Commis Sommelier to assist the Sommelier and perform his/her assigned tasks to the highest professional standards, displays good salesmanship in up- selling skills.

Job Summary:

Demonstrate excellent menu product knowledge, telephone skills and etiquette. Displays team work attitude towards his/her colleagues. Communicates with guests and report guest’s feed back to the superior and too ensure service quality level is maintained at all time.

Key Duties and Responsibilities:

• Ensure all mise - en place is correctly prepared prior to commencing service i.e. glassware, ice buckets, decanters
• Present the wine list within the time parameters set by the resort.
• Demonstrate excellent product knowledge of all food and beverage offered by the resort.
• To assist the Head Sommelier with requisitions that are placed according to the restaurants/ bar’s requirements and ensure wastage is minimized and controlled by documentation as per the SOP’s of the resort.
• At all times, act in a responsible manner, especially in regard to the sale of alcoholic beverages.
• Maintain and create a working environment that reflects a sense of place.
• Ensure all tasks assigned by Head Sommelier, are completed, in a timely fashion.
• Ensure the least breakage of glasses by working in a professional manner.
• To assist Head Sommelier in required training related to the job.
• To be conscious and responsible regarding energy and water conservation.
• Report incidents of breakages, equipment repair and maintenance to Head Sommelier.
• Maintain highest levels of personal hygiene at all times.
• To be fully aware about all health and safety, fire and emergency procedures.
• Apply and adhere to rules and regulations as per employee handbook, departmental and resort policies and procedures, including those for the emergency situations
• Handle any guest complaints in a professional manner, as per resort’s Policy & Procedure (service recovery).
• Practice proper telephone etiquette with colleagues and resort’s guests.
• To check, read and understand restaurant diary or communication booklet, ensuring all information is well aware before commencing a shift.
• Review the guest preferences, prior to approach guest tables, if recorded, as promised to our customers.
• Use the upselling techniques at suitable timing, in order to increase the hotel revenue, to achieve the annual goals.
• Greet our customer with the unique one & only greeting techniques and greeting standard.
• To double check the guest checks / bill before presenting to the customer, ensuring no discrepancies through correct billing
• To ensure acknowledge and greet guest with good eye contact, energetic and professional manner.
• Performs any additional or special duties, as directed by a superior.
• Daily menu checks prior to commencing service – sufficient amount in the Restaurant to provide service
• To be involved in the monthly stock take and responsible to check all variances and transfers.
• Assist in maintaining PAR level.

 About You:

The ideal candidate should have at least a high school/ diploma in same field. The candidate should have at least 2 year of experience in the same role in an International Ultra-Luxury Resort and must be fluent in written and spoken English and French. The ideal candidate should have a food handler's certificate.