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Essential Duties and Responsibilities

Operational

• Familiarize and train employees with beverage service guidelines and company policies.
• Plan, assign and direct work; appraising performance.
• Reward and discipline employees as needed.
• Address complaints and resolve problem.
• Monitor guest satisfaction measured by Guests Digital Surveys.
• Ensure that all wines are stored, presented and served to the required standard
• Ensure that all crew working in the Sommelier operation are aware of the company beverage control procedures.
• Handle guest issues, and take proactive measures to avoid issues.
• Possesses Micros/ POS knowledge.
• Monitors the slow moving items from bar venues or beverage stores and depletes accordingly.