Sommelier

Description:

POSITION: Sommelier

SUMMARY STATEMENT
The function of the Sommelier is to effectively implement the wine program outlined by Group Director of Beverage as well as adding their own flair to the list, whilst driving and developing the team to perform at a World Class level. The individual will work with Director of Food & Beverage to ensure COG’s are managed, cellar and wine lists are accurate as well as continuously increasing the minimum spends per head.

The Sommelier will assist Venue Manager in managing operational and staffing requirements for the department, maintaining the highest of standards at all times. They will implement regular trainings and ensure thorough inductions for new employees are complete.
In summary, it is not the intention to list all the responsibilities pertaining to this position, but to highlight the most important aspects.

SPECIFIC RESPONSIBILITIES

1. Overall accountability and direction of the wine program for Pascale & remaining F&B departments across the hotel.
2. Overall accountability for the people, product, service.
3. Continually analyze and assess performance of Pascale against its stated objectives; formulate strategies and enact remedies as appropriate.
4. Work in conjunction with F&B management, Bar Manager & Sales, and marketing teams to formulate and strategies business and sales ideas – Explore opportunities through research and early activations.
5. Expectations are exceeded at all times. Training calendar to be created.
6. Systems and point of sale operations including general IT, Infrasys and ResDiary – This includes ongoing menu maintenance and engineering with all updates.
7. Monitor production from the bar & kitchen to ensure high beverage & food standards for all guests.
8. Involvement in relevant WHS, sustainability and food safety sub committees.
9. Maintain wage and beverage costs as per targets – report daily on rostered Vs actual.

FUNCTIONS & DUTIES

1. Ensure optimum performance in specific duties and special projects as assigned
2. Lead by example in providing excellent customer service in a warm and friendly manner, and showing pride in the brand
3. Maintain formal training plans, and conduct “on the job” training sessions for Front of House staff
4. Implement a correct wine handling and storing SOP (floor & bar), opening and closing procedures, various checklists required for service, ensuring standards are maintained at all times
5. Monitor the floor and when under pressure during service, be of assistance in supervision and operation
6. Monitor service personnel’s appearance and grooming
7. Maintain a daily, weekly and monthly inspection check for all areas. Ensure proper follow up to attain maximum cleanliness and security. Record and communicate any maintenance and cleanliness issues.
8. Work with F&B management and purchasing manager to maintain cost control to ensure the department budgeted profit is achieved
9. Ensure good management of beverage and consumable stock levels, liaising with purchasing manager & suppliers of packaging, beverage and other items as required
10. Ensure a clear and open communication with Director of Food and Beverage and senior managers within the Hotel.
11. Ensure a clear and open communication with F&B management & Head Chef in regards to events needs
12. Be aware of, and adhere to, all procedures including security, fire and the Workplace Health and Safety Act
13. Be familiar with and observe all house rules and policies as set out in the Employee Handbook.

PERSONAL SPECIFICATION

• Hold current Responsible Service of Alcohol certificate
• Excellent personal presentation
• Project a professional image at all times
• Demonstrate hygienic work practices
• Organize time and work efficiently & effectively
• Establish rapport easily
• Work under pressure without negative impact
• Effective verbal and written communication skills
• Develop and maintain co-operative working relationships
• Have the ability and willingness to undertake further development
• Have a positive “can do” attitude
• Understand the requirements of working in the events industry and embrace them

ANTI DISCRIMINATION
To understand that harassment of any form will not be tolerated in the workplace and to report any forms of harassment to General Manager or Director of F&B. To act in accordance with Equal Employment Opportunities and to promote individuals based on merit and skill.

HOURS
Ordinary hours may be worked over any day of the week, from Monday to Sunday inclusive. Roster arrangements will be established in accordance with business demands, and may comprise a combination of day and night shifts.

WORKPLACE HEALTH & SAFETY

• Ensure the health, safety & welfare of employees by adhering to your responsibilities as outlined in the WHS Policy, and associated health & safety procedures.
• Allocate sufficient resources for the practicable elimination or control of workplace hazards/associated risks in order to maintain a safe working environment and safe systems of work.
• Promptly and effectively deal with occupational injury and illness through active involvement in the return to work process. All incidents to be investigated and corrective action implemented.
  

RESPONSIBILITIES and AUTHORITIES

I have read and understand the above job description. I will adhere to the job description to the best of my ability.