Description:
Reports To: Restaurant Manager Position
Position Summary: Sommeliers are responsible for complementing the job done by the captains and the culinary staff. This person needs to be a connoisseur with respect to wines, champagnes, and all other beverages. Also, this person is knows how to offer a proper wine service according to the restaurant’s standards. Sommeliers also have had previous experience on doing inventories. This position requires someone capable of developing his/ her palate according to all the dishes prepared by the kitchen in order to be perfect on pairing wines. Sommeliers are required to have an outgoing personality that would create an expert, yet friendly interaction with guests. Sommeliers must also be able to interrelate with the rest of the restaurant staff, including managers, kitchen, and bus personnel. Exceptional people skills are a must. Sommeliers need to complete their assignments on time, as well as help team members when needed. This position requires someone who takes initiatives and is willing to go the extra mile to satisfy the guest. Also, sommeliers must be able to multitask, be reliable, and have the ability to work in a very fast paced and continuously changing environment. This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP’S).
Requirements:
Responsibilities
- Take wine/champagne orders, as well as to give the entire wine/champagne/cocktail service to guests in the restaurant or bar.
- Perform beverages inventories, including wine, champagne, and liquors.
- Check for cleanness of wine lists, and glassware.
- Make sure the wine list is constantly accurate with the inventory available and at the right price.
- In the 90 days ‘time, the sommelier will make sure that all wines list are up to date with the right vintage and spelling of the wines, the date entry into the computer system accurate and checked, watch the wine service.
- Double check the wine purchase orders before they are ordered.
- Help the guest pair wine with the food and create wine promotions.
Experience and Education Required
High School Diploma is required
Minimum of two years’ experience in a fine dining establishment. Must be trained in wine knowledge and food pairing.
Skills Required
o Speak, read, write and understand the English language.
o Compute accurate mathematical calculations.
o Provide legible communication and directions.
o Perform job functions with attention to detail, speed and accuracy.
o Prioritize and organize.
o Think clearly, remaining calm and resolving problems using good judgment.
o Follow directions thoroughly.
o Understand guest’s service needs.
o Work cohesively with co-workers as part of a team.
o Work with minimal supervision.
o Maintain confidentiality of guest information and pertinent resort data.
o Use a computer keyboard and possess basic typing skills.
o Possess moderate to advanced computer skills.
o Work in a dynamic and constantly changing environment.
o Adept to multitasking.
Physical Demands
o Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
o Stand, sit, or walk for an extended period of time or for an entire work shift.
o Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
o Use, carry, and operate all necessary office equipment using finger dexterity.
o Communicate with employees, managers, subordinates and guests through verbal communication, hearing ability, and visual acuity.
o Visually look at a computer for extended periods of time.
o Adapt to moderate temperatures in the hotel as thermostat is controlled by hotel environmental systems. Most work tasks are performed indoors.
Success Criteria
A successful Sommelier will demonstrate a great and humble personality, will be able to increase wine sales at the same time guest’s satisfaction and experience. The wine list is interesting, extensive, accurate and sommelier will have a description and a knowledge of basically all the wines on the list
o Demonstrates co-operation within the team and with other departments
o Listens carefully and works well with others
o Has a positive influence on others in the team and clearly enjoys working with people
o Anticipates guests’ needs and is sensitive to people from all cultures
o Has a natural, warm smile and a friendly and passionate approach
o Demonstrates confident, helpful and genuine behavior with internal and external guests.
o Has energy and sense of urgency for his/her work
o Resourceful, makes things happen and looks for ways to work more efficiently
o Always looks their best and acts appropriately (e.g. approaching guests, body language, and eye contact)
o Able to stay calm under pressure
o Demonstrates maturity and ability to cope with the unexpected
o Never lets personal feelings interfere with delivering the highest standards
- Trustworthy and responsible
o Excellent records of attendance and punctuality
o Is reliable and demonstrates the ability to work without supervision
o Demonstrates a high level of personal integrity, honesty and trust
o Uses his/her time effectively and efficiently; values time, concentrates his/her efforts on the more important priorities; gets more done in less time than others; can attend to a broader range of activities. Makes decisions in a timely manner
o Practices attentive and active listening; has the patience to hear people out; can accurately restate the opinions of others even when he/she disagrees
Licenses or Certifications
- Safe Serve and Food Handling Certificate required.
Standard Specifications
Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.
A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.
This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. This job description reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements. Such changes will be discussed with the job holder and the job description amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.
Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the line manager or Head of Department/Division.
The employee will actively follow The Biltmore Hotel policies including Equal Opportunities policies and will maintain an awareness and observation of Fire and Health & Safety Regulations.
This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.
Grooming
All employees must maintain a neat, clean and well-groomed appearance per Biltmore standards.
