sommelier

PRIMARY RESPONSIBILITIES:

• Ensuring effective beverage services in the restaurants, being fully responsible for the service in a section of the main dining room or an alternative dining location.
• Coordinating with the Executive Chef/Director of Kitchens and the restaurant manager in creating the food menu matching with the wines.
• Knowing the full wine list in order to assist guests with their choices, being able to make recommendations to guests for a better choice that suit their taste.
• Being aware of all events and activities in the bar and restaurant at all times.
• Making suggestions to the Director of Food and Beverage when creating and updating the wine list and definitions for menus.
• Organizes the setting up of wine tasting and any other relevant activity.
• Resolves any customer queries or questions and take necessary action with effective discretionary guest recovery.
• Ensuring the highest cleaning standards of the wine cellar buckets and stands in all outlets.
• Ensuring compliance with company procedures, good stock control and accurate charging to accounts.
• Provides ideas to maximize beverage revenues and minimize costs,
• To assist with effective operation of the department and achieving and exceed Departmental financial targets (revenue, costs)
• Supervising Bartenders / waiters with wine service in dining locations.
• Assists the F&B Cost Controller in Conducting month-end inventory of beverage supplies, operating supplies, food supplies and operating equipment.
• Checks and ensures the timely submission of the Daily bar inventory and par report, against restaurant or bar sales report at the end of each shift.
• Reports and controls breakage and losses in the beverage section.
• Prepares daily cover count and revenue report for the beverage functions.
• Implements cost savings procedures in electricity, operating supplies and other controllable costs in relation to service operation.
• Promotes guest satisfaction in the beverage section.
• Prepares effective duty roster and control employee’s leaves to ensure sufficiency of manpower in accordance to volume of business.
• Maintains grooming standards for all service personnel in Beverage Department.
• Coaches and counsels waiters and bartenders effectively.
• Evaluates objectively the performance of bartender, waiters and bus boys.
• Conducts on-the-job training for waiters, bartenders and service personnel.
• Motivates a strong team within the Beverage service section.
• Attends and conducts daily F&B briefing, F&B Meeting in the absence of the Beverage Manager, and all other training sessions and meeting required for the position.
• Performs other tasks as assigned by Beverage manager or superiors.

REPORT LINES & COMMUNICATIONS:

• Reports to the Beverage Manager.
• Directs and supervises the activities of the staffs in assigned sections.
• Coordinates with other outlet heads and department heads for smooth operation, special arrangements and other activities in the Hotel.

OTHERS

• Continuous learning through own IDP.
• Any other duties as may be assigned by the superior.

https://careers.dusit.com/job/dusit-thani-hua-hin-assistant-beverage-manager-beverage-supervisor-sommelier/