Group Sommelier

Operation

• Wine Selection: Work closely with the Beverage Manager and F&B Director to create, maintain and manage wine lists that complement the concept and cuisine while appealing to the target clientele.
• Wine Service: Ensure that wine is served at the appropriate temperature and in the correct glassware, and provide recommendations to customers based on their preferences and the food they are ordering.
• Customer Engagement: Develop strong customer relationships by offering personalized wine experiences based on the specific atmosphere and clientele of each restaurant. Attend and share any service-related issues during restaurant management meetings to ensure prompt follow-up on guests’ comments.
• Generate new ideas and methods to increase wine revenue and improve wine service.
• Inspect all outlets at regular intervals to ensure that all items are up to company standards including, but not limited to, glassware, storage, stations and equipment.
• Assist in ordering wines and beverages.

Inventory Management

• Responsible for managing the wine room and inventory, including monitoring stock levels, tracking wine sales, and ordering new wines. Also ensure proper storage conditions for wines such as temperature and humidity control.
• Conduct product rotation, place orders, and keep the wine room tidy and guest-presentable at all times.
• Ensure inventory accuracy and that product levels are sufficient to support operations.

Supplier Relations

• Build strong relationships with local and international wine suppliers to secure unique selections for each restaurant concept and negotiate favorable pricing.
• Reconcile wine receipts with end-of-night inventories to prevent pilferage.
• Maintain appropriate beverage cost for wine at the end of every month across all venues.

Events

• Work with suppliers, restaurant managers and the F&B Manager/Director to plan, execute and manage wine dinners and other wine-related events.
• Plan and conduct wine seminars and tastings for both internal and external guests as outlined by Food & Beverage Management.

Training

• Educate and train staff members on wine knowledge, proper wine service and wine sales techniques.
• Develop frequent wine training programs to improve staff knowledge (wine tasting, upselling and service).
• Attend all meetings, training activities, courses and other work-related activities as required.

Reports

• Multi-Venue Sales Analysis: Provide comparative wine sales reports for each venue concept, identifying trends and opportunities to adjust the wine program for better profitability.
• Guest Feedback Integration: Collect and analyze guest feedback on wine selections across different concepts and use insights to improve offerings.
• Conduct regular supplier price reviews to ensure wine margins are in line.
• Oversee regular inventory of glassware and par levels.
• Monitor beverage consumption and pouring to reduce wastage and avoid unnecessary financial exposure.

- Hợp đồng lao động, Bảo Hiểm Xã Hội theo chính sách công ty

- Phụ cấp các chế độ theo vị trí

- Có 2-3 năm kinh nghiệm