Company Description
Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor,
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS
Job Description
1. Responsible for the recommendation and sales of wines and other beverages to guests and the wine sales off premises. Offering and promoting the digestive trolley.
2. Spoil our guests with a big smile on your face. Converse with guests in fluent English and be able to entertain with sensible conversation. Speak at least one other European language.
3. Work towards target revenue per guests and revenue per month.
4. Maintain and update wine and all other beverage lists. Ensure wines off critical age get sold. Establish sommelier recommendation. Check pricing is up to date.
5. Maintain standards as would be expected in a Michelin star rated restaurant.
6. Train front of house and chefs about wine/wine matching. Ensure all service staff know which wines to recommend with each dish of the menu.
7. Work with head chef on menu and ingredients which are wine friendly. Help write the menus in accordance with maitre d’.
8. Carry out wine education classes. Fully trained in Herzog wines to be able to back up cellar door.
9. Carry out monthly stock control and inventory. Update continuously all stock forms.
10. Be in charge of purchasing the wines and creating the wine list based on the chef's recipes.
11. The sommelier handles all wine inventory and management.
12. Train waiters on the wine list and successful pairings.
13. Discuss wine orders and their subsequent pricing with Therese Herzog.
14. Ensure wines are returned to suppliers and credits issued for corked and spoiled wines.
15. Perform normal service duties as assigned by the maître d’. Keep the wine cellar (private dining room) in immaculate appearance and order. Ensure new deliveries are stored immediately and updated on the wine and inventory list.
16. Responsible for the cigar collection. Know and recommend offerings. Responsible for the handling and maintenance of the cigars and the humidors. Provide cigar service to guests and train staff (liaise with Hans Herzog for cigars).
17. Conduct monthly inventory and stock control of cigars. Assist and replace the maître d’ during their absence, including cash up and reconciliation. Carry out some work with Hans Herzog and assistant winemaker in the vineyard and winery to understand Herzog wines. Liaise regularly about new releases and feedback from guests.
18. Become a Herzog wine ambassador.
19. During vintage, establish roster for service and chef staff to help with picking and lecture about the grape varieties being picked.
20. Train cellar door hosts and any helpers. Ensure wines are handled and shared efficiently and without waste between restaurant, bistro, and cellar door.
21. Visit other cellar doors and wineries with interested staff.
22. Suggest wine-related items that could be sold in the cellar door and restaurant.
23. Review all accounting reports before submission to the financial controller or their delegate for approval.
24. Review purchase requests & purchase orders (verify the limit).
25. Reconcile bank accounts on a monthly basis.
26. Review the F&B linen, uniform, glassware, etc. inventory.
27. Analyze assets and liabilities accounts.
28. Supervise finance department personnel as detailed in the organization chart.
29. Administer staff involved in activities related to the Accounting Department (i.e. F&B cashiers, etc.), ensuring work and vacation schedules are compatible with in-house guest activity.
30. Predict that all activities and purchased equipment may create environmental concerns. Participate in activities organized to protect biological diversity and share responsibilities to increase environmental knowledge and conduct necessary training. Provide minimum consumption of currently used materials and equipment (paper, printed materials, etc.).
31. Implement necessary warnings and departmental training to save energy within the facility. Carry out decisions made for energy savings. Predict effects of environment and efficiency of energy on purchased equipment.
32. Implement responsibilities to eliminate and collect waste properly, reducing environmental pollution and harmful effects on the environment.
33. Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility.
34. Carry out all other duties assigned by managers and hotel management not specified in the job description.
Qualifications
Education: At least a high school or vocational diploma.
Experience: At least 4 years of related work experience following theoretical education.
Foreign Language: Sufficient level of English to communicate effectively with guests.
Courses and Training: Advanced level of theoretical and practical knowledge.
Computer Literacy: Required.
Skills: Good communication with guests and ability to manage staff and handle guest complaints.
Additional Information
General Scope of Duty: A sommelier is not an entry-level position. This highly skilled and talented professional helps diners select a wine that pairs perfectly with their meal. They should have exceptional taste and exemplary customer service skills. A sommelier has an understanding of wines, their composition, how they’re made, and how they affect food on the menu.
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