Description
The purpose of the Sommelier is to provide food, wine, and beer service to Members and guests with a focus on excellence, consistency and the Member/guest experience.
• Assist in promoting Wine sales.
• Support Beverage & Sommelier Manager in the Sommelier program.
• Ensure that beverage stocks in bars and outlets are used, stored, and accounted for.
• Provide prompt, attentive and courteous service to every Member and guest in the assigned outlet.
• Recommend and suggest beverages when Members or guests ask for assistance in selecting.
• Provide wine recommendations and selection for perfect pairing with their food order.
• Ensure that drinks are served with the property furnishes and in the correct glassware.
• Assist Beverage & Sommelier Manager in the ordering, receiving, inventory, organization, and selling of wine and beer.
• Aid in the training program for all Restaurant staff to improve their knowledge of wine tasting, wine service, proper service
techniques, proper glassware selection, pour levels, storage, beverage pairings, and the ability to understand preferences.
• Aid in the creation of the beverage list to be accurate, up to date and free of errors.
• Maintain wine and beer inventory, updated and reconciled with physical inventory.
• Aid in the promotion of all wine events on property.
• Take and serve orders.
• Know the sequence of service and follow it each time when approaching a table.
• Prepare tables with special attention to sanitation and presentation.
• Attend to Members and guests upon entrance. Know or learn Member’s names immediately.
• Present menus and help Members and guests select food/beverages.
• Answer questions pertaining to the Restaurant menus.
• Relay any special dietary restrictions and special requests to the culinary staff.
• Work in collaboration with other teammates to deliver Member and guests expectations.
• Maintain a clean, organized dining room and work station.
• Perform opening and closing duties as assigned by leadership.
• Maintain table settings, cleanliness and service throughout the course of the meal.
The purpose of the Sommelier is to provide food, wine, and beer service to Members and guests with a focus on excellence, consistency and the Member/guest experience.
• Assist in promoting Wine sales.
• Support Beverage & Sommelier Manager in the Sommelier program.
• Ensure that beverage stocks in bars and outlets are used, stored, and accounted for.
• Provide prompt, attentive and courteous service to every Member and guest in the assigned outlet.
• Recommend and suggest beverages when Members or guests ask for assistance in selecting.
• Provide wine recommendations and selection for perfect pairing with their food order.
• Ensure that drinks are served with the property furnishes and in the correct glassware.
• Assist Beverage & Sommelier Manager in the ordering, receiving, inventory, organization, and selling of wine and beer.
• Aid in the training program for all Restaurant staff to improve their knowledge of wine tasting, wine service, proper service
techniques, proper glassware selection, pour levels, storage, beverage pairings, and the ability to understand preferences.
• Aid in the creation of the beverage list to be accurate, up to date and free of errors.
• Maintain wine and beer inventory, updated and reconciled with physical inventory.
• Aid in the promotion of all wine events on property.
• Take and serve orders.
• Know the sequence of service and follow it each time when approaching a table.
• Prepare tables with special attention to sanitation and presentation.
• Attend to Members and guests upon entrance. Know or learn Member’s names immediately.
• Present menus and help Members and guests select food/beverages.
• Answer questions pertaining to the Restaurant menus.
• Relay any special dietary restrictions and special requests to the culinary staff.
• Work in collaboration with other teammates to deliver Member and guests expectations.
• Maintain a clean, organized dining room and work station.
• Perform opening and closing duties as assigned by leadership.
• Maintain table settings, cleanliness and service throughout the course of the meal.
Translate