Head Sommelier

Financial returns:

• Be responsible for saving hotel asset/ energy/ water/ chemical and propose the saving ideas to management

• Understanding departments and hotel’s product, and upsell to the guest, or recommend hotel products to the guest.

• Report Lost and Found immediately to Security

• Maintain high end wine stock

• Identify opportunities to upsell high end products

• Monitor all costs and recommends measures to control them.

• Meet the KPOs targets

People:

• Responsible for the constant training of the Staff

• Thorough knowledge of all menu items and all types of set-up, and be able to pass the knowledge to staff

• Perform/ behave as per IHG Winning Ways to other colleagues within your department and toward other departments

• Perform/ behave as per IHG leadership competencies

• Work with Superior and Human Resources on manpower planning and management needs

• Identify training need, propose training plan, and conduct the training

• Conduct shift briefings, department meeting to ensure hotel activities and operational requirements are known

• Observe staff’s performance, give constructive feedback when need it.

• Coach and develop staff

• Work with Superior and Human Resources on disciplinary action for poor performance or any conflict among staff

Guest experience:

• Attends to guests’ needs and requests regarding food or wine requirements

• Attend to guests’ need in professional manner.

• Prepare all guest supply and other requisitions to ensure a smooth operation.

• Prepare all guest supply and other requisitions to ensure a smooth operation.

• Check and tests the audio visual in each function.

• Perform Brand’s Services behaviours in daily operation basic towards the guests

• Ensure consistency service within the department

• Share guest feedback to the team

• Manage all requests made by guests, or special request from guest that your staff reported to you

Responsible business:

• Report for duty punctually wearing the correct uniform and palm pin at all times.

• Maintain and promote ICD Resort Brand Promise and operational excellence.

• Direct all operational activities towards supporting the ICD Resort Mission, Vision, and Core Values.

• Must know the standards set by ICD Resort, ICD Resort standards

• Assist customers with their choice of wine or drink and to take the appropriate orders.

• Seize opportunity to up-sell wine selection in the outlet.

• Ensure that proper mis-en-place is prepared for each service.

• Organize, supervise and assist with the service of beverages along with the correct accompaniments, using the correct equipment and glasses, to the standard laid down by ICD Resort

• Ensure that correct handling, use, storage and cleaning of all liquor service equipment.

• Ensure that a tight control is kept on all stock used, and that all checks are raised and processed correctly, and are either paid or charged to account.

• Assist and advise as to the content of the Wine Lists, and offer any advice as to particular wines on them.

• The ability to train, motivates, discipline, direct and supervise the work of the employees in the all outlets.

• The ability to develop and maintain all wine-related training programs on a continual basis to ensure all staff are familiar with and have a working knowledge of the Wine List.

• The ability to liaise with wine purveyors in regards to wine updates and trainings.

• Ensure standards are being followed in accordance with min. operating standards and F&B policies and procedures.

• Attend monthly staff meetings to discuss wine updates.

• Hold monthly one-to-one meeting with sommelier team to establish and monitor targets and their achievement.

• Work alongside Culinary team to devise harmonious pairings of Food & Wine on the menus.

• Produce a plan of how budget shall be achieved.

• Be responsible for the regular update, addition, subtraction of wines, vintages, etc on the Wine List. - whilst liaising with the Restaurant manager and the Director of F&B.

• Record, monitor and present a clear Sales Mix Record to Food and Beverage management.

• Work on projects that will strengthen ICD Resort position as market leader in wine.

• Create the most upscale Champagne offerings and service in Vietnam and Asia.

• Attend wine tasting by suppliers and to keep an up to date record.

• Plan wine promotions in coordination with Resort supplier.

• Able to follow established and proper Accounting procedures.

• Be more active in the management of the Cellar whilst liaising with Food and beverage management.

• Attend twice a week at least the F&B Meeting to discuss any wine-related topics.

• Ensure compliance with hotel and department policies and procedures at all times.

• Responsible for roster and attendance records for the sommelier team.

• Be responsible in keeping our property safe and secure.

• Be responsible in protecting the environment such as the trees, the sea, and special species.

• Understand and ensure your staff understanding IHG Brand Standard related to your department.

• Recommended changes to these standards.

• Open and close the shift, ensure effective shift hand over.

• Co-ordinate special projects as required, such as…

• Rotate the roles (cross training) within department when required

• Perform any other duties which may be assigned by the management from time to time.

Health care insurance

Competitive Salary and Benefits

13th month salary

Mandatory insurances as local law regulations

24/24 accidental insurance

Transportation, duty meal and laundry uniform provided

• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

• Able to speak, read and write English

• Minimum 6 years’ experience in an international class restaurant/ bar

• Motivator and self-starter

• Displays initiative

• Commitment to professional values

• Team leader / builder

• Customer / people oriented

• Creative / open minded

• Flexible and adaptable to different working locations

• Computer knowledge

• Finance knowledge

Experience:

• 2 year experience preferably in a hotel of similar size and complexity and including supervisory