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RESPONSIBILITIES:

• 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.
• Liaise with the Executive Cellar Master (O- Class)/Food and Beverage Director, the schedule of wine events as per company guidelines and coordinate with the Chef all the food requirements
• Advise guests on wine selection in articulate, affable and friendly manner displaying professional salesmanship
• Have a comprehensive knowledge of all international wines, their characters and vintage merits with a detailed knowledge of the characteristics of all wines on the wine list.
• Have a comprehensive knowledge of after dinner drinks, i.e. Ports, Cognac, Armagnac’s, Liqueurs, etc.
• Coordinate with the Restaurant Manager to anticipate and communicate any guest remarks regarding the beverage service in the restaurant.
• Time allowing- attend the Restaurant daily meeting and actively participate with regards to wine/ beverage updates.