Sommelier
Summary
A sommelier recommends and serves wines to guests, curates wine lists, manages inventory, and trains staff in a luxury resort setting.
Key Responsibilities
Wine Service & Guest Experience
- Recommend and serve wines that complement guests’ food selections and personal preferences.
- Engage with guests tableside to enhance their dining experience through approachable wine storytelling.
- Present, open, decant, and serve wine with precision and professionalism.
- Handle guest inquiries, including wine origin, style, and pairing suggestions.
- Proactively support upselling and premium wine recommendations in a natural, guest-friendly manner.
Wine List & Beverage Curation
- Assist in curating and maintaining a dynamic wine list aligned with the concept and cuisine.
- Ensure the wine list offers a balanced selection of regions, styles, and price points.
- Regularly review and update listings based on seasonality, trends, and guest preferences.
- Collaborate with the Head Chef and F&B Manager on wine pairing menus and specials.
Inventory & Stock Management
- Manage daily wine stock levels and ensure proper rotation (FIFO system).
- Conduct regular inventory checks and assist with stock take.
- Ensure wines are stored at correct temperature and humidity conditions.
- Minimize breakage, wastage, and over-ordering through careful control.
Service & Team Support
- Train and guide service staff on basic wine knowledge and upselling techniques.
- Conduct pre-service briefings and wine tastings for the front-of-house team.
- Support smooth coordination between kitchen and service during busy service periods.
- Step into floor service duties when required to ensure operational efficiency.
Supplier & Ordering Support
- Liaise with wine suppliers and distributors for ordering and product selection.
- Assist in evaluating new wines through tastings and supplier presentations.
- Support cost control by monitoring pricing, margins, and beverage cost targets.