HEAD SOMMELIER/ WINE DIRECTOR @ Blue by Alain Ducasse ICONSIAM

To provide constant communication with restaurant director and head chef, building a team environment

To maximize the beverage profit, liaising with restaurant director and director of wine

To ensure service wine service practices adhere to the Alain Ducasse philosophy

Conduct wine service within the parameter of relevant influential judging bodies

To take advantage of every selling opportunity to optimize the sales

To be able to contribute to briefing

Maintenance of the wine list, buying, sourcing and costing

Activate a ?low list? to ensure proactive buying strategies

Run wines by the glass that are of high calibre, frequently changing and relevant to the restaurants vision

To conduct staff interviews and recruitment, in conjunction with general manager and partner?s wine director

To actively supervise the glassware and equipment inventory, conducting monthly meetings with COD stewarding

To ensure the wine list maintains depth and breadth relevant to the restaurants vision

To take orders from potential and existing VIP guests, forming solid client relationships

To ensure that customers are correctly charged, and sign the bills before presenting

To hold regular training sessions, tasting sessions, supplier visits

To ensure fair and equitable discipline, in line with company regulations

To be actively involved in the open / close duties of the wine team

To maintain the relationship with Ducasse Paris (Pierre-Charles & G?rard Margeon)

To keep a kind relation with the partner?s F&B Department