Reporting to the Outlet Manager and the Beverage Manager, the position is responsible for the operation and supervision of wine, sake & beverage service and inventory. Guaranteeing the highest possible standards, quality of products and services offered in the outlet so as to meet and exceed guests’ expectations as well as budgeted wine revenue targets.
Job Responsibilities:
Operations
- Establish that wine service and storage areas are clean and organized at all times, and to rectify any cleanliness and/or organization deficiencies
- Confirm glassware, decanters, linen, and all other equipment required for business align to standards as set out in the SOP
- Ensure that wine orders are received correctly, properly stored, recorded and kept
- Verify wine lists are updated, available and in good condition for each meal period
- Certify that wines are served at the right temperature and within the proper glassware
- Possess the knowledge and understanding to explain and perform upselling on all items offered by the business as well as offering alternatives
- Ample grasp of food, ingredients and preparation methods to facilitate the correct beverages can be recommended to guests to enhance their dining experience
Financial
- Maintain par levels for wine stock, supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business
- Conduct scheduled inventories of products and operating equipment
- Control stocks, produce efficient costing of all beverages
Business Development
- Develop and update beverage menus in line with latest industry trends
- Conduct ongoing R&D work on beverage offerings
- Interact with media & guests to promote the hotel & the business unit when & where required
Job Requirements:
- At least 2 years of working experience in the related field
- Knowledgeable in handling beverage inventory
- Experience in a Michelin starred restaurant is advantageous
- Adequate understanding of all major wine producing regions including appellation specific information and wine making legislation
- Appropriate comprehension of restaurant menus, food, and preparation techniques
- Sufficient command of wine pairing techniques
