Sommelier (Sun City ; Palace) Restaurant Mgr ~ Cry : PAL (Sun City ; Palace)

Job Purpose

Responsible for creating and updating wine lists, making recommendations on food and wine pairings, and advising guests on wines based on their personal tastes. The role will also include developing controls to monitor stock, supervising wine service and collaborating with winemakers to renew our selections and monitor pricing. 

Education

3-year Hospitality Management Diploma
Certification as a sommelier
Certificate Course (4th level) in Wine From Cape Wine Academy 

Experience

Minimum of 5 years’ experience in food and beverage with 3 years as a wine steward
Previous experience as a sommelier is an advantage 

Skills and Knowledge

Strong English communication skills
Wine product knowledge
Passion for wine
Knowledge of food and beverage pairings
Wine pricing and cost control
Inventory & OE control procedures
Business & financial acumen
Proficient computer skills – MS Office and F&B software systems
Stakeholder management

Key Performance Areas

Work with the F&B Operations Manager to develop F&B SOPs for wine service and ensure these are embedded in operations
Create and update the wine menu in coordination with chefs and the Food and Beverage Operations Manager
Recommend food and wine pairings
Advise guests on wines based on their personal tastes and food choices
Inform guests about different varieties of wines and prices,
Ensure wines are served at the right temperature and within the proper glassware
Store open bottles properly to maintain strong taste
Manage the wine cellar and ensure par levels of stock available on guests’ requests
Train waitrons on available wines, and how these should be served
Negotiate purchase prices with vendors
Oversee all wine purchased and cost management in line with budgets
Organise wine tasting days or “wine of the month” events
Present results on wine product performance including recommendations for improved opportunities for revenue
Responsible for monthly wine stock takes to minimise stock loss and ensure stock on hand balances with monthly sales and in line with hotel budgeted beverage cost%
Count, care and store all specialized Operating Equipment needed for wine display, serving and storage (bottle stoppers; decanters; sable; thermometers etc.)
Oversee that the wine cellar is neat, clean and stocked for customer usage
Comply with all health and safety regulations
Monitor standards in wine cellar; fridges and stores in line with hotel FCS ensuring that audit target are achieved.

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