SUMMARY:
SOMMILIER
POSITION INFO:
SALARY: MARKET RELATED WITH MEDICAL AID/PROVIDENT FUND
Our client is looking to employ Cape Town’s wine GURU.
The ideal candidate will have in-depth knowledge of wines, including grape varieties, regions, harvest times, climates, soils, and the winemaking process. They will be responsible for providing training to other restaurant staff on wine knowledge and service standards.
Key Responsibilities but not limited to:
• Staff Development: Provide training sessions to enhance the wine knowledge and service skills of other restaurant staff members.
• Drink Presentation: Ensure that all drinks are presented correctly and at the right temperature to provide an exceptional guest experience.
• Wine List Management: Update the wine list regularly to ensure it remains relevant and appealing to customers.
• Supplier Partnerships: Establish strong relationships with suppliers to source new and exciting wines to add to the restaurant''s portfolio.
• Service Area Setup: Ensure that the wine service area is set up and ready for service before each shift to maintain high levels of efficiency.
• Inventory Control: Maintain accurate inventory records and ensure there is enough stock available to meet customer demand.
• Equipment Maintenance: Conduct regular checks to ensure all equipment is in working order and report any issues to management promptly.
• Temperature Checks: Conduct regular temperature checks to ensure that drinks are served at the correct temperature.
• Decanter Care: Ensure that all decanters are clean and in good repair to maintain high standards of presentation.
• Guest Satisfaction: Foster a positive guest experience by providing exceptional service and ensuring that customers receive their preferred wines.
Requirements:
• Education: A Grade 12 certificate from Cape Wine Academy or WSET level 1 is required.
• Passion: A passion for wine and the hospitality industry is essential for success in this role.
• Product Knowledge: Applicable product knowledge is required to make informed decisions about wine selection and procurement.
• Interpersonal Skills: Excellent interpersonal and communication skills are necessary for building strong relationships with colleagues and guests.
• Distinguished Clientele: Comfortable in dealing with very distinguished clientele.
• Presentation: Must be well-presented and enthusiastic to represent the restaurant effectively.
• Flexibility: Flexibility and accountability are essential for adapting to changing circumstances and priorities.
Please e-mail Lauren your applications directly to
