Head Sommelier (W/M)

Offer description

SCOPE OF POSITION

As a Head Sommelier, you are responsible for recommending wines and having a thorough and current knowledge of wines to deliver an excellent guest and member experience. A Head Sommelier will also be required to assist in achieving department targets. You will be responsible for performing your tasks to the highest standards

RESPONSIBILITIES (OR AREAS OF RESPONSIBLITIES FOR SENIOR POSITIONS)

Operation

• Manage the Sommelier team
• Responsible for stock of wines
• Responsible for cost control and pricing of wines
• Responsible for the upkeep of the wine menu
• Responsible for inventory of wines
• Provide professional and current knowledge of wines to guests
• Recommend wines to accompany relevant dishes
• Handle all customer inquiries in an appropriate and professional manner
• Accurately manage all transactions during service
• Manage Team Member schedules, stock, and wastage levels
• Describe and up-sell wines to provide excellent customer experience
• Suggest wines to accompany new menus in line with financial budget
• Ensure accurate billing
• Additional responsibilities in absence of line manager or senior employee.
• Performs other duties as required or assigned including working in a different department or restaurant, than usually assigned.

Leadership

• Working with the Wine Director to contribute to the effective management of costs in accordance with your department profit and loss
• Ensure that revenue targets are met as set out in the annual budget
• Continually review and identify with your manager areas to increase revenue
• Ensure continued awareness and understanding of the industry and local markets
• Ensure that Rota’s are managed in a fair and consistent manner to ensure that ‘working time’ legislation is adhered to and guest and business needs are met
• Holidays and lieu days are planned within the department according to the hotel procedures
• Ensure that you are aware of and able to advise employees on hotel policies and procedures
• Department SOP manuals are in place and updated on a regular basis
• All employees are trained and fully understand the department SOP manual; training records are kept of this training
• Lead by example
• Monthly department communication meetings are arranged, attended and minutes taken
• Daily briefings are held with each shift
• Employees are given regular feedback on their performance
• Appraisals are planned and carried out according to company procedures
• Training is planned in accordance with the hotel training calendar
• Regular department training is planned, and carried out
• Department training records are kept for all employees and are kept up to date
• Improvement targets are met relating to relevant formal measurement tools such as labor turnover and employee attitude surveys

Health and Safety

• Ensure that all potential and real hazards are reported immediately and rectified
• Be fully conversant with all departmental Fire, Emergency and BOMB procedures
• Emergency procedures are rehearsed regularly with attendance records, implemented and enforced to provide for the security and safety of guests and employees
• Ensure the safety of the persons and the property of all within the premises, by strict adherence to existing laws, statues and applicable ordinances, and by anticipating possible and probable hazards and conditions and either correcting them or
• pre-planning a defence against them
• Stimulate and encourage a general awareness of Health and Safety in relation to all tasks and activities undertaken in the department