for maintaining a coherent beverage cost in line with budget

• Engage with Executive Chef and Chefs de Cuisine to make sure that any wine lists are relevant to the food offering.

• To gather information about wine regions, quality, availability, and prices.

• Ensure that POS system is always to the latest update possible, keeping the price in line with the wine list and SKUs.

• Communicate and plan coverage before any on-trade shows and wine tastings attendance

• Engage with wine related projects for the hotel under the guidance of the Director of Wine

• To pre-select potential wines for all our wine lists and to organize appropriate tasting with appropriate people.

• The relationships between suppliers/vendors need to be created, fostered and kept at optimum levels. These relationships will allow us to keep current and innovative.

• To supervise all wine stock levels, stock movements and recommend actions where needed.

• To train all F&B associates in basic knowledge of wines, up-selling of wines and wine service. Able to construct and facilitate wine training classes for management and associates.

Confidentiality

• Whilst working for the company there will be access to a wide variety of confidential information concerning the company, guests and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.

Other

• Comply and adhere to the Rosewood company policies.

• Take on other tasks in addition of the ones stated, in a reasonable framework.

• Be a “brand ambassador” at all times and ensure brand integrity and clarity are always maintained.

• Model the company’s culture, vision, mission and core values at all times.

• While this is intended to be an accurate reflection of the duties involved in this position, the Company reserves the right to add, remove or alter duties when business need dictates.

• As the hotel’s level of business varies considerably, there is a need for flexibility in attitude, approach and working hours.

Experience -

• Diploma/Some College or an equivalent combination of education and work-related experience.

• Must have current and all valid Food Handler’s card and other certification required by the State of Texas.

• Minimum 21 years of age to serve alcoholic beverages.

• Preferably WSET certified and/or Court of Master Sommelier certifications.

General Skills -

• Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Language -

• Required to speak, read and write English, with fluency in other languages preferred.

Physical Requirements -

• Must be able to endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, lift up to 50 pounds, and satisfactorily communicate with guests and co-workers to their understanding.

Others –

• While this is intended to be an accurate reflection of the duties involved in this position, the company reserves the right to add, remove or alter duties when business need dictates.

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