• To support the Head Sommelier and the Outlet Sommelier on a day-today operation. To achieve the highest standards of cleanliness regarding the Mise en Place and to prepare bottles for service in the restaurant.
• To perform the Mise en Place as per the “Hotel Name” Standard Operating Procedures.
• To help organize and check in deliveries.
• To participate in the resort wine service as the Head Sommelier so wishes whether in any of the restaurants.
• To follow the mise en place as written by the Head Sommelier.
• To use the Standard procedures for Decanting and Carafing, Wine Service and Cigar Service.
• To maintain good communications with all other Hotel departments.
 

Qualification:
• Middle or Secondary Education + Additional training or certificates in the relevant field is a
plus.

Experience:
• A minimum of 1 year of experience in hotel industry on a similar position including training.
• Proven experience working in a top luxury resorts is a plus.
• Experience working in remote island locations is a plus.

Technical skills:
• Smell and developed tastes.
• Good knowledge of the wines.
• Good will and desire to learn.
• Customer service skills.
• Fluency in English or another language, written and verbal communication.
• Knowledge of a second language is a plus.