Wine Sommelier

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(Major Responsibilities)
Manages all operational issues ensuring Centara Grand standards of quality and service are met. Strives to meet budgets and Customer satisfaction program goals. In-charge of staff wine training, holding wine classes for guests, organizing wine dinners and most of all Up selling wines. Must have a sound knowledge of wines from around the world and keep the wine list updated at all times.

Daily Duties
(Summary of duties in achieving the major responsibilities)
Budgeting and Cost Control

1. To assist in the preparation of the department Sales and Marketing plans.
2. To ensure that the Outlets Operational budget is in line and cost are strictly controlled maximizing profitability.
3. To maximize profitability of the restaurant by increasing wine sales as a first priority and controlling costs as a second priority.
4. To formulate and continually upgrade a Departmental Operations Manual detailing standards of performance, policies and procedures and service standards pertinent to the efficient operation of the outlet in accordance with Centara Grand Quality guidelines.
5. To ensure that guest satisfaction is monitored and where appropriate, rectified throughout their meal experience.
6. To ensure guest needs and guest expectations are met by providing an efficient and professional service.
7. To ensure the wines are kept at ideal storage temperature at all times and served at the ideal temperature.

8. To control consignment and purchases of wines and control stocks on a daily basis.
9. To liaise with Purchasing to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory control.
10. To ensure the efficient supply of wines meeting guest requirements.
11. To promote the identity of the outlet, building relations and a sense of personalized service towards guests.
12. To make recommendations to Management for modernization of equipment, service methods, presentation and improved guest satisfaction.
13. To coordinate with other Outlet Managers whenever necessary regarding operational problems.
14. To conduct regular meetings and briefings to keep employees informed of policies and procedures, special events, further improvement plans and guest comments.
15. To keep informed of Standards of Operation in competitor hotels.
16. To ensure that all safety rules, emergency procedures and fire prevention regulations are strictly enforced by employees.
17. To check and sign all store requisitions and to ensure that the outlet is operated within the budget by minimizing costs and expenditures without affection the standard.
18. To ensure that the wine bars and cellars are always clean and assets are properly maintained.
19. To ensure that bars are properly equipped, stocked and staffed.
20. To ensure that the standard of wine services are maintained.
21. To operate in accordance with all Health and Safety legislation, and hygiene requirements and to ensure that they are consistent maintained.

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