Sommelier

SUMMARY:
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POSITION INFO:

Job Title: Sommelier (North West) 

Job Purpose

• Responsible for creating and updating wine lists, making recommendations on food and wine pairings, and advising guests on wines based on their personal tastes. The role will also include developing controls to monitor stock, supervising wine service and collaborating with winemakers to renew our selections and monitor pricing.

Education

• 3-year Hospitality Management Diploma
• Certification as a sommelier
• Certificate Course (4th level) in Wine From Cape Wine Academy 

Experience

• Minimum of 5 years’ experience in food and beverage with 3 years as a wine steward
• Previous experience as a sommelier is an advantage

 

Skills and Knowledge

• Strong English communication skills
• Wine product knowledge
• Passion for wine
• Knowledge of food and beverage pairings
• Wine pricing and cost control
• Inventory & OE control procedures
• Business & financial acumen
• Proficient computer skills – MS Office and F&B software systems
• Stakeholder management

Key Performance Areas

• Create and update the wine menu in coordination with chefs and the Food and Beverage Operations Manager
• Recommend food and wine pairings
• 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 the wine cellar and ensure par levels of stock available on guests’ requests
• Train waitrons on available wines, and how these should be served
• Negotiate purchase prices with vendors
• Oversee all wine purchased and cost management in line with budgets
• Organise wine tasting days or “wine of the month” events
• Present results on wine product performance including recommendations for improved opportunities for revenue
• Responsible for monthly wine stock takes to minimise stock loss and ensure stock on hand balances with monthly sales and in line with hotel budgeted beverage cost
• Count, care and store all specialized Operating Equipment needed for wine display, serving and storage (bottle stoppers; decanters; sable; thermometers etc.)
• Oversee that the wine cellar is neat, clean and stocked for customer usage

 

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