To follow and complete any instructions given to you by the Head sommelier & Restaurant Manager.
• To implement policies and systems as required under the guidance of the management
To adhere to all policies and procedures as outlined by the hotel.
• To demonstrate respect to management and colleagues while addressing them.
To meet operational expectations as advised by the Restaurant Manager and Senior Management
To keep a high Standard of personal hygiene and appearance.
To approach guests in the correct manner as lay out by Hotel Standards.
To use the guests name whenever possible, in accordance with the Hotel Standards.
To attend briefings and departmental meetings.
Act in accordance with fire, health and safety regulations and follow the correct procedures when the situation arises.
To ensure that all the elements are present in order to secure a smooth and efficient service.
To schedule and handle inventory in the absence of cellar manager
To maintain optimum quality standards, regardless of challenges
To select, buy, store, sell, and serve wines, in association with the Cellar Manager
To create and maintain the wine list, in association with the Cellar Manager
To keep and manage inventory of wines, in association with Cellar Manager
To ensure proper storage and serving of wines
To discuss and recommend wines with guests in accordance with the guest budget, and their choice of food
To up sell and promote wines when possible
To maintain wine-serving equipment