Wine Sommelier

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1. 1. Responsible for the recommendation and sales of wines and other beverages to guests and the wine sales off-premises. Offering and promoting the digestive trolley.
   2. Spoil our guests with a big smile on your face. Converse with guests in fluent English and be able to entertain with a sensible conversation. Speak at least one other European language.
   3. Work towards target revenue per guest and revenue per month.
   4. Maintain and update wine and all other beverage lists. Ensure wines of critical age get sold. Establish sommelier recommendations. Check pricing is up to date.
   5. Maintain standards as would be expected in a Michelin-star rated restaurant.
   6. Train front of house and chefs about wine/wine matching. Make sure all service staff know which wines to recommend to each dish on the menu.
   7. Work with the head chef on menu and ingredients which are wine friendly. Helps writing the menus in accordance with Maitre’d.
   8. Carry out wine education classes. Fully trained in Herzog wines to be able to back up cellar door.
   9. Carry out monthly stock control, inventory. Update continuously all stock forms.
   10. Be in charge of purchasing the wines and creating the wine list based on the chef recipes.
   11. The sommelier handles all wine inventory and management.
   12. Waiters are trained by the sommelier on the wine list and successful pairings.
   13. Discuss wine orders and their subsequent pricing with Therese Herzog.
   14. Make sure wines get returned to suppliers and credits issued for corked and spoiled wines.
   15. Perform normal service duties as assigned by the maître d’. Keep wine cellar (private dining room) of immaculate appearance and order. Make sure new.
   16. deliveries are stored immediately and update on the wine and inventory list
   17. Responsible for the cigar collection. Know and recommend offering. Responsible for the handling and maintenance of the cigars and the Humidors. Cigar service to guests. Train staff. (Liaise with Hans Herzog for cigars.)
   18. Monthly inventory and stock control of cigars. Assist and replace the maitre d’ during its absence inclusive cash up and reconciliation. Carry out some work with Hans Herzog and assistant wine maker in the vineyard and winery to understand Herzog wines. Liaise on a regular basis about new releases and feedback from guests.
   19. Become a Herzog wine ambassador.
   20. During vintage establish a rooster for service and chef staff to help with picking and lecture about the grape varieties being picked.
   21. Train cellar door hosts and any helpers. Make sure wines are handled and shared efficiently and without waste between the restaurant, bistro, and cellar door.
   22. Visit other cellar doors and wineries and take along all interested staff.
   23. Suggest wine related items that could be sold at the cellar door and restaurant
   24. Review all accounting reports before submitted to the financial controller or his delegate for approval.
   25. Review the purchase requests & purchase orders (verify the limit).
   26. Reconcile the bank accounts on a monthly basis.
   27. Review the F&B linen, uniform, glassware, and etc. inventory.
   28. Analyzing the assets and liabilities accounts.
   29. Supervising the finance department personnel as detailed in the organization chart.
   30. Administer staff involved in activities related to the Accounting Department (i.e. F&B cashiers etc.), to ensure that work and vacation schedules are compatible with in-house guest activity.
   31. To predict that all activities and to purchase all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary training. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.).
   32. To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment.
   33. To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment.
   34. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.
   35. Carry out all other duties assigned by managers and hotel management not specified in the job description
   36. Carry out all responsibilities related to Protection from pandemic disease & action response implemented at the F&B facilities

• Education: At least a high school or vocational diploma
• Experience: At least 4 years of related work experience follo
• https://careers.accor.com/global/en/job/wine-sommelier-in-rixos-premium-magawish-suites-and-villas-hurghada–jid-59807