Sommelier

Overview of the role:

• Ability to maintain the highest levels of customer service, demonstrating exceptional knowledge of the menu/ wine list and ensuring that the service you provide results in increased sales and repeat business.
• Daily opening, closing and responsibilities.
• Stock/ inventory management;
• Collect and carry stock (a driving license is desirable);
• Ensure wines are served at the right temperature and within the proper glassware;
• Recommend food and wine pairings;
• Store open bottles properly to maintain strong taste;
• Manage wine cellar and ensure its fully-stocked;
• Train wait staff on available wines;
•  Quality control wines.

Person Spec:

• Previous restaurant/ service experience;
• Passion and enthusiasm to learn;
• Good understanding of the winemaking process and knowledge of Italian wines/ regions;
• Minimum WSET level 2 or equivalent required;
• Thrive working alongside a passionate team;
• Able to troubleshoot and solve problems on the ground
• Contribute and champion sales and service strategy for all beverages and wine list items. 
• Leading by example instil a culture of exceptional customer service. 
• Establish and maintain excellent customer relations at all times.  
• Ensure all customer feedback is dealt with in a timely and appropriate manner to promote and grow the good reputation of the business.  
• Celebrate positive customer feedback and great results.
• Have a thorough and comprehensive knowledge of the wine list and menus to expertly advise customers. 
• Ensure events and functions are managed effectively

Quality & Detail:

• Collaborate on regular tastings and pre-shift briefings to ensure service consistency and knowledge standards.
• Share your knowledge with front of house and chefs about wine / wine matching. 
• Make sure all service staff know which wines to recommend to each dish of the menu.
• Ensure that all operating standards are adhered to in order to achieve maximum levels of service and profitability.
• Ensure grooming standards adhered to, both personally and by the team, reflecting a professional image.
• Support in ensuring the department is properly stocked with the correct working equipment, regularly maintained, in good working order and complies with safety regulations.

Operations:

•  Keep an up-to-date knowledge of industry news, changes in the wine list, new additions, their ‘wine of the month’, changes in vintages etc.
• Maintain and update wine lists. Check pricing/ vintages are up to date.
• Keep wine cellar tidy and in order.
• Make sure new deliveries are stored immediately and update on the wine and inventory list.
• Understand and properly execute all systems, POS procedures, and departmental operating procedures.
• Upsell of wines
• Help source wines

Budgeting, Planning & Sales:

• Supported by the bar waiter/s, carry out monthly stock control, inventory. Update continuously all stock forms.
• Ensure all wastage is recorded correctly. Making sure wines get returned to suppliers and credits issued for corked and spoiled wines.
• Control of new vintages and recording them.

Other:

•  Flexible working includes regular weekend, bank holiday and occasional evening working.
•  Involvement in ad hoc project work/ events.
•  Contribute to the continual growth and success of the business.

 We look forward to hearing from you. 

Overview of the role:

• Ability to maintain the highest levels of customer service, demonstrating exceptional knowledge of the menu/ wine list and ensuring that the service you provide results in increased sales and repeat business.
• Daily opening, closing and responsibilities.
• Stock/ inventory management;
• Collect and carry stock (a driving license is desirable);
• Ensure wines are served at the right temperature and within the proper glassware;
• Recommend food and wine pairings;
• Store open bottles properly to maintain strong taste;
• Manage wine cellar and ensure its fully-stocked;
• Train wait staff on available wines;
•  Quality control wines.

Person Spec:

• Previous restaurant/ service experience;
• Passion and enthusiasm to learn;
• Good understanding of the winemaking process and knowledge of Italian wines/ regions;
• Minimum WSET level 2 or equivalent required;
• Thrive working alongside a passionate team;
• Able to troubleshoot and solve problems on the ground
• Contribute and champion sales and service strategy for all beverages and wine list items. 
• Leading by example instil a culture of exceptional customer service. 
• Establish and maintain excellent customer relations at all times.  
• Ensure all customer feedback is dealt with in a timely and appropriate manner to promote and grow the good reputation of the business.  
• Celebrate positive customer feedback and great results.
• Have a thorough and comprehensive knowledge of the wine list and menus to expertly advise customers. 
• Ensure events and functions are managed effectively

Quality & Detail:

• Collaborate on regular tastings and pre-shift briefings to ensure service consistency and knowledge standards.
• Share your knowledge with front of house and chefs about wine / wine matching. 
• Make sure all service staff know which wines to recommend to each dish of the menu.
• Ensure that all operating standards are adhered to in order to achieve maximum levels of service and profitability.
• Ensure grooming standards adhered to, both personally and by the team, reflecting a professional image.
• Support in ensuring the department is properly stocked with the correct working equipment, regularly maintained, in good working order and complies with safety regulations.

Operations:

•  Keep an up-to-date knowledge of industry news, changes in the wine list, new additions, their ‘wine of the month’, changes in vintages etc.
• Maintain and update wine lists. Check pricing/ vintages are up to date.
• Keep wine cellar tidy and in order.
• Make sure new deliveries are stored immediately and update on the wine and inventory list.
• Understand and properly execute all systems, POS procedures, and departmental operating procedures.
• Upsell of wines
• Help source wines

Budgeting, Planning & Sales:

• Supported by the bar waiter/s, carry out monthly stock control, inventory. Update continuously all stock forms.
• Ensure all wastage is recorded correctly. Making sure wines get returned to suppliers and credits issued for corked and spoiled wines.
• Control of new vintages and recording them.

Other:

•  Flexible working includes regular weekend, bank holiday and occasional evening working.
•  Involvement in ad hoc project work/ events.
•  Contribute to the continual growth and success of the business.

 We look forward to hearing from you.