Job Description
• To anticipate the volume of business, taking into consideration the peak/low seasons, holidays and general activities in the Resort.
• To inspect all outlet equipment such as decanters, openers, wine lists and refrigerators continuously and keep them well maintained to ensure proper functioning.
• To re-evaluate and restructure the wine list(s) to an award winning level for all major global publications.
• To develop and maintain the highest standard of quality as they relate to presentation, supervision and control of wine service in all outlets, In Villa Dining and Excursions.
• To build and maintain a strong and efficient sales & support team within supervisors and employees.
• To create loyal and trustworthy staff who takes pride in their work, thereby providing the highest level of service possible.
• To be constantly inspecting all outlets and In Villa Dining for clean, presentable and updated wine lists.
• To assist in preparing the annual wine sales plan and promotion matrix.
• To finalize the weekly roster to be posted six days before the actual date.
• To adhere to the rules & regulations of the Resort.
• To conduct wine inventories on a regular basis, together with the Cost Controller and the Assistant Food & Beverage Manager or designated person.
• Advise on slow moving items and recommend required action, where and when necessary.
• To review wine sales in all outlets on a regular basis.
• Schedule monthly staff training.
• To ensure that all outlet managers are fully aware of current and future house pours, new additions and estimated sales targets.
• To maintain communications with all other Resort' departments.
• To create a sound and strong working relationship with all staff and help to develop their maximum potential.
• To keep the Chef Sommelier informed on all wines or additions of interest.
• Coordinate any activities, which involve other departments.
Qualification :
• Middle or Secondary Education Additional training or certificates in the relevant field is a plus.
Experience:
• A minimum of 3 years of experience in hotel industry.
• Proven experience working in a top luxury resorts is a plus.
• Experience working in remote island locations is a plus.
• At least 1 year of professional experience on a similar position is a plus.
Technical skills:
• A taste and a sense of smell are the first qualities to develop in order to develop the skills of wine knowledge and quality discernment.
• Attentive to the orders and advice of his chief sommelier.
• To be reactive.
• Have a good knowledge of the wine list of the restaurant where he works and the winery.
• Fluency in English or another language, written and verbal communication.
• Knowledge of a second language is a plus.