The Head Sommelier must foresee, organize and manage the service. He must ensure that he have enough inventory and its equipment.

Job Summary:

He must ensure that he have enough inventory and its equipment. He is in charge of the selection of wines and is in charge of his buying and sales, as well as its storage and store inventory. Deliver and control the delivery in various departments. Organizing wine dinner and events. Receive and negotiate with suppliers. During the service. be close to our guests and make sure everything is as they wish (And even better ) Solve eventual problems, Ensuring that himself and his staff promote the image of the business at all times, have detailed product knowledge and maximise sales. After the service check the daily charge reports, as well as assisting in the management of costs and keeping lost to a minimum.

 Key Duties and Responsibilities:

• He must buy and sell at a good price to maximize the ratio of the cellar.
• Ensure respect for standard.
• Assisting and supporting staff in their personal development.
• Improve the customer relationship
• Communication (informing others, listening to instructions, passing on messages).
• Store inventory.
• To anticipate the volume of business, taking into consideration the peak/low seasons, holidays and general activities in the Resort.
• To inspect all outlet equipment such as decanters, openers, wine lists and refrigerators continuously and keep them well maintained to ensure proper functioning.
• To re-evaluate and restructure the wine list(s) to an award winning level for all major global publications.
• To develop and maintain the highest standard of quality as they relate to presentation, supervision and control of wine service in all outlets, In Villa Dining and Excursions.
• To build and maintain a strong and efficient sales & support team within supervisors and employees.
• To create loyal and trustworthy staff who takes pride in their work, thereby providing the highest level of service possible.
• To be constantly inspecting all outlets and In Villa Dining for clean, presentable and updated wine lists.
• To assist in preparing the annual wine sales plan and promotion matrix.
• To finalize the weekly roster to be posted six days before the actual date.
• To adhere to the rules & regulations of the Resort.
• To conduct wine inventories on a regular basis, together with the Cost Controller and the Assistant Manager, Sommelier.
• Advise on slow moving items and recommend required action, where and when necessary.
• To review wine sales in all outlets on a regular basis.
• Schedule monthly staff training.
• To ensure that all outlet managers are fully aware of current and future house pours, new additions and estimated sales targets.

Skills, Experience & Educational Requirements:

• CAP or Brevet in Restaurant and Bar
• 5 years experience as Head Sommelier in a prestigious group or International Luxury hotel
• A good knowledge of stock management.
• Knowledge Of Company policy and procedures.
• Fluent in written and spoken English and French.