- Working closely with Chef Sommelier to achieve the ultimate quality for the Maison
- Maximise revenues of the entire beverage revenue, through innovative marketing and promotional activities, focused and customer research.
- Keeps inventory and orders wine to replenish stock.
- Stores wine properly on racks or shelves at appropriate temperature.
- Discusses wines with guests and assists guests to make wine selections, applying knowledge of wines.
- Selling up selling wines to all guests, opportunity to up sell.
- Familiarisation with professional wine list, keeping wine list weekly up to date.
- Promote and up sell wine events with focus on quality.
- Adhere to service and knowledge training plan set by department head.
- Anticipate guests’ needs, respond promptly and acknowledge all guests, even when it is busy
- In the role of the Sommelier –one should extend the job scope to, presenting beverage list and recommending liquors, cocktails or digestives